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Old 03-13-2009, 03:06 PM   #21
Malticulous
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If the room is 65 and the bottles are on the floor it could well be below down 60 there. Soring them up higher will help. If you can put them on top of the refrigerator not only will they be up into the warmer part of the room but the fridge also makes a fair amount of heat. I like to put a thermometer in with the bottles.


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Old 03-17-2009, 10:40 PM   #22
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After around 2 weeks re-ferment (never mind posting dates) the harsh alcohol taste and smell is gone. I didn't re-secondary. Bottled with 1 cup corn sugar and was sure to get some trub in the bottling bucket. Will taste in 2 weeks.


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Old 03-25-2009, 03:01 AM   #23
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So I opened one today. Failure to ferment is no longer an issue.


Rocket beeeeeerrrrrr,
gushing like a rock-et beeeeerrrrr
It's a rocket beeeeeerrrr
Rocket beeeerrrrr


Put 3 in the fridge.
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Old 04-10-2009, 04:23 PM   #24
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This was a triumph
I'm making a note here, HUGE success

After refrigeration, the rocket beers settled down and they are great. So, if you have crab problems, I suggest doing that what I did in this here thread.

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Old 04-10-2009, 04:52 PM   #25
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I agree with the other posts....put the bottles in warmer place. Like near the boiler or water heater. Also check to make sure that the caps are on right.

I once tried to use some twist-off bottles and they didn't carbonate well. I think all the gas escaped out the top. I was told that I could use twist off bottles, so I tried like 4 bottles and they didn't carbonate well, but the regular bottles others did. You could have a bad batch of caps.
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Old 04-10-2009, 05:09 PM   #26
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Quote:
Originally Posted by Finn View Post
My ciders carbed up like the place was on fire, but they were made with champagne yeast, primed to 1.040 and pasteurized at about 1.030 to keep 'em sweet.
That sounds like an awful idea. I think it's bloody miracle you didn't bottle warheads.
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Old 05-11-2014, 02:32 PM   #27
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Quote:
Originally Posted by Zul'jin View Post
Screw it. I dumped the whole batch... back into a fermenter with some yeast and brown sugar, a cup or so. We shall see what will be.
And now you have oxidation


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