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Old 10-09-2008, 04:35 PM   #1
jamlove2020
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Oct 2008
dublin
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I have two gallons of cider currently in second fermentation, but i need to top them up what should i use? Would store bought apple juice be ok or would store bought cider be better or just water?

 
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Old 10-09-2008, 04:37 PM   #2
Tusch
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Nov 2007
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Cider and juice will have similar results, and if it is just topping off a little, they will be pretty much the same. Just make sure there is no preservatives added to the mix, it will prevent fermentation.

Don't use water.
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Old 10-10-2008, 02:16 AM   #3
oldtimeydave
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Well you don't want your cider to go into fermentation again so I wouldn't use juice. I heard the best thing ever this weekend. Boil up some marbles in water to sterilize and add as many as it takes to remove what airspace you want to.
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Old 10-10-2008, 02:24 AM   #4
Tusch
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Depends on your reason for topping off, I didn't think about that. I would rather top off with juice, adding some sediment, but I guess it can become an unending cycle in a way.

Adding marbles is great, but it can take quite a lot of them to fill the space needed, just keeping that in mind.
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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
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Old 10-10-2008, 02:40 AM   #5
oldtimeydave
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Yeah I thought about the amount of marbles too. I was hoping for a good score at a dollar store.
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David White
Olympia, WA
Oldtimecider.com

Future Brews
About the press my 2009 cider varieties.

Primary
30 gallons of farmhouse apples from Fruitland Washington.

Kegged
08' Kingston Black Cider 08' Yarlington Mill Cider 08' Gravenstein Cider 08' Graveyard Blend Cider

 
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Old 10-10-2008, 03:06 AM   #6
Tusch
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I just remember someone suggesting this on another forum and someone responding with the large number of marbles it took. Granted, perhaps this was someone trying to top off a 5 gal carboy with only 3 gals of brew in it, I don't remember. But I agree that it would be a perfect way to do it if cost isn't absurd.
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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
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Old 10-10-2008, 08:26 AM   #7
EvilTOJ
 
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I use half a bag of Portland cement to fill the deadspace.
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Old 10-10-2008, 12:44 PM   #8
homebrewer_99
 
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Quote:
Originally Posted by EvilTOJ View Post
I use half a bag of Portland cement to fill the deadspace.
That explains why my straw didn't work...it was rebar!!
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Old 10-10-2008, 02:57 PM   #9
oldtimeydave
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Yeah I;m curious now... if not racking why are you topping off?


Quote:
Originally Posted by Tusch View Post
Depends on your reason for topping off, I didn't think about that. I would rather top off with juice, adding some sediment, but I guess it can become an unending cycle in a way.

Adding marbles is great, but it can take quite a lot of them to fill the space needed, just keeping that in mind.
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David White
Olympia, WA
Oldtimecider.com

Future Brews
About the press my 2009 cider varieties.

Primary
30 gallons of farmhouse apples from Fruitland Washington.

Kegged
08' Kingston Black Cider 08' Yarlington Mill Cider 08' Gravenstein Cider 08' Graveyard Blend Cider

 
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Old 10-16-2008, 05:31 PM   #10
jamlove2020
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Oct 2008
dublin
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Well thanks a lot for all the replies, the reason for topping off is so that there's not much air in bottle to spoil the cider, I read this is important in, 'The first steps of wine making' can't remember author. Might try the marble idea instead of the cement heard that cement doessn't taste the may west. And its not much room so hopefully not much marles needed. Keep on rockin on......jamlove

 
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