Search results

Yep, as long as it is actively fermenting nothing too much can go wrong. But don't leave the air lock off for too long. Quickly clean, give it a sanitiser spray, fill and place back. Sounds like you had a little too much volume in the fermenter :)

For sure That cider of mine was carbed to 1.6 volume CO2. And that was the figure I used to get to pressure (psi) at fridge (and cider) temperature

Mine should have gone down further, but I've been told that the headspace also has an effect (which makes sense). I had 5 to 5.5 litres in an 8 litre fermenter. Still getting my head around those calculations though ;)

Come around christmas, I hate that reindeer. They play Rudolph from around October in the shops. By November I want to slaughter and eat it. By December, anyway to get rid of it is fine. Good memories of a party where the played 500 miles

I like Venus by shocking blue. And 500 miles :) Man, I thought this thread would be 'bout them insects. But yes, I got those tunes that suddenly get into your head and you can't get rid of them Just can't think of any right now that anyone would now. I got a spate of Dutch kiddie songs going...

PSI went down to 9 Experiment terminated due to thirst of operator :)

Now for the emperical test :) Sample size of 1 I've moved my cider with spunding valve to the fridge 14 psi at 21 oC (which would mean 1.6 volumes CO2) The pressure is indeed dropling, but not (yet) as low as expected. The fridge is off at night so also not yet as cold as should be. I'll keep...

,[Double post]

Do you want carbonated cider or flat? If carbonated then you have to add sugar (in whatever form) at bottling. You'll then have to keep it at "room" temperature to carbonate. I

I bottle kveik Voss after about 5-7 days. Best would obviously be to take another SG reading (after 2 days) and if it is the same, then bottle. If you can, bottle at least 1 pet bottle (coke/sprite) so you can follow carbonation by squeezing the bottle

Very curious... I'm finishing a cider in the keg by spunding and it is currently sitting at 12-13 psi (in fermentation fridge at 21 oC) In a day of what, I intend moving keg + spunding valve to the fridge and observe what the pressure drop will be. I'll report back

Thats my plan. So I don't mind tightening with steel spanners as I won't do that often

I'm sure things like that will be happening to me (just beginning kegging) so I'm following. Could you maybe open up and make it a floating dip tube?

Oh, and a camera on your phone. I was fully of the opinion that something is only good for 1 specific job. Phone for calling & messaging Camera for pictures Now I almost always use my phone to take pictures

And if you take a reading with a refractometer after pitching yeast, use a correction table :)

Depends On yeast, fermentation temperature, carbonation temperature, ingredients (packed apple juice vs fresh), OG etc So you are going to get a ton of different answers and opinions. Sorry, I see you actually specify most of the above. And since I don't use safcider etc, I'll shut up now ;)

Electric toothbrush

I just use a shifting spanner or "fixed size" spanner. If I remember correct a number 19 fits (might be a 17 though, can't remember) exactly.

Yeah, I agree. Vitamin C is a preservative, meaning it won't have been preserved with sulfates (metabisulfate and others). If it got sulfates or sulfites you'll struggle to get it to ferment. I use packs of juice (with vitamin C) that are in the standard section of the supermarket. Not in the...

Congratulations :)