I have read several thread here about carb'ing cider in bottles.
I am in school full time so I trying to balance learning about making hard cider and still getting good grades. I now realize I should have waited until break to start this. So much science to cider making.
I am making two 1gal batches. Here are the specs
Batch A
OG 1.060 (11/14)
added 10 tablespoons white sugar syrup before adding yeast (Red Star Champagne) and nutrient.
FG 1.004 (11/17)
Batch B
OG 1.056 (11/14)
added 18 tablespoons white sugar syrup before adding yeast (Lalvin EC-1118) and nutrient.
FG 1.010
If my calculations are right, I have 7.08% ABV batch A, and 6.036% ABV batch B.
I want it cleared so I added the Sparkalloid clearing agent from my local shop. I also (maybe in error) added about 1.5 cups of unfermented cider to take up some air space when moving the batches to the secondary carboys.
Is it safe to bottle in my flip-top bottles now?
If not, how log should I wait?
All this talks of bottle bumbs scare me!
Did the 1.5 cups of unfermented cider wake up the yeast?
Should I just add the yeast killer ingredient and have a still batch?
Will pasteurizing it in the dishwasher stop the accumulated carbonation too? Or just kill yeast?
Thanks for your guidance!
I am in school full time so I trying to balance learning about making hard cider and still getting good grades. I now realize I should have waited until break to start this. So much science to cider making.
I am making two 1gal batches. Here are the specs
Batch A
OG 1.060 (11/14)
added 10 tablespoons white sugar syrup before adding yeast (Red Star Champagne) and nutrient.
FG 1.004 (11/17)
Batch B
OG 1.056 (11/14)
added 18 tablespoons white sugar syrup before adding yeast (Lalvin EC-1118) and nutrient.
FG 1.010
If my calculations are right, I have 7.08% ABV batch A, and 6.036% ABV batch B.
I want it cleared so I added the Sparkalloid clearing agent from my local shop. I also (maybe in error) added about 1.5 cups of unfermented cider to take up some air space when moving the batches to the secondary carboys.
Is it safe to bottle in my flip-top bottles now?
If not, how log should I wait?
All this talks of bottle bumbs scare me!
Did the 1.5 cups of unfermented cider wake up the yeast?
Should I just add the yeast killer ingredient and have a still batch?
Will pasteurizing it in the dishwasher stop the accumulated carbonation too? Or just kill yeast?
Thanks for your guidance!