Bubble Count to avoid Exploding Bottles

[pdwhit]

I have been making hard cider for years, and I always have a problem with when to bottle. If I bottle too soon, I will end up with exploding bottles. If I bottle too late, I don't get the carbonation I want.

To avoid the exploding bottles I tried pasteurizing. It works ok, but you can't wait too long after bottling. Once I did and a couple of bottles exploded. Fortunately, I had my glasses on because flying glass nicked my forehead. If I hadn't had my glasses on, I probably would have lost an eye.

Recently I came with up with the bubble count. I have tried this on a couple of batches, and it works great. here's what i do:

. After transferring my cider from the initial fermenter (the bucket) to the 6 gallon bottle, I being to take a daily bubble count (once a day).

. Each day I count the number of bubbles that occur in the air lock for a minute.

. I record my count.

. Depending when I transfer to the secondary fermenter (usually about 10 days to two weeks) the bubble count will start at anywhere from 40-60 bubbles per minute.

. When the bubble count drops to about 10, it's time to bottle.

. The last batch, I couldn't bottle at 10. I had to wait a couple of days and the bubble count dropped to 4.

. It's been a couple of weeks, and I just had my first bottle of cider. The carbonation was just right.

. So, based on my experience I would say that the proper time to bottle is 10 bubbles per minute. If it isn't convenient to bottle then, you can let it drop, but I wouldn't recommend less than 4 bubble per minute.

I am not sure if any of you have had the problem with exploding bottles, but if you have try the bubble count, and let me know how it works.

 

[03protege]

There is a way to bottle your cider and never have exploding bottles.

Purchase a tool called a hydrometer (about $5) and a wine thief (about $8).

Take readings with the hydrometer to indicate when fermentation has completely finished (no fermentable sugar left in solution). Then use a carbonation chart to determine how much "priming sugar" to add to your cider.

Once you add the sugar, gently stir to make sure it is well mixed then immediately bottle.

You cider will be precisely carbonated every time.


Here is an exerpt by John Palmer explaining it much better than I am:

http://www.howtobrew.com/section1/chapter11-4.html


Also I would like to add by allowing fermentation to complete then allowing your cider to stand for a few weeks you will end up with a much clearer finished product as the yeast in suspension will start settling to the bottom.

 

[Yooper]

Here's my method:

Wait until the cider is clear. Check with a hydrometer to make sure it's done, and not stuck. Bottle.

 

[WVMJ]

You are only 30 minutes from the Flying Barrel in Frederick, they have hydrometers there and good advice. When you count bubbles it seems so easy, but you are not taking into account that the air pressure outside changes and that changes the number of bubbles coming out, each yeast is different etc. Take a ride one weekend up to the Barrel to see firsthand how its done, but keep your glasses ready. WVMJ

 

[phug]

Bubble counting also does not factor in batch size, which will vary the amount of co2 being produced. Ymmv