badboygator
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- Oct 28, 2012
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All 5 gallons + are in the bottles now to wait and hope I get no bottle bombs 3-5 days if I remember right
You have to pasteurize at some point or the bottles will explode. Mike recommends filling a plastic soda bottle when you bottle and then using the firmness of the soda bottle dictate when you stop carbonation.Beernewb said:so by lowering the concentrate to 3 cans from 5, if we're not doing a still cider, should we just let it carbonate fully, or do we still need to pasteurize at some point?
I rehydrated my yeast prior to pitching to try to lessen the stress and it's rocking now at 48 hours. Even has a mini krausen going. I used Whole Foods organic unfiltered apple juice.
So my question is if I let them go a little longer, will I be looking at bottle bombs soon? Or did the last little bit of yeasties that didnt die during pasturizing finish the job? I'm confused.
I'm fixin' to do this as my first cider, and in reading the threads above it has become clear to me that the yeast selection is critical in carbonating properly. The Nottingham yeast I have is danstar, so I need to go to the LHBS and pick up some White Labs Nottingham. On the White labs site, they do not list a "nottingham". They list WLP002, and WLP 013 as english ale yeasts. Are either of these the proper strain or something else?
Nottingham is a propietary brand of Danstar (Lallemand). There are other strains of that yeast which will do the job I'm sure. The Nottingham works fine, however.
Im not sure if this has been asked, but does this recipe produce a large krausen or can I put this in a 5 gallon primary? with a blow off if need be
I wouldn't bother moving it to another carboy, especially for only two days. Just let it sit in primary and bottle when you're ready.
Sorry I should've said I'm trying to still it. Plus isn't it recommended to shift it for a day to clear it?
Sorry I should've said I'm trying to still it. Plus isn't it recommended to shift it for a day to clear it?
Is there anything that I can use instead of the 2 lbs of dextrose? I would really like to try this recipe. Thanks.
ArtimusBeerimus said:CodyA,
The dextrose is much finer, which aids in dissolving and overall fermentation time, in my limited cider experience. The big knock against table sugar is that it tends to impart a slight "cidery" flavor, but since you're making cider, this probably won't be a dealbreaker.
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