Made horrible mistake bottling with wand

[Kalaloch]

So I decided when Bottling my hard cider tonight that instead of using the bottling bucket with the spigot and tubing (with the bottling wand attached) to instead use the siphon and tubing (with the bottling wand attached). I’ve had problems with the spigot leaving too much beer/cider behind before bubbles get into the tubing, so I read that using the siphon is an easier way to use up more of the cider.

So I put the siphon in the bottling bucket ( with the tube and bottling wand attached) and I pushed the siphon down but it didn’t budge, so I pressed harder and nothing happened, then all of a sudden a gushing of bubbles came up from the bottom of my bottling bucket. It was like a Geiser has gone off with trillions of bubbles in my Cider! I was so confused and freaking out because of all the oxygen now in my Cider. I finally realized the bottling wand had stopped the siphon from starting, and somehow the pressure was released inside my Cider.

I’m so bitterly disappointed, I’ve had this hard cider in secondary for 3 months. And am afraid it will be completely oxygenated. Any thoughts?

Hope this mistake can help anyone out there from repeating it.

 

[bigplunkett]

Did u bottle any way? I would have at this point what would u lose a dollar or two in caps

 

[GilSwillBasementBrews]

Yeah I'd bottle anyway and hope for the best. And yes you need to depress the tip of the bottling wand to get the siphon started. Otherwise as you experienced you will create back pressure which will find the easiest pathway out aka bubble through your beverage.

 

[jalc6927]

That’s why I use the spigot not siphon tube

Worst case is first bottle gets some extra trub

If this bothers you, use a small glass to catch the first running’s then start bottling

 

[Kalaloch]

Yes I went ahead and bottled it.

Does anyone know how oxygenation works? It seems like all that oxygen would escape (becoming bubbles in liquid) and not be able to stay inside the beer/cider. How does it work?

 

[jalc6927]

Oxygenation is done prior to adding yeast to your fermenter to aid in fermentation

You can put actual oxygen into wort or aerate before adding yeast

 

[bleme]

Does anyone know how oxygenation works? It seems like all that oxygen would escape (becoming bubbles in liquid) and not be able to stay inside the beer/cider. How does it work?

Oxygen binds to lipids or melanoidins in the beverage to create off flavors. If you added priming sugar when you bottled for a sparkling cider then the yeast will consume some of that oxygen. If you bottled still, then you can expect a slight sherry flavor. Either way, it isn't ruined - just room for improvement.

 

[Zimm9]

You could try a dip tube on your bottling bucket spigot to help you get more of the beer out. I usually just watch the level and start tipping the bucket before any air gets into the spigot.

 

[str1p3s]

You could try a dip tube on your bottling bucket spigot to help you get more of the beer out. I usually just watch the level and start tipping the bucket before any air gets into the spigot.

I second the dip tube. But I think oxidizing isn't as big of a concern on the homebrew level. I had a siphon problem once with an IPA and it pumped bubbles through the whole batch and kept happening every time I thought I fixed it and the bottles turned out fine. Never done a cider though.

 

[gromitdj]

I use one the Invert Backnuts from Williams Brewing on my bucket spigot and it works really well. I think the last time I bottle out of my 2 gallon bucket it left at most 2 tablespoons of wort in the bottom.

 

[JohnSand]

When I bottled, I used a long hose on the auto-siphon. The fermenter was on the kitchen counter, the bottles on the open dishwasher door. I always started the siphon with the first bottle on the counter. When I pushed the bottle wand in, the weight of the hose kept the spring depressed and let the beer flow. That way I could use both hands to start the siphon.