Sweet with high alcohol?

[Keith66]

Thanks Ivan! I learn something every day! (in theory anyway)

So back to cider. If Bill's plastic store-bought juice bottles, now with fermented/ing cider in them, start to swell, he should vent them, or just leave the caps on loosely to allow continuous venting until the SG gets a lot lower than the present 1.070, or until a day or 2 before his Labor Day party, wouldn't you think? I'd still keep them someplace where an "accident" won't be too much of a problem.

 

[Hickory_Bill]

I filled a 2 L bottle tighten the lid set it in a large metal pot, and set it outside on the grill. We'll see what happens overnight. It's still 80F in Northern Illinois.

 

[butterpants]

Corny kegs will take 30psi easily.... if they didn't I'd be cleaning up a mess and not posting right now.

A common 'burst carbing' technique is to toss a keg on at 25-30psi for 24-48 hours then bleed off excess pressure and lower your regulator to the serving pressure that corresponds to the amount of CO2 volumes (it is a temperature dependent equation.... lots of online charts to figure it out). I serve generally from 10-13psi....mostly light to medium ales, belgians and heffes. Stouts and Porters would be lower if I wanted to carb to style.

The contrast is a safer yet more time consuming 'set it and forget it' method of force carbing where you set the regulator at the psi you intend to serve it at and wait 2 weeks for it to obtain full carbonation.

 

[Hickory_Bill]

The fermentation has really tapered off again (this morning), I think I'm safe from explosions.

 

[tooldudetool]

Regarding the nutrients in the smack packs, they are intended to just get the yeast going and to prove viability by swelling the pack, they chew through that stuff pretty quick. Beer wort has all of the nutrients that yeast need (other than oxygen), however sugar and juice do not, and yeast nutrients should be added at pitching time and even throughout active fermentation.

 

[Hickory_Bill]

Regarding the nutrients in the smack packs, they are intended to just get the yeast going and to prove viability by swelling the pack, they chew through that stuff pretty quick. Beer wort has all of the nutrients that yeast need (other than oxygen), however sugar and juice do not, and yeast nutrients should be added at pitching time and even throughout active fermentation.

That makes sense.


A Big Thanks to everyone who has helped me.

I've started a new gallon with K1V-1116 and added nutrients.

It is performing entirely different.

It is fermenting far more vigorously that the previous batch, and took my gallon from 1060 to dry in 2 days at 78F.

I can now see where there is a need to back sweeten .

I'll start a new thread with my new batch.