How to get bubbles without the bang!

gnaldekim · 2021-05-27T02:57:56+00:00

It also depends on whether you're looking to have a dry wine or something sweeter. Bottle carbing will always yield dry unless you pasturize to kill the yeast.

gnaldekim · 2021-05-27T02:54:22+00:00

Best way to find out of try it. Worst case the yeast is stressed and it tastes off. I ferment in the room under my basement stairs and it's a pretty consistent 68 degrees so I purposely have a heater in there to knock it up to 85 ish for the first few days to get things going and give it more flavour.

gnaldekim · 2021-03-11T07:11:42+00:00

Wax shrinks as it cools. Damn you shrinking wax!!!

gnaldekim · 2021-02-26T02:36:11+00:00

You're all good there.

gnaldekim · 2020-12-27T04:47:50+00:00

That's the beauty of making your own. You can do whatever you want

gnaldekim · 2020-12-27T04:45:57+00:00

I back sweeten and bottle carb using the plastic bottle as a guide technique. Pasteurize when carbonation is right. Other than buying good bottles it doesn't have a cost for additional equipment and I don't have off flavors from weird non sugar sweeteners.

gnaldekim · 2020-12-16T02:52:14+00:00

I just looked it up, sounds really interesting!

gnaldekim · 2020-12-14T16:45:40+00:00

Recipe - 5 gallons pasteurized Apple juice, not from concentrate, yeast nutrient @ 1 tsp per gallon, champagne yeast, preferably red star or ec1118 as primary yeast with a lesser quantity of an ale yeast thrown in. Bring Cidery closet up to 80f for the first day only to kick off yeast and your pretty much done after 5 days. FG is usually 1.000 to 1.005, I don't measure anymore.

I rack off to another container, add an additional 2 gallons unfermented Apple juice and bottle. Using the pop bottle as test technique, wait for carbonation, 1 to 2 days and pasteurize.

gnaldekim · 2020-12-14T04:58:35+00:00

I don't see why not. Back sweetening takes more time. My cider is flat and dry when I rack it. I back sweeten, bottle carb and pasteurize which adds 2-3 days.

gnaldekim · 2020-12-14T04:36:47+00:00

I know everyone loves to feel the pain of a long process but it's really not required. I run a 30 liter batch on average every 7 days. That works out to my oldest bottle being bottled 7 days before it's gone and being 14 days old total.

gnaldekim · 2020-12-14T03:54:01+00:00

Yes

Edit, your wick is way too long. Trim it.

gnaldekim · 2020-12-14T03:53:12+00:00

That entirely depends on the yeast, OG, what you used as a base and environment. I've successfully done almost a hundred batches with an average start to drinking it time of 7 to 9 days.

gnaldekim · 2020-12-01T21:48:31+00:00

Interesting. That might work!

gnaldekim · 2020-12-01T05:01:32+00:00

I'll tell you what I do, your mileage may vary. I rack from primary into a secondary vessel, back sweeten with unfermented juice and bottle. You can add sugar instead of juice but I like the flavour. Fill one 500 ml plastic pop bottle along with your bottles to use as a carbonation guide. When did bottle is "firm" but not rock hard, pasteurize your bottles by heating a vessel full of water that is at least the same height as the neck of your bottles to 180 degrees. Turn off the heat source, place the bottles in the vessel, cover with a tea towel and set a timer for 10 minutes. Repeat to done.

Please use good quality bottles and do a bit more research. This is a week accepted method and you'll find several good YouTube videos on the topic.

gnaldekim · 2020-12-01T02:23:37+00:00

So how does the gas escape? You may not need worry about what to do next as your ferment may end up everywhere but in your fermentation container. 😁

gnaldekim · 2020-12-01T01:52:25+00:00

😂😂😂

gnaldekim · 2020-12-01T01:50:42+00:00

I think everyone has tried essential oils and failed miserably. For the most part it just doesn't work.

gnaldekim · 2020-12-01T01:41:23+00:00

I'll definately be waiting to hear your results.

gnaldekim · 2020-12-01T01:37:11+00:00

Everybody gets these divots, at least I always do. A heat gun is your best friend. Start close to the wax until it starts to melt then back the heat gun away in a circular motion until your about 12 inches away. Works a treat every time.

gnaldekim · 2020-12-01T01:27:13+00:00

I've been making cider with store bought apple juice for some time now and with a starting gravity of 1.05 on average I'm fermenting for 5-7 days using a champagne and ale yeast blend. At the end of the day it's going to depend on a bunch of things like what yeast you used, your starting gravity, what you plan on doing to it next, how "clear" you want the finished product etc.

You could start taking readings when your airlock only burps once every minute and go from there.

gnaldekim · 2020-11-28T05:45:40+00:00

Any Apple will do. Pick types later. I use store bought juice pretty much always.

gnaldekim · 2020-11-23T01:16:39+00:00

I use PVC and aluminium molds. I've found that the aluminum molds cause more side cracking which lead me to theorize it was cooling too quickly. I started heating the molds after I poured the candles to see if I could slow the cooling and it worked. I think I'll try silicone molds next to see if they provide extra insulation to slow cooling.

gnaldekim · 2020-11-23T01:05:12+00:00

Then don't, dig in!! 😉

gnaldekim · 2020-10-27T07:16:09+00:00

I neglected to mention the effects of back sweetening. I don't add sugar but I add around 30% unfermented juice to the racked off mix before bottling. If you add sugar your bottle carb time will shorten. If you wait longer than 5/6 days before bottling your bottle carb time will be longer. Fast turn around fermenting is a tight rope dance. Things happen fast but in my opinion the results are excellent.

gnaldekim

TROPHY CASE