Garfield43
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- Mar 6, 2021
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OK I had a 2 gallon batch of cider that smelled off and tasted off. I tried to just persevere with it but it taste wrong. Like burnt caramel. I think it set too long and oxidized. I feared this might happen so on 8/23 I started another batch. I need somthing finished, carbonated and in a keg and cold by Saturday afternoon.
For carbonation I usually just add some apple juice concentrate and let it set 4 or 5 days. I do have CO2 and a keg now. Most reports I see claim force carbing takes 3 or 4 days if you don't have a stone or some other gimmick.
Ideally I would like to wait till the new batch has a gravity of 1.000 ish then cold crash it overnight, transfer that to the keg, then add the apple juice concentrate. I am just trying to figure out if the step after that is let it set at room temp until it is fizzy or hook up CO2 to it and take it out and roll it around every hour or so. Also I may be able to skip the cold crashing. I have installed a floating pick up tube. If it comes down to it I would rather bring somthing that taste good and looks cloudy than some beautiful thing that taste off.
I'm going to go look at the new batch and take a gravity reading.
Appreciate the thoughts from any of you who have had to finish a cider faster than you would have liked becase you screwed the other one up.
I can't be the only one who has done this right?
Thanks again.
Edit for additional information
Ok it is cloudy as all get out and has a gravity reading of what I estimate to be 1.001 I suspect that thousandth might well be due to yeast rather than sugar.
My thought is to let continue to ferment over night.
Tomorrow cold crash it than Tuesday keg it.
That gives me a couple of days to decide what I do with it once it has been kegged.
I am more than willing to adjust that time table if anyone has any suggestions.
Thanks again
For carbonation I usually just add some apple juice concentrate and let it set 4 or 5 days. I do have CO2 and a keg now. Most reports I see claim force carbing takes 3 or 4 days if you don't have a stone or some other gimmick.
Ideally I would like to wait till the new batch has a gravity of 1.000 ish then cold crash it overnight, transfer that to the keg, then add the apple juice concentrate. I am just trying to figure out if the step after that is let it set at room temp until it is fizzy or hook up CO2 to it and take it out and roll it around every hour or so. Also I may be able to skip the cold crashing. I have installed a floating pick up tube. If it comes down to it I would rather bring somthing that taste good and looks cloudy than some beautiful thing that taste off.
I'm going to go look at the new batch and take a gravity reading.
Appreciate the thoughts from any of you who have had to finish a cider faster than you would have liked becase you screwed the other one up.
I can't be the only one who has done this right?
Thanks again.
Edit for additional information
Ok it is cloudy as all get out and has a gravity reading of what I estimate to be 1.001 I suspect that thousandth might well be due to yeast rather than sugar.
My thought is to let continue to ferment over night.
Tomorrow cold crash it than Tuesday keg it.
That gives me a couple of days to decide what I do with it once it has been kegged.
I am more than willing to adjust that time table if anyone has any suggestions.
Thanks again
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