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djtetsu
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storing hard apple ciders
#18904736 - 09/28/13 09:50 PM (10 years, 4 months ago) |
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Ok I'm about to brew 3 gallons of hard apple ciders and was wondering how to store them after the fermentation has stopped (after 2 - 3 weeks). Is it ok to let it sit untouched with the bubbler for months (contiue fermenting)? On the ones I've opened, drink a cup here and there and keep in the frig?
Thanks.
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hidenseek1
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Re: storing hard apple ciders [Re: djtetsu]
#18910220 - 09/30/13 07:27 AM (10 years, 3 months ago) |
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no i kept one in the carboy and it went bad from opening it too much every time i wanted a drink
although after it went bad, i tried adding some potasium metibsulphite and it the contamination went away, i still tossed it anyways
so maybe if you add a little sulphite after every day that you have opened it, it could keep nasties away
but i dont know when too much sulphite might be dangerous/poisonous
shell out the cash for bottles, cork and corking device
or maybe even fill empty 2 litre pop bottles might be better then leaving it in the carboy and opening it a lot
EDIT
Oh i didnt see the untouched part, yes it should be fine in the carboy if you dont open it
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Edited by hidenseek1 (09/30/13 07:29 AM)
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Brown Buffalo
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Re: storing hard apple ciders [Re: hidenseek1]
#18911079 - 09/30/13 12:16 PM (10 years, 3 months ago) |
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Quote:
EDIT
Oh i didnt see the untouched part, yes it should be fine in the carboy if you dont open it
yeah especially if it is strong, since alcohol prevents contaminations. I personally never brewed cider, but I do beers, and the last one sat in the carboy for two or three months since I couldnt find the sterilizer to bottle it. Well it was pretty strong and pretty hoppy (hops prevents some contaminations too) but it was good on the end even if I drank a couple of liters in the meanwhile!!
-------------------- "..Here I am, inside the bunker, behind mental steel walls 90 psycho-centimeters thick.."
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djtetsu
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Re: storing hard apple ciders [Re: djtetsu]
#18912734 - 09/30/13 07:17 PM (10 years, 3 months ago) |
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Thanks guys, I meant 3 1-gallon jugs, but I think the same principals apply. So I will open 1 at a time (with the rest kept fermenting), perhaps pour it into quart bottles (x4)? 32 oz should be a nice serving size
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