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Offlinedjtetsu
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Registered: 09/11/06
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storing hard apple ciders
    #18904736 - 09/28/13 09:50 PM (10 years, 4 months ago)

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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Offlinehidenseek1
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Re: storing hard apple ciders [Re: djtetsu]
    #18910220 - 09/30/13 07:27 AM (10 years, 3 months ago)

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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OfflineBrown Buffalo
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Re: storing hard apple ciders [Re: hidenseek1]
    #18911079 - 09/30/13 12:16 PM (10 years, 3 months ago)

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!!


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Offlinedjtetsu
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Registered: 09/11/06
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Last seen: 9 years, 8 months
Re: storing hard apple ciders [Re: djtetsu]
    #18912734 - 09/30/13 07:17 PM (10 years, 3 months ago)

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 :laugh:


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