Well, all the stuff I read said to let the cider go from 3 to 10 days after priming, checking carbonation until it’s “right”, then pasteurize. It’s only been 2 days, and my test bottles gushed a bit when I opened them. May be a bit over-carbonated already. The taste is a little sharp. Hopefully, some time in the bottles will mellow them some. So, I’m into the pasteurizing process…going to 190 degrees, then removing from heat, cover and sit 10 minutes.
Right as I was reaching 190 degrees…BOOM! One of the bottles busted. I thought that gradually bringing the bottles up in temperature would be better for the glass, but maybe that builds too much pressure. Maybe I should have added the bottles when 190F was attained and pulled off the heat. It might have blown anyway. Could have been a defect in the glass, I don’t know. Anyway, ten minutes is up…have to go remove the bottles…CAREFULLY!!!
So far, so good. The bottles are on a kitchen towel, on the counter. Only that one bottle blew. Luckily, I was using my pressure canner that has a raised false bottom disk and I had the lid partially covering the pot. The bottle busted, but the cap stayed on! I ran my test 12 oz bottle through pasteurizing process and I put the soda bottle with the screw cap in the refrigerator. I think I’ll let these bottle condition for quite awhile…maybe until my birthday, March first. I’ll try the test bottle before then…maybe New Year’s Eve!
After they cooled to almost room temperature, I put the labels on the bottles. They look good, I think!
Just have to remember to open them over a sink, in case they gush. (In the future, I’ll have to remember to go by taste and not by what is expected. The temperature has fluctuated in the house quite a bit over the last couple of days and at one point it got up to 75F…probably sped up the process. Had some of the test screw-cap soda bottle Watson’s this evening. Since it has been opened and had a slow gush, the carbonation level is way down. It isn’t entirely flat, though and I like the flavor and sweetness level.
10:30 pm I picked some crabapples this afternoon…pretty sure this is the end of the crop. Have to pick through them carefully…some are rotting on the tree. Anyway, I picked about 5-1/2 lbs. Tonight, I cut off the stems and blossom ends and juiced them. I had 4 large Fuji apples on hand, so I juiced them as well. They probably weighed over 3 lbs. I thought I only had three and I had weighed them at over 2 lbs, before I spotted the fourth one. So, I got over 5 cups of juice (I usually have 4 cups.) I went ahead and put it all in primary with 6 quarts water, pectin enzyme, yeast nutrient, a capmden tablet (crushed), the apple pommace in a cheesecloth bag and 1 lb 9 oz of white sugar. I would have done 1 lb 12 oz, but that’s all I had. I thought about adding some honey or brown sugar, but the OG is 1.050 @ 70F, so I think I’m ok. I can double check it tomorrow night and add some more sugar if I want to at that point.
Now, because I have a little over 2 gallons in one PFB, there is no way this isn’t going to foul the airlock. unless I divide it into 2 PFB’s before (or immediately after) I pitch the yeast. I’m afraid, by the way, that I may not have quite enough yeast. I only have about 2 grams of Safale s-04 yeast left. I think I’m going to run to the brew store tomorrow to get some supplies. In addition to yeast, I could use a no-rinse sanitizer to use in the bottle rack bottle sanitizer, maybe more beer brite, pectin enzyme and yeast nutrient. Maybe I’ll put together a kit for another batch of beer to save a trip after Thanksgiving. I know I won’t have time to brew it until then. ***YAAAAAAWN*** It’s getting late. I think I’ll go lie down and peruse some recipes. I was looking at stout recipes recently…hmmm. But my first taste of Guinness Stout from a bottle, many years ago, sucked. I like it draft, but not bottled. Maybe I’ll go another route. Who knows? Tomorrow is another day!