Bottling after 2 week testing at room temp

[Nick_N]

Hi there!

I have a batch made with apples  from orphaned orcards .

I   monitored fermentation and noticed it was much slower than i had previous years

My  data in Claude's magic sheet shown in attached picture

I tested one champagne bootle with crown cap at room tempreture for 14 days and it was slightly carbonated. Sg didn't changed  in test  bottle since bottling. But i'm afraid to bottle all the tanks with  Sg- 1023 . How can i assess probability of extracarbonation to prevent bootle blasting?

[Claude Jolicoeur]

I always enjoy seeing my spreadsheets being put to good use!

A few comments:

- 2 weeks is much to soon to be able to evaluate the fizz from such a cider. 6 months would be better.

- With the fermentation speed you have had I would not worry about overcarbonation. Most probably you will only get a slight fizz from this.

- If you want a fully sparkling Pet-Nat cider, you'd need a drop of SG of about 4 to 5 points in bottle. In my experience, a higher fermentation speed is needed prior to bottling for attaining this..

[Nick_N]

Thank you Claude! I will proceed testing

четверг, 24 августа 2023 г. в 10:03:28 UTC+3, Claude Jolicoeur:

[terryc...@gmail.com]

Hi Nick

This doesn’t answer your question, but I had such an issue at lower SG and similar time frame. As Claude also suggested to me, I am leaving this batch for some time to see if carbonation level improves.

In the meanwhile, after a bit of research I noticed that both Claude and Andrew refer to the possibility of some high nutrient demand yeasts sticking if the nutrients are all used up (the yeast in my case is S04 ale yeast which falls into this category). In such situations they suggest that something like 50ppm of DAP may be needed for each further 0.010 SG drop.

I opened one of my under-carbonated bottles and added a “pinch” of DAP then monitored SG. Fermentation did restart and continued to 1.000 after a while so there is a “high index of suspicion” that nutrient depletion might be part of the problem.

I don’t know what your “orphaned” orchards are, but my apples were from old unfertilised trees and were picked over-ripe well into the start of winter. In Claude’s book (Ch 11), he suggests that such circumstances can result in apples with low YAN.

Food for thought? 

[Nick_N]

My aim is a sweet pet-nat cider and i want to prevent bottle blasting. Overcarbanation is the main issue, botlles will be stored over 3 years. @orphaned orchards are old industrial orchards,  over 500 hectares, whithout any maintanence over 30 years. About a half of it apple trees dead or living their last years, but some of them have intresting sweet aplles

понедельник, 28 августа 2023 г. в 04:59:39 UTC+3, terryc...@gmail.com: