re:cidery beer

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I would say (without knowing all of the details) that the cidery taste is
not due to the extra ounce of priming sugar but is more likely a result of a
higher fermentation temperature.  1 oz extra isn't going to affect your
whole batch in a noticeable way.  But fermenting at the higher end of the
yeasts "comfort zone" can produce esters and give the brew a noticeable
"fruity" taste.



Re: cidery beer


On Thu, 21 Jun 2007 18:04:47 -0400, "Cathy Worcester"

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That makes sense. Fermentation temperature is the only variable I
can't control well and with recent weeks being hotter maybe this is
what happened.
Another question I have is after bottling currently I'll let the
bottles sit at fermentation temp for at least 2 weeks. This seems to
be enough time for carbonation. Now after that,should I put them into
the refrigerator? I have been letting them sit around at room temp.
for aging? I think this is were the additional fermentation has taken
place.

Re: cidery beer


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There is only a fixed amount of fermentation that will take place.  All
you can do is control the speed of it, perhaps by temperature.
Fermentation will continue, even in a refrigerator.

For typical beers, after 2 weeks at room temp, bottles should be
completely fermented out.  The flavor will continue to mature over time
(NOT due to fermentation).  Put them into the fridge and drink them
whenever you like the taste.  If you think the maturation begins to
negatively affect the taste, then refrigerate them all and try to drink
them soon.

Derric


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