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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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I often spend time in the drinks aisle of the supermarket just looking at bottles. These had delicious original contents and an obvious recycle appeal. **UPDATE** I just did my first pressure release. What a satisfying 'Pop'!~and very active still. |
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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UPDATE DAY TWO
Got home from work and went to pressure release the bottles. First one 'POP!' but so active I lost half a bottle of lemonade before I could get the top back on. I had to get Grumpo to help - he has strong hands and was able to ease the lids and decompress without losing liquid. I am wondering that because it is Summer the brew is going fast in the warm weather - temperature in the cupboard is around 18 - 20°C during the day (64-68°F). I think I will de-gas in the morning before work and again at night when I get home. Roll on Thursday! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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>>>I think I will de-gas in the morning before work and again at night when I get home.<<<
That sounds like a good idea; once they are finished and/or obtain a level of carbonation that you like, they can be refrigerated. The carbonation should have pretty much run its course by then, but the refrigeration will stop it. My guess is that the over-carbonation might be a result from the fermentation not having quite completed. Depending on the recipe, an extra day or two before bottling won't hurt anything. Opening the bottles slowly (if possible) will help with any over-flows. Once the yeasts in the batch run out of fermentable sugar, they go dormant and settle to the bottom.
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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[QUOTE=TasunkaWitko]>>>I think I will de-gas in the morning before work and again at night when I get home.<<<
Its just as well we are all friends here and are really just talking about fizzy lemon drink. Hahahahaha! Made my day that did. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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LOL - I didn't even think about it, but.... LOL!
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, This is absolutely extraordinary. Now, not to digress, however, the famous historical aperitif / cordial in Romania is PLUM ..
So, let´s get some Romanian Plum Brandy going .. It is an aged Plum Wine !! It is served extremely chilled .. Have a great evening. I had several comments made on some of my old Mediterraean posts, and have answered them .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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