Carbonating Apple Pie

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C2H5O5
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Carbonating Apple Pie

Post by C2H5O5 »

I was hoping for some help on this. I have about 12 bottles (16 oz.) swing tops full of Apple Pie at about 20-30 proof.
I was wondering if carbonating them would be as easy as adding a pinch of yeast then capping.
Do I need to refrigerate after adding yeast? Would I need to keep the bottles at room temperature for 24 hours? Longer?
How much yeast should I add?

If this is doable I would like to order another 24 swing top bottles to make Sparkling Purple Jesus.
"Carrots may be good for your eyes, but Booze will double your vision"

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Soft batch
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Re: Carbonating Apple Pie

Post by Soft batch »

Much too high ABV for yeast to work.
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ShineonCrazyDiamond
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Re: Carbonating Apple Pie

Post by ShineonCrazyDiamond »

To cover all ends, I would pour all the bottles into a sanitized bucket. Then add 1/4 cup sugar dissolved in 1/4 cup water ( boiled, then chilled to sanitize). I would then mix in 1/4 pack of Ec-1118.
Sanitize the bottles, fill them back up, and put them in a cool dark closet for 2 weeks.

My recommendations are based on assumptions on part. If you know you have sugar that hasn't been fermented, then you don't want to add anymore. If you added sugar to your base apple pie, then forget the additional. But, be careful. A little yeast could make those overly sweetened drinks big closet bombs.

Honestly, the easiest is force carbonation for back sweetened drinks :?
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Pikey
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Re: Carbonating Apple Pie

Post by Pikey »

SCD is right. Heed his warning !

If you can get hold of one of these cheap - it's the way to go

http://www.ebay.com/itm/SodaStream-Foun ... SwPK1ZXSVs
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thecroweater
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Re: Carbonating Apple Pie

Post by thecroweater »

Yep apple pie has a load of sugar. One table spoon in a beer bottle will blow it to kingdom come. Your yeast is unlikely to ferment at that ABV unless you use some god awful product like turbo extra for that special baked arse hit but if it does KABOOM
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NZChris
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Re: Carbonating Apple Pie

Post by NZChris »

For any in bottle carbonation, I start checking for carbonation after three days, then estimate how long until the next check, checking a different bottle each time. Once they have reached my desired level of carbonation, the entire batch is refrigerated and must stay refrigerated until consumed. Even then, you can't leave them indefinitely, so if you do find an old one in the back of the fridge, get the cameras going before you entertain your guests by opening it at the dining table or in the lounge.
The Baker
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Re: Carbonating Apple Pie

Post by The Baker »

Get a soda syphon.

( 'a soda siphon, a syphon or a seltzer bottle' )

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seamusm53
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Re: Carbonating Apple Pie

Post by seamusm53 »

While only a little off the topic, my father-in-law spoke of summer days with home made beer and exploding bottles stored in the shed behind the house. There is a reason champagne bottles are extra thick glass and corked with a wire harness.
C2H5O5
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Re: Carbonating Apple Pie

Post by C2H5O5 »

Pikey wrote:SCD is right. Heed his warning !

If you can get hold of one of these cheap - it's the way to go

http://www.ebay.com/itm/SodaStream-Foun ... SwPK1ZXSVs
My son got one of those Last Christmas, I'll look int that.
"Carrots may be good for your eyes, but Booze will double your vision"

HD Search This helped me!
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