Originally Posted by durbo
Yeah that's what I was planning on doing, stovetop pasteurisation. So what is the bubbling of the cider in its current state mean? I am going for a sparkling by the way and planning on back sweetening with caramel.
Not to over-state the obvious but; CO2 is being produced continuously as part of the fermentation. At atmospheric pressure most of it flashes out of the liquid. The colder the temperature, the higher the solubility of CO2 in it becomes, therefore at colder fermenting temps you will notice higher amounts of dissolved
CO2 in the cider. It's always there but you may
Not always notice it at lower levels (warmer temps).
Is that what your seeing? If you've made beer before it really shouldn't be anything surprising.