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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Small amount of priming sugar...?
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Old 03-24-2014, 01:16 PM   #11
gratus fermentatio
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Originally Posted by rocketsan View Post
I'm confused then...is the pasteurization method for those who want a more sweet product? And, if one is satisfied with a dry cider that has some beer-like carbonation, they can just prime like beer and not worry about boiling or exploding bottles (provided the fermentation is done)?



If this is the case, life just got a whole hell of a lot easier...I don't like sweet cider



Can someone confirm? Yooper perhaps?
Exactly. If you want a carbonated, dry or even semi-dry cider, no need to pasteurize; just prime & bottle like beer.
Regards, GF.
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Old 03-24-2014, 02:02 PM   #12
Nautalus01
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If you want to sweeten you can use xylitol as the yeast will not ferment this. Then prime as usual and bottle


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Old 03-24-2014, 06:50 PM   #13
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So I've been pasteurizing unnecessarily from day one... I usually let my ciders bulk age for a couple months before bottling... Then been pasteurizing with minimal amounts of priming sugar after a week or so... Can't wait to start a new batch then


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