I was just looking through this recipe ... For my first cider, I'm interested in making a Dry English style this fall. How much sugar did you use for carbonation?
Originally Posted by SteveHoward
Adding another to my noob questions:
You said you added priming sugar before bottling, so I'm understanding this is sparkling. Did you have to do any kind of pasteurization to stop the fermentation after bottling? I'm reading that this is necessary, but just don't see the step in your process. I'd like to clarify whether or not it was necessary for you.
As I understand it, this is done to make a sweet sparkling cider. Sugar is added for both sweetness and carbonation, but the cider is pasturized in the bottle to stop carbonation (and prevent bottle bombs) while the cider is still sweet. -- I could be wrong... I haven't yet made a cider!