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Posted in thread: Anyone ever do in-line pasteurization? on 11-01-2013 at 06:44 PM
I'm kinda answering my own question here, but I figured if anyone has read this far in this
thread, they might be interested in the following link, which discusses the pros and cons of
this approach i...
Posted in thread: Anyone ever do in-line pasteurization? on 10-30-2013 at 11:58 PM
How would this be an advantage over bottle pasteurization, like how it is done now? I was
thinking this could be an advantage because it would allow you to pasteurize in bulk. Instead
of hand-loading ...
Posted in thread: Anyone ever do in-line pasteurization? on 10-25-2013 at 11:02 PM
Right, of course. What if someone did in-line pasteurizatoin, and then ran the hot cider into a
sanitized keg. At that point, it could be force-carbed, and then bottled sparkling from the keg
with a c...
Posted in thread: Anyone ever do in-line pasteurization? on 10-25-2013 at 10:07 PM
Hi everyone. I have done the stovetop pasteurization thing with pretty good results, but it's
pretty tedious to be lifting all of those bottles in and out of the steaming pot, along with
the waiting. ...
Posted in thread: Rose cider on 02-05-2013 at 05:09 AM
All I can say is: sounds interesting! Couldn't you do a tiered test with rosewater at bottling?
I.e., put one drop in the first bottle, two drops in the second bottle, three drops in the
third, etc., ...
Posted in thread: "Leaving cider on it's lees too long" on 02-05-2013 at 04:52 AM
I have been casual about letting cider sit on the lees. Perhaps I haven't run out of beginner's
luck yet, but I have not had the yeast impart any noticeable off-flavors. This year I really
pushed my l...
Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 01-27-2013 at 10:17 PM
If you want it dry, there's no need to backsweeten, you could just prime as you normally would,
then wouldn't have to worry about over pressurized bottles.Right. Good point. I only ask
because we back...
Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 01-26-2013 at 01:00 AM
Do you want the cider to be dry? Because, if I'm understanding your question correctly, the
yeast will eat up all your backsweetening sugar, leaving you with no backsweetening.Right, I
should have cla...
Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 01-25-2013 at 06:53 PM
I know this question has already been asked and answered somewhere in this huge thread. I just
cannot find it, so I gotta ask again.If I ferment to 1.000, and back-sweeten to 1.013, and then
Posted in thread: Should we be racking? If so, when? on 01-23-2013 at 04:48 PM
In case anyone is ever searching these pages in the future with a similar question to the one I
asked above, here are the results:(to recap, I had 45gal. of cider in a 55gal. poly barrel