BadgerBrigade
Well-Known Member
I have always carbonated in bottles with residual sugar and let the yeast do it's thing...
I have not even attempted stovetop pasteurization in bottles yet. I just put the cider in a very cold refrigerator.... The last bottle I drank was almost a year old and I didn't have a bottle bomb or any problem.
I'm about to start kegging, But I'm not quite sure how to go about some of this. I normally ferment my cider out totally dry but if I do any back sweetening I'm wondering how this will work?
If I back sweeten the sugar will get eaten by the yeast and make carbonation until I pasteurize the bottles... But how would I pasteurize it in the keg?
I'm assuming I would make the cider and then add the sugar and pasteurize it right then? Then put it in the keg and force carbonate? But how do I stick an entire carboy into a pot of hot water to do that? I really really hate the idea of putting metabisulfite or any product in to kill the yeast... Is there some way to kill the yeast naturally Then force carbonate?
Sulfate gives some people a headache, right?
I would really like to do these processes naturally and not add a processed chemical or ingredient like that... Possible?
I have not even attempted stovetop pasteurization in bottles yet. I just put the cider in a very cold refrigerator.... The last bottle I drank was almost a year old and I didn't have a bottle bomb or any problem.
I'm about to start kegging, But I'm not quite sure how to go about some of this. I normally ferment my cider out totally dry but if I do any back sweetening I'm wondering how this will work?
If I back sweeten the sugar will get eaten by the yeast and make carbonation until I pasteurize the bottles... But how would I pasteurize it in the keg?
I'm assuming I would make the cider and then add the sugar and pasteurize it right then? Then put it in the keg and force carbonate? But how do I stick an entire carboy into a pot of hot water to do that? I really really hate the idea of putting metabisulfite or any product in to kill the yeast... Is there some way to kill the yeast naturally Then force carbonate?
Sulfate gives some people a headache, right?
I would really like to do these processes naturally and not add a processed chemical or ingredient like that... Possible?