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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 in great detail: https://groups.google.com/forum/#!topic/cider-workshop/lZrcxhn9MVA The...

I was thinking this could be an advantage because it would allow you to pasteurize in bulk. Instead of hand-loading all of those bottles in and out of the pasteurizer, you could run the entire batch through a heated line. Here's another scenario where in-line pasteurization could be...

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 counter-pressure filler (through sanitized hoses, into sanitized bottles and caps, of...

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. This is a real bottleneck in my bottling line. I am intrigued by doing in-line...

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., and label them accordingly? That way you could do a somewhat controlled test to see if the...

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 luck and let 45 gallons (my largest batch ever) sit on the lees for almost a month after the...

Right. Good point. I only ask because we back-sweetened (in bulk) everything that we bottled, with the intention of pasteurizing as soon as it developed mild carbonation, using the squeezie plastic water bottle test. The thought of letting some continue to ferment in the bottle didn't occur...

Right, I should have clarified that. I'd be OK if it returns to dry. I'm thinking along the lines of a dry apple champagne. In the past I have been gun-shy, and have pasteurized with residual sugar before much carbonation has built up. Just wondering if 1.013 (if fully fermented in the...

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 bottle in 22 oz. bottles, is there a way to use FG to calculate potential CO2 volumes, assuming all of...

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 fermenter, and I basically walked away from it for a month and a half. Airlock activity ceased halfway...

thank you. excellent suggestion. Any thoughts on how much juice would be needed to get it kicking again? I have 40 gallons in a 55 gallon jug (yes, too much headspace, I know, but that's just kind of where I found myself at the end of pressing day.) Any thoughts on a handful of un-sulfured...

Ok, I think I'm setting myself up for a scolding here, but I need advice with a variation on the same question: I have cider that has been in primary for a month and a half. Airlock activity has almost stopped. I can't see how deep the lees are, as the 55 gal. poly drum isn't transparent. I...

Hey, kinda new to this myself, but my first batches of low-nutrient fruit from old orchards were gruesome with the rhino farts for a few days, and then it passed, and the finished product had no sulfur smell or taste. It seems to just be a phase some ferments go through.

Thanks everyone. I think I might have dodged the bullet on this one: airlock was bubbling away shortly after racking, so I assume CO2 displaced any O2 pretty quickly. Today I put my nose up the airlock and took a whiff of exhaust, and am pretty relieved that it smells alcoholic and apple-y...

Hi everyone. This is my second post here, and it's essentially identical to my first post, which maybe i added to the wrong thread. My apologies if you run into my question in two places. So what if I rack cider to secondary when it's at 1.015, and there is still a fair amount of airlock...

Hi everyone. My first post here, so thanks in advance for letting me join the discussion. This thread came so close to answering my question, but stopped just barely short of it. So what if I rack cider to secondary when it's at 1.015, and there is still a fair amount of airlock activity...