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+100-- bottle pasteurization is not just because the bottles can't handle the pressure. A couple things will happen, even if the bottle doesn't explode 1) the introduction of oxygen will make the co2 shoot the liquid out of the bottle, leaving at least half of your cider as foam or on the...

That's brilliant! I'm going to try that next time...

You are at the wrong place. This is webpage is for brewing, not for distilling or cocktail recipes.

Just remember, If you let this ferment out you WILL have to backsweeten with more cider. It'll be extremely dry with the OG. If you do backsweeten, just bottle right after you do, and you are right back on track.

Did you heat it? You need to heat everything up to melt the sugar and create a solution. If you don't do that, the sugar won't be picked up in the gravity reading.

The other option is to shake the bottle a bit and see how much it fizzes. But not the most reliable technique.....

This is the whole point of bottle pasteurization. you use the heat to kill the remaining yeast. therefore, let it ferment out, backsweeten and bottle. Fill one plastic bottle when bottling, and over the course of a day or so (maybe more, maybe less), you can squeeze that plastic bottle to...

I ran across musselmen's cider this week during my shopping trips. It does have sorbate in it.

Nevermind, found similar posts, this thread can be deleted.

Hey all, so I did a search and was surprised that I couldn't find anything on this topic. Assuming I can heat my oven as low as 150, does anyone see any problem with me using my bottling bucket, a false bottom/big grain bag, and an oven to keep the mash warm? Moving soon, and trying to...

Real quick, Make sure there are no preservatives (or at least not a ton of them), and I would take an sg reading before you add in any sugar, just to see what you are dealing with. It looks like it's mostly grape juice, which has a lot more sugar than apple juice, so this stuff will probably...

That perry sounds intriguing. Would love to know how that turns out.

Yeah, I think you are mistaken. The point of using a plastic bottle is to be able to squeeze it to see where your carbonation level is, not to open it and drink it. Obviously, the stiffer the bottle, the higher the carbonation level. When the bottle is relatively stiff, its time to pasteurize...

You could do this, but this would kill the yeast and therefore you couldn't bottle carb it. You could force carb if you wanted to.

Cold crashing won't kill fermentation. Once it gets back to room temp, fermentation will continue. Chemicals may be able to get the job done after a cold crash and rack, but I'm pretty sure heat is the only way to kill this type of fermentation.

With its spending only a few days in primary, i don't think too much space should be a problem half a gallon should be enough space for krausen in my experience with this recipe, but even if you get spillover it isnt the end of the world of course

That's a fair assumption. As far as not pasteurizing, I would advise against it, as it will go dry within another week or so and would need to be backsweetened or aged.

"Honey is difficult to prime with because there is no standard for concentration. The gravity of honey is different jar to jar"

How to Brew - By John Palmer - What Sugar Should I Prime With? Always a good source of information

midwest supplies has a good carbon filter made especially for liquor quick. CarbonSnake Filter System - Liqueurs - Other. I use it for (purchased) distilled spirits, and it works great. I just hooks right into your bottling bucket. Cheap too. Remember, you can always just use the good ol...