My current plan is:
5 gallons of UV pasteurized cider from a local cider mill + 1 packet champagne yeast + pectic enzyme until it stops bubbling... then rack it off the primary fermenter/yeast cake to a bottling bucket.
Once it's in the bottling bucket, add 5 crushed campden tablets and up to one additional gallon of UV pasteurized cider, tasting every once in a while until desired sweetness is reached.
I'm going to be bottling since I don't have the capacity for kegging... will the campden tablets and siphoning into a bottling bucket+using pectic enzyme to hopefully drop the particulate matter down prevent me from having bottle bombs?
5 gallons of UV pasteurized cider from a local cider mill + 1 packet champagne yeast + pectic enzyme until it stops bubbling... then rack it off the primary fermenter/yeast cake to a bottling bucket.
Once it's in the bottling bucket, add 5 crushed campden tablets and up to one additional gallon of UV pasteurized cider, tasting every once in a while until desired sweetness is reached.
I'm going to be bottling since I don't have the capacity for kegging... will the campden tablets and siphoning into a bottling bucket+using pectic enzyme to hopefully drop the particulate matter down prevent me from having bottle bombs?