StevenM
Active Member
Ok new to the forum, please guide me.
I have 5 gallons of hard apple cider, 5 gallons of perry and 5 gallons of cyser all in secondary. I read about priming the cider with apple juice concentrate, botteling and waiting util appropriately carbonated, then stovetop pasteurizing. I wanted to keep some still in wine bottles as well. Any reason I couldn't pasteurize in the wine bottles immediately after adding the apple juice concentrate to keep whatever sweetness there is but not have bottle bombs?
Thanks for any help provided
I have 5 gallons of hard apple cider, 5 gallons of perry and 5 gallons of cyser all in secondary. I read about priming the cider with apple juice concentrate, botteling and waiting util appropriately carbonated, then stovetop pasteurizing. I wanted to keep some still in wine bottles as well. Any reason I couldn't pasteurize in the wine bottles immediately after adding the apple juice concentrate to keep whatever sweetness there is but not have bottle bombs?
Thanks for any help provided