I've subscribed to so many threads with so much info and so many opinions I'm burned out.
I say we need a single place for collective wisdom. We need to answer these questions for people in one place. Here are the questions:
"Once my cider is fully fermented out, and I rack into a clean container, then add a sweetner (concentrate for example) and the carbonation starts back up:
1. How long until I bottle in "Grolsch" type bottles?
2. How long do I let it go (bottle condition) before I pasteurize?
3. Will Pasteurizing stop the new fermentation I am striving for in order to make it fizzy?
4. How long on the stove top in a kettle of water with the lids on my fermenting cider do I leave my golden nectar in order to reach the desired pasteurizing temp?
5. Do I then just turn off the heat and refrigerate my bottles of perfectly carbonated, slightly sweet, kick ^$$ cider? And if so, will the bottles stop building up pressure in the Frigidare? And then, if so, how long can I store them before the explode?"
I know. All of this is out there. But could we collaborate to put this important info in one place, maybe even headed for a "sticky"?
Come on. There is a lot of real life experience that could be condensed here and I need your help and I suspect a lot of others do too.
I say we need a single place for collective wisdom. We need to answer these questions for people in one place. Here are the questions:
"Once my cider is fully fermented out, and I rack into a clean container, then add a sweetner (concentrate for example) and the carbonation starts back up:
1. How long until I bottle in "Grolsch" type bottles?
2. How long do I let it go (bottle condition) before I pasteurize?
3. Will Pasteurizing stop the new fermentation I am striving for in order to make it fizzy?
4. How long on the stove top in a kettle of water with the lids on my fermenting cider do I leave my golden nectar in order to reach the desired pasteurizing temp?
5. Do I then just turn off the heat and refrigerate my bottles of perfectly carbonated, slightly sweet, kick ^$$ cider? And if so, will the bottles stop building up pressure in the Frigidare? And then, if so, how long can I store them before the explode?"
I know. All of this is out there. But could we collaborate to put this important info in one place, maybe even headed for a "sticky"?
Come on. There is a lot of real life experience that could be condensed here and I need your help and I suspect a lot of others do too.