CodyA
Well-Known Member
Alright, I have finally written up a plan for processing 15 gallons of cider after fermentation. I would really appreciate some input on this though to make sure I'm not screwing anything up here. Post fermentation I plan on placing cider in a 5 gallon keg, lightly pressurize it with CO2 to prevent oxidation, warm it in a pot of 130-140 degree water to pasteurize it and kill all yeast, then add some potassium sorbate to stabilize it. For 15 gallons and only having 1 keg, I would do this 3 times. I would siphon all of it into a food grade, sanitized 55 gallon drum, then add 5 more gallons of juice, concentrate, and sugar to mix it all evenly (for back-sweetening, of course). Afterward, I plan on force carbonating and bottling (I have over 300 empty bottles).... Does anyone see any issues here?