I have a 2 gallon batch of apple cider, in the primary 10 days. It is simply Tree Top apple juice and Lalvin D47 yeast. It had vigorous bubbling for 5 or 6 days, and now has tapered off to none at all. I am ready to bottle it, and want it dry and fizzy. So here is my question: Can I just add 1.5 oz dextrose, bottle and wait for carbonation? Other suggestions?
priming and bottling question
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LeBreton
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Pretty much! But take a hydrometer reading to be sure it's completely done fermenting before bottling, if the gravity is constant over the course of a few days, you're good to go. Fermentation rarely just stops in my experience, but slowly peters out, leaving the potential for bottle bombs.
Thanks! I was thinking about trying the hot water pasteurization on the sticky above, opening a bottle every day or two until I get the right fizz, then heating it in water. Thanks again!!
michael_mus
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I've read the sticky but still don't get the requirement of pasteurizing it once it's carbed.
What's the difference vs. bottling beer?
LeBreton
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It's only a requirement if you want a cider with some residual sugar, for a dry cider, you can just prime and bottle like a beer, who's complex sugars are undigested by yeast and therefor leave beer naturally sweet.
Thanks LeB. That was my reasoning too.
michael_mus
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LeBreton said:
Thanks, that makes good sense. Pasteurize for a sweet cider, don't for a dry one.
If you pasteaurize in bottles 170 water bath, turn off the burner, add the bottles. Remove after 10 min. Bottle temp internal will have achieved 145 + or - The thread that said 190 left me with bombs every time on lightly carbonated bottles
OK. 170* it is.
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