dRaPP
Well-Known Member
A few questions:
I posted this in response to a thread in the cider recipe forum, but haven't gotten a response. So I'll ask here. (Here's the link to the original post.)
After backsweetening, why can it not be bottle carbonated? It seems like your adding more sugars for the yeast, is it because of the risk of bottle bombs?
Would it taste alright uncarbonated? (I don't have the capability to keg or force carb)
I posted this in response to a thread in the cider recipe forum, but haven't gotten a response. So I'll ask here. (Here's the link to the original post.)
After backsweetening, why can it not be bottle carbonated? It seems like your adding more sugars for the yeast, is it because of the risk of bottle bombs?
Would it taste alright uncarbonated? (I don't have the capability to keg or force carb)