Epimetheus
Well-Known Member
I would really like to know if I need to stop the fermentation with campden tablets before bottling in glass, non-pressure bottles.
Bottle bombs are not entertaining.
Bottle bombs are not entertaining.
I would really like to know if I need to stop the fermentation with campden tablets before bottling in glass, non-pressure bottles.
Bottle bombs are not entertaining.
Really we would need to know what you are looking for in your cider, if you want a sweet still cider you will need to ferment dry, then stabilize and then back sweeten to desired sweetness you will need campden and potassium sorbate I think it's called to truly stabilize. If you want still dry cider just ferment dry and no stabilization required. If you are looking for a sweet carbonated then you are looking at bottle pasteurization, but from the looks of things you are using non pressure bottles so carbonation is out of the question, I hope this helps.
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