Id like to make one of the recipies on here for a cider with caramel syrup. I dont care for bubbly so Id like it still. Can I follow the recipe and then just rack over k sorbate before I bottle just like with wine? Or do I have to carb and pasteurize? I wasnt sure if the added syrup changed the properties/characteristics of the process? Thanks for any help in advance
Still Cider
- Thread starter mattsilf
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Pickled_Pepper
Well-Known Member
You can treat it just like wine.
Pickled_Pepper
Well-Known Member
"If I have seen further it is by standing on the shoulders of giants." ~ I.N.
"if i have seen further it is by standing on the shoulders of giants." ~ i.n.
+1!
