I have a few 1 gallon batches of cider that I want to put into wine bottles. If I was going to backsweeten them a bit, put them into regular wine bottles, and then bottle pasteurize them, how long would I be able to allow them to slightly carbonate before I would get into trouble?
I know that wine bottles are not suggested for beer, but do you think that I could give it 2-3 days of "carbing" with some backsweetening before I pasteurize and kill the yeast? or do you think I should just keep it 100% dry?
This is my first time making cider, and I really didn't realize that wine bottles can't take the pressure Good thing I'm kegging my first 5gal batch.
I know that wine bottles are not suggested for beer, but do you think that I could give it 2-3 days of "carbing" with some backsweetening before I pasteurize and kill the yeast? or do you think I should just keep it 100% dry?
This is my first time making cider, and I really didn't realize that wine bottles can't take the pressure Good thing I'm kegging my first 5gal batch.