Gordond
Member
Thanks Pappers,
I read through all the 28 pages of this thread (it would make a good book..not sure if it'll be a mystery or a thriller though). I'm going to try the pasteurization following exactly your method using mini (375ml) champagne bottles they are rated at 7 bar with 29mm caps..should give me some margin. I'll just have to make sure the cider works out good from the start without relying too much on aging in the bottle..though I am sure some improvement over the short term will happen, even if the yeast is killed, as the carbonation reaches equilibrium between the air-space and the cider.
The head on your cider looks great even if I now I know not to expect "Belgian lace".
Cheers to you too !
I read through all the 28 pages of this thread (it would make a good book..not sure if it'll be a mystery or a thriller though). I'm going to try the pasteurization following exactly your method using mini (375ml) champagne bottles they are rated at 7 bar with 29mm caps..should give me some margin. I'll just have to make sure the cider works out good from the start without relying too much on aging in the bottle..though I am sure some improvement over the short term will happen, even if the yeast is killed, as the carbonation reaches equilibrium between the air-space and the cider.
The head on your cider looks great even if I now I know not to expect "Belgian lace".
Cheers to you too !