I keep seeing stuff about people pasteurizing there bottled cider in there dishwasher ... I bottled my cider way after farmenting stopped. Do I still need to do this. I bottled it in the half gal sangrea bottles 'sorry do the spelling ' .
pasteurize?
- Thread starter nwaite
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GinKings
Well-Known Member
If your cider fermented fully and you didn't add any sugar to backsweeten, then you don't need to pasteurize. A small amount of sugar for carbonation is okay if you use bottles that can take the pressure (beer bottles, champagne bottles, etc).
Pasteurization is typically done when people want a sweeter cider and need to avoid additional fermentation.
Pasteurization is typically done when people want a sweeter cider and need to avoid additional fermentation.
I have a similar question where fermentation has not ceased after 3 weeks like my first batch did (it's cooler now ~61F and am using maple syrup instead of honey like last time)
Even though fermentation is not totally ceased, I was thinking to add 1 lb corn sugar to this 5 gal batch today then bottle to get a fizzy cider in ~2-3 weeks.
Sound OK?
Happy New Yar,
Monty
Even though fermentation is not totally ceased, I was thinking to add 1 lb corn sugar to this 5 gal batch today then bottle to get a fizzy cider in ~2-3 weeks.
Sound OK?
Happy New Yar,
Monty
