I was at the LHBS the other day and the guys asked me what I had brewing. I told them I had some cider going that was almost done. One of the guys said something to the effect of "if you bottle it while it's still fermenting and cloudy you'll get sparkling cider". I was planning on just bottling my cider still in wine bottles, but I thought carbed cider might be cool too. So it's down to about 1.003 and bubbling some...
I know they used to carb like this in the old days but it hardly seems like an exact science. I realize if you do it too early you'll get bottle bombs, but is there any way to do this safely? I've got plenty of empty beer bottles around that could stand to be used.
I know they used to carb like this in the old days but it hardly seems like an exact science. I realize if you do it too early you'll get bottle bombs, but is there any way to do this safely? I've got plenty of empty beer bottles around that could stand to be used.