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Brewinsooner

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Funny thing is i have been brewing a while and i come on here and u guys have scared me. I am mot famialiar with the meaning of several words but my top two are: dry and pasteurization. Please explain the words meaning and when the application would be neccessary and what the process is please
 
Dry typically means all of the sugars have been fermented out...leaving you with a specific gravity around 1.000. Cider at this SG will leave a "dry" taste in your mouth. Like a champagne.

Pasteurization just means to kill the yeasties so they don't continue to ferment. Most people will talk about bottle pasteurization and there is a sticky at the top of the cider forum that will explain the process.
 

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