Mermaid
Well-Known Member
I just tucked my first 3 gallon batch of cyser into some gallon jugs (w/ airlocks of course) for a long winter's nap. (it was started at the beginning of November)
Thinking ahead...
It's already bone dry.
That's okay, I figured I was going to end up backsweetening it anyway.
I have a couple of questions I haven't been able to find an exact answer on here -
1. Has anyone ever tried to create a sparkling cyser without kegging? I would suspect that one would use Champagne bottles w/cork & cage, but is there still a risk of an exploding bottle doing this? I'm also guessing I would need more yeast to accomplish this, but what yeast would I use (would a sweet wine yeast work for something like this).
2. Is there any merit to pasteurization of a cyser vs. using sulfites to kill the yeast? I generally don't have a problem with sulfites in red wine, but I know some folks are sensitive to them (I'm hoping to be able to share a bottle of this with friends).
3. Clarifying. Does additional aging take care of the clarification? I'm new to the whole wine making thing, and don't have any equipment for filtering.
I would hope that if I decide to backsweeten and kill the yeast with sulfites that an additional aging period would help with the clarification.
Thinking ahead...
It's already bone dry.
That's okay, I figured I was going to end up backsweetening it anyway.
I have a couple of questions I haven't been able to find an exact answer on here -
1. Has anyone ever tried to create a sparkling cyser without kegging? I would suspect that one would use Champagne bottles w/cork & cage, but is there still a risk of an exploding bottle doing this? I'm also guessing I would need more yeast to accomplish this, but what yeast would I use (would a sweet wine yeast work for something like this).
2. Is there any merit to pasteurization of a cyser vs. using sulfites to kill the yeast? I generally don't have a problem with sulfites in red wine, but I know some folks are sensitive to them (I'm hoping to be able to share a bottle of this with friends).
3. Clarifying. Does additional aging take care of the clarification? I'm new to the whole wine making thing, and don't have any equipment for filtering.
I would hope that if I decide to backsweeten and kill the yeast with sulfites that an additional aging period would help with the clarification.