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Old 11-08-2010, 01:37 AM   #1
Mar 2008
Quinnesec, Michigan
Posts: 62

I have two future daughter inlaws that enjoy Woodchuck's cider so I was asked to try make some. I used this recipe and am getting close to bottling time. It fermented for 3 weeks and finished at 1.000. I backsweetened it with 2 12oz. cans of old orchard apple juice concentrate along with using sorbate. This brought it up to 1.010. It has been under a airlock for a couple days now and I don't see activity in the airlock. What I am thinking about doing is bottling it and then then in a couple days pasturizing it to make sure I don't get any bottle bombs. My question is should I pasturize it or just bottle and let it be?

Thanks in advance.

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Old 11-08-2010, 02:03 AM   #2
oldmate's Avatar
Jun 2010
Sydney, Australia
Posts: 898
Liked 20 Times on 18 Posts

Might as well pasteurise, there isn't any harm in doing so (especially if you get an infection or something).

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