Originally Posted by lyle1
Help. New to this. Real new. How will this approach turn out? One thing for sure, I'm committed now!
I bought 2 martinellis unfiltered apple juice pasturized in 50.7 oz. glass containers. drank a bit off each one for space and put a 1/4 oz package ( 7 grams) of redstar baking yeast in each one and a heavy duty punch ball baloon on each one for air locks. Lettin em sit at room temp. they are doin their thing and now I need to know what next?
Well, if you want them carbonated, I suppose the simple way would just be to let them go until they stop bubbling, add some extra sugar and cap the bottles. You don't want to add too much as it can overpressurize and worst case, crack the bottles. There are priming sugar calculators where you select the style, quantity, and temperature... it will then tell you how much sugar to prime with. I would guess somewhere in the half ounce per bottle range.
If you taste it once it has stopped bubbling and it tastes too dry, you could "backsweeten" it, there are other threads that talk about doing this.
Originally Posted by gratus fermentatio
Ya, even though it's FDA approved, UV pasteurization isn't as effective as standard heat pasteurization. I've had some problems with UV pasteurized stuff in the past, now I treat it like raw fruit or unpasteurized juice (hit it with campden) & haven't had a problem with it since.
Mine actually turned out pretty great. While I'm sure the UV filtering probably helped, I think the real reason it worked was due to lack of preservatives added to the cider. I usually try to avoid adding campden tablets and the like if I don't have to, in fact I don't think I ever opened the bottle of tablets I bought a while back.