Was reading thru this thread http://www.homebrewtalk.com/f32/firs...nfused-305092/
and the full batch pasteurization and back sweetening at the same time looks like a great way to do things.
Just to clarify that process is for a sweet still cider, correct?
For a carbonated cider I would need to carb up and do the bottle pasteurization method from the sticky post, right?
Also mentioned in the other thread was the possibility of stopping the cider from turning into vinegar by pasteurization. Is this true?
I have a batch that might be starting to turn and was wondering if I pasteurize and back sweeten it would it stop the process of turning to vinegar? Sort of acidic/sour tasting at last racking and hope to salvage it. It may not be bad but if the bulk pasteurization/sweeten method works I would give it a shot.
see my previous thread http://www.homebrewtalk.com/f32/norm...-cider-343552/
Thanks for all the help! These forums rock!