Originally Posted by UncaMarc
I'm on my third batch of 14 day cider. Got a great recipe which I will gladly share after I work out this one last thing.
Once I have fermented from 1.060 to 1.004 I then back sweeten with concentrate (no preservatives only ascorbic acid) and immediately bottle.
I let them go about a week and found a bit of a "puff" in the bottles so I stove top pasteurized.
Just not enough of the bubbly.
Should I add a pinch of yeast to the bottling bucket? I'm racking off of the lees into the bottling bucket before adding the concentrate. No chemicals at all added (except yeast nutrient and my special sugar recipe at the primary fermentation stage).
Any ideas how to up the fizz?
I had the same problem but I figured i just pasteurized a bit to early. (was scared of bottle bombs).
I have another batch going now and will add the "norm" 5 oz of dextrose after desired sweetness and wait a little longer (checking carbonation periodically) berfore i pasteurize.
ON TAP elderberry cider, strawbarian wheat V2
PRIMARYblondie blonde, lemon-lime hef, bobby brown ale
BOTTLEDHarvest Porter, Strawbarian Wheat, chocolate orange stout