balderdash
Member
- Joined
- May 27, 2020
- Messages
- 11
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Hello! I am finishing up my first (very basic but tasty) cider. Am I correct in understanding a still cider that finishes fermentation at 1.000 or below should be safe to bottle in a standard wine bottle? If I age it in the fridge will that add an additional layer of safety? I'm paranoid of misreading the hydrometer and accidentally creating a bomb. Thanks!