May have been answered, can't find it though and I may be using the wrong search terms.
Limited budget so trying to do this with what I have.
If I did a cider, in my case it would be 2.5 gallons based on the fermenters I am using.
If I did a 2 week ferment, letting it go completely dry on me, and then added sorbate and sugar to sweeten at bottling, would this allow it to carbonate without exploding on me? For this batch as it is my first I am leaning towards using plastic bottles (leftover Mr' Beer 1L bottles) so I can "firm test" the carbonation.
I tried this with a lemonade using Lavlin EC1118 Yeast and there was still too much yeast left and I had to cold crash, however I did another lemonade batch with Red Star Montrache and added the Sorbate 2 days before bottling and ended up with no carb. I still have 1/2 Packet of Montrache left and was planning on trying sweeten/sorbate at bottling with that.
Sound plausible?
Thanks,
Skitter
Limited budget so trying to do this with what I have.
If I did a cider, in my case it would be 2.5 gallons based on the fermenters I am using.
If I did a 2 week ferment, letting it go completely dry on me, and then added sorbate and sugar to sweeten at bottling, would this allow it to carbonate without exploding on me? For this batch as it is my first I am leaning towards using plastic bottles (leftover Mr' Beer 1L bottles) so I can "firm test" the carbonation.
I tried this with a lemonade using Lavlin EC1118 Yeast and there was still too much yeast left and I had to cold crash, however I did another lemonade batch with Red Star Montrache and added the Sorbate 2 days before bottling and ended up with no carb. I still have 1/2 Packet of Montrache left and was planning on trying sweeten/sorbate at bottling with that.
Sound plausible?
Thanks,
Skitter