on my next batch im planing on fermenting to around .010 so i dont have to back sweeten and so i can preserve the apple flavor (and also cut down on aging time), but i also want it carbonated. i cant ferment to dry and prime so i need a another way, and im bottling, not keging
i was wondering if i can cold crash at .010 to slow fermentation, then bottle, and then pasteurize when carbonated. im thinking of filling a plastic 12 oz soda bottle and using it as reference to see when carbing is done
has anyone tried this? will it work or am i stuck with flat cider?
also, what do you use to clear up pasteurized cider. i know its some kinda of enzyme but what is it called and where can i get it. does it affect taste.
i was wondering if i can cold crash at .010 to slow fermentation, then bottle, and then pasteurize when carbonated. im thinking of filling a plastic 12 oz soda bottle and using it as reference to see when carbing is done
has anyone tried this? will it work or am i stuck with flat cider?
also, what do you use to clear up pasteurized cider. i know its some kinda of enzyme but what is it called and where can i get it. does it affect taste.