Bottle pasteurizing isn't as scary as it sounds if you are diligent in your process; this method allows you to have a sweet and fizzy cider at the same time. I have only lost one bottle using this process so it isn't rocket science. The biggest question is what do you consider to be a sweet cider, and how fizzy do you want it to be?
Question for those who are carbing in bottles (and not kegging): I totally get that a cider that is not fully attenuated (still fermenting) as bottle bomb potential (hence the need to pasteurize if you want to stop the fermentation).
But what about situations where the cider stopped fermenting quite high (say 1.010, using S-04 and some unfermentables in the form of candi sugar)? Would it be safe to leave it a few weeks (to make sure it is actually done fermenting), and then adding sugar at bottling time for carbonation?
In other words: can a "stalled" fermentation that left some sugar behind be "reignited" by adding more sugar at bottling time (thus overshooting the predicted carb level)?
Question for those who are carbing in bottles (and not kegging): I totally get that a cider that is not fully attenuated (still fermenting) as bottle bomb potential (hence the need to pasteurize if you want to stop the fermentation).
But what about situations where the cider stopped fermenting quite high (say 1.010, using S-04 and some unfermentables in the form of candi sugar)? Would it be safe to leave it a few weeks (to make sure it is actually done fermenting), and then adding sugar at bottling time for carbonation?
In other words: can a "stalled" fermentation that left some sugar behind be "reignited" by adding more sugar at bottling time (thus overshooting the predicted carb level)?
In my experience, a fermentation that stalls naturally and not because of cold temperatures or chemical additions will NOT overcarbonate if you add priming sugar in standard amounts (3/4 cup for 5 gallons or whatever).
I think I am going to back-sweeten my cider with Splenda but use sugar to bottle-prime. The only question is how much Splenda should I be using? I guess I will just have to test it out when I am getting ready to bottle. I have the granulated splenda that "measures like sugar" and I also have the packets which are slightly different.
It tastes really good, though, and I would be happy if it stays that way AND carbonates well. SWMBO loves semi-sweet carbonated cider, so hey, you know how it is.
From what I have read, 3 quarters of a cup of brown sugar (dissolved in half a cup of boiled water), should be sufficient to carbonate 5 gallons worth of juice. 1- Does this sound correct in terms of your experience?
In addition, once you have added the brown sugar into the carboy: 2- Is it best to leave the carboy overnight (to mix in with all the juice) and then separate into bottles the next day? Or, should I add the sugar into the juice, mix with a sterilised spoon and then immediately bottle?
3/4 cup sugar in 5 gallons is the right amount. Also it doesn't matter much if you use brown sugar, white sugar, honey, corn sugar, corn syrup... they'll all give you similar results.
You should bottle immediately, don't wait overnight.
I do it all the time however I make sure the gravity is 1.000 or less before bottling. I use fizz tabs, 1-2 tablets depending on the size of the bottle and what level carbonation I want. Never had an explosion yet.
The weather changes, the barometric pressure goes up or goes down, there was a cold snap or unseasonably warm weather, etc., etc.. The variances will likely be very small, but their occurring is still likely.
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