DWavs
Well-Known Member
If I want to store carbonated bottles at room temp and do the following, I will not need to worry about pasteurizing or bottle bombs:
1. Let the cider or apfelwein completely ferment to 1.000 or lower getting the same reading over 3 day periods.
2. Backsweeten with Xylitol since it will not start the fermentation again.
3. Rack and prime with the correct amount of fermentables.
4. Bottle and let carbonate.
Am I correct that I can store this at room temp and not worry about any bottle bombs? If I am incorrect, I can pasteurize but wasn't sure if it was needed with the steps I have described.
Thanks!
David
1. Let the cider or apfelwein completely ferment to 1.000 or lower getting the same reading over 3 day periods.
2. Backsweeten with Xylitol since it will not start the fermentation again.
3. Rack and prime with the correct amount of fermentables.
4. Bottle and let carbonate.
Am I correct that I can store this at room temp and not worry about any bottle bombs? If I am incorrect, I can pasteurize but wasn't sure if it was needed with the steps I have described.
Thanks!
David