801realtordotcom
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- Dec 7, 2012
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Just cleaned up 13 bottles of Hard cider that exploded everywhere...That sucked. I had a galon jug of apple juice that I fermented out to completely dry. Then I back sweetened with 6 cups of apple juice. I then bottled in beer bottles and let sit for 2 weeks to build up carbonation. I then wanted to pasteurize the bottles to kill off yeast and stop fermentation. I put bottle in large pot of water on the stove and began to slowly heat up and at around 120 degrees the bottles started blowing up, cider everywhere, kids crying from the loud noise, wife pissed off, it sucked. Anyway how do I accomplish a hard cider that is sweet and carbonated and avoid the bottle bombs in the future?