Let me get this straight....

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

 

No pasteurization needed.

 

And then have gastrointestinal difficulties after every bottle Or so I've heard from Xylitol, hehe, but yes you've got it.

 

Naaaa.....2 tablespoons per gallon of cider is not gonna cause that. Maybe a teaspoon in a cup of coffee but that is a totally different story!!