Recent content by Glester

This wouldn't be in bottles. This would be in a conical unitank that could feement under up to 15psi. I think the volcano comments might be true, but I think it also depends on what you throw in there. If it is a bunch of granules, yes. But if it is something other than granules, I wonder how...

It would seem that the standard would be to stabilize, backsweeten and then carbonate. However, I was considering fermenting under pressure and using the naturally carbonated cider, stabalize and then backsweeten while still carbonated. Thoughts? Experience doing this?