Ah got ya... I never bothered to pasturize... I would prime with 1-2 cooper sugar cubes and they sit after that for months and never blow up... And the carb level is pretty good... Not like a beer but bubbly... But how are you supposed to tell when desired co2 is reached without opening one up?
Why does someone have to pasturize anyway? I dont get it... I just rack off dead yeast and bottle with some priming sugar and wait a few months and drink... Lots of bubbles and tastes great.. Why does anyone pasturize? Am I skipping a step?
Why does someone have to pasturize anyway? I dont get it... I just rack off dead yeast and bottle with some priming sugar and wait a few months and drink... Lots of bubbles and tastes great.. Why does anyone pasturize? Am I skipping a step?