Recent content by WadeNasty

How would you suggest I clear it if I'm pasteurizing and backsweetening with more juice?

I pasteurize them once they are bubbly enough to my liking, but will pasteurizing with pectin enzyme affect the cider at all?

Can I add pectin enzyme during fermentation to clear my pineapple cider? Also will I still be able to get natural carbonation when I backsweeten after using pectin enzyme or will all my yeast sink to the bottom also?

How to clarify hard seltzer without killing the yeast? I want to bottle carbonate it.

Would pasteurizing make the hop flavor go bitter?

Thankyou. I just noticed my last sentence was supposed to say after how many days should I pull the hops. But you answered my question. Thanks for the tip. I'll bottle tonight. I also do pasteurize. But do you think that'll make the hop flavor go bitter?

Hey y'all. I'm working on a hopped cider. I am using near 3 gallons of cider @ 11.2 percent. I have had it aging for a month now. I am currently dry hopping it with 2 oz of Amarillo hops and am on day 9. Also I will at bottling time add about 2 gallons of juice to back sweeten to about 7.5...

My cider is.about finished in primary at 10.1%abv. How long would be good to age it in my carboy for?

What stage of fermentation is best too add wine tannin to my cider. It will be around 11%ABV (high and dry) then I plan too age for about two months. But I will also want to back sweeten then bottle and pasteurize after aging.

Hey that's great if I can do it just before bottling, that was what I wasn't sure about. For now I'm gonna start with small amounts of malic acid and go by taste. And as far as the carbonation I'm wanting that to happen because I'm gonna pasteurize the bottles to kill the yeast.

I have read it helps bring back some of the fruit flavor and balance it without having to rely heavily on backsweetening. My cider is kind of flat.

How long before bottling should I add malic acid to my cider or when is it to late? I plan to bottle in 4 days. I have started with 3 gallons of honey crisp cider and added 3 pounds of dextros. Fermented for 2 weeks. All the sugar was eaten. I'm sitting at 11.2 percent. I will add a half gallon...

Hey y'all. Looking for some advice on a pretty flat and lame cider. Was told I could use malic acid and wine tannin to help.. I used 3 gallons of pasteurized honeycrisp cider. I added 3lbs of dextrose and fermented all the sugar resulting in a high and dry cider at 11.2% abv. Its been bulk aging...

What temperature and time would you suggest?

Can I pasteurize in grolsch swing top bottles?