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Why wouldn't you pasteurize dry cider as opposed to sweeter ones

Good idea, the ones where I'm not gonna let the infection progress are scheduled to be pasteurized... Really curious what the one I'm lettin go is gonna taste like, any ideas? I still haven't opened the top since I racked to tertiary, will the intruder eventually run out of oxygen and die off?

Edit: plz delete accidental double post

That sounds like a solid plan bro, be sure to sanitize the hell out of everything and it should wrk just fine, I actually have a 7 gallon batch of whole foods aj going right now. Just be aware of te volume in your grolsch bottles compared to the volume of your plastic testing bottle, to keep the...

Update: zero headspace appears to be no change, both ones that I topped off (one racked to sanitized unused jug and one just topped off) with cold crashed uninflected cider now seem to be infected again with the same small film in the air-cider interface... What do I do, really don't wanna waste...

Correct, you could bottle while around 1.010 SG, assuming the yeast you used ferments dry (probably will) it will continue in bottle and carbonate. Just be sure to also bottle a plastic water bottle of it so u can pasteurize or cold crash the glass bottles when the plastic bottle gets rock hard...

Yeast plus sugar (or apple juice/cider) equals alcohol a co2. When your cider is fermenting, it should be under airlock and you will see the co2 being produced, and possibly even smell it being release from the primary. To answer your question, in order to carbonate you need to harness this co2...

Unpasteurized and I'm trying to remain organic so I'm gonna avoid kmeta... So I racked one out, topped It off I zero headspace in a fresh sanitized glass jug, another one I just topped off and one i left alone, and the other I planned on bottling ASAP. Just trying to cover the bases so at least...

On further inspection it's definitely not just a ring aroun the neck but a thin film across the surface of the liquid

I noticed these white rings around the neck of my tertiary bottles... They're each one gallon and there are 4 of them. At first it looked like condensation but upon agitation I can actually almost flake it off. What is this crap and how do I get rid of it

REALLY sorry to necro a thread but i've been really confused by this lately. and would rather that than start a duplicate Here are my numbers for the batch I'll use as an example. The OG was 1.045, and then i added sugar, bringing OG = 1.060 From 1.060 on the hydrometer, i can look to the...

Should I just go by grams of sugar and then use that to calculate how many grams/ pounds/gallon etc as if it were sugar?

I'm specifically looking for brown sugar and agave nectar... Anyone have experience w agave?

Does anyone have any recorded SG changes upon addition of some set amount of diff sugars so I can compile a list? Perhaps SG points change per pound or cup per gallon or something like that? Or are there standards? I had bad luck and have now broken 2 hydrometers... :( I had the OG and know now...

Lees are the dead yeasties and crap at the bottom of primary fermenter. Cake is specifically the packed down whiter portion of the lees that are specifically the compacted corpses of the hundreds (thousands) of yeast critters whose hardwork created the alcohol durin the ferment. Trub is really...

Krausen (my favorite word ever) is the foam you get at the top of a batch of rapidly fermenting must (if wine/cider) or wort i think, either that or mash, (if beer). Cake and trub refer to the opposite, the collection of gunk at the bottom of a fermenter when fermentation is nearing completion...

Lees= dead yeasties on the bottom of the fermenter after primary, especially when cold crashed :mug:

Oh I COMPLETELY misunderstood what you said :drunk: ignore that

Well If, after you froze the cider you used sugar to back sweeten and carb the yeast was doing the carbonating in the bottle. ...that is unless of course you force carbed, then I'm blowing smoke up your o.0 Anyway, OP you use the exact method I use to make my cider, I just don't add the...

I've heard the marbles thing and only since I couldn't find any in NYC I just kinda crossed my fingers that the remaining yeast would produce enough co2 to protect the cider, and since the airlock does bubble albeit slowly, and there is no infection (that I can see) I trust that's what happened...