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  1. G

    Backsweeten carbonated Cider?

    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...
  2. G

    Backsweeten carbonated Cider?

    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?
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