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  1. swedgin

    First timer with questions re: still cider

    1. What do you mean 'debased?' 2. Won't fermentation pick back up once I back sweeten?
  2. swedgin

    First timer with questions re: still cider

    I have no idea what happened to the forum. o.O
  3. swedgin

    First timer with questions re: still cider

    Ok, that's what I was afraid of. So champagne bottles... when I pasteurize/bottle with these, should they be capped or corked? Also, would I need to campden/sorbate the must before back sweetening, and then pasteurize? Or just back sweeten then pasteurize? Sorry if my questions are totally...
  4. swedgin

    First timer with questions re: still cider

    Hello folks! I'll break this down for you. The background: I'm a first time brewer interested in country wines, ciders, sake and meads primarily. I just went out and made a big purchase for all the equipment I thought I'd need, after doing weeks of research. The Plan: For...
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