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I did experiment the same problem, carb was too high when I pasteurized the bottle and the cap let the CO2 out during the heating. I saw it because some cap was under water so some bubbles appear. You may have some bottle that still have some carb because all the cap may not let all the CO2 out.

I think the big majority of people do press and ferment juice yes. I would say that benefits are many : - You can easily transfert juice, crushed apple not. - Crushed apple mean pieces of apple floating that can be starting point for infection, oxydation and so on. - Pure juice should has more...

I wouldn't add yeast neither, it may just take a little more time to get carb but it will works. Watch out if you add yeast in Apfelwein, especially champagne yeast. If your OG is verry high (if you add a lot of sugar) the yeast you use to ferment may have been stopped by the alcool. If you...

Once you reach 65°C 5-6 min will be enough but as the temparature doesn't go from 0 to 65, neither from 65 to 0, once you reach 65, you can count a minute or so, remove it from the water and let it cool down. I use don't have a false bottom into my kettle but it should help. I put the keg into...

Is it only sour or also have a acetic bite? It should be close from a vinegar with this time being exposed to oxygen. It also looks like a vinegar to me. No danger to drink it anyway but should be better in a salad than in a glas.

Nice, keep us in touch.

Did you taste the infusion before pichting it into cider? I wonder how would be the fruit flavour, astringency, sweetness,...

I personally always prefer to avoid chemicals.

Hi, I did pasteurization in keg and had no problem. Don't carbonate before, it will give you a high pressure in the keg during warming time, just through a litte amount of CO2 to mak it well close and protected from O2. Cool it down and then carbonate. Like for the bottle, I try to get the cider...

Don't be, it's part of the game.

In beer coriander and orange peel are boiled and that's how they release their flavour. In cider you have no boil so you can infuse it directly in the cider, before or after fermentation or you can extract de flavor with another liquid and add it in. I won't add it before fermentation, first...

You probably let to much airspace at the top of your carboys so the cider is in contact with O2 and is turning into vinegar. Does is smell vinegar? White stuff on the surface is a consequence of it. Lactic bacteria or vinegar mother that both need oxygen to grow. Any picture of it can help to...

I get something very similar from Germany but it was not inox made (only the blade is in inox) and it was a bit more expensive. I can say that mine works pretty weel. Powerfull, fast, easy to use and never let me down after more than 5.000kg of apple. Edit : Inox = stainless steel. sorry

Ok so I'm not the only one having this problem. This week-end I pastorized a batch of bottle that I let fermented too long, I had a lot of cap poping also a few bottle bomb (even it was big though ones). I was affrid of loosing also alcool when the cap is leakiig but it's evaporing at 80°C so I...

I just have a look on Google and it says that sccharin is "most likely is carcinogenic in human beings" that's why it is not allowed to use it in some part of the world. That doesn't sound like a good thing to add in something made in craft spirit. Is it the same stuff you are using or something...

And what is your go to quantity for un demi-dry cider ?

I use this one I think it's a good quality one. Reading all your message, I'm thinking that the problem come from the caps. I'll will try another type next time.. Thanks for your answer everybody.

Pasteurization is done so I could add yeast and let it ferment again a couple of day and pasteurize again but I have more than 200 bottle so it's quit a big job. Moreover, I can't see wich bottle need to be re-carbonated. My main goal now is to now if it will always be the same issue or if I...

Sorry I forget to mention that I saw bubble coming from the caps when under water and heard somme bottle leaking.

Plastic bottle test + opening one bottle every days + opening two bottle just before pasteurize all the other. I drank it don't worry. The bottle fermentation was very slow (more than 2 weeks) because of the temperature and very poor in nutriment cider. So The monitoring was quite precise. I'm...