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I bottle carb, in champagne bottles, just need to keep it cold after or use pasteurization. My recipe is back sweetened with 2 cans of commercial apple juice concentrate to 5 gallons of fermented out AJ. Fill one Perrier bottle when bottling to know when to stop the carb up when the bottle is...

Just cap the champagne bottles as you would a beer bottle. I pasteurize at 190 for 20 mins and have yet to have any problems .........Pat

Thanks for the help !!!..........Pat

I used 1 tsp /gal of nutrient. Funny I just opened another bgger, 25oz bottle , def had the stink on the first pour , but after that no sulfur smell ........

I have couple of pilsners in secondary. The carboys are not full to the top . Should I fill them ,top them up with water to eliminate headspace or leave alone?????........................Pat

it was in the mid to high 60'S . did another batch on the yeast cake and same thing- farty a couple of days early now it's fruity and OK but the last batch was like that too ...........Pat.

Made a batch, organic cider, notty, yeast nutrient, had a sulfur smell the first two days of fermentation, then gone. Let ferm to 1.000 and primed with 360gms sugar in form of frozen AJ concentrate, bottled sat for two days and pasteurized. Tastes fine but has a sulfur "fart " smell to the nose...

I have a source for free 5 gallon soy bean oil containers . Can I secondary in these if they are cleaned very well? I was worried about possibly killing the head ?? I think I can get 4 of these into my new freezer for lagering at the same time. I can only get 2 glass carboys in there. Any help...