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i did pasteurize it, using the stove top method. and i do keep it refrigerated at about 36-38 deg. so (knock on wood) i should be bomb free. which actually brings up another question, is it better to age at room temp or is the fridge ok?

hello all, first time poster. i have been hovering on this site for a few weeks now and have learned a lot already. i love reading about the endless creative experiments that some of you come up with, definitely a creative bunch :rockin:. i have made a strawberry cider that turned out...