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Thank you for your answer Maylar, I appreciate the help. The reason why I liked heat pasteurizing was that the cider taste great right from the start ... when I let it ferment to bone dry, I always feel it need a few weeks to rest as if not, it has an off weird chemical taste? Question: 1...

Hey guys, it's been a few years since the last time I fermented anything and a friend of mine just got a kegging system so I taught I would try and ferment some cider for the GF. She used to love this easy 1 galon recipe that I used to carbonate using the easy stove top method but stopped...

Wine bottles if still(non-carbonated) and beer or champagne bottle if carbonated.

I know that when making a dry cider, it is always recommended to ferment slowly in a cool environment in order to preserve aromas but does the same principle apply if making a sweet carbonated cider that would be bottled at 1.020 ? I'm asking as the batch I started last night with s-04 is...

I’ve been making cider for a while now but I also have knowledge in the art of distillation. When making a wash to distill, it’s always recommended to use lots of yeast and I’ve been doing the same with cider lately and was wondering if it can impact the final taste if my cider ... giving it a...

Great recipe but should be called Lemon in cider as it's very lemony!!!!!!! OG: 1.085 Bottled at 1.020 without priming sugar. final ABV: +- 9.5% ... surprisingly, you don't taste it but you'll feel it LOL. Pasteurized using the stove top method. Yeast: S04 Used grolsh bottles and I will NEVER...

Good point ... you're absolutely right !

OK but don't you lose some carbonation just by opening a bottle so that when you pasteurize it, it would be significantly less carbed that the unopened bottles ?

Smart move ... I will do that so I don`t lose a couple bottles checking for right level of carbonation.

OK, I think I will rack and cold crash until fully cleared and then I will use chemicals. Is it possible to taste the chemicals after you add them ? Is this right: 1/2 teaspoon of potassium sorbate and one campden tablet per gallon.

I`m using BrewFrick`s panty recipee https://www.homebrewtalk.com/f32/drop-them-panties-again-sweet-sparkling-cider-166484/ with Safale s-04 and want to stop fermentation at +-1.014 so I taught I could stop fermentation with the pasteurizing method directly in the carboy. by reading a little...

Thanks Jacob !

I want to test something using a 1 gallon carboy to get a non-carbonated sweet cider. If I use freshly pressed cider(with pectin enzyme) and put the glass carboy directly in hot water at arround 1.014 after racking off the lees, will the cider eventually clear and how long would be the shelf...

what is the temperature I have to reach and for how long in order to be 100% sure that all yeast are dead ?

So I decided to use re-use Pappers stove top pasteurization method with my next batch but I've never used this technique with freshly pressed cider and was wondering if you think the cider will ever clear in the bottle after pasteurization. I use champagne bottle. I will use some pectin...

I want to stop fermentation at +- 1.010 and pasteurize my cider but I'm afraid of the easy stove top method as I had bottle explode before. Has anyone ever tried leaving bottle in a hot bat using only hot water and leaving them in there for like an hour or 2 ? Would it work ?

Do you think it is possible to pasteurize a all bunch of bottle in a bath with only using hot water and leaving them there for something like an hour ?

So you recommend I ferment to complete dryness again, rack then cold crash and back sweeten with apple juice? and bottle ? I would have loved to keep some residual of the initial cider and that's why I wanted to stop fermentation early ? Their must be a way other that the easy stove top thing...

In the past 2 years, I have been making cider that I always ferment to complete dryness and I back sweeten with Xylitol or Splenda. I can't stand that artificial taste anymore so I want to make a sweet cider and If I decide I want it carbed, I will by a keg system as I will never use the Papers...

I was told by Yooper to use 1/2 teaspoon of potassium sorbate and one campden tablet, per gallon of finished cider if I want to back sweeten my cider. Once it's in there and Iwaited a couple days, will the campden and potassium sorbate be perceptible when tasting the cider and if so, how long...