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  1. P

    Pasteurization methods to stabilize bottled fermented apple cider

    I'm getting ready to try my first cider batch. Some of it is going to be given away in bottles and it's going to need to be both carbonated and back-sweetened. Is this the best method to do this? What do I do, ferment it out, transfer to secondary for clarification, back-sweeten/bottle...
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