sweet cider

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  1. M

    Help w/ 1st 5 gallon batch of sweet hard cider

    Hello all! I have some basic mead-making gear and I was hoping to make and bottle my own sweet hard cider and I can’t seem to find any good, simple recipes/tutorials online that take me from fermenting to back-sweetening and bottling a final product. I am not super particular about how it will...
  2. noobcuber

    Bulk pasteurising for still cider

    Hi people, I'm planning to make cider for the first time this autumn and I have a question about pasteurisation. I'm aware of stovetop pasteurising in bottles to give control over sugar content and carbonation. However, I would prefer to make sweet cider without any carbonation. Is there any...
  3. F

    Sous Vide Pasteurization??

    I'm fairly new to this whole cider making process (And enjoying it so much!) and wanted to make my first batch of sweetened carbed cider. I wanted to know if anybody has pasteurized their bottles in a sous vide instead of a stovetop? Thanks!
  4. Tadeusz Leliwa

    Low vs High alc tollerant yeast?

    Dear all, Sorry, newbie here. I slowly planning out to make a melomel/cyser that I want to make sweet and sparkly. I am thinking about something Safale US-05 or Lalvin 71B, as opposed to Tokay that I usually use (or Jack Mangrove M02) and aiming at 10-12% abv. Now, I know that I will have to...
  5. K

    pasteurization sediment

    So I filled my sweet cider in the bottles and started pasteurizing so that I would kill the yeast and stop fermentation. I gradually increase the water temperature untill i reach water of about 160F and the cider has a temp of about 152F. I was pasteurizing the sweet cider bottles in a 160F...
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