bull3tmagn3t
Member
I started making a hard cider two weeks ago from apple juice, cran/raspberry juice and brown sugar. The fermentation isn't going as rapidly of virulently as it was before, but it is still "doing it's thing." Problem is, I need to bottle this stuff come Saturday and I'm scared of having a garage full of busted glass. Is there a way to kill the fermentation without killing the taste? We're going to bottle this stuff in beer bottles, will they support the pressure? Any thoughts or ideas would be appreciated.