Hey guys, New here. I'm brewing a big batch of cider with my boss who's done beer before... He plans on carbonating his portion of the cider, but I'm going for more of a wine and don't want to carbonate.
My question is, for the portion I'm not going to carbonate do I still need to put it in pressure proof bottles? Or can I bottle it like wine with corks?
And what would the best method of killing the yeast be to prevent it from bursting the wine bottles? Can I use the same killer as we did for the wild yeast in the beginning?
My question is, for the portion I'm not going to carbonate do I still need to put it in pressure proof bottles? Or can I bottle it like wine with corks?
And what would the best method of killing the yeast be to prevent it from bursting the wine bottles? Can I use the same killer as we did for the wild yeast in the beginning?