RealFloopyGuy
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I have been playing with some bottles of apple juice. I have been fermenting some in the bottles to test a recipe. I have kegs and I don't have a problem killing the yeast off, backsweetening and then carbing so this is just a theory and not something that I have to do.
I don't use a airlock on all the bottles as it is really necessary. I just put the lid back on loosely. None of these are getting bottled and aged for years, and the yeast certainly has an advantage over anything that could, however unlikely, get it.
It occurs to me that you could simply get an old pressure cooker and put the stem and the pressure valve on a apple juice bottle lid. I believe they run at 15 psi. 15 psi wouldn't be an obscene level of co2 for a cider. This would allow the cider to be sparkling when fermentation is done. You could backsweeten and kill off the fermentation at this time. You could always pasteurize it at this time too if you wanted. You wouldn't risk bottle bombs since you know the cider is carbonated but not at dangerously high levels if you did.
You could reuse the lid over and over. It would replace the airlock since it would hold constant pressure in the bottle and that would keep anything from entering.
You could probably adapt it to a carboy too. I would assume they could easily hold up to 15psi but I imagine someone will tell me if they don't.
I don't use a airlock on all the bottles as it is really necessary. I just put the lid back on loosely. None of these are getting bottled and aged for years, and the yeast certainly has an advantage over anything that could, however unlikely, get it.
It occurs to me that you could simply get an old pressure cooker and put the stem and the pressure valve on a apple juice bottle lid. I believe they run at 15 psi. 15 psi wouldn't be an obscene level of co2 for a cider. This would allow the cider to be sparkling when fermentation is done. You could backsweeten and kill off the fermentation at this time. You could always pasteurize it at this time too if you wanted. You wouldn't risk bottle bombs since you know the cider is carbonated but not at dangerously high levels if you did.
You could reuse the lid over and over. It would replace the airlock since it would hold constant pressure in the bottle and that would keep anything from entering.
You could probably adapt it to a carboy too. I would assume they could easily hold up to 15psi but I imagine someone will tell me if they don't.