ArtV
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- Joined
- Jan 27, 2015
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i know this probably the 1000th such post, but after reading and re-reading so many threads on what to do to achieve a mildly sweet cider I am still at a loss.
Bottle pasteurizing seems dangerous for the someone as inexperienced as myself and I am concern about the effect heat has on flavors. The sulfite/sorbate route makes sense but I notice some here do not like to use chemicals. Can I try bulk pasteurizing with a one gallon sample?
I want some cider for 4th of July so I would like to start whatever path I should take as soon as possible. I do not care about it being sparkling though it would be nice, it is not necessary.
I have two 5 gallon batches to work with and both have been aging for about 6.5 months. One had brown sugar added and I used champagne yeast while the other had no additional sugar added and I used an ale yeast.
Thanks in advance for the help!
Bottle pasteurizing seems dangerous for the someone as inexperienced as myself and I am concern about the effect heat has on flavors. The sulfite/sorbate route makes sense but I notice some here do not like to use chemicals. Can I try bulk pasteurizing with a one gallon sample?
I want some cider for 4th of July so I would like to start whatever path I should take as soon as possible. I do not care about it being sparkling though it would be nice, it is not necessary.
I have two 5 gallon batches to work with and both have been aging for about 6.5 months. One had brown sugar added and I used champagne yeast while the other had no additional sugar added and I used an ale yeast.
Thanks in advance for the help!