cycleguy04
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- Oct 2, 2014
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Going to be making my first batch of cider soon. I have a few questions.
1. There are a few holes from bugs / dark spots on the apples I'm using. Do I need to cut these out? I figure since I will be pasturising it at just below boiling for 45 minutes before I pitch the yeast that It wont matter.
2. I have heard of two methods of killing off residual yeast after bottling to prevent exploding bottles. One is dropping the bottle into a 190 degrees pot of water for ten minutes and the other is some method that is done without heat. How would I do this without heat?
3. I won't be adding any sterilization tablets. Are there any precautions I should be aware of?
4. If I don't back sweeten or add any bottling sugar would I need to worry about expoding bottles at all? How dry would the cider be? Would it still taste like apples?
I probably wil have more questions, but this is all I can think of for now.
1. There are a few holes from bugs / dark spots on the apples I'm using. Do I need to cut these out? I figure since I will be pasturising it at just below boiling for 45 minutes before I pitch the yeast that It wont matter.
2. I have heard of two methods of killing off residual yeast after bottling to prevent exploding bottles. One is dropping the bottle into a 190 degrees pot of water for ten minutes and the other is some method that is done without heat. How would I do this without heat?
3. I won't be adding any sterilization tablets. Are there any precautions I should be aware of?
4. If I don't back sweeten or add any bottling sugar would I need to worry about expoding bottles at all? How dry would the cider be? Would it still taste like apples?
I probably wil have more questions, but this is all I can think of for now.
