So, I made a Mangrove Jack pear cider last weekend the 16th. I have read about back sweetening and pasteurizing on the stove. So, in this kit they have non-fermentable sugar that is supposed to automatically back sweeten when the fermentation happens to avoid uber dryness. So waiting until it finishes fermenting shouldn't be an issue.
Now, when I bottle condition, would I be able to just carb it up with a few oz of dextros for the 6gal batch and let it go or am I risking bottle bombs? The way I am seeing it, the only thing left to ferment would be the "bottling" sugar. Is this thinking correct since I have back sweetened with non-fermentable sugars? If so, any advice as to the amount of sugar for a 6 gal batch to avoid pasteurizing? I was thinking 3oz or 3.5 oz.
I have brewed my fair share of beer, so I get the process but am looking to avoid pasteurizing while bottle conditioning. Thoughts?
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Now, when I bottle condition, would I be able to just carb it up with a few oz of dextros for the 6gal batch and let it go or am I risking bottle bombs? The way I am seeing it, the only thing left to ferment would be the "bottling" sugar. Is this thinking correct since I have back sweetened with non-fermentable sugars? If so, any advice as to the amount of sugar for a 6 gal batch to avoid pasteurizing? I was thinking 3oz or 3.5 oz.
I have brewed my fair share of beer, so I get the process but am looking to avoid pasteurizing while bottle conditioning. Thoughts?
Sent from my iPhone using Home Brew