Hi guys,
I havent found the answer here. I am about to make a first batch of homemade hard cider.
After the fermentation process is finished (I will leave it to get completely dry and yeast to eat all sugar in the apple juice) I plan to do 3 types:
1) Still Dry Cider - pour cider straight to the bottles
2) Sparkling Dry Cider - just before bottling I will add priming sugar so that it can do secondary fermentation in bottles and have some gas
3) Sparkling Sweet Cider - same as 2) + I will add some erythritol to add sweetness to the final product
My question is - after I proceed with the steps above, how long can I store these bottles? Are few months, up to a year ok even like this, without pasteurization?
From my understanding, pasteurization is not really neccessary, it would be only neccessary if I were to use normal sugar as a sweetener and wanted to stop the fermentation to keep the sugar in the final product, but that is not the case as I will be using erythitol, is that correct?
thanks!
I havent found the answer here. I am about to make a first batch of homemade hard cider.
After the fermentation process is finished (I will leave it to get completely dry and yeast to eat all sugar in the apple juice) I plan to do 3 types:
1) Still Dry Cider - pour cider straight to the bottles
2) Sparkling Dry Cider - just before bottling I will add priming sugar so that it can do secondary fermentation in bottles and have some gas
3) Sparkling Sweet Cider - same as 2) + I will add some erythritol to add sweetness to the final product
My question is - after I proceed with the steps above, how long can I store these bottles? Are few months, up to a year ok even like this, without pasteurization?
From my understanding, pasteurization is not really neccessary, it would be only neccessary if I were to use normal sugar as a sweetener and wanted to stop the fermentation to keep the sugar in the final product, but that is not the case as I will be using erythitol, is that correct?
thanks!