I made 5 gallons of cider, used ale yeast, yeast nutrients and its fermenting furiously. Actually, so much so I had a krausen explosion this morning, I since have placed a blow out.
I have been reading that sometimes cider can ferment dry, so once I get it to an ABV and/or taste I prefer how can I stop fermentation if I dont have the ability to cold crash?
After stopping fermentation is there anyway from me to back sweeten before bottling and whats the process for this?
If I cant stop fermentation then I am guessing I would not want to back sweeten and before priming to bottle?
If I am going to prime would I still pasteurize the bottles?
Thanks.
I have been reading that sometimes cider can ferment dry, so once I get it to an ABV and/or taste I prefer how can I stop fermentation if I dont have the ability to cold crash?
After stopping fermentation is there anyway from me to back sweeten before bottling and whats the process for this?
If I cant stop fermentation then I am guessing I would not want to back sweeten and before priming to bottle?
If I am going to prime would I still pasteurize the bottles?
Thanks.
