after racking to a secondary do you add extra cider to reduce head-space or do you just use a smaller carboy. i racked mine at 14 days a few days ago and theres about 2 inches of head-space.
im also planing on pasteurizing and force carbing my cider and had some questions about pasteurizing. does pasteurizing affect the flavor of the cider? will any alcohol that evaporates from the heat be reabsorbed by the cider after it cools back down, in short will pasteurizing affect abv. do you cold crash after pasteurization or before.
also can someone explain to me what oxidized cider is. i under stand its absorbed oxygen but what does it taste like, how do you know if you have oxidized cider. if someone can explain chemically at the molecular level what is happening that would be grate (ie: what is in the cider that oxygen bonds to)
im also planing on pasteurizing and force carbing my cider and had some questions about pasteurizing. does pasteurizing affect the flavor of the cider? will any alcohol that evaporates from the heat be reabsorbed by the cider after it cools back down, in short will pasteurizing affect abv. do you cold crash after pasteurization or before.
also can someone explain to me what oxidized cider is. i under stand its absorbed oxygen but what does it taste like, how do you know if you have oxidized cider. if someone can explain chemically at the molecular level what is happening that would be grate (ie: what is in the cider that oxygen bonds to)