Hello, I've been using homebrewtalk.com for quite awhile now as a resource and I figured it was about time I finally made an account. So, Hello World! Anyways, recently I have started a few batches of some random things I've been wanting to try(my main batch is a sweet blueberry mead that smells so good I'm having a hard time waiting for it to finish
), one of my concoctions is a brown sugar apple cider that is nearing completion. I am wondering what seems to be the best way of stabilizing the cider as I would rather not have to bomb proof my pantry. I have Camden tablets on hand, which sounds to be a rather popular option, but I want to know what other options there are. I am planning on making half of the batch into Wassail/spiced using my own blend of mulling spices which involves heating the cider, so I'm not all to worried about it becoming cloudy if I were to go farther and pasteurize it to stabilize. Anyone have any advice?
), one of my concoctions is a brown sugar apple cider that is nearing completion. I am wondering what seems to be the best way of stabilizing the cider as I would rather not have to bomb proof my pantry. I have Camden tablets on hand, which sounds to be a rather popular option, but I want to know what other options there are. I am planning on making half of the batch into Wassail/spiced using my own blend of mulling spices which involves heating the cider, so I'm not all to worried about it becoming cloudy if I were to go farther and pasteurize it to stabilize. Anyone have any advice?
