I have a batch of the Caramel Apple Hard Cider that's ready to pasteurize (that soda bottle is hard as a rock), but I had a question...
When I pasteurize a 12oz bottle, it comes up about even with the liquid level, maybe a little below.
I've put cider in about a half dozen bombers (holiday gifts), and I'm wondering if the pasteurization process is different for those? Do I need to use deeper water, or is the less coverage going to be a problem? More time under the lid with the steam? More water? I'd hate to give someone a bomb as a "hey, thanks for hosting thanksgiving" gift.
When I pasteurize a 12oz bottle, it comes up about even with the liquid level, maybe a little below.
I've put cider in about a half dozen bombers (holiday gifts), and I'm wondering if the pasteurization process is different for those? Do I need to use deeper water, or is the less coverage going to be a problem? More time under the lid with the steam? More water? I'd hate to give someone a bomb as a "hey, thanks for hosting thanksgiving" gift.