Sweet, Naturally-Carbonated Cider?

[Roachy]

Thanks Pappers, for your input and your original Sticky post experiment regarding pasteurization to produce a semi-dry, bottle-conditioned sparkling cider without using chemicals!

Reproducibility is one of the main principles of the scientific method, and refers to the ability of a test or experiment to be accurately reproduced, or replicated, by someone else working independently. (ha-ha Wikipedia).

Scientific method is what this rogue scientist is all about! We fermenters are attempting to replicate and, therefore, validate your experiment.

My independent experiment is still ongoing, so I will not predict the results before they happen, however, I lowered the temperature to 170 F instead of 190F and unlike our bottle bomb victim, I use 12 ounce bottles 'Wachusett Brewing Company' and not 22 ounce bottles of unknown origin, with a baking rack on the bottom of the pot.

I, of course, will report the ongoing results of this experiment.

11.8.2010 - Just a little bubbly since yesterday, a tiny little 'pssst' when opening the bottle. I will definitely go 1 more day at least.

 

[firewa11]

I have no doubt that Pappers method works, and I most certainly trust experience. I followed Papper's recipe almost to the letter, with the exception being I used 22oz bottles.

I honestly think the size of the bottles is the biggest contributor to my failure. When I looked at the broken pieces, I realized that the thickness of the bottles was the same as a standard 12oz bottle. From a physics standpoint, and dealing with pressures, if you have two pressure vessels, made of the same thickness, the larger vessel can hold more volume, but less pressure. The smaller vessel can hold more pressure, but less volume. I think that's basically what happened here. The pressure, which would have normally been fine in a 12oz bottle, was too high for a 22oz bottle.

I think Papper's method is perfectly fine as long as you use quality 12oz bottles.

 

[Pappers_]

I followed Papper's recipe almost to the letter, with the exception being I used 22oz bottles.

Your recipe also included adding sugar and concentrate, making it a bigger cider than the cider I make. I don't know if that has any affect - alcohol level could - but it is a difference.

 

[Roachy]

Bad news. I tested the carbonation level last night and it was pretty good. I was going to pasteurize over lunch today, but it is too late, gushers! Now I will carefully pour all the cider back in a sterilized fermenter and have another go.

Forgot to mention that SG in bottles when 1st bottling was 1.010. No cold crash before bottling. 3 days had passed at 68-70 F and the result was gushers. Funny thing was that, like I said, the night before, the carbonation looked good but I thought it good use one more half day. I guess not! This is another warning to check a bottle right before you pasteurize.

After I carefully poured all the bottle back into a sanitized fermenter, I let the solution de-carb for 6 hours. Took an SG reading and we are at 1.006. Yikes! I will re-bottle tonight. Sit for one day, and then pasteurize bottles. Let sit for a weak or so and then hopefully, enjoy! I know there is a risk of oxidation going back into the fermenter, but I reasoned this batch was for short term drinking and the risk was minimal in that time frame.