I've been around many forums and found that it is generally not good practice to try and carbonate cider (or mead) in bottles sweet because of the bottle bombs that result.
That being said, I recently came across a method that sparked my interest so I started to brain storm a bit. I also note that I will eventually force carbonate but until then, (in leu of saving money) I am trying to find alternatives.
Essentially the idea is to bottle pasteurize after I've reached my desired level of carbonation.
Basically once fermentation is done, the idea is to backsweeten to desired level of sweetness, then maybe a tinsy bit more (for carbonation). Then bottle. Then wait like 2-3 days. Then bottle pasteurize to half fermentation.
Does anyone know if this is viable? I've seen people do similar things like this with success.
That being said, I recently came across a method that sparked my interest so I started to brain storm a bit. I also note that I will eventually force carbonate but until then, (in leu of saving money) I am trying to find alternatives.
Essentially the idea is to bottle pasteurize after I've reached my desired level of carbonation.
Basically once fermentation is done, the idea is to backsweeten to desired level of sweetness, then maybe a tinsy bit more (for carbonation). Then bottle. Then wait like 2-3 days. Then bottle pasteurize to half fermentation.
Does anyone know if this is viable? I've seen people do similar things like this with success.