MtnGoatJoe
Well-Known Member
- Joined
- Jul 30, 2015
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Is it ok to pasteurize and kill the yeast at 1.010 or 1.020? I'd like some sweetness in my cider, and I don't need a high alcohol content. I'll be drinking it still. If I do this, do I still need to let it set for several months to "mellow"?
To pasteurize, I'm thinking to put it in a pot on the stove and slowly bring the temp up to 160. I've done that with apple juice and been VERY pleased with the flavor (it doesn't taste burnt or cooked at all).
Thanks!
To pasteurize, I'm thinking to put it in a pot on the stove and slowly bring the temp up to 160. I've done that with apple juice and been VERY pleased with the flavor (it doesn't taste burnt or cooked at all).
Thanks!