Cider Wraith
Well-Known Member
I've heard two different definitions for the use of pressure valves, first ordinary pressure fermenting as a flavor modulater, second "spunding" referring to self carbonation - possibly only applied at close to the end of fermentation. I use "pressure fermenting" to refer to everything.
My guess as to why refrigerating and serving a not-fully-fermented product wouldn't work for beer is that you beer drinkers might not like that much variation in your end products, but ciders can probably happily tolerate a wider range of variables
My guess as to why refrigerating and serving a not-fully-fermented product wouldn't work for beer is that you beer drinkers might not like that much variation in your end products, but ciders can probably happily tolerate a wider range of variables
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