Recent content by SiblingCider

Here goes nothing! One dosed for a dry 2.5 volumes and the other with more for residual sweetness. Curious to see if one carbonates faster. Burped them a while after bottling because they came up to room temp; good 8-10psi added from fridge temp to 65F or so.

Thanks! Went ahead and bottled while I sipped on a sample (not bad!). Now we play the waiting game...

On the topic of layers...help! Getting set up to bottle after 2 days of cold crash. Noticed this subtle clearer layer on the top of the carboys. Both were apple-only UV pasteurized cider from a local orchard. I did NOT attemp to clear with pectic, etc. and have been careful with sanitizing, etc...

Crown caps. Going to set and maintain a low (<70C) temp with a Joule sous vide and a probed beer bottle of water and track cumulative PUs on a spreadsheet. Shooting for 50 PUs, will likely take them out at 30 and keep tracking temps so I can adjust for next time. Probe bottle goes in last and...

Great write-up! Exactly what I've been looking for. Sweet, carbonated cider via pasteurization is, for some reason, the hill I've chosen to die on this holiday season. This should help make it less bloody (metaphorically speaking, of course; proper precautions will prevent any actual blood).

Embarrassed to say that hadn't occured to me. Definitely will now; one at each sweetness level, and keep the test bottles intact until I'm ready to pasteurize all.

Tomakana: Still in primary, but I'm doing pretty much the same thing you are. Dosing individual bottles at three different levels and using a pressure test rig (the "Maylar" rig you can find in these forums). I'm only monitoring the dry (carbonation only) and sweetest formula for this one...

Also first cider batch, also built the Maylar rig (x2) while I'm waiting for primary to finish, and both are holding perfectly on PET test bottles filled with soda. I'll be aiming for 25psi and pasteurizing at that point to leave some of the priming sugar (maple syrup) as a sweetener. I'm dosing...