The_italian_cider_maker
Well-Known Member
- Joined
- Jan 6, 2021
- Messages
- 59
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Hi aaaall!
I'm near the bottling time (maybe in 2/3 weeks) and my goal is to obtain a champagne style cider (maybe something less to avoid bomb effect ).
I want to do a natural carbonation in bottle but I think that at the end I'll have a lot of lees on the bottom and this could affect taste and the visual effect (it's not so nice to see something floating inside the bottle...).
I read about the disgorging technique but it's quite complex... Any other idea? Or do you suggest to add CO2 in keg and then bottle?
I'm near the bottling time (maybe in 2/3 weeks) and my goal is to obtain a champagne style cider (maybe something less to avoid bomb effect ).
I want to do a natural carbonation in bottle but I think that at the end I'll have a lot of lees on the bottom and this could affect taste and the visual effect (it's not so nice to see something floating inside the bottle...).
I read about the disgorging technique but it's quite complex... Any other idea? Or do you suggest to add CO2 in keg and then bottle?