collin8579
Active Member
- Joined
- Jan 26, 2016
- Messages
- 31
- Reaction score
- 0
So I am on my first batch of hard cider, its been sitting in secondary about 3 weeks now, and its pretty clear. Clear enough I'm encouraged to get it into bottles.
I'm back sweetening my cider, so before I bottle I'm going to either pasteurize it, or add chems to stop/prevent yeast from processing the new sugars. I haven't decided yet but probably pasteurize in the keg.
Anyway, I want to bottle and fizzy so I want to force carb, but I don't have anywhere cool/cold to store it.
I've read about force carbing at room temp for beers, is it any different with ciders? Do I just "follow the chart" ? Or is there anything else I should know?
Can I "age" my cider if I slow force carb it? Or does that not count for some reason?
Lastly, I want to bottle so I can store it in pantry, and I'm going to use a blichmann beer gun. Does force carbing at room temperature for cider change that process at all?
Thank you
Collin
I'm back sweetening my cider, so before I bottle I'm going to either pasteurize it, or add chems to stop/prevent yeast from processing the new sugars. I haven't decided yet but probably pasteurize in the keg.
Anyway, I want to bottle and fizzy so I want to force carb, but I don't have anywhere cool/cold to store it.
I've read about force carbing at room temp for beers, is it any different with ciders? Do I just "follow the chart" ? Or is there anything else I should know?
Can I "age" my cider if I slow force carb it? Or does that not count for some reason?
Lastly, I want to bottle so I can store it in pantry, and I'm going to use a blichmann beer gun. Does force carbing at room temperature for cider change that process at all?
Thank you
Collin