Hello Friends,
My first post, but long time lurker (learner) I have made my first cider, My intention is to back sweeten and pasteurize. Well, I leave for a weeks vacation on Saturday and, as of today, my cider is very weak in the carbonation department.
Here are the details: OG= 1.060, yeast is Safcider. Ferment temp is 64F. Degassed at 1.000 FG and back sweetened+ priming sugar to 1.008 to semi-dry. April 10, bottled into carb safe, flip top bottles and resting in a 64F room. I’m on day 10 of carbonation and its lackluster. What do I do if it’s not bubbly enough on Friday, my last chance to pasteuriz? Can I put it in the fridge until we get back, then let it come back to 64 degrees and continue carbing??
HALP ME!!
My first post, but long time lurker (learner) I have made my first cider, My intention is to back sweeten and pasteurize. Well, I leave for a weeks vacation on Saturday and, as of today, my cider is very weak in the carbonation department.
Here are the details: OG= 1.060, yeast is Safcider. Ferment temp is 64F. Degassed at 1.000 FG and back sweetened+ priming sugar to 1.008 to semi-dry. April 10, bottled into carb safe, flip top bottles and resting in a 64F room. I’m on day 10 of carbonation and its lackluster. What do I do if it’s not bubbly enough on Friday, my last chance to pasteuriz? Can I put it in the fridge until we get back, then let it come back to 64 degrees and continue carbing??
HALP ME!!