Hey all,
First post on this sub and I couldn't find anything in the search function on my exact question so here it goes...
In my last batch of cider, I waited until the airlock stopped bubbling as fast and then tasted it. It was good but it seemed very dry and not as sweet as I am looking for. If I add sugar or bottle the cider a little earlier when it's sweeter, I imagine I dramatically increase the possibility of my glass bottles exploding. I could pasteurize/campden the bottles at the right sugar levels but then there is no carbonation.
TL;DR How do I brew my cider to be sweet, carbonated, and not explode in the refrigerator?
Submitted September 21, 2015 at 10:47AM by BrotherBringTheSun http://ift.tt/1FWH8Vh fermentation
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