Cider Digest #0189

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: bottling 
Date: Thu, 8 Oct 92 09:10 CDT 
From: jimf@iwtdr.att.com 

 
Most wine recipes I have call for bit of sugar syrup (even for 
dry wines) and stabilizer added before bottling to stop 
continued fermentation and exploding bottles. The recipe I'm 
using for the current batch calls for adding a little bit of 
sugar before bottling. 

1) Should stabilizer be added to cider before bottling? 
   Without it, is a sparkling cider automatically produced? 

2) Must cider be bottled in Champagne bottles? Will wine 
   bottles break or something? 

3) Can champagne bottles be corked with a regular wine corking 
   machine, or must some special device and cork/cap be used? 
    
3) Will Grolsch bottles with the porcelain caps suffice?  

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