Cider Digest #0496

eZine lover (@eZine)

Published in 

Cider Digest

 · 8 months ago

Subject:      pasteurizing cider 
Date:         Wed, 09 Nov 94 12:17:10 PST 
From: Bob Tattershall <TATTERSH@WSUVM1.CSC.WSU.EDU> 

I have read Proulx's book.  In it she talks about pasteurizing cider if you 
wish to add sugar at the end of the fermentation to create a sweeter beverage 
but not have exploding bottles.  But she isn't very clear as to how long one 
might boil the bottles or after how many days of bottle priming to do this. 

So, 

1. how much additional sugar beyond priming sugar should I add at bottling to 
have a medium-dry cider? 

2. how long should I let the bottles ferment before killing the yeast through 
boiling? 

3. how long do I need to boil the bottles to kill the yeast? 

If anyone has an answer for this novice, I would appreciate it. Thanks. 

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