Got a recipe for a nice black cherry burgundy? Got an opinion on a yeast that you just have to share? This is the place for you.
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My gallon batch of Llewelyn cider is fermenting the last few days. He said when bottling just throw some sugar in, no mention of sanitation. Is this the norm with cider or do I need to be as anal about sanitation as I do with beer priming?
it's 1 gallon so won't be sitting on the shelf for too long:)ColMc wrote:Yes, Clean bottles etc. will ensure that your cider will have a shelf life I'd imagine.
Llewelyn seemed to think it could be primed directly with sugar? Wouldn't dream of this with beer. Is always make up a syrup, boiled and cooled
Lars wrote:Might do that Taf. I'm wondering what an infection can do to a drink with no remaining sugars in it
The infection will work on other sugars, or will work towards acetic acid.
Dry sugar is going to be a pretty hostile environment for anything to live in, beasties like sugar but they need more moisture than is present in a bag of sugar to live and thrive.
I'd bulk prime with a syrup myself, but you could add sugar directly to the bottle, but add it first and cider on top of it or fun will ensue.
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