Hello people, long time away with rebuilding bike and having another child but ready to get back on with the brewing.
I wondered what others do to ensure fermentation is completely stopped before the bottling process.
Im planning on doing a still sweet cider and want to add flavoring etc before bottling.
I have read about potassium sorbate and also heating the cider to pasteurize but not actually had any firm answers from people that have done it.
any help would be much appreciated!
Lewis
I wondered what others do to ensure fermentation is completely stopped before the bottling process.
Im planning on doing a still sweet cider and want to add flavoring etc before bottling.
I have read about potassium sorbate and also heating the cider to pasteurize but not actually had any firm answers from people that have done it.
any help would be much appreciated!
Lewis