Hi all,
Iââ¬â¢ve got a cider on the go - from pressed apples and the lot etc...
Itââ¬â¢s been through primary and over a week ago got transferred into secondary with a final gravity of just below 1005 - it had a vigorous fermentation and temperature was never an issue so Iââ¬â¢m not sure why itââ¬â¢s stuck there and not any lower - maybe itââ¬â¢s the yeast tolerance?
Anyhow, Iââ¬â¢ve just read that because of the final gravity reading being 1005 it needs to be pasteurised when itââ¬â¢s bottled - is this true?
Kind regards,
Budd
Iââ¬â¢ve got a cider on the go - from pressed apples and the lot etc...
Itââ¬â¢s been through primary and over a week ago got transferred into secondary with a final gravity of just below 1005 - it had a vigorous fermentation and temperature was never an issue so Iââ¬â¢m not sure why itââ¬â¢s stuck there and not any lower - maybe itââ¬â¢s the yeast tolerance?
Anyhow, Iââ¬â¢ve just read that because of the final gravity reading being 1005 it needs to be pasteurised when itââ¬â¢s bottled - is this true?
Kind regards,
Budd