Bob F <bobn...@gmail.com
> wrote in news:sk0mvq$uih$1...@dont-email.me
I gather that a lot of people who force carb will use something like
potassium sorbate to stop the yeast, backsweeten and then carb.
Or just carb a dry fully fermented out batch.
For bottle conditioning zapping the yeast first obviously doesn't work.
This is an example of pasteurization:
In the past I've done small batch bottle carbing without pasteurization
where I just chilled the bottles quickly as soon as they hit a good carb
level, and then kept them in the fridge, but that's only practical for
me with a small batch because I don't have a separate fridge.
I've also made fully dried out cider and then bottle carbed with a small
amount of priming sugar. I like dry cider, but the better half doesn't
so I was trying to accommodate her tastes. I'll be more careful next