I don't have champagne bottles hoarded
Ok, so I have half a plan. I'm going to rack to 2 4-liter glass carboys and keep them cool and let them age for natural cider.
For the rest - about 2-1/2 gallons-
It's already drier than I intended, but if I add concentrate now, the yeast should pick up again, right? I did rack it once, into a carboy, but there's still a lot of lees in the bottom. I'll rack again to split the batch. I'm then only focusing on the sweetened portion now:
If I put apple juice concentrate in, (maybe to SG 1.020 or 1.015?), let it ferment down a bit, then bottle, I should get carbonation from that, right?
When does the situation call for priming sugar? I don't want to go too crazy adding more sugar and risk bombs or geysers. I never want to deal with the non-stop foaming crazy science project scenes that have happened in my past :mrgreen:
If it begins to re-ferment with the concentrate, I wait till taste is good - check the SG to make sure it's around 1.010 or less - and then bottle quick, check often, and do the hot water pasteurization as mentioned earlier in the thread.
I guess I'll know if it doesn't start re-fermenting that I'll have to do something different, but it's only been a week+ , on wine yeast - so I think it should be ok. (otherwise I have no clue how/when to add yeast specifically for priming, and hubs doesn't remember from his beer kits.
This sounds pretty half-arse as I reread it, but am I on the right track? If the yeast takes off after the concentrate is added, is it ok to bottle, then heat pasteurize? Or do I have to wait till SG settles down? (and then the priming sugar question).
Thanks a million!
My tomato juice canning will be finished tomorrow, and I'll climb up to the attic and start lowering down my stash of 12 oz bottles 8)