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Carbonation Q

So I made my 1st batch of cider or better “apfelwein”. truned out great

I played with the carbonation a bit, and in some bottles it went a bit to high so I pasteurized it at 170 degree in the oven to avoid bottle bombs. Strangely the 1st bottle I just opend after the pasteurising is comply flat.

Anybody had this before?


How are the bottles sealed? Crown caps, corks, screw tops? Were the bottles on their sides or standing up when in the oven?

standing up and were sealed with crown caps even after having several of them the carbonation varies

my explanation is it must be different amounts of yest in the bottles

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