I didn't detect any taste impact from the pasteurization. But I am concerned that my racking or disgorging may not always be 100 percent perfectly done in terms of eliminating nutrients and yeast, and don't want the risk of an exploding bottle. cider maker who appears to be doing that on a commercial scale successfully. I think this will work and the cider can remain stable even when backsweetened-Claude mentioned in the other chain a U.S. I used Claude's method of repeated racking during fermentation to reduce the available nutrient and avoid refermentation. I know it sounds nutty but I am looking for a way to avoid heavy bottles and mushroom corks. I just completed a trial of a half-dozen bottles which I bottle-conditioned, riddled, disgorged, back-sweetened, recapped, and then.pasteurized to ensure microbiological stability. Tom, would it be possible for you to post a link to the European supplier of the crown caps with the integrated bidule? I've seen them on some products and can see the advantage, but haven't found a supplier myself.
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