I used Motts apple juice and Nottingham ale yeast, ferment 12 days then 10 days in secondary.
Motts apple juice Brix 9.98.
Add 201 g sugar to boost Brix to 14.72.
Finished Brix 0.26 and ABV was7.88%.
I added 5.69 grams sugar to each bottle for a fizzy applewine
Yes I know my brewhouse needs cleaning but I'm busy.
Two of the most common methods of pasteurization include treatment with either chemicals, specifically potassium or sodium metabisulfite, or heat. Technically, treating juice with chemicals isn’t pasteurization, but rather an alternative process that inhibits the wild yeasts and bacteria naturally present in fresh pressed juice. Holding juice at a specific temperature for a certain amount of time will fully eliminate those same yeast and bacteria, thereby pasteurizing the juice. Check this out
Old video but good and yes I'm German.