Bathed

This is it - the first attempt at pasteurising cider. The canary was as hard as a well-inflated tyre this morning. Barely able to press it at all, so it was time to do the pasteurisation. But first, of course, it must be tested to see that it really was fizzy enough. Opening the cap gave a good hiss and rush of bubbles and pouring confirms that its nice and bubbly. Tastes much better. Still quite dry and acidic but much less so than before. So here they are languishing in their 80ºC water, which should be hot enough to kill all the yeast in the bottles, stopping any further fermentation. Still, I'm going to leave them in the shed in plastic buckets for a few weeks. If they're going to explode at least it'll be contained.