[vandejar]

I am considering making some Apple Pop.  My plan it to take some Apple Cider which is in season from a local farmers market.  I plan to just force carbonate it in kegerator.  In a keg there is a pressure relief valve, but I would like to bottle some of it.  Should I use a campden  tablet per gallon to avoid over carbonation.  Or do would there be no potential of the sugars in the cider over-carbonating?

Any thoughts would be helpful.

[dmtaylor]

Very dangerous.  Campden alone won't work.  If you use both Campden and sorbate together, it might keep for a little while, but even then will begin to ferment and gush or explode over time.  The only way to kill everything dead is to pasteurize, the same way that you would do canning like making jam or whatever, bottle it then heat it up in a big kettle of hot water to like 170 F for 30 minutes to kill all organisms.  This *should* work although I myself haven't tried it with beverages, only jam.

[Thirsty_Monk]

This is about milk but it would apply to cider as well:

https://www.idfa.org/news-views/media-kits/milk/pasteurization

[vandejar]

Thank you all!  I think that I will try pasteurizing and see how it turns out.

[chinaski]

I've done exactly what you proposed with no issues.  Just keep it in or a keg or plastic bottles and keep it cold.  I find that pasteurizing ruins the fresh-pressed flavor of cider.

[vandejar]

a good idea, I might just fill up growlers to share.  Depends on how it turns out I may make a bigger batch next year.

[Tooth_Fairy]

I'm very curious to know if you've done that. I might wanna try too.