Home brewing

[b4atf]

Aaack! No my friend!

Assuming your carboy or fermentation bucket were clean the alcohol will prevent most problems. Heat applied in pasteurization after the fermentation will boil off the alcohol. It is not needed.

Pasteurization is just to store fresh juice for a long time. You can pasteurize before you start the wine making process but then you must add yeast since the wild yeast will be killed. Citric acid helps too as a squeeze of lemon prevents bacteria. Just for plain apple juice though not for making wine!

If you want carbonated wine you can add a tiny amount of new yeast at the time you do the final bottling. There will be very little sugar left but enough for the yeast to do do a secondary fermentation that will make it a sparkling wine. Just use a syringe and add a .5cc dose of active yeast. Caution is required there as well since the carbonation can make the bottles burst. That is why champagne bottles are so much thicker than wine bottles

b4.