Cider Digest #0034

Published in

· 9 Apr 2024

Subject: Cider Digest #34 Thu Sep 26 18:00:06 EDT 1991 
Date: Thu, 26 Sep 91 18:00:09 EDT 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #34          Thu Sep 26 18:00:06 EDT 1991 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  pasturizing to kill yeast? (Thomas Manteufel 5-4257) 

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Date: Thu, 26 Sep 91 13:51:47 CDT 
From: tomm@pet.med.ge.com (Thomas Manteufel 5-4257) 
Subject: pasturizing to kill yeast? 

First, a request.  All I see here are questions but no answers.  If you 
are responding to a question, please post it so that all of us neophytes 
can learn. 

Aaron Birenboim raised an interesting point (well, to me at least).  I 
had never thought of bottling the cider and pasturizing it when it was still 
sweet.  It's what people do when they can vegtables.  They heat to kill (and to 
seal) then let it cool. 

Aaron, is this what you meant?  Has anyone ever bottled and then 
heated up to 160-170 F for some time to kill the yeast?  Is it dangerous? 
Will the bottle explode from expanding CO2, or do you pasturize right away? 
Is it stupid?  Does it change the flavor?  It sounds like it is better than 
dumping a load of chemicals in to poison the yeast (and slowly ourselves). 
Can anyone describe experiences? 

Post please! 

Thomas Manteufel     IOFB 

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