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Cider Digest #1783
Subject: Cider Digest #1783, 6 June 2013
From: cider-request@talisman.com
Cider Digest #1783 6 June 2013
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1782, 4 June 2013 (Bill Rhyne)
Success With Kegs (Brian Palmer)
Pasteurized vs unpasteurized (Headelf)
Pasteurized versus Unpasteurized (Andrew Lea)
Pasteurized versus Unpasteurized ("Rich Anderson")
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Subject: Re: Cider Digest #1782, 4 June 2013
From: Bill Rhyne <bill_rhyne@yahoo.com>
Date: Tue, 4 Jun 2013 11:58:11 -0700 (PDT)
Re: Pasteurized versus Unpasteurized (Corey Haugen), Cider Digest #1782
Corey, unpasteurized juice will start fermenting immediately as the
yeast come in contact with the resident sugars so be ready to have your
equipment in place. We (Rhyne Cyder) would buy fresh pressed juice from
a local juicer. We drove up in our pickup truck with 4 71-gallon barrels
in the back to be filled. We were about an hour away from our production
site and the weather was usually warm. The manager would warn us that
fermentation would start immediately and that the barrels could explode
if left unattended. We assured him that we were going back to the cidery
to pump over into our fermentation tanks. Sometimes we put 50ppm of SO2
in each barrel to tamp down yeast activity till we got the cidery.
We (Rhyne Cyder) did a gentle pasteurization in the bottle after primary
fermentation in the barrel and secondary fermentation in the bottle to
prevent the cider from going all of the way dry. We wanted to retain some
apple characteristic and sweetness so it was a flavor consideration.
Bill Rhyne, former cidermaker
Rhyne Cyder
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Subject: Pasteurized vs unpasteurized
From: Headelf <headelf@elfsfarm.com>
Date: Tue, 4 Jun 2013 19:21:04 -0400
"Ive been using pasteurized cider from an orchard for my hard cider. I want
to start brewing much bigger batches and that will require having the
freshly pressed cider put directly into my tanks.
Assuming this cider is unpasteurized, is it important for me to pasteurized
it? If so, do I do it before or after fermentation?"
Corey,
We are a cider mill and prefer to use flash pasteurized cider for hard cider
as a way of reducing the amount of sulfite.
Tom
Elfs Farm
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Subject: Pasteurized versus Unpasteurized
From: Andrew Lea <andrew@harphill.co.uk>
Date: Wed, 05 Jun 2013 17:24:27 +0100
On 04/06/2013 16:11, Corey Haugen wrote:
>
> Assuming this cider [fresh juice] is unpasteurized, is it important for
> me to pasteurize it? If so, do I do it before or after fermentation?
I'm sure you will get lots of replies to this! No it is neither
necessary nor desirable to pasteurise fresh juice before fermenting it
into cider. (Think of cider making as wine making, not brewing. Wine
makers do not pasteurise their juice.)
There are adverse microbes (those that might give off-flavours) in apple
juice but they are generally taken care of by adding the correct dose of
sulphur dioxide (SO2) before pitching the yeast. This is well-covered in
wine and cider literature (eg my website) and the dose depends on the
pH. If the pH is low (<3.5) you might choose to do without SO2. Some
people do.
If you are worried about pathogens from the apple juice, be assured that
Salmonella and E-coli are destroyed by the process of fermentation.
Cider is sometimes pasteurised after fermentation, at the point of
packaging, if sugar has been added for sweetening. This is to prevent
the possibility of stray yeasts causing re-fermentation and exploding
bottles. Batch pasteurisation is well suited to the amateur. An
alternative method of eliminating yeasts (but not so practical on a
small scale) is cold sterile filtration and bottling.
Andrew Lea
nr Oxford UK
www.cider.org.uk
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Subject: Pasteurized versus Unpasteurized
From: "Rich Anderson" <rhanderson@centurytel.net>
Date: Wed, 5 Jun 2013 18:01:08 -0700
I think you will find most cider makers do not use pasteurized juice. While
there is really nothing wrong about using it and often for small batches
pasteurized sweet cider is the only thing available. I think if you are to
"up your game" a bit of research is called for. There is a wealth of
information on the internet and available in books.
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End of Cider Digest #1783
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