Cider Digest #1783

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

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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