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Cider Digest #1807
Subject: Cider Digest #1807, 2 September 2013
From: cider-request@talisman.com
Cider Digest #1807 2 September 2013
Cider and Perry Discussion Forum
Contents:
Re: Sterile filtration and sediment (Andrew Lea)
Sterile Filtration and Flash Pasteurization (Headelf)
Flash Pasteurization ("Rich Anderson")
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Subject: Re: Sterile filtration and sediment
From: Andrew Lea <andrew@harphill.co.uk>
Date: Sat, 31 Aug 2013 09:53:08 +0100
On 31/08/2013 06:17, Mike Faul wrote:
> I have in the past had two batches that once bottled seemed fine but
> after a few weeks dropped a pretty nasty sediment that can only be
> described as rotten apple.
> Looks yeasty but there is zero additional carbonation. I think the
> sterile filtration must have failed for those two batches and I recalled
> the product.
Stop. Hold your horses. Have a winery microbiologist (or at very least
someone knowledgeable with a good microscope) take a professional look
at your sediment before you take the next step. It might not be yeast
growth at all; it might be chemical post-bottling haze due to pectin,
polyphenols, protein etc, in which case the answer will lie elsewhere.
The absence of excess carbonation is unusual for yeast growth. It might
be Saccharomycodes ludwigii but it might be purely chemical. Have it
properly checked out before you commit yourself to extra expense, unless
you have other reasons for thinking that your sterile filtration and
bottling technique is not up to the mark.
Andrew Lea
nr Oxford, UK
www.cider.org.uk
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Subject: Sterile Filtration and Flash Pasteurization
From: Headelf <headelf@elfsfarm.com>
Date: Sat, 31 Aug 2013 09:37:07 -0400
Mike
Regarding your sediment and your statement of Sterile Filtration - what type
of filtration media do you use and what is its claimed pore size? If you
are not currently pasteurizing how are you sterilizing your lines, filter
media and bottling line? Without the sterile process prior to "sterile"
filtering your system is not sterile and you may have picked something up.
On a side note what was your S. G. Of cider prior to bottling?
Regarding flash pasteurizing the English Cider Board recently had a pretty
in depth discussion led by Andrew and I believe Claude. You might want to
visit it.
We use htst but fill kegs not bottles.
Regards
Tom
Elfs Farm
Sent from my iPhone
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Subject: Flash Pasteurization
From: "Rich Anderson" <rhanderson@centurytel.net>
Date: Sat, 31 Aug 2013 10:22:57 -0700
Look at the process flow, after flash pasteurizing there are two potential
points of contamination. An alternative model might look like this:
Blend -> filter -> chill & carbonate -> bottle -> pasteurize
This process flow eliminates all potential contamination points and I
suspect is the most commonly used process among small producers. Granted
many use bath pasteurization as opposed a tunnel unit. At this point you
need to look at the volume you plan to process. Our bath pasteurizer does
about 100 750 ml bottles per load and takes about 30 min. I understand that
some producers can do twice this with similar equipment.
Having said this, I recall seeing a process in New Zealand a number of years
ago which ganged two pad filters and a two sterile cartridge filters to
bottle from the bright tank. It was thought by the producer to provide shelf
stable product.
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End of Cider Digest #1807
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