Apple cider
- Thread starter macbeth_dANk
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From what I've read, pasteurized is fine. The important thing is to make sure there aren't sorbates or preservatives or anything other than ascorbic acid.
I'm a noob though, and have a lot to learn. Maybe someone with more experience can chime in.
I did make a batch of apple wine with pasteurized juice, and it turned out. I also recently started another one with frozen pineapple juice. Time will tell.
I'm a noob though, and have a lot to learn. Maybe someone with more experience can chime in.
I did make a batch of apple wine with pasteurized juice, and it turned out. I also recently started another one with frozen pineapple juice. Time will tell.
Yea I ran into the k probate already, pasteurization is mainly heating so I figured it wouldn't, I'm a noob as well. Thanks man
If you ever do heat it to pasteurize, I have heard to use pectic enzyme to help clear the haze - I use it, and it seems to help clear it, but that could be more a function of long conditioning time.
Last year, I made two batches of cider from the same juice from the same trees. One batch I "pasteurized" by heating to ~155 and cooling with a wort chiller. The other I just juiced and crossed my fingers. The non-pasteurized turned out much better. I think that heating does change the flavor...
Last year, I made two batches of cider from the same juice from the same trees. One batch I "pasteurized" by heating to ~155 and cooling with a wort chiller. The other I just juiced and crossed my fingers. The non-pasteurized turned out much better. I think that heating does change the flavor...
There are however, several different methods of pasteurization and one method - used by a local orchard- is UV pasteurization.I believe that this is a technique used to sanitize water too. To the best of my knowledge no heat is involved.
You'll want pectic enzyme even if you never heat it. Glad to see someone's tried a back-to-back comparison, but just because it's been pasteurized doesn't mean it will make a bad finished product, just that it potentially could have been better. If it's all you can find, not-quite-perfect cider is better than none at all.
That's all I can find. But the bonus is a nice glass one gallon carboy comes with it!
Sent from my galafreyan transdimensional communicator 100 years from now.
Sent from my galafreyan transdimensional communicator 100 years from now.
Around here anything in a one gallon glass jug is around $15-$22 alco or no... I can get a case of 4 empty one gallon carboys (jugs) for ~$20+tax... So I'm just gonna get creative on fermentors and bulk aging, and make ciders (and cysers!) in my 5 gallon bucket fermentor & 5 gallon glass carboy until I can get another bit of equipment lined up. And more oak. I love oak! I'll have to see how the Hungarian comes out and if I like it I'll go for a pound of it this time around. Nice super high tannin, acid, and oak. Maybe toss in some quince and vanilla for secondary.....
