I am planning to make another batch of hard cider for the coming holidays. Last year, I back-sweetened after a a long fermentation/secondary and a campden/sorbate treatment before racking into the sanitized original 1gal. jugs.
After a few days, there was pressure building up in the jugs because of another fermentation. Wasn't a big deal because we drank in within a week, maybe it just tasted a bit different because of the yeast growth, but it was still tasty.
This year I was planning on fermenting 3gal. then racking it onto another gallon, then re-filling the jugs. Immediately after that, I plan to place the jugs in a large cooler, and fill the cooler with near boiling water. This should pasteurize the cider to prevent the extra fermentation this year. I could easily just crack the twist off caps a little to release pressure, and then seal before cooling so that not much air gets sucked back in.
Any thoughts on this process?
Thanks,
__________________ MT
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Save me, O God! For the waters have come up to my neck. - Psalm 69:1
I am planning to make another batch of hard cider for the coming holidays. Last year, I back-sweetened after a a long fermentation/secondary and a campden/sorbate treatment before racking into the sanitized original 1gal. jugs.
After a few days, there was pressure building up in the jugs because of another fermentation. Wasn't a big deal because we drank in within a week, maybe it just tasted a bit different because of the yeast growth, but it was still tasty.
This year I was planning on fermenting 3gal. then racking it onto another gallon, then re-filling the jugs. Immediately after that, I plan to place the jugs in a large cooler, and fill the cooler with near boiling water. This should pasteurize the cider to prevent the extra fermentation this year. I could easily just crack the twist off caps a little to release pressure, and then seal before cooling so that not much air gets sucked back in.
Any thoughts on this process?
Thanks,
sounds good, but you may wanna do some quick calcs to make sure you hit your temp. the gallon jugs will take quite a while to come up to temp, so if you just wing it, you may think everything's ducky but the interior of the jugs is still cool. maybe throw a control jug in there with water at the same initial temp as the cider, and put your thermometer probe in that.
the gallon jugs will take quite a while to come up to temp...maybe throw a control jug in there with water at the same initial temp as the cider, and put your thermometer probe in that.
Yeah, I was just going to do periodic checks of the jugs, and start timing when the temp is right. I am shooting for 60-65°C and depending on what I reach, I'll let them sit for the correct amount of time, then cool.
Now I have to figure out the temperature tolerances of the plastic jugs...my guess is they are fine because they are already pasteurized.
Thanks,
__________________ MT
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Save me, O God! For the waters have come up to my neck. - Psalm 69:1
I'm interested in pastuerizing my cider also. Just getting ready to try some experiments and this thread is great. How long do you hold your cider @160 degrees.
This may sound foolish but I was talking to someone who pastuerizes their cider in the dishwasher? Have you heard of that one? I would think that the water temp would damage the flavor of the cider but they claim it doesn"t. Anyone know the temp of dishwashers?
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"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy
I'm interested in pastuerizing my cider also. Just getting ready to try some experiments and this thread is great. How long do you hold your cider @160 degrees.
This may sound foolish but I was talking to someone who pastuerizes their cider in the dishwasher? Have you heard of that one? I would think that the water temp would damage the flavor of the cider but they claim it doesn"t. Anyone know the temp of dishwashers?
My brother works in a restaurant, and he says that dishwashers are actually sanitizers. The main difference between the one at his work and the one at his house is that at his work it's a lot hotter, so it needs less time.
The variable is that if something is not clean, it can't really be sanitized. This is true even of autoclaves and medical equipment. If you are sanitizing/killing bugs on the inside of the bottle, where it never touches the dishwater, this is less of a big deal.
If you can just put full bottles in the dishwasher and run it to pasteurize, that is frickin' awesome. I'm going to try that!!
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