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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > "Accidental" hard apple cider (fermenting at cold temps)
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Old 06-11-2012, 01:08 PM   #11
gratus fermentatio
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Ya, even though it's FDA approved, UV pasteurization isn't as effective as standard heat pasteurization. I've had some problems with UV pasteurized stuff in the past, now I treat it like raw fruit or unpasteurized juice (hit it with campden) & haven't had a problem with it since.
Regards, GF.

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Old 06-11-2012, 02:58 PM   #12
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Originally Posted by lyle1 View Post
Help. New to this. Real new. How will this approach turn out? One thing for sure, I'm committed now!
I bought 2 martinellis unfiltered apple juice pasturized in 50.7 oz. glass containers. drank a bit off each one for space and put a 1/4 oz package ( 7 grams) of redstar baking yeast in each one and a heavy duty punch ball baloon on each one for air locks. Lettin em sit at room temp. they are doin their thing and now I need to know what next?
Well, if you want them carbonated, I suppose the simple way would just be to let them go until they stop bubbling, add some extra sugar and cap the bottles. You don't want to add too much as it can overpressurize and worst case, crack the bottles. There are priming sugar calculators where you select the style, quantity, and temperature... it will then tell you how much sugar to prime with. I would guess somewhere in the half ounce per bottle range.

If you taste it once it has stopped bubbling and it tastes too dry, you could "backsweeten" it, there are other threads that talk about doing this.

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Originally Posted by gratus fermentatio View Post
Ya, even though it's FDA approved, UV pasteurization isn't as effective as standard heat pasteurization. I've had some problems with UV pasteurized stuff in the past, now I treat it like raw fruit or unpasteurized juice (hit it with campden) & haven't had a problem with it since.
Regards, GF.
Mine actually turned out pretty great. While I'm sure the UV filtering probably helped, I think the real reason it worked was due to lack of preservatives added to the cider. I usually try to avoid adding campden tablets and the like if I don't have to, in fact I don't think I ever opened the bottle of tablets I bought a while back.
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Old 06-12-2012, 04:12 PM   #13
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About all I know is that I'm to wait until the balloon goes flat, at least that what somebody told me. I guess that would mean the yeast has consumed all the sugar that was available in the juice. I dont know if I even put the right amount of yeast in. Also I think if the balloon goes flat, it would turn out dry as can be, not what i want but then again, not enough experience to get what i want first time. I'm pretty sure I'll have to filter due to using unfiltered apple juice. How does a person know how much yeast to use? is it a matter related to container volume or.........?

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Old 06-12-2012, 05:15 PM   #14
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About all I know is that I'm to wait until the balloon goes flat, at least that what somebody told me. I guess that would mean the yeast has consumed all the sugar that was available in the juice. I dont know if I even put the right amount of yeast in. Also I think if the balloon goes flat, it would turn out dry as can be, not what i want but then again, not enough experience to get what i want first time. I'm pretty sure I'll have to filter due to using unfiltered apple juice. How does a person know how much yeast to use? is it a matter related to container volume or.........?
There are yeast calculators out there. You should be fine on yeast quantity. You really can't put too much (within reason) in, and if you put too little in, it will just take longer to start fermenting (and possibly allow other yeasts to ferment as well depending on your balloon "airlock") It would probably be preferable to use a brewer's yeast next time. It might not get too dry as baking yeast doesn't have quite the alcohol tolerance of brewing yeast so it might phase out once it gets to a certain alcohol percentage and still have residual sugar left. You could draw a sample after a bit and taste to see where you are. You can get packets of dry yeast at your LHBS for $1-3 depending on brand/type. Also an airlock is usually about the same price as well.

As far as filtering goes... mine was unfiltered as well, but it settled out and was very clear so I didn't bother going any further.
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