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Old 11-18-2012, 03:55 AM   #1
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Default Backsweetening/priming with fruit juice

Planning to mix tart cherry juice with cider we've had working for a couple of months. The idea is to mix it to the flavor we like then add more juice to add .002 to .003 points. Will monitor the carbing with a plastic bottle then pasteurize when carbed enough.

Question: Do we need to boil the cherry juice before adding to the cider?

Thanks!

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Old 11-18-2012, 04:03 AM   #2
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No, as a general rule of thumb, don't boil fruit juices.

The primary yeast should ferment in a relatively short time span and out compete any possible infectious microbes. Pasteurizing will prevent any spoilage past that point.

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Old 11-18-2012, 04:48 AM   #3
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Awesome...thanks!

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Old 12-03-2012, 04:12 AM   #4
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Update: We opened a two week old bottle tonight after one day in the fridge. The head was about two or three inches after pouring the entire bottle, but it dissipated rather quickly. The carbonation was very similar to a soft drink. Should we pasteurize at this point or give it a few days?

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