Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Caramel Apple Hard Cider
Reply
 
LinkBack Thread Tools
Old 03-04-2012, 10:12 PM   #11
NineMilBill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Tacoma, WA
Posts: 751
Liked 55 Times on 53 Posts
Likes Given: 63

Default

See the sticky in the Cider forum. It's to kill the yeast before they eat all the sugar, leaving you with a sweet(er) cider.

__________________
NineMilBill is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2012, 12:22 AM   #12
slingshot81
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Manchester, NH
Posts: 64
Liked 1 Times on 1 Posts

Default

I guess I'm just concerned about breakage on the stove. Has anybody tried putting the bottles in and tried heating them up with the water? Bringing the temp of the bottle and water up more slowly. Instead of a heat shock into to 190 deg water?

on another note

Would there be less breakage putting them in the freezer?

__________________

Bud Light Is Not Beer

slingshot81 is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2012, 01:06 AM   #13
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 16 Times on 13 Posts

Default

I do it differently and it still works great. I place mine in a pot and fill it with the hottest water I can get from my tap about 120º I then bring a separate pot of water up to 175º, turn the burner off, and then transfer the hot bottles in to it. My pasteurization pot still only drops to 160º I get to use a cooler process and there is less shock. works great!!!

__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."
Daze is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2012, 01:10 AM   #14
NineMilBill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Tacoma, WA
Posts: 751
Liked 55 Times on 53 Posts
Likes Given: 63

Default

Yea, once again slingshot...I really encourage you to check out the sticky. Within it, there are at least a half dozen other ways that people use to pasteurize - and express the same concern you did. It's a good read.

__________________
NineMilBill is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2012, 01:14 AM   #15
completelyuncorked
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Hortonville, WI
Posts: 28
Default

glass is more apt to break when going from hot to sudden cold not cold to hot and 190deg is not hot enough to shatter glass this way

__________________
completelyuncorked is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2012, 01:20 AM   #16
NineMilBill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Tacoma, WA
Posts: 751
Liked 55 Times on 53 Posts
Likes Given: 63

Default

Quote:
Originally Posted by completelyuncorked View Post
glass is more apt to break when going from hot to sudden cold not cold to hot and 190deg is not hot enough to shatter glass this way
Boiling's not until, what? 212?
__________________
NineMilBill is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2012, 01:24 AM   #17
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 16 Times on 13 Posts

Default

true but you also have to keep in mind the bottle is already under pressure because of the co2 AND alcohol boils a lot closer to the 190 mark. that is why I went to the cooler method with a preheat.

__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."
Daze is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2012, 01:28 AM   #18
NineMilBill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Tacoma, WA
Posts: 751
Liked 55 Times on 53 Posts
Likes Given: 63

Default

Absolutely. Pappers stresses to check your carbonation level prior to pasteurizing. If you're getting gushers - pasteurizing stovetop is pretty much out of the question. But if you get a decent pffft (that's the technical term) you should be alright.

__________________
NineMilBill is offline
frettfreak Likes This 
Reply With Quote Quick reply to this message
Old 03-05-2012, 01:41 AM   #19
slingshot81
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Manchester, NH
Posts: 64
Liked 1 Times on 1 Posts

Default

I like that method Daze. I'll be trying it

__________________

Bud Light Is Not Beer

slingshot81 is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2012, 04:55 AM   #20
harveydent
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Evansville, IN
Posts: 10
Default

I imagine the stove top method is kinda like canning? Since u add in things after the boil this pasteurized the final batch?

__________________
harveydent is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Caramel Apple Cider success. oldmate Cider Forum 6 03-30-2011 03:26 AM
Caramel apple cider Chaos_Being Cider Forum 87 02-02-2011 04:58 PM
caramel apple cider lunchbox Cider Forum 4 11-03-2010 09:46 AM
Caramel Apple Cider NurseNan Cider Forum 9 02-05-2007 01:34 AM
caramel hard cider colinwilson Cider Forum 3 10-11-2006 10:18 PM