Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Easy Stove-Top Pasteurizing - With Pics

Reply
 
LinkBack Thread Tools
Old 11-09-2010, 01:32 AM   #111
Roachy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Templeton, Massachusetts
Posts: 22
Default

Again, thanks Pappers, for all your good work on this pasteurization matter. This experiment is working great for me. However, how did you get that bottle in the first post picture so clear? Did this one sit in the fridge for a while?

__________________
Roachy is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2010, 01:39 AM   #112
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,708
Liked 921 Times on 657 Posts
Likes Given: 1991

Default

I'm sure it was refrigerated, but not aged in the fridge - the cider turns out pretty clear on its own.

Pappers_ is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2010, 02:25 AM   #113
Roachy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Templeton, Massachusetts
Posts: 22
Default

Thanks! I used raw fresh pressed cider (originally very cloudy), sugar, and Nottingham yeast, fermented at 68 F. I did not use pectic enzymes for this batch. I guess I am going to have some lovely, bottle pasteurized, lightly carbonated, semi-dry Scrumpy style cider!

__________________
Roachy is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2010, 02:36 AM   #114
CorgiBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Twin Cities, Land of 10k Lakes (count 'em!)
Posts: 118
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I started my batch with pasteurized Whole Foods cider, which remained cloudy as the SG got down to my target. Fined it with Super Kleer KC with minimal results. Based on my experiences with wine and beer, it's hard to get something to clear while fermentation's still pretty active. So, now that it's bottle conditioning, I see a lot of sediment forming. Probably next time I'll cold crash it instead of fining when the SG gets close to target, then re-pitch some yeast before bottling, if necessary (and pasteurize after bottle conditioning, per the OP). Any comments?

edit: oh, forgot to mention, added pectase prior to fermentation, too.

__________________
I'm sorry, Dave, I can't let you brew that.
CorgiBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2010, 03:39 AM   #115
CvilleKevin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Charlottesville, VA
Posts: 1,250
Liked 75 Times on 37 Posts
Likes Given: 2

Default

If you use a lager yeast, you can cold crash it and enough yeast should survive that you dont have to re-pitch, similar to crashing a lager beer.

__________________
CvilleKevin is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2010, 01:38 PM   #116
CorgiBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Twin Cities, Land of 10k Lakes (count 'em!)
Posts: 118
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Quote:
Originally Posted by CvilleKevin View Post
If you use a lager yeast, you can cold crash it and enough yeast should survive that you dont have to re-pitch, similar to crashing a lager beer.
Yeah, I figured that'd probably be the case, since I've never had an issue with bottle conditioning after extended lagering. Any reason why this wouldn't work just as well with an ale yeast?
__________________
I'm sorry, Dave, I can't let you brew that.
CorgiBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2010, 02:24 PM   #117
CvilleKevin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Charlottesville, VA
Posts: 1,250
Liked 75 Times on 37 Posts
Likes Given: 2

Default

Quote:
Any reason why this wouldn't work just as well with an ale yeast
most ale yeasts will floc during the crash
__________________
CvilleKevin is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2010, 04:23 PM   #118
CorgiBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Twin Cities, Land of 10k Lakes (count 'em!)
Posts: 118
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Quote:
Originally Posted by CvilleKevin View Post
most ale yeasts will floc during the crash
In that case, a packet of champaign yeast just before bottling should do the trick.
__________________
I'm sorry, Dave, I can't let you brew that.
CorgiBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2010, 08:39 PM   #119
johnnyt471
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: chicago
Posts: 78
Default

So I decided to do the pasteurization method. Last night I tasted it and it was pretty good, but it was really late and I needed to go to sleep, so I decided to it this morning when I woke up. I foolishly assumed that the carbonation wouldn't change too much in that brief 8 hour period, so I just started to put the bottles in the 190F water.

3 minutes later: BAM!, a cap blows off (the lid was on the kettle, so it didn't go anywhere, but it was as loud as a gunshot). So I opened up one of the other bottles, and foam started coming out of the bottle (too much carbonation!) And this was only after 3.5 days.

So I had to pop the caps of all the bottles and then recap, then pasteurize again. So that worked, but I'm a few bottles short than what I initially was and some of the bottles lost some of their cider when the foam came out.

At any rate, the bottles are carbonated and I'm good to go, with some minor mishaps. I'm going to leave the bottles in a container at room temp for a week or so, just to make sure that pasteurization worked.

__________________
johnnyt471 is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2010, 12:35 AM   #120
Roachy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Templeton, Massachusetts
Posts: 22
Default

Ditto, my friend. I did the same thing I reported on another post a few days ago. Decent carbonation at night, but in my opinion could have used a tad more. Left it until lunch the next day, opened a test bottle and it simply gushed out! Wow, after only 12 hours the carb went from a little low to boo-yah!
i poured all the bottles back in the fermenter to try this process again.

Guys, open a test bottle before you pasteurize for safety's sake!

__________________
Roachy 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
Help out a first attempt at Cider, couple of easy questions Drscott266 Cider Forum 10 12-08-2012 01:01 AM
Easy cider. Tips for making it better? artyboy Cider Forum 9 09-04-2012 05:53 PM
easy 1 gallon recipe? sconnie Cider Forum 18 04-03-2011 01:12 AM
Who knew how easy... paperairplane Cider Forum 8 11-09-2009 02:48 AM
Cheap and easy cider Confucius Cider Forum 5 05-25-2009 06:54 PM