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Roachy · 11-09-2010, 01:32 AM

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?

**Pappers_** · 11-09-2010, 01:39 AM

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

Roachy · 11-09-2010, 02:25 AM

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!

**CorgiBrew** · 11-09-2010, 02:36 AM

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.

**CvilleKevin** · 11-09-2010, 03:39 AM

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.

**CorgiBrew** · 11-09-2010, 01:38 PM

Quote:

Originally Posted by CvilleKevin

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?

**CvilleKevin** · 11-09-2010, 02:24 PM

Quote:

Any reason why this wouldn't work just as well with an ale yeast

most ale yeasts will floc during the crash

**CorgiBrew** · 11-09-2010, 04:23 PM

Quote:

Originally Posted by CvilleKevin

most ale yeasts will floc during the crash

In that case, a packet of champaign yeast just before bottling should do the trick.

johnnyt471 · 11-11-2010, 08:39 PM

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.

Roachy · 11-12-2010, 12:35 AM

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!