Originally Posted by fayderek14
Im making cider tomorrow and I plan on picking up an immersion wort chiller tomorrow. I am gonna simmer the cider for about 45 minutes around 160 degrees. I plan on using the chiller to get the cider back down to a temperature to pitch the yeast. When should I use the chiller?
I wouldn't simmer or heat my cider. If you feel that you need to pasteurize it, you can use campden tablets, or bring it up to 140 degrees for 30 minutes if you really feel that you have to, but a "cooked" cider taste isn't appealing.