Electric Brewing Supply 30A BCS Giveaway - Last Chance to Enter!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Pasteurization Question
Reply
 
LinkBack Thread Tools
Old 04-17-2012, 10:48 PM   #1
ACarver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Ankeny, Iowa
Posts: 84
Liked 2 Times on 2 Posts
Likes Given: 1

Default Pasteurization Question

Sorry if already discussed multiple times, I did a quick search in the sticky and didn't see anything about it.

Thinking of pasteurizing my next cider after I back-sweeten with concentrate and brown sugar. I will do a couple plastic pop bottles to determine when it is carbonated without turning them into bombs.

My first question is how long after the plastic bottles are expanded can I wait until all hell breaks loose and my bottles explode? How long after bottling will the desired carbonation approximately occur?

Secondly, will the pasteurization inhibit the conditioning and effect the taste of my cider?

Thanks for any help.

__________________
ACarver is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2012, 12:22 AM   #2
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 16 Times on 13 Posts

Default

The firmness of a pop bottle will not indicate the correct co2 level but rather indicate that it is time to open one of your bottles, check the co2 level and recap. If the cider is dry before you back sweeten reaching the correct co2 level will take longer than when bottling an active ferment. Depending on a lot of variables it could take a few hours to a few weeks for them to carb up properly.

Pasteurizing does not hinder the aging process in fact it helps speed it along. commercial wineries use heat to artificially age there product. Pasteurizing will not completely age the cider for you but it is a good start. Make sure you are familiar with the process and more importantly familiar with what causes bottles to break when pasteurizing. Here is a thread I started describing what I believe is a better way to bottle pasteurize. Another way to bottle pasteurize

__________________
- "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
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pasteurization questions Basilisk Cider Forum 28 02-21-2012 10:04 PM
Ok so.... (pasteurization) nofx2312000 Cider Forum 6 12-06-2011 10:54 AM
Cold crashing then pasteurization question StophJS Cider Forum 1 11-12-2011 10:27 PM
Am I wrong about pasteurization? Cape Brewing Cider Forum 17 10-28-2010 09:43 PM
Pasteurization backi00 Cider Forum 3 12-03-2009 02:40 PM