Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Should I pasteurize my cider?

Reply
 
LinkBack Thread Tools
Old 09-21-2011, 08:59 PM   #1
brewsochist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Springfield, IL
Posts: 32
Liked 1 Times on 1 Posts

Default Should I pasteurize my cider?

I'm getting freshly made cider tomorrow to put into my mead which has been fermenting strongly for the past couple of weeks. I just added three yellow delicious apples to my mead--which is 15lbs of honey, water, lalvin yeast.

I was worried that if I added unpasteurized, preservative free cider to my mead that the mead would go bad from bacteria or wild yeasts.

__________________
brewsochist is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2011, 12:09 AM   #2
oldmate
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

You should be fine, fermentation kills a lot of bacteria and there is too little wild yeast compared to your yeast to even think about worrying about it. Heating cider increases the chances for pectins to set in, which will make the cider cloudy unless you add some pectinase in. If you feel the need you could always sulphite the cider to the directions on the packaging of campden tablets. You will need to let it sit for a day or two after though so when you dump it in it won't effect your fermentation. If it were me, I'd just dump it in and forget about it

__________________
Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale
oldmate is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2011, 12:10 AM   #3
ACbrewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Fredericksburg, VA
Posts: 1,521
Liked 88 Times on 81 Posts
Likes Given: 2

Default

you could put sulfites in the cider wait 24 hours if you are that concerned, or you could just dump it in, at 14% it is going to go hard on the bacteria. It is typical for wine makers to use sulfites, wait 24hours and then ferment. It should work for you. Or you could heat it and pasturize it yourself.

__________________
ACbrewer 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
Cider-Yeast Starter Question - How much cider/volume? brewinginct Cider Forum 11 10-25-2013 05:25 AM
Cider newbie - process questions for kegged sweet hard force carbed cider jfdimarco Cider Forum 3 02-23-2013 10:53 AM
Noob cider help... How long do you generally ferment Cider? unclejimbay Cider Forum 9 01-27-2012 08:20 PM
Still cider - backsweeten with cider and bottled - how to prevent bottle bombs ashyg Cider Forum 11 10-20-2010 03:10 PM
Pasteurize moldy apple juice? DrJerm Cider Forum 1 01-28-2010 08:07 PM