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-   -   Unpasteurized juice? (http://www.homebrewtalk.com/f32/unpasteurized-juice-436772/)

Tmbrcat 10-11-2013 10:06 PM

Unpasteurized juice?
 
What's a good way to use Unpasteurized juice to make cider. I've had some wild yeast problems in the past. Last year I used pasteurized juice and didn't like the results.
How about bringing it to a simmer for 15 min or so?
Thanks

edmanster 10-11-2013 10:13 PM

1 crushed campden tablet per gallon for 24 hrs then pitch yeast! :mug:

Yooper 10-11-2013 10:33 PM

Quote:

Originally Posted by edmanster (Post 5577832)
1 crushed campden tablet per gallon for 24 hrs then pitch yeast! :mug:

Yep, that's the easy way.

Today, I made 3 gallons of cider (not hard cider, just cider!) for drinking and because I wanted to be extra sure it was safe for the little ones, I pasteurized it.

Pasteurizing is easy, just like with fresh milk. I bring the fresh cider up to 160 for 30 seconds (alternatively, you can do 145 for 30 minutes), and then put in an ice/water bath to cool and then stick in the fridge.

You definitely don't want to boil the cider!

Tmbrcat 10-12-2013 01:20 AM

Sorry I should have said hard cider. The pasteurized juice I used last year was cloudy. I really want to use unpasteurized but don't want wild yeast problems and a clear end result. I'm Also gonna use a yeast starter this time.
Thanks for the quick responses.

GrizzlyGremlin 10-12-2013 01:38 PM

Unpasturized cider is only good if you want to make really good cider. Lol but seriously, couple tablets, fill fermenters full and you will be ok. Wild yeast shouldn't be a problem. Remember, original ciders used wild yeast. Definitely give raw cider another chance. Its worth it.

AndrewTodd 10-13-2013 02:21 AM

I use UV pasteurized from the local orchard with no problem. It clears in secondary in about 6 months. Tastes fantastic.

edmanster 10-13-2013 07:09 AM

just to say!! i did a unpasturized batch (1 cup table sugar per gal + brett or ec-1118 = good stuff) in april that i killed everything and then pitched brett b onto it and i dont tast the brett! will be great for halloween! :mug:


Edit: i did adjust the ph 2 months ago :)

Bobbybob 10-13-2013 07:59 AM

What was your wild yeast problem? If you really want a clear cider couldn't you use pectic enzyme? Or gelatin in the secondary? All of my ciders have cleared in two to four months, but I generally use beer yeast.

edmanster 10-13-2013 08:12 AM

Quote:

Originally Posted by Bobbybob (Post 5580570)
If you really want a clear cider couldn't you use pectic enzyme? Or gelatin in the secondary? What was your wild yeast problem?

Yes! Pectic enzyme at 1/2- 1 tp per gallon 24hrs before fermentation! Same time as the potassium metabisulfite tabs! Golden! :)

edmanster 10-13-2013 08:26 AM

Quote:

Originally Posted by Bobbybob (Post 5580570)
What was your wild yeast problem?

With anything unpasturized you will get wild yeast and bacteria! Kill it and control it and "Boom goes the dynamite" nuff said!..lol.. A big starter might dominate but why take the chance? for me at $7 gal for raw cider id rather control it and inhibit the yeast and kill the bugs and pitch fresh yeast! :)


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