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Old 10-11-2013, 10:06 PM   #1
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Default 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



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Old 10-11-2013, 10:13 PM   #2
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1 crushed campden tablet per gallon for 24 hrs then pitch yeast!



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Old 10-11-2013, 10:33 PM   #3
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1 crushed campden tablet per gallon for 24 hrs then pitch yeast!
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!
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Old 10-12-2013, 01:20 AM   #4
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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.

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Old 10-12-2013, 01:38 PM   #5
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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.

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Old 10-13-2013, 02:21 AM   #6
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I use UV pasteurized from the local orchard with no problem. It clears in secondary in about 6 months. Tastes fantastic.

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Old 10-13-2013, 07:09 AM   #7
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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!


Edit: i did adjust the ph 2 months ago

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Old 10-13-2013, 07:59 AM   #8
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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.

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Old 10-13-2013, 08:12 AM   #9
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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!
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Old 10-13-2013, 08:26 AM   #10
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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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