The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Unpasteurized juice?

Reply
 
LinkBack Thread Tools
Old 10-13-2013, 11:05 AM   #11
GrizzlyGremlin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Posts: 28
Liked 2 Times on 2 Posts

Default

Oh lol i didnt know you meant you were "buying" unpasturized cider! I totally thought u were crushing and pressing apples. Fresh pressed juice has never done me wrong. Sure must be a bummer to not have all the fruit you can ever pick for Free!!! Grind n press Grind n press Chyup!

__________________
GrizzlyGremlin is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2013, 02:55 PM   #12
Tmbrcat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: Modesto, CA
Posts: 7
Default

Wild yes problem turned the juice bright yellow and stinky durning fermentation. I do buy fresh and refrigerated juice straight from the farmer but I still have to pay. Lol
Wishing for some land for an orchard!!

__________________
Tmbrcat is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2013, 06:05 PM   #13
Tmbrcat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: Modesto, CA
Posts: 7
Default

Thanks for all the input. 5 gals in the fermenter for 5 days now. Loos and smells awesome. I didn't use campden tablets just a yeast starter. Yeast activity and bubbling at 5 hours.

__________________
Tmbrcat is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2013, 10:46 PM   #14
LeBreton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Finger Lakes, NY
Posts: 1,100
Liked 93 Times on 81 Posts
Likes Given: 3

Default

FYI, modern flash pasteurization does little to inhibit wild yeast, and UV even less, which is why you see so much fresh juice with sorbate and benzoate added as a fermentation inhibitor and why fresh juice is stored chilled. The goal is to kill off most bugs that could potentially harm humans, e-coli being a good example.

__________________
Bellwether Hard Cider
In all the states no door stands wider,
To ask you in to drink hard cider
LeBreton is offline
 
Reply With Quote Quick reply to this message
Old 11-01-2013, 01:48 PM   #15
Ahade
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Posts: 5
Default

Need help

I left 5 gallons of cider out in our basement for 5 days (sealed in 1 gallon containers). The basement is about 65 degrees. The cider has been fermenting on its own and all the containers were bulging out. I put it all in my 5 gallon bucket "as is" and added a package of 4766 cider wyeast. Will the yeast I added take over the wild yeast? Should I have any concerns about the cider? It was fresh from the orchard and only uv treated.

__________________
Ahade is offline
 
Reply With Quote Quick reply to this message
Old 11-01-2013, 04:20 PM   #16
Albionwood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 88
Liked 7 Times on 7 Posts
Likes Given: 16

Default

Quote:
Originally Posted by Yooper View Post
Today, I made 3 gallons of cider (not hard cider, just cider!)
You mean apple juice!

(Srsly, this Prohibition-era confusion over what "cider" means has got to end... we could just rejoin the rest of the civilized world and use "cider" to mean only the fermented product)
__________________
Albionwood is offline
 
Reply With Quote Quick reply to this message
Old 11-01-2013, 04:24 PM   #17
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

Quote:
Originally Posted by Albionwood View Post
You mean apple juice!

(Srsly, this Prohibition-era confusion over what "cider" means has got to end... we could just rejoin the rest of the civilized world and use "cider" to mean only the fermented product)
I agree! But in our supermarkets, what is sold as "apple juice" is nothing like the taste of fresh pressed, from-the-farm "cider" that tastes the way apple juice is supposed to.

My grandson, after helping crush and press, went into the house to taste the juice. His face lit up, and he exclaimed, "This is so good!" He is three years old, and used to store bought apple juice.

I think it would be harder to describe apple juice made the way we did to most Americans used to Mott's! But using the words "fresh cider" means the good stuff.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 11-01-2013, 04:31 PM   #18
Albionwood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 88
Liked 7 Times on 7 Posts
Likes Given: 16

Default

We could just call it "fresh pressed juice" to distinguish from the filtered, processed stuff. I think that would be less confusing.

Calling apple juice "cider" is like calling wort "beer" or grape must "wine." (I suppose we could call it "apple must" by analogy, but of course the supermarkets would hate that.)

__________________
Albionwood 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
Where To Buy Unpasteurized Pear Juice jdmccoy Wine Making Forum 2 04-14-2013 05:17 PM
Pitched yeast in untreated/unpasteurized Juice Guthdog Cider Forum 9 10-06-2012 03:48 PM
Unpasteurized juice from local orchard tracyt1800 Cider Forum 2 05-27-2012 01:51 AM
Advice on using unpasteurized juice... CiderScot Cider Forum 8 10-10-2011 04:44 AM
Using unpasteurized apple juice for Apfelwein? MikeBrews Cider Forum 9 05-08-2010 01:47 AM



Newest Threads