Recent content by Daze

I never use them (except in the airlock), but then again I try to avoid chemicals at all stages of the process. I sterilize equipment with boiling water. When I use whole fruit I mix the water and sugar and bring them to a boil and pore them over the fruit. This has always worked well for me...

yes but if you bulk pasteurize sweeten then bottle the yeast will be dead and you will not get any carbonation.

yes I like sweet and carbonated so I bottle pasteurize.

some of the first ciders I made I did bulk pasteurization. Worked great. I brought the liquid up to 140º, added the sugar to sweeten it than pored it into bottles that had just had boiling water poured out of them and capped it off. By doing the bottling process hot you end up with a nice...

sorry to say but it wont work. The reason you pasteurize is to kill the yeast. If you prime with sugar and more yeast, the new yeast will eat the priming sugar and and residual sugar left in the cider so you will still have bombs. Easy way to avoid bombs, is to check the co2 levels before...

I have cider that has aged over a year after using this technique and there have been no issues. Yeast die at about 100º F so this pasteurizing technique is more than adequate to kill them off. I have done lots of batches and only one bottle has let go while I was doing it. In that case I...

There is a lot of acid in apple and you already have quite a bit in the pomegranate so I think I would use white grape. As to how much, it takes 2.5 cans of concentrate to make 1 gallon of juice, so half a can of concentrate would give you a wine with a sweetness one fifth that of the actual...

If you do that you run the risk of something other than the yeast going to work and ruining the entire batch. Not saying there is not just as good of a chance or even better that it will work with no problems. Just saying that is the risk you take. I would recommend only using a few apples...

exactly you open one up, look at it see if its enough. if not recap and let it sit a few days. Because it will be pasteurized any potential contamination will be killed.

you pasteurize to get a sweet carbonated cider. the extra sugar needed to make it sweet will also over carbonate the brew to the point of bottles exploding if you do not pasteurize to kill the yeast once the desired co2 level has been reached.

I just kept pushing it until I got the carb I wanted and have yet to have a bottle bomb

those are the same thing. When it is carbed or carbonated it will have co2 and pressure. I look for the same things that happen when I open a pop or beer in a glass bottle. First a hiss when I brake the seal, then a mist/cloud that forms in the neck when you first remove the lid and finally a...

to many variables to give you an exact answer. Some people bottle active cloudy cider to retain natural sweetness after pasteurization. Because of the CO2 already in solution and the high quantities of active yeast they are fully carbed up in 8 hours or less. A clear cider with a slow yeast...

The only issues I see deal with the temperature. here is an official pasteurizing guid at 53C = 128F minimum time to kill population 56 min at 60C = 140F minimum time to kill population 5.6 min at 67c = 152F minimum time to kill population .56 min The pasteurizing process starts at lower...

Sorry it took me a few days to respond to this I have been really busy. I love this recipe. I have tweaked it a bit. Originally I used acid blend now I use malic acid. The caramel sweetener is good but brown sugar or maple syrup give almost the same flavor and doesn't require the extra time...