We are hoping to turn them into perry. Anyone else have thoughts on boiling? Ive been doing some reading through the forum and read some views for and against boiling.
boil the juice (to pasteurize and rid of bacteria and wild yeasts) and pitch your own yeast into them
I have considered going the campden tablet route. I think this is what I will probably end up doing. I'm just a bit torn on using campden cuz I was reading in the biggest sticky on the cider forum that he experienced a taste change with campden tablets vs without.
Is there any other way to rid yourself of unwanted bacteria and wild yeast in unpasteurized juice though besides boiling or campden tabs?
Also, when I was at my local home-brewers store the other day and talking to an employee there about yeast he was really pushing hard for me to use wine yeast instead of an ale yeast saying that the ale yeasts cant really handle the sugars in fruit and that he hasn't had any success in using ale yeasts with fruit. Any thoughts?
I'm not sure about not being able to use ale yeast. Maybe he put it in with the campden tablet's?
Just for those who are following this thread and still wondering. I extracted fermentables from my apples by cooking the apples at 170F for about an hour. I raised the temp. quickly to 210 or so and then dropped it.
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