How long will it take for potassium sorbate to kill yeast?
"SRM" ???
Daze said:"SRM" ??? I am not familiar with that particular acronym. I could be mistaken but I believe caramelization does not even start until higher temps, say above 200º and I am 99% sure that caramelization, at least with table sugar and water, doesn't happen until the water boils off so by doing it at 140º F max there is no chance of caramelization.
Don't you need sugar present to caramelize anyway? Pasteurizing a dry cider shouldn't have any.of that risk because of the lack of sugars to begin with.
... It is important to note pasteurization IS NOT BOILING. Will boiling pasteurize? yes ... let it get up to 140º F then cover with a lid...
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.
Thanks for the feedback. Just curious, but do you still follow this practice of pasteurization? I notice that you did so with some of your first ciders. Thanks
I find Im not fond of non carbonated cider...
Nor am I fond of bottle pasteurization.....
Seems like it would be far easier to pasteurize the entire batch, sweeten then bottle!!!!!
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