sanitizing additives - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > sanitizing additives

Reply
 
Thread Tools
Old 03-12-2009, 03:23 AM   #1
yeastluvr
Recipes 
 
Mar 2009
Washington St.
Posts: 192
Liked 2 Times on 2 Posts



I'm new to brewing and this site. I have cider/wine fermenting made from apple juice, sugar, pectic enzyme and a little grape tannin. I had to add almost 9 cups white sugar to a little over 3 gallons juice to get the potential alcohol to 11% which seemed like a lot of sugar to me, but hey, I'm completely new at it and trusted the hydrometer. I'm planning on racking into another carboy in 2-3 weeks, then letting cider sit, "and hopefully clear." I'm concerned about bacteria. I sterilized everything before fermenting. I have read about and like the idea of adding apple juice concentrate for a little sweetness and flavor, especially with this higher alcohol recipe. Of course I'll kill the yeast before adding.

Should I be concerned at all about adding frozen concentrate then bottling. Should I boil the concentrate first, or is it fine to mix right in and bottle. I'm very curious since I don't want to mess it up at the end. For that matter is there anything that you should boil before you put it in?


 
Reply With Quote
Old 03-12-2009, 06:45 AM   #2
lapaglia
Recipes 
 
May 2008
Denver, Colorado
Posts: 512
Liked 5 Times on 5 Posts


The concentrate is already sterile as far as we are concerned. Its clean enough to eat. It is fine to add just the way it is. Just make sure all your utensils and containers are sanitized.
__________________
Primary: 3 gallon cider S-04
Secondary: Valentine Apfelwein Clone 1 Gal
Bottled: Halloween Apfelwein Clone 1 Gal
On Deck: 90 Shilling Clone

 
Reply With Quote
Old 03-12-2009, 01:24 PM   #3
Tusch
Recipes 
 
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts


Yeah, just let it thaw in the container, and then open and add the now liquid concentrate to the sanitized carboy and you are good to go.
__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
Reply With Quote
Old 03-13-2009, 12:43 AM   #4
Shooter
Almaigan Brewing Co.
HBT_LIFETIMESUPPORTER.png
 
Shooter's Avatar
Recipes 
 
Dec 2008
Dublin (No, not that Dublin)
Posts: 4,562
Liked 271 Times on 209 Posts


Personally, I'd add some vodka to that!

 
Reply With Quote
Old 03-13-2009, 03:22 AM   #5
yeastluvr
Recipes 
 
Mar 2009
Washington St.
Posts: 192
Liked 2 Times on 2 Posts


Great....I wont worry about it then....If there is anything that should be boiled or something killed before adding let me know. I added some powdered spices to my 2nd batch and wondered about boiling or not...I just added them from the spice jar and it seems to be fine so far, although its only been a week in the bottle. Sounds like I dont need to worry about it. Thanks.

 
Reply With Quote
Old 03-13-2009, 06:46 PM   #6
Snuffalupagus
Recipes 
 
Aug 2008
Posts: 247
Liked 4 Times on 3 Posts


Quote:
Originally Posted by yeastluvr View Post
Great....I wont worry about it then....If there is anything that should be boiled or something killed before adding let me know. I added some powdered spices to my 2nd batch and wondered about boiling or not...I just added them from the spice jar and it seems to be fine so far, although its only been a week in the bottle. Sounds like I dont need to worry about it. Thanks.

#1 only fresh UNPASTURIZED juice requires Campden Tabs to kill of the wild yeasties that live on the apple skins.

#2 I reccomend Never boil your fruit products - the pectins will set and you'll end up with a cloudy beverage. if you wish to use heat to kill microorganisims - you can pasturize things yourself -pasurization is NOT boiling.
#3 most spices (especialy the dried ones) are quite inhospitible to microorganisims -which is why early man discovered that heavy use of spices in food help keep them edible - and why the spice trade was so lucrative way back in the day)
I must warn you, boiling your spices will take out much of the essential and volatile oils (which is where the flavor is) if you must - heat them to 162* and hold for 20-30 seconds - in a small amount of water. cool to room temp and add the spices AND the water to your must to preserve the essential oils suspended in the water. even then many spices have volatile oils which will vaporize and be lost to the atmosphere even with that minimal heating.

also, FYI - when using powdered spices - don't be too concerned if you see a brownish Mucilaginous scum rise to the top of your brew during the primary fermentation, it isn't an infection -several powdered spices (especialy cinnamon- have a habit of becoming goopy and gel like... it'll look like loose stool ...but will drop out and end up with the rest of the lees on the bottom of the fermenter eventually)
__________________
In primary: Earl Gray hard cider,
In secondary: Blueberry apple Monster
Bottled: "All apple" Apfelwein, Mixed berry country wine, Kick yer' butt Hard Cider, "All apple" Achtung!Apfelwein, Kumquat mead, "All apple" hard cider.
Drinking: "All Apple" Apfelwein, Mixed Berry Country wine, Blueberry Belgian White ale.

comming to a carboy near you...
Redhook ESB clone

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Additives for cider killian Cider Forum 14 03-27-2009 01:26 PM
additives Keepounding Cider Forum 3 01-30-2009 09:00 PM
Additives telemarc Extract Brewing 1 11-26-2008 01:41 AM
Peary additives. What's yours? Chip194 Cider Forum 4 10-25-2008 06:06 AM
Other Additives.. :-D Deific Recipes/Ingredients 9 09-27-2007 10:26 PM


Forum Jump