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Old 03-16-2009, 04:51 PM   #1
Jan 2009
Posts: 6

Hopefully this is an easy question. But I am about to use frozen concentrate to back sweeten a cider I've had conditioning for a few months now and wanted to know if I should boil or heat the concentrate before adding to the cider?


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Old 03-16-2009, 05:10 PM   #2
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts

No, just let it thaw in the container, add it to your carboy(sanitized of course) and then rack your brew on top of it.
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

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Old 03-16-2009, 06:41 PM   #3
Aug 2008
Posts: 247
Liked 4 Times on 3 Posts

NEVER BOIL your juice. (pasturized or no)

It can be assumed that pasturized bottled juice and frozen concentrates are devoid of microbes enough to be brought to room temp and used as is.

with unpasturized products and fresh fruits, you will do well to treat with Campden as per the standard directions prior to adding to your must.

you may - (if you intend to disolve solids into it) WARM up a bit of the juice to facilitate disolving sugars, DME, etc. but never let it boil.

I never boil juice, nor do I use pectic enzyme, and my Apfelweins are always crystal clear if allowed to settle out adaquately
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

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