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Old 09-17-2011, 10:33 PM   #1
Jan 2011
West Rutland, Vermont
Posts: 418
Liked 24 Times on 20 Posts

So I am grinding and pressing my apples.
This is not a very sterile process, especially considering I am grinding up a few worms along they way.
Does cambden kill bacteria as well as yeasts? Is it worth my time to stove top pasteurize my cider first?

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Old 09-17-2011, 10:46 PM   #2
Feb 2011
White Bear Lake, Minnesota
Posts: 553
Liked 2 Times on 2 Posts

Yup, I'd treat it with campden after pressing it, 1 tablet per gallon should do the trick. If at all possible, I'd personally avoid pasturization since it makes it tougher to clear & may kill some of the apple aromas.
"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Brandon O's-Graff
2 Gal: Big Ol' Barleywine
5 Gal: Graham's English Cider
5 Gal: Apfelwein
Bottled: Traditional Wildflower Mead, Burnt Apple Braggot, Apfelwein, Big Ol' Braggot
Kegged: Wee Bit O' Honey

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Old 09-18-2011, 01:41 AM   #3
Apr 2009
Posts: 1,022
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You shouldn't worry about a few worms. I've seen winegrape harvest bins with caterpillars crawling all over, and that wine won prizes. Any human pathogens will be destroyed by the alcohol. Cidermaking isn't meant to be a sterile process, real cider is a living drink.

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