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Old 10-19-2011, 01:03 PM   #1
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Default No-Step Cider Making!

Trying to figure out what happened here. Bought a 1-gallon plastic jug full of fresh cider from my local apple festival this weekend.

The label says "Pasteurized" and also "100% Juice no additives".

Brought the cider home, put it in my pantry (70F degrees) and two days later I noticed bubbles near the top. Sure enough the container was hardening as pressure was building up.

My question is if it was pasteurized and I never even opened the container, how could it just start fermenting on its own?!

Will there be any risk of e-coli at the end of this process if I drink it without adding any Camden?


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Old 10-19-2011, 01:08 PM   #2
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Pasteurization won't kill all the microorganisms. If it's been only two days, chances are that it wasn't pasteurized properly.


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Old 10-19-2011, 05:36 PM   #3
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so should i be worried about ecoli?
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Old 10-19-2011, 05:57 PM   #4
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Quote:
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so should i be worried about ecoli?
fermentation and alcohol destroys e. coli, crypto, etc...some will argue, but it's just not true that FINISHED hard cider can contain e. coli. here is a reference: Merwin, Ian. “Hard Cider: An Old-New Apple Product.” New York Fruit Quarterly, vol. 7, no. 3, 1999.

now, if you taste your hyrdo sample when it's only down to 1.045 or something, that could end poorly for you....

all fresh cider needs to be kept cold at all times though. even if it is pasturized, i think. that's why you just don't see it sitting out in a juice aisle like clear apple juice from china or something else.
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Old 10-19-2011, 06:03 PM   #5
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yeah, it was 1.048 when i opened it and racked it to my glass 1-gal demi. label did say "keep refrigerated" but i imagine if everyone didn't follow those instructions the orchard may have ended up selling plastic bottle bombs or e-coli juice to lots of people.
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Old 10-19-2011, 06:05 PM   #6
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I'd be worried about botulinum before worrying about E. Coli.
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Old 10-19-2011, 06:08 PM   #7
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Quote:
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label did say "keep refrigerated" but i imagine if everyone didn't follow those instructions the orchard may have ended up selling plastic bottle bombs or e-coli juice to lots of people.
e. coli is easier to kill than yeast. the pasturization could have easily killed that but left a few yeasties to replicate.
still though, i think most people don't put fresh cider in their pantry.
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Old 10-19-2011, 06:11 PM   #8
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I'd be worried about botulinum before worrying about E. Coli.
botulism can't survive in the highly acidic, and alcoholic environment in a post fermented land of hard cider. nothing can. this was why the colonists drank so much of it. even the kids.
back in those days, after the apples were pressed, the remaining pulp( mostly dry) was mixed with water and pressed again. this created a cider that 2% abv or so that the children drank.
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Old 10-19-2011, 06:11 PM   #9
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I mean they're both bad, but botulism is just downright scary.
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Old 10-19-2011, 06:14 PM   #10
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I mean they're both bad, but botulism is just downright scary.
i couldn't agree more.

tasteless, odorless, and tiny amounts will take down a big, healthy dude.
i think about it every time i make canned goods.


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