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Old 06-03-2012, 02:49 AM   #1
highjumphero
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Dec 2011
Zimmerman, MN
Posts: 10


I have been making cider for about a year now and have made 5 batches using apple juice and dry yeast without any problems. It always turned out fantastic! The last batch that i made with juice I back sweetened with 1 gal of juice and kegged for newyears was the hit of the party!
The last 2 batches of cider I have made from frozen concentrate and they both spoiled. After the first 2 weeks the cider would clear in the carboy, after that it would get cloudy. When I was transfering it to the keg I tryed a glass and it turned out horrible!

Anyone else had bad luck with frozen juice?
The only other thing i have changed is adding yeast neutriant to speed up the fermentation. I do not boil the water that i am using in the cider, that may be a problem, but i do not boil the top off water in my beer and it has always turned out fine.
My cousin made his first batch of cider from frozen concentrate and his tastes a little spoiled, not as bad. He used the same process as i did but used city water vs my well water.
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Old 06-03-2012, 03:53 AM   #2
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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Are there preservatives in the frozen concentrate?
Did you take SG readings to see if fermentation started?
Are your sanitation practices sound?
I've never boiled water I used in my ciders, wines, and meads. We have very good tasting well water.
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Old 06-03-2012, 02:02 PM   #3
highjumphero
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Dec 2011
Zimmerman, MN
Posts: 10

The only additives to the juice are asorbic acid.
I did take my SG reading but did not get a FG because I dumped it halfway through racking. It is like fermentation starts and finnishes ( airlock bubbles like crazy, yeast flocculates, cider clears off), and after that it gets cloudy.
I wash everything after each use, and wash and starsan everything before use.
I am thinking that the opening of each cardboard tube and measuring of all the water adds too much exposure.
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Old 06-03-2012, 10:19 PM   #4
roadymi
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Dec 2009
Middle of the Mitten, Michigan
Posts: 807
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Your process seems sound.
I've not used concentrate for a cider. I do use it for backsweetening with no issues so far. (knock on wood). I guess if you are concerned you could dip the concentrate tubes in sanitizer before you open them.

The only step I could think to add would be 1 crushed campden tablet / gallon then wait 24 hrs to pitch your yeast.
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Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
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Old 06-04-2012, 01:42 AM   #5
cyberlord
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Jan 2012
Sierra Vista, AZ
Posts: 219
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I second the Campden if you're haven problems. It should eliminate any nasties that get in at the beginning.
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Old 06-06-2012, 01:12 AM   #6
highjumphero
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Dec 2011
Zimmerman, MN
Posts: 10

Sounds good, I am currently making a batch from juice, maybe it is an issue with my equipment. One thing i did notice is that the juice is pastureized and the concentrate says nothing of pastuerization.
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