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Old 10-19-2012, 07:18 PM   #1
Lammyrock
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Default pasturizing cider/seperation problem

I just finished brewing my first batch of hard cider (following the caramel apple hard cider recipe from this site), and it tastes great -thanks upstatemike!

I didn't add pectin enzymes (per a suggestion from a shop owner) and it stayed real hazy, but that didn't bother me until I tried to heat pasteurize it.

I used the stove top heat pasteurization process (also found on this website) and it appeared to work well until the next day I noticed what looks like a collection of pulp at the bottom of every bottle. When I poured one into a glass and let it settle again it looks clearer than before but has a mess at the bottom of the glass.

Did I make a huge mistake? I appears that if I used the pectin enzymes this may not have happened -but I'm still very new to brewing.

Suggestions? Ideas?


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Old 10-19-2012, 07:22 PM   #2
Misplaced_Canuck
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I used a pasteurized cider without using pectic enzyme, and I had a large amount of pectine that set in the keg. Not fun.

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Old 10-19-2012, 07:47 PM   #3
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Last night I opened all the bottles, poured them into a bucket, gave it some time to settle (probably not long enough because I'm impatient) and rebottled. I lost about three bottles worth of cider but this morning it looked pretty clear in the bottle.

I'll pour one tonight and let y'all know how it turns out.

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