New to Ciders - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > New to Ciders

Reply
 
Thread Tools
Old 12-14-2012, 01:04 AM   #1
Seanana
Recipes 
 
Jun 2012
Posts: 61


Anything to stay away from with store bought cider? I want pasteurized and found some at Walmart, but it says it has Ascorbic Acid, is that ok? I am not sure what to stay away from if I want it to ferment the juice?

 
Reply With Quote
Old 12-14-2012, 01:11 AM   #2
Thomas007
Recipes 
 
Nov 2012
Posts: 58
Liked 6 Times on 6 Posts


Ascorbic acid is fine. You should stay away from sodium benzoate, which kills yeast, or potassium sorbate, which stops it from reproducing. The Walmart cider is probably Musselmans, which I have used in the past with good results.

 
Reply With Quote
Old 12-14-2012, 04:06 AM   #3
Seanana
Recipes 
 
Jun 2012
Posts: 61

I've also heard that you should pre boil the cider, but if it has the Ascorbic acid in then that means it's already pasteurized and I should have to do that. Any ideas??

 
Reply With Quote
Old 12-14-2012, 04:14 AM   #4
Thomas007
Recipes 
 
Nov 2012
Posts: 58
Liked 6 Times on 6 Posts


You don't need to boil it, and most people say not to because it makes the cider cloudy. You don't even really need to start with pasteurized cider, because any dangerous bacteria won't survive the fermentation process (if you use unpasteurized cider you'll need to add campden tablets to keep any wild yeast or bacteria from taking over).

 
Reply With Quote
Old 12-14-2012, 10:14 PM   #5
krackin
Recipes 
 
Nov 2012
, NH
Posts: 1,098
Liked 258 Times on 184 Posts


The option I use is possibly somewhat limited to apple country but look for UV processed cider. This is simply where the cider is exposed to ultraviolet light which kills pathogens without altering the taste of any or all of the apples used in making the cider. You are left with cider that tastes exactly like the old straw filtered cider. The process is becoming more and more popular.

 
Reply With Quote
Old 12-18-2012, 01:46 PM   #6
Seanana
Recipes 
 
Jun 2012
Posts: 61

Ok last question? I've been hearing a lot about sulfur tastes, any ideas about that?

 
Reply With Quote
Old 12-18-2012, 01:58 PM   #7
jerrodm
Recipes 
 
Sep 2012
Silver Spring, MD
Posts: 636
Liked 123 Times on 88 Posts


Quote:
Originally Posted by krackin View Post
The option I use is possibly somewhat limited to apple country but look for UV processed cider. This is simply where the cider is exposed to ultraviolet light which kills pathogens without altering the taste of any or all of the apples used in making the cider. You are left with cider that tastes exactly like the old straw filtered cider. The process is becoming more and more popular.
+1 for this--I used to only use unpasteurized cider, but that's getting harder and harder to come by. I was despairing, since the flavor difference between pasteurized and non-pasteurized cider in the final product is IMO, huge. But the UV-treated cider tastes just like the farm-fresh stuff, and no worries about bacteria or wild yeast (although I never worried about that stuff anyway!). If you can find it, I highly recommend it.
__________________
For they garner the succulent berries of the hop and mass and sift and bruise and brew them and they mix therewith sour juices and bring the must to the sacred fire and cease not night or day from their toil, those cunning brothers, lords of the vat. -James Joyce

On deck: Orange Cranberry Wit, Dusseldorf Altbier
Primary: Belgian Partigyle Tripel/Saison, 1/1
Secondary: none
Bottles: Northern Brown Ale, 1/10; English IPA, 12/31; Cider, 12/9; White House Honey Ale AG, 12/9;

 
Reply With Quote
Old 12-18-2012, 07:32 PM   #8
Thomas007
Recipes 
 
Nov 2012
Posts: 58
Liked 6 Times on 6 Posts


Quote:
Originally Posted by Seanana View Post
Ok last question? I've been hearing a lot about sulfur tastes, any ideas about that?
It's common (particularly with Montrachet yeast) to have sulfur smell during the first few days of fermentation, but it won't leave any taste. If it lasts for a long time, though, it might be necessary to use copper or something to get rid of it.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sulphury Ciders gxm Cider Forum 25 12-11-2012 03:46 AM
First Ciders pickledgent Cider Forum 1 10-12-2012 04:22 PM
New to Ciders Need Help tbeggs15 Cider Forum 3 11-28-2011 04:07 PM
my first ciders fendermallot Cider Forum 13 02-22-2011 06:53 AM
New to Ciders dan244 Cider Forum 5 02-14-2007 09:43 PM


Forum Jump