Hi,
I'm quite familiar with brewing and wine making, but I'm new to cider making. Please take a moment to read my method, and correct me where I am going wrong. Equipment being used is a grape crusher and press, with two nylon mesh grain bags lining the press.
I'm trying to decide the best way to sterilize/pasteurize my apple juice prior to fermentation. The apples in question are wild apples, and I shook the tree so they would fall, then collected them from the ground. There was dirt, and presumably lots of contaminants on the fruit. First, I am washing the apples off in water to get rid of debris. Then, I am using a grape crusher and press to create the juice. I intend to crush and press the apples whole. Sound good?
Now that I will have juice, I'm confused as to what method should be implemented for sterilization.
My idea: Heat the juice to 150F and maintain temperature for 30 minutes. Cool, add 1 campden tablet/gallon, pitch yeast 24 hours later.
If I were to steep at 150F for 30 minutes...Could I safely reduce my sulfite levels by adding 1 tablet/2 gallons?
If I were to steep at 150F for 30 minutes...would much of the aroma/flavour be lost?
Is steeping really necessary at all?
I'm quite familiar with brewing and wine making, but I'm new to cider making. Please take a moment to read my method, and correct me where I am going wrong. Equipment being used is a grape crusher and press, with two nylon mesh grain bags lining the press.
I'm trying to decide the best way to sterilize/pasteurize my apple juice prior to fermentation. The apples in question are wild apples, and I shook the tree so they would fall, then collected them from the ground. There was dirt, and presumably lots of contaminants on the fruit. First, I am washing the apples off in water to get rid of debris. Then, I am using a grape crusher and press to create the juice. I intend to crush and press the apples whole. Sound good?
Now that I will have juice, I'm confused as to what method should be implemented for sterilization.
My idea: Heat the juice to 150F and maintain temperature for 30 minutes. Cool, add 1 campden tablet/gallon, pitch yeast 24 hours later.
If I were to steep at 150F for 30 minutes...Could I safely reduce my sulfite levels by adding 1 tablet/2 gallons?
If I were to steep at 150F for 30 minutes...would much of the aroma/flavour be lost?
Is steeping really necessary at all?