What heat does wild yeast die at ?

[thiessenace]

I am currently heating my cider that I just bought from the cider mill and i am Trying to heat the cider and kill off the wild yeast. What temp does that happen at?

 

[fall-line]

I believe it is 165ºF. Once at that temp, you don't have to hold it there very long..just minutes. I bet there are several other posts on here on the subject though if you do a little searching.

You could also just use campden tablets to kill off the wild yeast instead of pasteurizing.

 

[fall-line]

Correction it looks like campden technically doesn't kill off the wild yeast. In my experience it does go a long way to inhibiting them and allowing your added yeast strain to out-compete. With that, I'll let someone who knows more than I take over:

See here:
https://www.homebrewtalk.com/f32/back-sweetening-cider-356258/#post4438183

 

[Apple_Jacker]

Are you trying to heat up ALL of your cider? Is your cider pasteurized or have any preservatives in it?

 

[dinnerstick]

what is your goal in killing off all the wild yeast, are you trying to keep unfermented juice around for a few weeks? otherwise it's really not necessary. overkill, literally.

 

[thiessenace]

I wanted to rid of cider from all the wild yeasts. I ended up boiling my cider that i got from the cider mill. I am making hard cider with it but next time i will be using tablets next time forsure. It took way to long to cool down before i could pitch the yeast. Thanks for all the help. It was useful.

 

[Apple_Jacker]

Boiling it was not the right thing to do, unless you don't mind hazy, cloudy ciders. And the possibility of a "cooked apple" flavor. If the cider you bought was pasteurized or if it had preservatives added, then the wild yeasts are already gone, and you just wasted a lot of your time doing an unnecessary step. Even if you had pure, unpasteurized, preservative-free juice, you still don't want to ever boil it. You might be able to get away with heating it (not sure what temp) for a certain length of time to kill the yeast. Or, just go for the campden tablets.

 

[thiessenace]

Yeah. I realised my mistake after. I am hoping that the apple taste wont be affected. I got the juiced crushed nothing was added to it what so ever. That is why i ended up boiling. But like i said ill be using tablets next time i make a batch of cider. How many days earlier do i add the crushed tablets before i can work with the must?

 

[Apple_Jacker]

Yeah. I realised my mistake after. I am hoping that the apple taste wont be affected. I got the juiced crushed nothing was added to it what so ever. That is why i ended up boiling. But like i said ill be using tablets next time i make a batch of cider. How many days earlier do i add the crushed tablets before i can work with the must?

Ah, gotcha. Well, I've read 24-48 hours after adding the campden, but i haven't made cider that wasn't pasteurized.