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I think i worded it wrong initially. I meant bring up the water to 190, turn it off, put the cider in, wait. Contents in the bottle probably won't reach 170 unless you leave it a long time. But yeah, it will be cleaner, less work and safer the way you mentioned.

I completely agree that it is just easier and more simple to wait and siphone a second time to remove as much yeast as possible. However, i don't agree about the alcohol thing. Alcohol begins to boil off at 170 degrees whereas yeast tends to die at 140. Also you have to boil alcohol for about 15...

Yooper: Thanks for the advice. Since this is my first time I am not really willing to take too many risks. Because you say it is a little dangerous, I have decided to kill the yeast by bringing it up to 180-190 degrees in boiling water. Should be easy considering I am rebottling them back in...

Thanks. My plan is to keep an eye on it for the next week and then bottle it once the bubbles stop coming through my stopper/U-trap.

First time cider brewer here. I'll give you a quick run down of what I have, what I am looking for, and finally the questions. Don't have any measuring equipment yet such as a hydrometer but here is what is in my carboy. -2.5 gallons local (Roanoke VA) pressed apple juice -Half cup brown...