2 bad batches of fro co cider

[highjumphero]

I have been making cider for about a year now and have made 5 batches using apple juice and dry yeast without any problems. It always turned out fantastic! The last batch that i made with juice I back sweetened with 1 gal of juice and kegged for newyears was the hit of the party!
The last 2 batches of cider I have made from frozen concentrate and they both spoiled. After the first 2 weeks the cider would clear in the carboy, after that it would get cloudy. When I was transfering it to the keg I tryed a glass and it turned out horrible!

Anyone else had bad luck with frozen juice?
The only other thing i have changed is adding yeast neutriant to speed up the fermentation. I do not boil the water that i am using in the cider, that may be a problem, but i do not boil the top off water in my beer and it has always turned out fine.
My cousin made his first batch of cider from frozen concentrate and his tastes a little spoiled, not as bad. He used the same process as i did but used city water vs my well water.

 

[roadymi]

Are there preservatives in the frozen concentrate?
Did you take SG readings to see if fermentation started?
Are your sanitation practices sound?
I've never boiled water I used in my ciders, wines, and meads. We have very good tasting well water.

 

[highjumphero]

The only additives to the juice are asorbic acid.
I did take my SG reading but did not get a FG because I dumped it halfway through racking. It is like fermentation starts and finnishes ( airlock bubbles like crazy, yeast flocculates, cider clears off), and after that it gets cloudy.
I wash everything after each use, and wash and starsan everything before use.
I am thinking that the opening of each cardboard tube and measuring of all the water adds too much exposure.

 

[roadymi]

Your process seems sound.
I've not used concentrate for a cider. I do use it for backsweetening with no issues so far. (knock on wood). I guess if you are concerned you could dip the concentrate tubes in sanitizer before you open them.

The only step I could think to add would be 1 crushed campden tablet / gallon then wait 24 hrs to pitch your yeast.

 

[cyberlord]

I second the Campden if you're haven problems. It should eliminate any nasties that get in at the beginning.

 

[highjumphero]

Sounds good, I am currently making a batch from juice, maybe it is an issue with my equipment. One thing i did notice is that the juice is pastureized and the concentrate says nothing of pastuerization.