Apple acidity and paranoia

[Evfk]

Alright, so I'm one of *those* homebrewers who jumps onto the forums every few months to reassure myself that I will not, in fact, get botulism from what I'm making. So I've read those threads, and this is another one. Please advise/reassure so that I and future hypochondriacs can get back to fermenting without worrying!

I started a cider about three months ago with apple juice, and topped it off about a month ago with pressed apples. The apples had been sitting around for a while and in order for them not to go bad I cut them up and froze them... probably they were in a ziploc in the freezer for about a month before I thawed them out, pressed them, and added them to the already-fermenting cider from juice. From all that I've read...

1. any apple out there will surely be under a pH of 4
2. they weren't sealed off from oxygen until I put them in the freezer and
3. freezing temps should keep any botulinum bacteria dormant

Of course I'm still convinced that this might kill me because I'm that sort of person. I also see apples listed as "low acid" fruits in some places or even that they are "alkalizing" foods for heartburn.

Anyway, just looking for reassurance and feeling a little goofy even asking, but I suppose that's what help forums and the anonymity of monikers are for!

 

[MindenMan]

Apple cider should fall under the guidelines that beer does: there are no known human pathogens that survive in beer, so you should have little to no concern about safety or the lack of it.

 

[JimRausch]

The fermentation process by the yeast, lowers the pH which is one main reason that nasties won't grow in fermented wort/cider/must/wine/whatever.
So here is a big RDWHAHB for you!

 

[madscientist451]

I make and drink a lot of cider and just I practice standard brewing sanitation, nothing special, and haven't ever had a bacteria problem. Freezing the apples doesn't cause any bacteria problems as far as I can tell.

 

[UndeadFred]

Do you get botulism from eating that 3 month old steak in your freezer, or the six month old burrito? That alone would make the spores dormant, yes. pH of 4 should help. The only real botulism risk is canning wort not under pressure and I suspect even that is a low risk. You are fine.

 

[WVMJ]

You probably should stop making stuff yourself, it will be a big relief and you wont have to worry so much, just keep drinking the junk they sell in the store and you will be fine and not have to worry so much. WVMJ

 

[Evfk]

Thanks for the reassurance, all! Silly I know, thanks for responding anyway.
If I die of botulism I'll be sure to have my next of kin report back.

 

[dmtaylor]

Do you get botulism from eating that 3 month old steak in your freezer, or the six month old burrito? That alone would make the spores dormant, yes. pH of 4 should help. The only real botulism risk is canning wort not under pressure and I suspect even that is a low risk. You are fine.

^^^ The right answer.

 

[WVMJ]

There are other things you have to worry about in apple juice than Botulism WVMJ