I have two batches of cider that need more flavour, and being a juice producer as well I have quite a lot of pasteurized apple juice from last year still. I have tried adding a little juice to the two ciders, and they do become quite nice with only a small percentage of juice added. Both have been sitting for too long before first racking, one spontaneous fermenting and one with EC-1118. Can I add pasteurized juice to the cider after sterile filtration using 0,2my plate filter and get a stable product? I plan to carbonate and bottle in champagne bottles.
Blending with pasteurized apple juice?
- Thread starter Frøydis
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- blending sweetening
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Carbonate how?
Forced carbonation? Because once you eliminate the yeast you can't bottle condition.
OK, filtering cider down to .5 micron absolute will be a chore. You'll have to go through the larger size filters first to remove any trace of pectin. You'll lose a lot in the process. I would suggest stabilizing the cider with potassium sorbate and potassium metabisulfite, then you can sweeten to any level you want without fear of refermentation. That's what I do when I keg my ciders.
