412CiderGuy
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- Joined
- Nov 26, 2017
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I normally buy UV pasteurized but the machine was broke so I had to buy 35 gallons of raw juice. I read that a half teaspoon of potassium Sulfite should kill buggers but I’m used to only using that for stabilizing for bottling. Does anyone have any rule of thumb techniques for chemical pasteurization?
Note: heat is not an option, I don’t have the equipment for that.
Note: heat is not an option, I don’t have the equipment for that.