E Coli infected cider.

[bottlebomber]

If they just would have pitched some yeast there wouldn't have been any problems. What chumps.

 

[CodyA]

If they just would have pitched some yeast there wouldn't have been any problems. What chumps.

Yea! Then they would just have to deal with complaints of off-tasting cider rather than having the FDA crawling up their asses!

 

[gregbathurst]

That article concerns a proprietary grape washing system, they are trying to convince the wine industry to start washing grapes (after 10 000 years). Good luck to them.

 

[lunshbox]

The issue isn't your juice. It's the bucket, the press, your hands, the counter top, your clothes, everything you accidentally touched and didn't realize it, the door knob, your shoes. You become a walking disease spreading machine waiting to poison your family.

It survives for months on non porous surfaces.
http://www.biomedcentral.com/1471-2334/6/130

So you're saying I should stop scratching my athletes foot before I make cider?

 

[levifunk]

An interesting article on the effects of washing versus not. http://www.gencat.cat/salut/acsa/html/ca/dir1311/dd16608/26-c-cavazza.pdf

Seems the fermentation rate is higher when you aren't trying to ferment bug guts and bird poop.

Nobody is saying that you shouldn't wash the apples. We are saying there is no need to add chemicals or pasteurize for the fear of e. coli if you intend to ferment the cider.

 

[CodyA]

So you're saying I should stop scratching my athletes foot before I make cider?

Naw, I usually just spit in my juice or wort first thing when I wake up in the morning, cross my fingers, and hope for the best.

 

[Leadgolem]

Naw, I usually just spit in my juice or wort first thing when I wake up in the morning, cross my fingers, and hope for the best.

You know, I think the most disturbing thing is that would probably work.

 

[CodyA]

You know, I think the most disturbing thing is that would probably work.

There's a hell of alot more candida yeast in saliva than any other pathogen... I mean, there's actually a drink from Argentina (I believe... I could by mistaken by the country of origin) where fermentation is started by female workers spitting in it. Woman spit only though... I think their saliva is more pure or something.

 

[Revvy]

I'm really not surprised with the weather this year that folks would be grabbing whatever apples they had to make cider regardless of whether it was groundfall or not.

My question is. Will standard pasteurization kill it off? I'm not planning to ferment anything this year with cider, but if I were to. Would taking it up to temp be sufficient?

 

[CodyA]

Enough temp will kill anything! Cept prions (think Mad Cow)... Those suckers are like zombie diseases. Nothing kills them!

Although, I would assume you would rather not boil the cider and set the pectins. In that case, I would say that if it's good enough for the FDA to approve it for human consumption, it would have to be good enough to at least kill e. coli. In other words, if lower heat pasteurization is good enough for all the big cider and juice manufacturers to get away with, should be perfectly safe.

 

[Leadgolem]

If you want to avoid setting the pectin, add pectin enzyme to the juice and give it overnight in the fridge to do it's thing before you pasteurize.

Commercial apple juice usually has ascorbic acid added to it so it doesn't have to be pasteurized at as high of a temperature.

I believe the answer to the, does pasteurization kill E Coli question, is yes. http://www.dairyengineering.com/applejuice.asp