ciderjunkie72
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Thanks for the reply's , I appreciate it
temp of the water after and it was 158. Does this seem to much of a drop?
cwdrake said:I wouldnt heat the pot with bottles in it. You're asking for trouble and broken bottles.
I have a question that I hope was not already answered (couldn't get through all +800 posts). Why do you have to do a water bath to do the pausterization? Couldn't you use dry heat, i.e., just put the bottles into the oven at 160-190 degrees?
Scottie61 said:When I was quite-a-bit younger, my mother used a large stovetop pressure cooker and I used to be pretty leary of that thing (esp. now in light of what happened in Boston, yet).
She would heat up the cooker with her canned glass jars of pickles, applesauce, whatever inside, but the difference was that there was a rack of some kind on the inside of the cooker, so the jars didn't come into contact with the bottom of the cooker.
Badger -- glad you didn't get any glass in your eye! I've never yet had a bottle break (knock on wood), but I grab my safety glasses anyway!
Scott
I wonder if just putting them in the fridge will cool off the fermentation and make them safe.
gingerman said:Has anyone tried this with the EZ Top (Grolsh style) bottles? Those tolerate pressure changes much better than capped tops in my experience. Most are 1/2 liter and not 12 oz though, so I imagine it would take a bit longer.
Also, in case it hasn't already been pointed out, you can use a single PET bottle (say, a used Dr. Pepper bottle) as a test bottle to get a feel for carbonation in the glass. I never bottle even to the EZ Top bottles without at least one plastic bottle to serve as a pressure indicator.
Great post, btw Pappers. I may try this method on some of my latest batch this weekend.
I just did 18 pint sized Grolsh bottles (3 sets of 6) because they wouldn't fit in my fridge. I didn't have any issues. That being said, I have yet to drink any of them since it has only been 2 days and I have 18 more in the fridge. Hope they last long enough for fridge space to open up. I'll report back this weekend once they get opened.
With cold crashing it, would a ice chest full of ice water work for the cold crash? Just leave it in there for a while I'm guessing 20-30min or so. But won't this just slow the yeast down, not kill it like heating it would? I would rather cold crash cuz we just got a new fridge for the garage and I have the space, but I would rather have bottles I can take outa the fridge and not worry about more.
Just pasteurized a case of my first ever cider. I was a little gun-shy after reading all of the horror stories but I had no issues at all. I probably erred on the side of too little carbonation but I had no idea what 2 cans of FAJC and about a can of regular apple juice would give me carbonation-wise. I've only brewed beer before this cider.
My wife thought the samples I've been checking/drinking each day were carbonated enough for her so I went ahead and pasteurized. Are you guys checking a bottle every now and then just to make sure some of the yeast didn't survive? I've got a 6 pack in the fridge but I am going to store the rest and refrigerate as needed. I don't want to come home to a rubbermaid container full of broken glass and wasted cider!
Congrats on your first cider! FWIW, I've never had a bottle bomb post-pastuerizing, but usually the bottles are consumed within two or three months.
jaydog2314 said:I have been reading and reading and reading but I can’t get thru all 80+ pages in this thread. So I’m hoping cider king Pappers or some other helpful posters can lend me some advice. I plan on making my first cider this week and following some recipes found here on HBT I have settled on the following:
5 gallons apple juice/cider
2 lbs light brown sugar
Yeast Nutrient
Either US-04 or US-05 dry yeast
I’m thinking about using some cinnamon sticks in the secondary for a few days before bottling and I was also thinking using either more apple juice concentrate or a different juice concentrate at bottling as my priming sugar. Might just stick with apple for the first one to keep it simple.
SO if I go the juice concentrate route as priming sugar would I still following the same rules of checking every few days for carbonation levels then pasteurize? I was reading some other threads where it was suggested if you back sweeten with juice concentrate to pasteurize right away? Am I over thinking it and should just add cinnamon sticks if I want and use corn sugar for priming giving me a cinnamon apple draft style cider?
Any thoughts or advice would be great.
Thanks!
I have been reading and reading and reading but I can’t get thru all 80+ pages in this thread. So I’m hoping cider king Pappers or some other helpful posters can lend me some advice. I plan on making my first cider this week and following some recipes found here on HBT I have settled on the following:
5 gallons apple juice/cider
2 lbs light brown sugar
Yeast Nutrient
Either US-04 or US-05 dry yeast
I’m thinking about using some cinnamon sticks in the secondary for a few days before bottling and I was also thinking using either more apple juice concentrate or a different juice concentrate at bottling as my priming sugar. Might just stick with apple for the first one to keep it simple.
SO if I go the juice concentrate route as priming sugar would I still following the same rules of checking every few days for carbonation levels then pasteurize? I was reading some other threads where it was suggested if you back sweeten with juice concentrate to pasteurize right away? Am I over thinking it and should just add cinnamon sticks if I want and use corn sugar for priming giving me a cinnamon apple draft style cider?
Any thoughts or advice would be great.
Thanks!
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