First cyser

[koniowsky717]

This is probably a dumb question, but i just want to make sure i start off right.. I bought pasteurized apple cider from a fruit farm that was refrigerated.. I would assume this stuff needs to be room temp before making my batch.. I red that apple cider can spoil overtime, if left unrefridgered.. Anyone have any experience with this?

 

[bernardsmith]

If by "spoil" you mean "ferment" then yes, anyone making hard cider will have experienced this.

 

[koniowsky717]

I don't want it to "ferment" or get vinegarie before I mix together. You just made it sound like you toss already fermenting cider in your primary

 

[myndflyte]

If you have it refrigerated, just let it warm up for 24 hours before you pitch the yeast.

 

[bernardsmith]

If the apple juice has not been pasteurized (UV light) then you may want to add the equivalent of 1 campden tablet (K-meta ) for every gallon of juice 24 hours before you pitch the yeast. K-meta releases SO2 and SO2 will kill any indigenous yeast. You need to allow the SO2 to out-gas before pitching your yeast otherwise you will hobble the culture you are using to inoculate the juice.

 

[MarkKF]

K-Meta does not kill yeast it just ******* reproduction to give your pitched yeast a head start. You can add k-meta then wait a few days and the wild yeast might still take off.