How to safely bottle a sweet cider without pasteurization?

[JudyP]

Are there any methods that I can use to safely bottle a carbonated sweet cider beside using Velcorin or pasteurization?

I am using a brite tank to force carbonate then plan to use a counter pressure filler to bottle

How about sterile filtering the cider before it goes to the brite tank and then making sure the bottling line and bottles are sterilized? Has anyone done this and how safe is it?

 

[dmtaylor]

I believe there are commercial cideries that do just what you say, sterilize and filter, and then they also add sorbate and/or sulfite just to be sure. Works well for them, so if you have access to the equipment and know how to keep everything sterile, it should work for you. Be aware, of course, that your process needs to be perfect, or else you'll have bombs on your hands.

Otherwise, pasteurization is your best bet.

 

[Mr_fleabite]

Yes, you are on the right track. You need to sterile filter with something like a "Seitz" brand "EKS" or "EK1".
http://www.pall.com/main/food-and-beverage/product.page?id=28208
Steam & Hot water are your friend here, 180 degrees F for 15 minutes will do the trick on nearly everything assuming it's truly CLEAN to start with; but you MUST make sure you are truly holding 180. For hard to reach areas a 70% solution of (neutral) alcohol will sterilize with 20-30 seconds of contact time (a spray bottle works well).

Sterilization should ideally happen in the following way; there are many other methods so this isn't gospel:
Physically/ Mechanically scrub and clean off all debris from surfaces
Use a strong acid for recommended contact time from manufacture
Use a Medium to Strong Base to neutralize the acid
Use 180 degree water to wash away acid/base

Other notes:
Sterile filter then Carbonate then bottle.
Keeping your temperature down will retain more carbonation. Keep your glass at a similar temp to your cider when bottling; remember, too cold and you'll have condensation issues.
You may wish to keep some cider in reserve to top off bottles as you fill them; you may have excessive foaming issues. Force carbonating, in general, will give you larger soda-like bubbles. Small Champagne-like bubbles come from bottle carbonation.

Hope that helps some. Cheers.

 

[LeBreton]

As mentioned above, proper use of sulfites and sorbate may be a good option for you.

For sterile filtration to be effective, everything downstream must be sterile, not just sanitized, or what's the point? Most commercial operations that sterile filter do so after carbonation, as close to the bottling line as possible.

 

[JudyP]

As mentioned above, proper use of sulfites and sorbate may be a good option for you.

For sterile filtration to be effective, everything downstream must be sterile, not just sanitized, or what's the point? Most commercial operations that sterile filter do so after carbonation, as close to the bottling line as possible.

I would love to do it this way but very commercial operation I have talked to said sterile filtration after carbonation (on the way to bottling line) will not work. Cannot get pressure high enough and results in partially filled bottles. If anyone has done this successfully, I would love to talk with you. Thanks.

 

[LeBreton]

I would love to do it this way but very commercial operation I have talked to said sterile filtration after carbonation (on the way to bottling line) will not work. Cannot get pressure high enough and results in partially filled bottles. If anyone has done this successfully, I would love to talk with you. Thanks.

Huh, it's pretty much standard practice around here. What kind of pump are you using to use to move from the bright tank to the bottler? If you're pushing with head pressure only, then it may be a problem. The level of filtration prior to the sterile may also impact transmembrane pressure, as can RS and other factors.