Need to kill my yeasties..

[302w]

Hey everyone, I'm new here and this is my first post. Cool site you have here.

I've been experimenting with simple ciders for awhile now and I think I have a decent recipe. Last time I made a cider I added campden tablets and possibly something else about 24 hours before I sweetened it and bottled it in a mix of Mason jars and beer bottles.

I would like to do the same again but without campden as I have a severe sulfur allergy. I'm sure it won't affect me as it hasn't before but I still don't mess around.

I would also like to kill the yeast before bottling. I'm not sure I'm allowed to put beer bottles in the dishwasher LOL. Stovetop pasteurization has adverse oxidation effects or so I have read.

Advice?

 

[ong]

Stovetop pasteurization should be your best bet, and would even allow you to carbonate if you want (not in Mason jars if you value your eyesight!). I've done it with several ciders, and it tastes fine. There's a big thread about it in the cider section.

Potassium sorbate (no sulfur) is what you'd normally use to suppress yeast (not kill them). I've always used it with campden for that purpose, so I'm not sure how well it will work solo.


Sent from my iPhone using Home Brew

 

[Maylar]

Pasteurization is the only way to kill the yeasties. Adding potassium sorbate at bottling time will keep them from reproducing. That's what the wine guys use to stabilize their wine.

 

[302w]

I'm thinking about waiting for it to finish then adding the sorbate and waiting 24hrs then racking. After racking, I'll back sweeten and bottle it in my smorgasbord of Mason jars and bottles and throwing it in the dishwasher. Thoughts?

I've also had success bottling in High Life bottles before, so I may use those as well. Since it is still it should be okay. Will they hold up in my dishwasher?

Also, I may freeze store bought cider and use the bit that doesn't freeze to back sweeten. Any advice?

Thanks again.

 

[MindenMan]

Almost any bottle without threads will be okay, but not Mason jars. Still cider in Mason jars is okay, but no pressure. Remember, canning jars are designed to not crush under a vacuum, period.

 

[ong]

Yeah, don't ever try to carbonate in jars. But it sounds like you're talking about still cider?

 

[302w]

Yes. Still cider it is. They're cheap, reusable, and a lot less work than bottles (unless bought new, but I don't want to buy new bottles).

I've used them before with success, but pasteurized my cider in a big open pot before bottling. Didn't have issues with oxidation but I would like to improve my methods.