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Non-alcoholic cider?

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DougBrown

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Each fall I help friends make apple cider. They supply the apples, I supply the knowledge and away we go. I have someone in the group who wants us to make a non-alcoholic cider for friends of his who don't drink. I'm thinking that this just just the raw apple juice with some preservatives, specifically sulphite and sorbate. I figured about 1/2 tsp. of sulphite (abut 50ppm) and maybe 2 tsp. of potassium sorbate per 6 gallons. We'll wait till it clears and then bottle it up. They want it to last until next spring/summer. Maybe we could carbonate some too. (I have a CO2 system for doing this.) How does this all sound? (Home pasteurizing is not an option as there's going to be too much of it.)
 

Gillman

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Sounds good to me. Do you have recipe for you hard cider or do you just use cider and yeast? What yeast? I am currently enjoying a batch of hard cider and I am going to put another 5 gallons in the fermenter tomorrow for a total of 20 gallons for the season. :) I want to try something a little different this time around.
 

smyrnaquince

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If you want to keep it until spring/summer, I think you will need to refrigerate. Note that even commercial ciders that are pasteurized and sorbated still require refrigeration.
 
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DougBrown

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Sounds good to me. Do you have recipe for you hard cider or do you just use cider and yeast? What yeast? I am currently enjoying a batch of hard cider and I am going to put another 5 gallons in the fermenter tomorrow for a total of 20 gallons for the season. :) I want to try something a little different this time around.
I also add yeast nutrient and pectic enzyme; I sulphite the apple juice first. The yeast I use is EC-1118.
 
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DougBrown

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If you want to keep it until spring/summer, I think you will need to refrigerate. Note that even commercial ciders that are pasteurized and sorbated still require refrigeration.
Santa Cruz cider is not refrigerated. I wonder what they do...
 
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