Pasteurization clears cider?

[pkincaid]

Boys, help me...does pastuerization help clear cider?

The bottle on the left is noticeably more clear than the bottle on the right. Although the picture does it no justice.

This is my first time pasturizing cider, normally I just keep it cold. But I needed these stabilized for a camping trip. If it in fact does help clear it, I will continue this process for the "wow" factor.

Thanks guys!

Procedure:
Brought water to 190
Removed pot from heat.
Added bottles.
Let sit for 10 min
Removed bottles to staging until cool.
No casualties.

 

[Yooper]

No, it shouldn't clear the cider. However, it depends on the cause of the haze. If you've got a yeast haze, and you kill the yeast and it reacts by falling to the bottom, then I guess that would make it clear. Most of the time, it's not a yeast haze but instead a pectin haze and that would probably get worse with heat though.

 

[pkincaid]

I used cloudy cider from the start. Tree top brand.
These puppies are crystal clear now.

I had cold crashed and added Sorbate, and the yeast fell out if solution.

See why I'm so confused. I don't know what happened but I lke it! Lol
I'll have to open a bottle, but I don't wanna waste it.
I'll open when it's cool and ready to drink.

 

[podz]

I'll have to open a bottle, but I don't wanna waste it.
I'll open when it's cool and ready to drink.

I always pour my cider over ice.

 

[Yooper]

I used cloudy cider from the start. Tree top brand.
These puppies are crystal clear now.

I had cold crashed and added Sorbate, and the yeast fell out if solution.

See why I'm so confused. I don't know what happened but I lke it! Lol
I'll have to open a bottle, but I don't wanna waste it.
I'll open when it's cool and ready to drink.

I'm a bit confused about the sorbate and pasteurization. If you've sorbated, it should be stable and you wouldn't need to pasteurize. Unless those are different batches?

 

[pkincaid]

I'm a bit confused about the sorbate and pasteurization. If you've sorbated, it should be stable and you wouldn't need to pasteurize. Unless those are different batches?

Because I'm paranoid lol.
I've been told and read that yeast can remain after a Sorbate addition, they just won't multiply. I learned this AFTER adding the Sorbate to my cider and backsweetening. So, for safeties sake, I decided to pasturize. Extra step, no big deal. Hell, if Sorbate and pastuerization drops ALL the nasties out and produces a product like this, I'll do it every damn time lol.

This is not my normal way of things. As much cider as I pump out, typically I cold crash, keg it and call it a day. But I had a request for a batch that I had to bottle and bring out of town. So I when into freak mode to maker sure there were no casualties. I haven't bottled in years! Gatta love kegs.

So far, I fermented
Cold crashed
Racked to secondary
Added Sorbate
Kept cold
Bottled
Brought to temp
Pasturized

At least I know this is more sterile than a hospital. Lol.

 

[ong]

This is a still cider, I assume?

 

[pkincaid]

Yes.
It was made for a friend with gastric bypass.
So I needed to make sure there was no surprise fermentation that would create bubbles