So I filled my sweet cider in the bottles and started pasteurizing so that I would kill the yeast and stop fermentation.
I gradually increase the water temperature untill i reach water of about 160F and the cider has a temp of about 152F.
I was pasteurizing the sweet cider bottles in a 160F water bath, and after 2-3 minutes, this is what happened.
Is that normal and any way to prevent this from happening?
any way to avoid all this or is it bound to keep happening every time I pasteurize.
Any negative effects theoretically ?
Is that the pectin, yeast, combination?
It settled back down after cooling down but still created a chunk of sediment.
I had to shake the bottle and a few days later the sediment became more powdery and didn't look that bad but still..
I gradually increase the water temperature untill i reach water of about 160F and the cider has a temp of about 152F.
I was pasteurizing the sweet cider bottles in a 160F water bath, and after 2-3 minutes, this is what happened.
Is that normal and any way to prevent this from happening?
any way to avoid all this or is it bound to keep happening every time I pasteurize.
Any negative effects theoretically ?
Is that the pectin, yeast, combination?
It settled back down after cooling down but still created a chunk of sediment.
I had to shake the bottle and a few days later the sediment became more powdery and didn't look that bad but still..