Preserving Cider for later

[joer189]

Has anyone tried to hold fresh pressed/ unpasteurized cider in the fridge before cider making? What about freezing? What about adding potassium metabisulfite then storing in fridge for 2-4 weeks before cider making? Waiting for my primarys to free up to go to my second batch.
Thanks

Joe

 

[Brewkowski]

I would think with some metabisulfite and proper cold storage, it would be ok. Was it in a sealed container or was it something you actually pressed?

 

[joer189]

sealed in gallon milk jugs, well I'm gonna give it a go and will post results. Just hope the pot. meta. stays active enough to decrease chance of infection upon initial fermentation. Just hated to only buy a little since you can only get it once a year and I was told fresh presssed potentially results in the best cider and wine.

 

[Brewkowski]

I think you'll be fine, I remembered that my dad makes a fruit juice-riesling wine, and he's got 5 gal jugs of blackberry and raspberry juice sitting in the fridge with k-meta and it's been a few months, and I don't think he has any concerns about the stability. Storing cold is ideal I guess.

 

[Rossnaree]

We freeze cider (plastic jugs) all the time; my in-laws own several large orchards. Just remember to drain off a glass or so - if you don't, you'll split the jug when the cider freezes and expands. On that note, don't freeze in glass containers because it'll break.

It's helpful to keep a separate empty jug for putting the drained-off cider. When you have multiple jugs frozen for when you're saving up to do a large batch, when it's time to thaw the cider, you can refill the other jugs from the "overflow" jug and end up with full gallons or whatever you started out with.

Matter of fact, I just did thawed 7-gallons tonight... Apfelwein time!!!

 

[CidahMastah]

Has anyone tried to hold fresh pressed/ unpasteurized cider in the fridge before cider making? What about freezing? What about adding potassium metabisulfite then storing in fridge for 2-4 weeks before cider making? Waiting for my primarys to free up to go to my second batch.
Thanks

Joe

home pressed cider - unpast.

I go by the rule of 2-3 weeks is ok in the refridge with or without sulfites. Beyond that freeze it. It can store for a super long time in the freezer, over a year and I have still had good cider come out of my freezer. Be sure to leave headspace in the jug so when it freezes it doesn't expand and break the container.

You will probably be ok to leave it for a month. But... freezing is easy, thawing is easy too.

Just a note - we press about 200 gallons of fresh cider yearly, with no wasted cider yet from freezing (we give a bunch away).

 

[joer189]

Thanks, feel much better, ya kinda went nuts with the buying that much, but it I am hoping it will store well in my basement which stays about 62 deg F all year. Figurted just brew non stop for a few months, and be set with cider for a while. Want to try meand nxt.

Thanks again.

joe

 

[CidahMastah]

Thanks, feel much better, ya kinda went nuts with the buying that much, but it I am hoping it will store well in my basement which stays about 62 deg F all year. Figurted just brew non stop for a few months, and be set with cider for a while. Want to try meand nxt.

Thanks again.

joe

62 is perfect for cider fermenting. My cider cellar (basement) has a heater to maintain 61F.

Joe - have you tried the Graff recipe? I am doing it right now, basically an apple beer that uses cider but is ready in 5 weeks. Hoping that will help me hold off on taping this years cider early




I am interested in mead too - haven't done it just yet!

 

[joer189]

good to know on teh temp. i was under the impression that 70 degrees was better for primary fermentation. Or dod you meat 60 deg good for longer term storage.
I think you just picked my next batch, 5 weeks sounds good and will allow me to be more patient with my cider. Thanks

 

[CidahMastah]

good to know on teh temp. i was under the impression that 70 degrees was better for primary fermentation. Or dod you meat 60 deg good for longer term storage.
I think you just picked my next batch, 5 weeks sounds good and will allow me to be more patient with my cider. Thanks

I generally start my fermenting at about 68 degrees in that room and once it is established I drop the temperature to 61F (the cider batches generally are about 70F in the beginning and 63F when I lower to 61F, with the flux of the heater turning on and off). I have always tried to keep the ciders around 63F because I heard, thought never really tested, that cooler slower fermentations for cider/applewines is advantageous.

For long term storage you want to try to get down into the 45F-55F if possible. On the lower end if your storage is longer term. If you are doing gallons at a time and plan to drink within a year or so I am sure it won't impact the hooch. Just keep it out of UV light.


I have high hopes for the Graff... I need something to keep me going or I am going to sabatoge a carboy of hooch soon.