Sanitizing/Sterilizing the must

[Tamir]

Hi my friends, I recently made my first beer, and wanted to make a simple wine from apple cider.

I have a juicer and I am planning on juicing some green apples for wine.
My question is:

In beer, we boil the wort for a whole hour to sterilize, since there is no boiling in wine (or maybe there is?), what protects the apple cider from ruining with the touch of the juicer, container and etc.

Of course you should need to sanitize all the equipment, but what about the must itself?

 

[prandlesc]

First, the boil for beer is about much more than sanitizing. That would be like saying you cook a great stew for an hour to sanitize it - sure the beef is safer after it's cooked, but that's not really why you cooked it for so long.

Next, wine from apples is commonly referred to as hard cider, not wine. The juice is referred to as sweet cider. If you add a little potassium metabisulphite or camden tablets, that will sterilize your cider. Add it to your cider and then let it sit at least 24 hours before adding your yeast. If you add yeast sooner, the potassium meta will inhibit the yeast.

And it is a good idea to sanitize your equipment ahead of time. https://www.google.com/search?clien...qosASHi4CICg&ved=0CCoQvwUoAA&biw=1680&bih=904