should I pasteurize

[Ramick2005]

I am ready to start a 5 gallon batch of fresh pressed apple cider. And I am curious if I need to pasteurize it before I start brewing. And If so what is the best method? Thanks.

 

[Yooper]

I am ready to start a 5 gallon batch of fresh pressed apple cider. And I am curious if I need to pasteurize it before I start brewing. And If so what is the best method? Thanks.

I don't like to heat my juice, as it gives it a "cooked" apple flavor. I use campden tablets 24 hours before adding yeast, and that works well for me.

 

[phug]

+1 on campden over pasteurizing



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[Mr_fleabite]

I'll 3rd that, pasteurizing your whole batch isn't worth the time & effort. Not to mention the pectin haze potential (if you care about the looks when it's all said and done).

 

[MarkKF]

What is the purpose of Camden after fermentation? It does not kill yeast. It just stunts it. If there is live yeast and sugar no amount of Camden will stop fermentation.

 

[phug]

It takes care of non yeasty nasties and stunts the wild yeast, giving your pitched culture a better chance to dominate


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[Mr_fleabite]

SO2 is also an antioxidant (keeps cider/wine from turning brown & taking on bruised fruit qualities), it's effectiveness as an anti microbial agent is much more dependent on PH levels (lower PH/more acidic = more effective SO2).