Glenn C Keller
CiderMakingGuy
- Joined
- Jun 13, 2018
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- 11
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When I mull hard cider, spices are placed in a paint sock or cheesecloth and I heat the cider to 155 deg F. This speeds up the infusion process (keep tasting it for if the spices sit too long, the resultant product is way too bitter to drink). I add brown sugar instead of one of the many non-fermantable sugars to back sweeten. Usually comes out real tasty and it can be drunk over ice or heated. Problem I'm trying to solve , though, is figuring out how high to heat the cider to kill off any yeasts. I'm staying below 172 deg F as this is when the alcohol boils off (once the mixture reaches 172, how quickly does the alcohol boil off?). I thought that around 160 deg F would do it but the cider is still bubbling. Cold crashing may be another option but how cold? Any words of experience, please?