Visual Effects of Pasteurizing and Non-Pasteurizing

[SoontoCidery]

I have attached three images, each of which are controlled examples of three different yeast strains used in a 1 gallon batch of two different apples juices still in primary fermentation.

The gallon jug that you will see on the left (in each of the photos) is the non-pasteurized version and the second is a pasteurized version of the juice. Both have been sitting in the same dark room for 3 weeks and are very close to fully dry if not fully dry already (will be racking them this weekend). Controlled for: temp, volume, time, exposure to light.

Image d-6 (1st image) = Lalvin D47

Image r-1 (2nd image) = Wyeast Cider- 4766

Image R-9 (3rd image) = Lalvin Bourgovin RC212

I understand this is not news to most but do love to see this every time I make a new batch. I am currently working through 11 different yeast varietals controlled in the same manner in small gallon batches, just thought this would be interesting to see. Will update with more pics and thoughts as things move along.

 

[kstone803]

So the non-pasteurized juice clears faster? And that is a huge yeast cake on the bottom of the left bottle.

 

[SoontoCidery]

That is the gist.

 

[Descender]

Will they end up the same color when finished? The pasteurized looks noticeably darker.

 

[SoontoCidery]

They will not end up the same color when finished. I could use some clarifying agent like a potassium sorbate but most likely will not seeing that I am trying to control variability to test the yeasts.

 

[Carolbunn]

Hope so that it will end up with the same color, if not, then again you will need to do some changes.

 

[ten80]

To what temperature did you heat the juice and did you press your own apples or use cloudy cider to start?

I'm guessing that some of the "trub" in the non-pasteurized juice is pectin from the juice. By pasteurizing the juice, you have dissolved some of the pectin into the juice, resulting in haziness and a reduced trub. Pectic enzyme, time, and cold-crashing may restore clarity. I believe you can also drop out the pectin by freezing the cider and letting it thaw slowly.