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Date: 20 Oct 2006 14:08:40
From: Jim
Subject: 150-180 degree heat for Cider
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Is this recommended to kill bacteria? There are so many conflicting
recipes and stories out there it is tough to tell.
Jim
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Date: 20 Oct 2006 18:25:32
From: John 'Shaggy' Kolesar
Subject: Re: 150-180 degree heat for Cider
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On Fri, 20 2006 14:08:40 -0400, <Jim@no.com > wrote:
> Is this recommended to kill bacteria? There are so many conflicting
> recipes and stories out there it is tough to tell.
I'm not a cider maker, so can't comment on the necessity of it. However,
those temps sound to me like the intent is pasteurization... IE to kill
bacteria and/or wild yeast.
John.
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Date: 20 Oct 2006 11:19:32
From: Denny Conn
Subject: Re: 150-180 degree heat for Cider
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Jim wrote:
>
> Is this recommended to kill bacteria? There are so many conflicting
> recipes and stories out there it is tough to tell.
I don't heat the juice I use for my cider at all.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 21 Oct 2006 00:55:08
From: John
Subject: Re: 150-180 degree heat for Cider
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I use camden tabs so I don't chance setting the pectin.
John
"Jim" <Jim@no.com > wrote in message
news:wg8_g.31230$zF5.6242@bignews1.bellsouth.net...
> Is this recommended to kill bacteria? There are so many conflicting
> recipes and stories out there it is tough to tell.
>
> Jim
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Date: 21 Oct 2006 21:17:04
From: David M. Taylor
Subject: Re: 150-180 degree heat for Cider
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"Jim" <Jim@no.com > wrote in message
news:wg8_g.31230$zF5.6242@bignews1.bellsouth.net...
> Is this recommended to kill bacteria? There are so many conflicting
> recipes and stories out there it is tough to tell.
I'm not sure about cider, but I once made a mead that I only boiled for
about one minute, and it was contaminated. Tasted like vomit. I had to
dump it. No doubt due to wild yeast present in the honey. I imagine
unpasteurized cider could be in the same boat.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOD!!!" --
Genesis, 1973-ish
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Date: 22 Oct 2006 09:58:41
From: Bob F
Subject: Re: 150-180 degree heat for Cider
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"Jim" <Jim@no.com > wrote in message
news:wg8_g.31230$zF5.6242@bignews1.bellsouth.net...
> Is this recommended to kill bacteria? There are so many conflicting
> recipes and stories out there it is tough to tell.
I've never heated my cider. I have used campden (4 tabs in 5 gal). I have
also just pitched the yeast without any preparation. I've never had a
problem. 7 carboys this year. Heating sounds like a bad idea to me.
Bob
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Date: 22 Oct 2006 19:05:15
From: Jim
Subject: Re: 150-180 degree heat for Cider
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Bob F wrote on 10/22/2006 12:58 PM:
> "Jim" <Jim@no.com> wrote in message
> news:wg8_g.31230$zF5.6242@bignews1.bellsouth.net...
>> Is this recommended to kill bacteria? There are so many conflicting
>> recipes and stories out there it is tough to tell.
>
> I've never heated my cider. I have used campden (4 tabs in 5 gal). I have
> also just pitched the yeast without any preparation. I've never had a
> problem. 7 carboys this year. Heating sounds like a bad idea to me.
>
> Bob
>
>
Well, I didnt heat. The cider I bought was flash pasteurized so I am
betting it is ok. I didnt get campden tabs and went with the WL Cider
Yeast. I am also betting the yeast will ferment quick enough to get a
high enough alcohol to prevent any problems.
My OG was 1.054, which seems a little low. I also added 2 cups sugar.
I am excited about this one.
Jim
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Date: 23 Oct 2006 04:48:57
From: Joel
Subject: Re: 150-180 degree heat for Cider
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In article <xOS_g.14019$X11.13198@bignews7.bellsouth.net >,
Jim <Jim@no.com > wrote:
>Bob F wrote on 10/22/2006 12:58 PM:
>> "Jim" <Jim@no.com> wrote in message
>> news:wg8_g.31230$zF5.6242@bignews1.bellsouth.net...
>>> Is this recommended to kill bacteria? There are so many conflicting
>>> recipes and stories out there it is tough to tell.
>>
>> I've never heated my cider. I have used campden (4 tabs in 5 gal). I have
>> also just pitched the yeast without any preparation. I've never had a
>> problem. 7 carboys this year. Heating sounds like a bad idea to me.
>>
>> Bob
>>
>>
>Well, I didnt heat. The cider I bought was flash pasteurized so I am
>betting it is ok. I didnt get campden tabs and went with the WL Cider
>Yeast. I am also betting the yeast will ferment quick enough to get a
>high enough alcohol to prevent any problems.
>
>My OG was 1.054, which seems a little low. I also added 2 cups sugar.
>
>I am excited about this one.
I'm confident that you will have a nice cider.
And if not, you'll have at least learned something.
--
Joel Plutchak
"Things just fall apart." - Now They'll Sleep (Belly)
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Date: 24 Oct 2006 17:05:43
From: Bob F
Subject: Re: 150-180 degree heat for Cider
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"Jim" <Jim@no.com > wrote in message
news:xOS_g.14019$X11.13198@bignews7.bellsouth.net...
> Bob F wrote on 10/22/2006 12:58 PM:
> > "Jim" <Jim@no.com> wrote in message
> > news:wg8_g.31230$zF5.6242@bignews1.bellsouth.net...
> >> Is this recommended to kill bacteria? There are so many conflicting
> >> recipes and stories out there it is tough to tell.
> >
> > I've never heated my cider. I have used campden (4 tabs in 5 gal). I
have
> > also just pitched the yeast without any preparation. I've never had a
> > problem. 7 carboys this year. Heating sounds like a bad idea to me.
> >
> > Bob
> >
> >
> Well, I didnt heat. The cider I bought was flash pasteurized so I am
> betting it is ok. I didnt get campden tabs and went with the WL Cider
> Yeast. I am also betting the yeast will ferment quick enough to get a
> high enough alcohol to prevent any problems.
>
> My OG was 1.054, which seems a little low. I also added 2 cups sugar.
>
> I am excited about this one.
>
As long as there are no preservatives in it, you'll be fine.
I seem to like my cider better with 2-6 lbs of sugar added. I'm mostly
using corn sugar now. I did have one batch which I added 8 lb. of
brown sugar to. It never fermented out. But I now mix it 50-50 with
last years batch which I used no sugar in. The result is better than
either by itself.
Bob
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