Pasteurizing apple juice

brew_cat 2020-09-26 00:11:18 UTC #1

If I buy juice I don't do anything just pitch the yeast. If I pick the apples off the trees I use Camden. This year I have a lot of drops mixed in and I'm nervous about you know other stuff on the ground. I'm thinking to heat it and was wondering what you all do

WMNoob 2020-09-26 00:26:32 UTC #2

I’d do 140 degrees for 20-25 minutes.

sneezles61 2020-09-26 01:17:26 UTC #3

Good question... Couldn't you up the Camden to 2 per gallon? The hydrogen will snuff out just about any wild stuff...
Then I worry about a haze setting in from heat pasteurizing...
Sneezles61

brew_cat 2020-09-26 02:15:31 UTC #4

I was wondering about haze so I won't boil. Will 140° be hat enough?

sneezles61 2020-09-26 03:02:29 UTC #5

Would that kill bunny fecal matter? I'd think so...
Sneezles61

WMNoob 2020-09-26 11:35:36 UTC #6

I just checked a thread where I was making peach Saison and heated the peaches to 160 for 15-20 minutes.

brew_cat 2020-09-26 14:31:19 UTC #7

Did a haze set in. I'm looking for clarity

squeegeethree 2020-09-26 21:00:19 UTC #8

"When you’re making jam with traditional amounts of sugar, you’re aiming to cook it to 220°F. That’s the temperature at which sugar forms a gel and can bond with the pectin (whether it naturally occurring in the fruit or you’ve added it)."

brew_cat 2020-09-26 22:17:49 UTC #9

So the 160° number sounds good?

squeegeethree 2020-09-26 22:58:39 UTC #10

At 160F you will pasteurize in 30 seconds assuming all parts reach that temperature

WMNoob 2020-09-26 23:49:37 UTC #11

I don’t recall it being hazy. I’ll check my notes though.

sneezles61 2020-09-27 02:23:51 UTC #12

Well, daggnabit I'm pretty hazy now! . There is also pectin haze stuff... I've got a small amount... Come and get it...
Sneezles61

brewdvm 2020-09-27 13:17:40 UTC #13

I always pasteurize mine at 165 degrees for 20 minutes and never had haze problems. I add 1 tsp of yeast nutrient per gallon of juice while heating. Let that cool overnight covered, add 1/2 tsp per gallon of juice of pectin enzyme and pitch yeast. Always got clear cider. Heat your juice slowly and stir often until you hit 165, and you'll be fine.

brew_cat 2020-10-14 23:01:09 UTC #14

Well i fanally got my apples all preessed. I heated the juice to 165f then cut the heat. At that point I added 1lb of brown sugar and 1lb of raisons. Started to cool it down in a water bath after about 15min. Also added 36oz of frozen apple juice concentrate. The OG was .070 I'm figuring another .006 for the raisons. So I'm calling it .071. Going to pitch some English Ale slurry.

sneezles61 2020-10-15 01:07:56 UTC #15

Well, the English seem to have hard cidre's in their wheel house... Along with many more fermented beverages we do brew... and consume!
No cloudy issues yet?
Why can't you test the waters... That's why I brew..
Sneezles61

brew_cat 2020-10-15 02:09:53 UTC #16

I always use English Ale yeast it doesn't ferment as dry and gives some character I feel. This will be strong so like the New England cider that I've experienced. New England Cider is strong and served still. What I plan on is bottle a gallon of the strong stuff in wine bottles then add back a gallon of water when I keg. So 5/ 750ml bottles @10% And then 5gallons of carbonated cider @ 8%. Or there about

brew_cat 2020-10-15 02:12:02 UTC #17

Actually the guys I know that make the real stuff don't add yeast. All natural and man does it knock you out

sneezles61 2020-10-15 02:26:42 UTC #18

I've not done a spontaneous fermentation..... I've done some ale yeast that went below 1.00...
The last few have been the fermentis K-1116... Finishes very close to zero... Perhaps a point above...
Sneezles61

william26455 2021-06-01 10:31:10 UTC #19

I think 150 to 160 is alright and you shouldn't have any haze issues.