5 replies to this topic

[Tim the Enchanter]

I have 10 gallons of fresh-pressed, unpasteurized cider coming tomorrow and plan to make alcohol with it. I am thinking 5 gallons of hard cider, no added sugars, and 5 gallons of apple pie cyser with added honey and spices. I'm probably going to do a sweet mead as well, while I'm at it. I have read conflicting things about pasteurizing the cider. Some people say to heat it up to 160 or so to pasteurize it before cooling and pitching yeast. Most of what I find on here just says to pitch the yeast without any pasteurization. I'm tempted to try that to preserve as much apple flavor as possible. 

 

Thoughts?

 

I'm using Red Star Cotes de Blanc yeast, if that matters. 

[neddles]

There may be some issues setting the pectins if you pasteurize. Maybe someone else will chime in on that. Why not use sulfites instead?

[realbeerguy]

No pasteurization needed, no pectinaze enzyme.  Pitch the Cotes, add nutrients, let it rock to dry.  No sulfites either needed.

[neddles]

No pasteurization needed, no pectinaze enzyme.  Pitch the Cotes, add nutrients, let it rock to dry.  No sulfites either needed.

Do you like to ferment cold?

[realbeerguy]

Yes. around 60-65 dF for Cotes

[Tim the Enchanter]

I did two batches and used pectinase in one, none in the other. Just to see. It has been fermenting around 63. It is nice and dry. Need to rack it again and maybe try fining it to clear it up a little. It is quite tasty. I'm looking forward to it.