Cider Brew Day 2013

I thought pasteurization of cider would last a few weeks.  I had my sweet cider sitting in the brew room until I was able to get too it later.  But I walked in Sunday morning, five days after getting the cider, and the tops of the gallon containers were foamy – all 25 of them.  Two of them were ‘expanded’.  I was keeping them around 50-55 degrees.  Apparently that is not cold enough.

I then decided to heat up the full batch to 180 degrees, add the sugars, then pumpout – to kill off the wild beasties that started the fermentation.  I didn’t do this the last two years, as I never had the problem and fermented as soon as we got the cider.

I am also going to keg 2 gallons of each recipe (regular and ginger cider) after a month – to see if it tastes good versus letting it sit for a year.  I want to offer cider at the brewery for at least half of the year, but not if it’s going to tie-up aging tank time.

Lot's of sugars and honey going into these to raise the gravities from 1.042 to 1.060 and 1.070.
Lot’s of sugars and honey going into these to raise the gravities.

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Foamy tops
Foamy tops

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