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.