Re: Pasteurazation Question
- --- In Distillers@yahoogroups.com, donald holcombe
>gallon is for flavoring.
> I got 4 gallons from Harris Teeter working right Now. The fifth
>of my dad's gave me a case of apple juice 12 one half
> suitcase1499 <suitcase1499@...> wrote: HI Guys, A friend
> gallon bottles and it has beeen pasteurized will it still fermentout
> ok ??? Thanks for any help.Years ago I did something similar. I had a source of apple cider
> Suitcase Jr.
(not apple juice) from a local orchard. I found that I had to boil
it or I'd get funky ferments - probably wild yeasts?
I'd hard boil 10 gallons of cider for 20 minutes, then add enough
sugar to bump the SG to around 1.09.
I had a devil of a time making head / heart cut - it was hard for me
to find the point between foul tasting heads and apple-ish heads.
After that, the run was a conventional no baking soda run (neutral
heart/middle with a slow temp raise, followed by a shart temp
transition into tails.
I used "black label" yeast. If I were to try this again, I think
I'd cut the ISG back to 1.050 and use a fruit wine yeast.