[NAFEX] Apple Cider question
ErdmanJ at uwstout.edu
Mon Aug 13 08:55:33 EDT 2007
Jim Fruth asked:
> For all of you folks who make apple cider, what do you do to keep it
> from fermenting. Heating it for pasteurization changes the flavor. What
> can I do to keep the fresh squeezed flavor?
Since we don't have freezer space for much cider most years, we ferment some to hard cider, but also usually can some in half-gallon jars. The time and temperature is very critical. Most years it comes out tasting slightly "cooked", but still way better than store bought apple juice or cider. If I have managed to keep the temp from getting too high (170 degrees F, I think, but would look it up to be sure), the canned juice tastes about as good as frozen. I would prefer freezing, though, if I had the freezer space. And after checking the electrical consumption of my 2 freezers, I find that a new freezer that had the capacity of both of the old ones would use less electricity than either one of the old ones, so a new bigger freezer is on the shopping list. Now I have to figure out what the biggest unit is that I can get down the basement stairs and around the corner at the bottom.
Jim, in Menomonie, WI
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