North American Fruit Explorers mailing list at ibiblio

["Erdman, James" <ErdmanJ@uwstout.edu>]

________________________________

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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