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nafex - Re: [NAFEX] Apple Cider question

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  • From: "Erdman, James" <ErdmanJ@uwstout.edu>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Apple Cider question
  • Date: Mon, 13 Aug 2007 07:55:33 -0500



________________________________

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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