Will UV treated cider ferment?

when cider is UV treated it doesn’t impact the flavor or sugar content, so it is perfectly fine for fermenting into hard cider.

Can you pasteurize with UV light?

Instead of heat, AseptoRay’s process uses ultraviolet light to kill bacteria in liquids. It’s a process the company says cuts energy costs by 73% and also keeps vitamins and flavors intact. UV-ray pasteurization is already used in the bottled water industry, but UV light can’t penetrate colored and opaque liquids.

Can you pasteurize hard cider?

Pasteurize the cider to ensure its safety by heating to at least 160 degrees Fahrenheit. Store the cider in the refrigerator at 40 degrees Fahrenheit or lower and drink within 5 days. Freeze, after pasteurization, for longer storage.

What does UV treated apple cider mean?

UV processing foregoes the heating of traditional pasteurization. Instead of heat, a UV light is used to kill any harmful bacteria. This non-thermal process is approved by the FDA and has long been used for treating bottled drinking water.

How much sugar do I use for 5 gallons of hard cider?

The best way to have sweet, carbonated cider is to sweeten the cider with lactose, a non-fermentable milk sugar. One half to one pound of lactose in 5 gallons should produce a sweet cider. Prime with 1/3 to 1/2 cup of priming (corn) sugar to create modest carbonation.

Will cider ferment without adding yeast?

Yeast need not be added, although it can without any problem. Some fermentation processes call for killing all the yeast in the pure cider with sulfur dioxide, waiting 24 hours and then adding wine yeast. For the homeowner this is not necessary.

Is UV treated the same as pasteurized?

Ultraviolet light for safety: Our cider is not heat pasteurized but instead, is treated with Ultra Violet Light (UV). UV is used in the food industry to reduce pathogens that could potentially be present, but UV saves the fresh, apple flavor of the cider that is usually lost from heat pasteurization. Try it!

Do I need to pasteurize my cider?

To make large quantities of apple cider, a fruit press will be essential. The process of making “sweet cider” requires the freshly-pressed apple juice to ferment for three to four days at 72 degrees Fahrenheit. Once the “sweet cider” has aged, it needs to be pasteurized to kill the harmful foodborne illness pathogens.

Can you pasteurize flip top bottles?

You don’t want to actually build up pressure, you just want to retain the heat. This process is only for bottles that have actually been capped with a bottle capper; you can’t use it with swing-top bottles (or something you’ve corked), as the heat could deteriorate the seal.

What does UV treated mean?

UV Stabilized means they have added a stabilizer to the resin to allow it to protect the substance from the long-term degradation from UV light. UV stabilizers work by absorbing or screening out UV radiation and preventing damage. UV Resistant materials by nature resists UV rays and prevent UV degradation.

How much sugar should I add to cider before bottling?

Sweeten to taste with sugar, honey, apple juice or frozen apple juice concentrate prior to bottling. Six ounces of sugar per gallon will result in a medium sweet cider. If you have a kegging system and the cider will be consumed in a short period of time, just rack into the keg and sweeten.

What’s the best way to pasteurize hard cider?

Once they are all in, put the lid on the pot and let the cider sit for 10 minutes. After 10 minutes, carefully remove the bottles and let them cool down to room temperature. Heat your water back up to 180°F and repeat the process until all your cider has been pasteurized.

Do you have to stop the fermentation of hard cider?

This is a bit tricky, for two reasons: You have to figure out exactly the right time to stop fermentation. Too soon and your cider is still (or flat), too late and you run the risk of your bottle exploding. You have to figure out how to completely stop the fermentation.

Who is the inventor of the pasteurizer for cider?

It is a highly recommended design, and one that I credit to others in the cidermaking community especially Richard Anderson of Westcott Bay. There are many threads and some pictures of people’s home-built pasteurizers but I’ve not seen any like this, other than Rich Anderson’s, who gave me the idea.

How long does it take for hard cider to cool down?

Don’t load too many bottles into the water bath–I usually only do 6 or 8 at one time. Once they are all in, put the lid on the pot and let the cider sit for 10 minutes. After 10 minutes, carefully remove the bottles and let them cool down to room temperature.

https://www.youtube.com/watch?v=T9vwUibIYe8