"HOW TO MAKE HARD CIDER SAFE FOR DRINKING THROUGH TUNNEL PASTEURIZATION"

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"HOW TO MAKE HARD CIDER SAFE FOR DRINKING
THROUGH TUNNEL PASTEURIZATION"
Article Release for Brewmasters and Beverage Makers,
sponsored by PRO Engineering / Manufacturing Inc.

Article Excerpt:

"If you’re new to making hard cider, the first question that probably comes to mind is whether you need to pasteurize it. The short answer is that most home brewers choose not to do this step because it can alter the flavor of their cider, and it also adds an extra level of complexity to the entire brewing process.

However, if you are concerned about contaminants like yeast and bacteria in your finished product, then pasteurization may be a good option for you. In this blog post, we’ll take a look at what pasteurization is and whether cider makers need it when preparing hard cider.

What Is Hard Cider Pasteurization?

Pasteurization is a process that involves heating liquids to a specific temperature and then cooling them quickly. The reason that this process is performed is to kill bacteria, yeast, and other organisms in the liquid. In addition to killing microorganisms, pasteurization also slows down the growth of spores and molds that can form on cider after it has been bottled or canned…”

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PRO Engineering / Manufacturing Inc.
11175 W Heather Ave Milwaukee, WI 53224
414-362-1500
sales@prowm.com
https://prowm.com

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