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