Hi
Have been following the group with interest for some time but this is my first question and relates to pasteurisation.
I am situated on the Mornington Peninsula just south of Melbourne, Australia.
I have an apple orchard - 350 trees of English and French " heritage varieties " on trellis ( netting for parrots). Also have access to "modern" varieties such as gala, pink lady, Jonathon, fuji from local growers.
This is my 3rd year of small scale commercial production ( 800-1500 litres) having previously bottle conditioned to completion of fermentation - zero glucose or fructose remaining and ethanol 7%. Quite dry and enjoyed by many but too dry for much of the prospective market.
Hence trying to make a semi - dry cider this year using bottle conditioning and pasteurisation to halt the bottle fermentation.
This year have set up pasteurizing vat ( 1500 litre ex milk vat) powered by 2 domestic Rinnai gas water heaters pushing out moderate flow at 75C and recirculating the vat water using temperature controller that appears to give good control. A mixing paddle rotates ensuring pretty good temperature consistency
My first batch last weekend
Temperature raised from 14C to 62C in about 90 minutes and held tightly between 61 and 63 for 45 minutes before draining vat and allowing cooling.
The cider used had been filtered to about 6 microns and fresh "pink lady" juice added at 30% total volume. The intent being to bottle condition to SG around 1010 for a light - mid carbonation and a mid style cider - actually tastes pretty good !
BUT
I have a similar "floater" problem with this batch with a presumably denatured protein "float"
- see pictures - have included some pictures of our setup for information.
My winemaking colleagues suggest this is a sign of "unstable protein" in the cider and that the solution is to use an enzymatic reduction of pectins, glycosides etc ( Sur Lies has been recommended) after initial tank (Stainless steel) fermentation and then use a bentonite fining technique - the dose being reduced by the previous enzymatic process.
I would then add further juice and yeast, bottle and pasteurise.
Does this seem reasonable??
How will I avoid further unstable proteins as a result of the bottle fermentation.
Is my pasteurisation temperature reasonable or could I get away with a lower temperature for a longer period of time??
Grateful for any advice.
Graeme Hart
Harts Farm
300 Tucks Rd Shoreham Vic 3916
www.hartsfarm.com.au
ABN: 22025277291
0414238156
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