Oliveshoots
08-12-2012, 07:32 PM
Okay guys, just checking here....DH just juiced 10 gallons (2 buckets) of fresh apple juice yesterday and the day before. The buckets have been sitting, covered, in our kitchen since he juiced them. (Used an antique cider press, that's how he got so much so fast.)
We simply did not have the room for these buckets in our fridge. The bucket from 2 days ago, there is definite foaming and a "whoosh" when you open the lid.
DH says that it will just be like canning cider. I'm bringing the juice almost to a boil (to about 205, because I don't want cloudy pectin) and then I'm going to process it 15 min. instead of 10.
Do you think it will be safe to drink? From all I've read about cider, you do let it sit...but I think that's after it's pasteurized and yeast added (kill the wild yeast first.)
I'm thinking this is just the old fashioned way of making cider, without refrigeration.
Anyone have experience with this?
Thanks!
We simply did not have the room for these buckets in our fridge. The bucket from 2 days ago, there is definite foaming and a "whoosh" when you open the lid.
DH says that it will just be like canning cider. I'm bringing the juice almost to a boil (to about 205, because I don't want cloudy pectin) and then I'm going to process it 15 min. instead of 10.
Do you think it will be safe to drink? From all I've read about cider, you do let it sit...but I think that's after it's pasteurized and yeast added (kill the wild yeast first.)
I'm thinking this is just the old fashioned way of making cider, without refrigeration.
Anyone have experience with this?
Thanks!