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THE HOME PASTEURIZATION PROCESS
We recommend all cider be pasteurized before consumption. It was once assumed that acidic fruit juices such as cider provided an environment too hostile for bacteria (germs). It is now known that certain bacteria can live in acidic juices. The biggest risk of contamination comes from those who are making the cider. To reduce the risk of such contamination, we have in recent years been very aggressive about promoting good kitchen habits when making cider. We realize that our constant harping on the subject can become tiresome, especially to those of you who are long-time cider makers. We really don't want to annoy you, and we certainly do not want to take away the fun and spontaneity of making cider; we simply want to be certain that everyone understands the need to exercise the same care when making cider as you would when preparing other food.
Note: Pasteurization involves heating the cider uniformly to approximately 160 degrees, then storing it in a cool place. Pasteurization is a very effective method of killing bacteria. You do NOT need to boil the cider. Boiling leaves the cider tasting quite flat. If you intend to make hard cider, do not pasteurize the cider.
To kick it up a notch: Try adding a couple cinnamon sticks to the brew during the pasteurization process.
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