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Processes..

Pasteurisers

To prevent cider with residual (or added) sugar from re-fermenting it must be pasteurised. Pasteurisation involves heating the cider to a carefully controlled temperature for a specific time. There are two ways in which this can be achieved, both of which are equally effective:

  • In-bottle pasteurisation: Bottles are filled with cider and then immersed in a hot water bath. The temperature is raised to 70°C and held that temperature for 20 minutes, before the bottles are removed and allowed to cool. This is the most popular method of pasteurisation for the small to medium scale cider makers. With the Vigo in-bottle pasteuriser shown below, a daily production of 500 to 700 bottles per pasteuriser is realistic. Two or more pasteurisers can be used at the same time to increase production rates.

  • Flash pasteurisation: Flash pasteurisation offers convenience and speed. The cider is heated very quickly to a temperature of around 80°C in a heat exchanger before being bottled or bagged (bag-in-box) while hot. Vigo manufactured flash pasteurisers, shown below, have capacities of 750 and 1500 litres per hour respectively.

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