Thanks, and yeah, it was. It sucked not being able to trust my equipment to put out clean beer. I think the bottom line is that if you have the option, you might as well just use pasteurized cider to begin with. You avoid the risk of contamination at all levels by doing so.

~ Scott

> On Oct 24, 2014, at 12:06 PM, "popice@juno.com" <popice@juno.com> wrote:
>
> Scott,
> That must have been very different cider from what we have been getting through the club buy. I have been experimenting with NOT using camden tablets at all, the last couple of years, and just pitching yeast immediately when I get home. I have had great results. It turns out just as well as when I used the camden tablets. So I'm not sure what happened with your cider, but that is a bummer. Sounds like a pain in the ass to get your system all clean again.
> Don
>
>
> ---------- Original Message ----------
> From: Scott Trenda <korisu@gmail.com>
> To: Dave Royer <dave@droyer.org>
> Cc: "mba@thebarn.com" <mba@thebarn.com>
> Subject: Re: [mba] Cider Discussion Part 1 - Got your juice...now what?
> Date: Fri, 24 Oct 2014 11:41:35 -0500
>
> I have to jump in here because of my experience last year. I used 5 gallons of unpasteurized cider from Pine Tree in Dellwood. I crushed and used one Campden tablet per gallon, waited 48 hours and pitched. It apparently wasn't enough, because the cider ended up tasting VERY infected - I had to dump the whole batch because it was so undrinkable. What's more, the bacteria from that cider ended up infecting my siphon, which in turn infected several (7-8) subsequent batches of beer I brewed. The bacteria in there is nasty stuff that can even infect a beer in the secondary, and will leave a sharp throat taste in any beer if infected. The only good result I had out of that cider was when I took the remaining six gallons and boiled it in my kettle before pitching. Beware!
>
> ~ Scott
>
>> On Oct 24, 2014, at 10:54 AM, Dave Royer <dave@droyer.org> wrote:
>>
>> Hey cider experts...I am putting together a Cider quickstart guide for the club website and would love some thoughts/comments/suggestions from all the cider experts in the club here.  I posted this to the Facebook group as well. I'll compile the suggestions and answers and share with everyone.
>>
>> I'm going to toss a few questions here to get opinions, suggestions and thoughts on the process.  I'll stagger these over a couple days to cover the specific steps.
>>
>> Starting out, what do you do first things when you get your juice? Here's what I have. What did I screw up or what would you suggest doing differently?
>>
>> If using pasteurized cider:
>> - Add Sugar, if desired
>> - Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
>> - Add 2.5 tsp pectic enzyme
>> - Check and record the gravity
>> - Pitch yeast (this is my next topic for another day)
>>
>> If using unpasteurized cider (5 gallons):
>> - 1 crushed Campden tablet, blended with a little juice to disolve
>> - Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
>> - Add 2.5 tsp pectic enzyme
>> - Add sugar, if desired
>> - Check and record the gravity
>> - Wait 48 hours for campden to come out of solution before pitching
>> - Pitch yeast (this is my next topic for another day)
>>
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