Guest guest Posted September 13, 2005 Report Share Posted September 13, 2005 There was the Odwalla cider contaminated with e. coli back in October 1996. They're a great company with great people, producing some my favorite juice blends, and what happened to them was inevitable to happen to some cider producer, given the new strains of acid tolerant e. coli that have developed in the context of feeding grain to bovines on a massive scale. That incident scared all of the cider producers, so it's hard to find unpasteurized cider in stores any more. If you do find it, there is usually some warning on it or somewhere around it. I love cider that has gotten a bit " zappy. " Before the Odwalla cider scare, I could find Pyramid Juice cider, let it zap in the refrig until the plastic quart bottle stood at about a 30 degree angle, and then it would be perfect. Sometimes I would luck out and find it in the store already zapped and the clerks would usually sell it to me at a discount or let me have it for free - little did they know how much more valuable it was that way. After the Odwalla cider scare, the Pyramid Juice people wouldn't let their zapped cider go out to people anymore. I should note, there are good zaps and bad zaps. The first taste should be a test - if it doesn't taste good, spit it out and dump that cider out. If it tastes good, well, enjoy. If you get a good zap, you might use a bit of it to start the next zapping. If you use it as a start, you have some options about the juice in the next zapping, such as using grape juice instead of apple..... , " ~ PT ~ " <patchouli_troll> wrote: > Back in the day we didn't boil our cider. Do they > do that now for sanitary reasons; salmonila, e-coli > etc? i remember about ten years ago hearing about > some sort of contamination issue. > > ~ pt ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2005 Report Share Posted September 13, 2005 --- hee, hee..I love it, the comments - not zappy cider (sadly I don't like nonzappy cider either)!! m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2005 Report Share Posted September 15, 2005 Hi Tom. I don't know if this has anything to do with the zapping process but I have noticed that both apple juice and definitely orange juice (just regular store bought) on several occasions when they have gotten old and I'd do the mini taste test just to check. Well, they would taste (or feel, not sure really) carbonated....is that the zappy that you are talking about? S. On 9/13/05, Tom wrote: > > I should note, there are good zaps and bad zaps. The first taste > should be a test - if it doesn't taste good, spit it out and dump that > cider out. If it tastes good, well, enjoy. If you get a good zap, you > might use a bit of it to start the next zapping. If you use it as a > start, you have some options about the juice in the next zapping, such > as using grape juice instead of apple..... > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2005 Report Share Posted September 16, 2005 Yes, the little yeasties release CO2 when breaking down the sugars. If you keep a tight lid on it, the cider will become bubbly, which is part of what's nice about zapped cider. Of course, there's a small danger that the pressure will build up past the ability of the bottle or jug to hold it, and that can be quite a mess.... , subprong <subprong@g...> wrote: > Hi Tom. I don't know if this has anything to do with the zapping process but > I have noticed that both apple juice and definitely orange juice (just > regular store bought) on several occasions when they have gotten old and I'd > do the mini taste test just to check. Well, they would taste (or feel, not > sure really) carbonated....is that the zappy that you are talking about? > > S. Quote Link to comment Share on other sites More sharing options...
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