TC - To boil or not to boil?

[Ianb]

About to start a mega batch of TC to keep the Doris happy

Planning on doing an eighteen litre batch using lidl juice and 1kg of clear honey.

Fermenting using Gervin champagne yeast.

So, the question is, should I boil the juice, or just tip it from the containers into the fermenter, just heating a couple of litres to disolve the honey?

Ian

[Reaper]

Hi Ianb
Ive done a few 5 gallon batches of TC, I just bung all the apple juice in a 5 gallon bucket, stir in the honey until disolved and add the yeast. No boiling , no warming. I use 900g of honey in 23 litres, this brings out a strong honey taste. If you want a sweet cider i use a beer yeast, a wine yeast make a strong dry cider. Either way its all good.
regards Reaper

[delboy]

I'd also say no boil, its pasteruised in the cartons so no need.

[oblivious]

I am a no boil man, also I believe it can result with a pectin haze, although this can be removed.

[tubby_shaw]

Nope, don't boil it
1, you run the risk of causing a haze which is a pain to get rid of after fermentation.
2, you will bugger up the flavour It's the difference between a fresh apple and a stewed apple

[Ianb]

Thanks, Gents

It seems "no boil" is the way to go! I'll be doing it next week as I filled the fementer with Mild in my AG brewday - two seperate 5 gallon brews in eight hours!

Thankyou for your opinions and ideas

Ian