Pasteurizing kills the yeast and fermentation process, they bring it up
t0 140 - 160 degrees F for 30 minutes or so.Yeast thrives in a fairly
narrow temp range, to cool and it won't grow, too hot and yeast dies.
That I learned from baking bread.
Annie
sol wrote:
Dorothy Fitzpatrick wrote:
I believe someone posted that raw cider vinegar with mother, is good
to use against yeast. But I believe this is arguable. dee
I wonder if that is due to the sugars still present. If the yeasts and
bacteria that form the colonies of "mother" are still alive, they still
have a food source present, which I believe is the sugars in the apple
juice. It seems likely to me, as I can use pasteurized real cider
vinegars, but not raw. Perhaps in pasteurized they let the vinegar
ferment until there is much less residual sugars, since they don't need
the mother alive as it is going to be filtered out anyway.
Or is "real" pasteurized apple cider vinegar made some other way? I am
aware there are dark vinegars that are just white vinegar with coloring,
but that isn't what I use....
sol
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