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Old 10-15-2013, 11:43 PM   #1
Hedo-Rick
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Default Temp to kill Cote des Blancs yeast during bottle conditioning?

I usually make my hard sparkling apple cider with ale yeast, and pasteurize my bottle conditioned cider to an internal temp of 120*F to halt the bottle conditioning.

Would 120*F be a sufficient internal temp to halt the condition phase if using Cote des Blancs yeast?

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