Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > bottle pasteurizing melomel

Reply
 
LinkBack Thread Tools
Old 04-12-2013, 01:46 PM   #1
BWRIGHT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Anderson, IN
Posts: 354
Liked 3 Times on 3 Posts
Likes Given: 2

Default bottle pasteurizing melomel

I've had good luck backsweetening and bottle pasteurizing my ciders with no nocticeable change in the flavor profile; I'm wondering if I'll have the same luck with my strawberry melomel. I don't want to use anymore chemicals to stabilize before backsweetening, I'd prefer to just bottle pastuerize. Does anyone have any experience with this? I'm confident it will work. I'm just worried about degrading the strawberry flavor. I can definitely taste when a commercial cider has been stabilized with chemicals. It's quite evident to me and that's what I'm trying to avoid.

__________________
BWRIGHT is offline
 
Reply With Quote Quick reply to this message
Old 04-14-2013, 05:41 AM   #2
JFK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: michigan
Posts: 171
Liked 16 Times on 14 Posts
Likes Given: 10

Default

How are you bottle pasturizing?

__________________

Primary -
Conditioning - 5 gallons Oak Aged Sweet Tart Cherry melomel, 4 1 gallon variations of my Hops Mead.
Bottled - Choujiu (Chinese Rice Wine), Hefe, Godzilla IPA
Kegged - Godzilla IPA
On Deck - Choujiu (Chinese Rice Wine), Cream Soda for the wife n kids, German Style Pilsner with Michigan Hops,
Gone - to many to list.

JFK is offline
 
Reply With Quote Quick reply to this message
Old 04-14-2013, 03:55 PM   #3
Meadiator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 280
Liked 5 Times on 5 Posts
Likes Given: 9

Default

Are you stove top pasteurizing? I think it should be fine. Pasteurization takes away from the flavors a bit, but it does the job.

__________________

A mangiar questa minestra o saltar questa fincestra.

Meadiator is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 01:20 AM   #4
BWRIGHT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Anderson, IN
Posts: 354
Liked 3 Times on 3 Posts
Likes Given: 2

Default

Yeah, I've been bottling and stove top pasteurizing. Honestly, I've never sorbated anything myself but I swear I can taste the difference between commercial examples and anything I homebrew. Maybe they are being overly cautious and using more than necessary but I'd prefer not to if I'll taste what's in those. I've also never pastuerized anything that's been corked, only capped.

__________________
BWRIGHT is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 05:28 PM   #5
JFK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: michigan
Posts: 171
Liked 16 Times on 14 Posts
Likes Given: 10

Default

Id be concerned that the pressure change from hearing them might cause the corks to shoot out... Maybe get the wire cages to hold them on if the will work on the bottles your using.

__________________

Primary -
Conditioning - 5 gallons Oak Aged Sweet Tart Cherry melomel, 4 1 gallon variations of my Hops Mead.
Bottled - Choujiu (Chinese Rice Wine), Hefe, Godzilla IPA
Kegged - Godzilla IPA
On Deck - Choujiu (Chinese Rice Wine), Cream Soda for the wife n kids, German Style Pilsner with Michigan Hops,
Gone - to many to list.

JFK is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 11:05 PM   #6
Meadiator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 280
Liked 5 Times on 5 Posts
Likes Given: 9

Default

Quote:
Originally Posted by JFK
Id be concerned that the pressure change from hearing them might cause the corks to shoot out... Maybe get the wire cages to hold them on if the will work on the bottles your using.
This will only matter if you're planning on carbonating. If not, just pasteurize before you cork to release pressure. Leave minimal headspace. And personally, when doing a mead, I usually add enough honey to kill off my yeast, and sweeten from there. Saves time and effort.
__________________

A mangiar questa minestra o saltar questa fincestra.

Meadiator is offline
 
Reply With Quote Quick reply to this message
Old 04-20-2013, 02:08 AM   #7
BWRIGHT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Anderson, IN
Posts: 354
Liked 3 Times on 3 Posts
Likes Given: 2

Default

I do like the idea of continually adding honey until the yeast dies off but I used KV-1116 on this and it tore through this melomel in 4 days. Went from 1.134 to .998 that quick. I don't really want it to go any higher than 18% to avoid a prolonged aging period. I am interested in using that technique to have a yest crap out around 12-14%. Any suggestion of a yeast to end around that ABV?

__________________
BWRIGHT is offline
 
Reply With Quote Quick reply to this message
Old 04-20-2013, 04:30 AM   #8
Bluespark
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 417
Liked 26 Times on 20 Posts

Default

All in d47 or 1122. My favorites. Or an ale yeast

__________________
Bluespark is offline
 
Reply With Quote Quick reply to this message
Old 04-20-2013, 07:30 PM   #9
Meadiator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 280
Liked 5 Times on 5 Posts
Likes Given: 9

Default

Bread yeast, sort of. *shrug*

__________________

A mangiar questa minestra o saltar questa fincestra.

Meadiator is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
EZ pasteurizing bottle bomb warning lxxenigmaxxl Cider Forum 15 12-14-2012 03:14 PM
How long to bottle carb sweet cider before pasteurizing? ilikethetrees Cider Forum 6 10-23-2011 11:50 AM
bottle pasteurizing/clearing question sashurlow Cider Forum 1 05-15-2011 12:14 PM
My first bottle bomb using the Easy Stove-Top Pasteurizing method naeco Cider Forum 10 02-18-2011 01:08 PM
stove top pasteurizing FAILED? Bottle Bombs? kketterer Cider Forum 2 10-09-2010 03:43 PM