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Old 05-06-2012, 07:21 PM   #1
JonM
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Default Pasteurize the whole thing?

If I'm making a one-gallon test batch of mead or cider or skeeter pee or whatever, when it gets to the right finishing gravity, can I just fill my 5-gallon kettle with 190ish degree water, rack to a glass one-gallon jug, and then put the whole glass one-gallon fermenter in there to pasteurize it and stop fermentation?

My concern, of course, is that the jug would break. Any thoughts?

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Old 05-06-2012, 08:06 PM   #2
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As long as the temp difference isn't huge it should be fine. Try putting your carboy in the sink and running hot water over it for like an hour to heat it up to a more similar temp just to be on the safe side.

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Old 05-06-2012, 09:29 PM   #3
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Why stop a ferment ?

Just mix it to the gravity that corresponds to the strength you want and let the yeast run out of fermentable sugars.....

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Old 05-06-2012, 09:36 PM   #4
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I'd like to leave some residual sweetness and wanted to see if there was an alternative to stabilizing/back sweetening, bottle pasteurization, sweetening with unfermentables, etc.

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Old 05-07-2012, 04:50 AM   #5
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Quote:
Originally Posted by JonM View Post
I'd like to leave some residual sweetness and wanted to see if there was an alternative to stabilizing/back sweetening, bottle pasteurization, sweetening with unfermentables, etc.
Makes sense to me...like bodhi86 said, I'd think that if you didn't change the temp rapidly, it wouldn't be an issue...what if you just put the gallon in the kettle, then slowly heated it up to the pasteurizing temp? Sort of a "frog in the pan" technique...

I would suggest that you probably don't need to get up to that high of a temp (190). Pasteurization can be accomplished at much lower temps, you just need to hold temp longer. Also, the boiling point of alcohol is like 174, and I'd worry you'd start to loose booze if you go that high!

Let us know how this works out, and what you end up doing....
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Old 05-07-2012, 02:32 PM   #6
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Someone had a chart here for the temperature and length of time you had to hit to kill yeast. When I pasteurize I usually just put my whole 5-gal carboy in my 20-qt stockpot on top of a small rack (so it's not just sitting on the bottom of the pot). It just fits. Then I fill it with water and put it on the stove. I run a probe thermometer and boil the water until the mead temp hits 150ºF (I usually overshoot a couple deg), then I turn it off. Then I take the carboy out of the pot and let it cool, either in the fridge or with fans and a wet towel around it.

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Old 05-07-2012, 03:51 PM   #7
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What is the advantage of pasteurizing, exposing mead to high temps (potential for evaporation of volitile components of aroma maybe even flavor and alcohol content) over cold crashing and racking off the lees?

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Old 05-07-2012, 04:00 PM   #8
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Pasteurizing works consistently. I've not been able to stop a wine/champagne yeast by racking.

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Old 05-07-2012, 04:03 PM   #9
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Pasteurizing works consistently. I've not been able to stop a wine/champagne yeast by racking.
Did you ever cold crash it first?
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Old 06-17-2012, 09:35 AM   #10
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Could you simply dump the liquid out of the fermenter, into a giant pot, and then pasteurize? I have a large pot, but not large enough to put a fermenter into.

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