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Old 03-29-2013, 06:05 AM   #11
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As long as the temps are outrageously low. The best you'll get is 20-24% IMHO.
Next question: I made a 5 gal batch of cider that I plan on carbing with my keg prior to bottling. I want it to be sweeter and around 6.5 to 7% abv. When I achieve the desired results, what can I do to stop fermentation prior to kegging? I am leary about adding any flavor changing preservatives.
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Old 03-29-2013, 12:30 PM   #12
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Should I keg it first, then bottle, and end it with a good stove top pasteurization?

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Old 03-30-2013, 06:12 PM   #13
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Should I keg it first, then bottle, and end it with a good stove top pasteurization?
No, pasturize, then keg. Safer. No bottle bombs!
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Old 03-30-2013, 06:45 PM   #14
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Pasteurize, then keg? Not sure I follow. Wouldn't pasteurizing in a kettle on the stove cook off the alcohol?

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Old 03-31-2013, 01:29 AM   #15
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Yeah, I would think so.

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Old 03-31-2013, 05:26 AM   #16
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Pasteurize, then keg? Not sure I follow. Wouldn't pasteurizing in a kettle on the stove cook off the alcohol?
Ethanol's boiling point is 173 degrees Fahrenheit. In theory, if you pasteurize at 160 degrees, it wouldn't boil off the alcohol. Don't quote me on it though
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Old 03-31-2013, 10:24 AM   #17
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Wouldn't pasteurizing in a kettle on the stove cook off the alcohol?
Some, but not a significant amount. It's just like boiling water, bringing it up to 212F doesn't mean you've cooked off all the water. It takes time. Here's a rough chart people use for cooking, an it's all dealing with higher temps. http://homecooking.about.com/library...lalcohol12.htm
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Old 03-31-2013, 01:52 PM   #18
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I'm not saying you will cook off all of the alcohol at 160ºF for 10-15 mins. But I don't think you will be able to evenly heat 5 gallons of hard cider on the stove top for 10 mins either. The bottom of the kettle will reach 180 or 190 while the top may only reach 150º.

You can see water steam in your kettle before reaching 212ºF. (Depending on ambient temps) Ethanol has a lower evaporation point than that of water, so if you are stirring the kettle to keep the temps consistent throughout...wouldn't you in theory...loose alcohol to evaporation? even a 15% loss would be significant in my opinion.

I'm not a scientist by any means, I'm just trying to figure out the pros and cons of stove top open kettle pasteurizing. To me, it would seem to be easier to add sorbate and sulfites instead of dumping my cider into a kettle on the stove.

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