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Fletch78 · 09-10-2010, 02:04 PM

Quote:

Originally Posted by naeco

Thanks guys, how long would I have to keep a champagne bottle in the 190 degree water for it to be pasteurized and did we get a definitive answer to the dishwasher pasteurization ?

I put a thermometer in my dishwasher with heated drying cycle and it never went hotter than 133. The probe was on the upper rack, it may have been slightly warmer on the bottom, where the actual heating element is, but I doubt it.

I did this experiment about 1 week ago while 'sanitizing' some bottles for bottling day.

So my dishwasher, I'd say 'borderline' effectiveness at 133. You really need 140 for a period of about 20 minutes if I'm not mistaken, or 130 for a period of about an hour. And that's inside the bottle, not outside temp. So, I'd say FAIL on the dishwasher.

My model is a "Fridgidaire UltraQuiet I"

naeco · 09-10-2010, 02:23 PM

Thanks Fletch78 for the info ... I guess Pappers 190 degree water technique is the only way to go !

JoeSponge · 09-14-2010, 04:06 AM

I know SOMEBODY out there has some thermo on them... (forgive any spelling errors):

Once ago, when I was young
And science was my friend,
I could tell you pretty well
Just where this trip would end.

How temperature's up
and volume's down,
but energy stays the same,
and with your timer, temp and pot -- how YOU can win this game.

But time has come and time has gone,
and math is still as thick...
Reality is the same, they say,
but I can no longer to the trick,

How big's the pot, how deep the water,
The thermal mass -- the hitch.
But putting all together now,
well, that's still a ...itch.

But someone out there,
Still fresh from school,
With thermo's dynamic grasp,
Could figure it all out -- quite plain
And help us save our asp.

figure this and calculate that,
and add, subtract, divide
by volume and metric,
by temperature all hectic,
To get us on this ride.

6 digit precission?
Not what we need...
A few degrees will do,
If those degrees are high enough
to stop yeast through and through.

Just how hot do yeast need to be
'fore they give up the ghost?
Start at the end and work backwards
will help us make the most.

I've painted myself into a corner now,
for I'm running out of time
But even worse for me, you see,
I'm running out of rhymes.

I'll think on this, I'll meditate
Of ways to skin a cat.
And when it comes to killing yeast,
I'll just opine on that.

The delta of the temperature
the Sigma of the heat.
The x cubed pi and rho-rho-rho
And convert it all to feet!

So here's the question posed to you,
Of temperature and exploding brew,
Of thermal constants,
pints and pounds,
Mass and time and all:
How hot does it
really have to git,
to git it off the ball?
How many grams of water,
How many Kelvins, dear,
How many precious seconds,
To sterilize the beer?

I know you know the answer,
I trust in you full well,
but show your work
in case the jerk
who grades it just can't tell.

**Pappers_** · 09-14-2010, 10:58 PM

Did you compose that, Joe?

JoeSponge · 09-15-2010, 04:11 AM

Some people, when they have nothing positive to offer, resort to ad hominem attacks. Others resort to free verse. ;-)

There was a day when I would calculate that just for fun. It's a pretty standard thermodynamics problem, but it's been a long, long time. My degree was in EE, and it's been a good 20 since I did THAT.

Any mechanicals out there?

Congrats on the 25, Pappers! We're coming up on 11, and it seems like just a year.

geeze · 09-16-2010, 12:15 AM

How about pasteurizing in the oven? Not sure if the oven would go low enough. Think you could stack/stand the bottles in there and set it to preheat to 190. and once it hits 190, wait 10 minutes and you should be good? Or am I crazy?

BrewsCampbell · 09-16-2010, 01:09 AM

Joe, that was epic, thank you.

NirvanaFan · 09-16-2010, 01:31 AM

Quote:

Originally Posted by geeze

How about pasteurizing in the oven? Not sure if the oven would go low enough. Think you could stack/stand the bottles in there and set it to preheat to 190. and once it hits 190, wait 10 minutes and you should be good? Or am I crazy?

I was thinking of the same thing.

naeco · 09-16-2010, 02:32 AM

Quote:

Originally Posted by geeze View Post
How about pasteurizing in the oven? Not sure if the oven would go low enough. Think you could stack/stand the bottles in there and set it to preheat to 190. and once it hits 190, wait 10 minutes and you should be good? Or am I crazy?

Good question !!!!!

pimento · 09-16-2010, 01:32 PM

Quote:

Originally Posted by geeze

How about pasteurizing in the oven? Not sure if the oven would go low enough. Think you could stack/stand the bottles in there and set it to preheat to 190. and once it hits 190, wait 10 minutes and you should be good? Or am I crazy?

The oven is going to be a more direct heat than a waterbath, so you'd be at a higher risk for bottle explosions.

a 10% abv solution boils at around 199 F, that's a slim margin in an oven, since the metal parts can be much hotter than the air temp.

If you were going to do it you'd want to use a much lower temp, probably around 170 and heat the oven before putting the bottle in so there's no direct heat on them.

You'd also want to leave them in longer since the air isn't as good a conductor as water.