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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Easy Stove-Top Pasteurizing - With Pics
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Old 12-18-2012, 04:51 PM   #671
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Ok .. If I back sweeten with apple juice concentrate,can I just add it then pasteurize it? I don't care how much carbonation it has.
You can...you'll have sweet juice...if you want to make it alcoholic you need to fermented first...rack...then pasteurize to kill yeast
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Old 12-18-2012, 04:53 PM   #672
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Is it safe to pasteurize in EZ-cap bottles, or will the plastic / rubber part melt or get ruined?
Depends on how old or worned are your rubber rings
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Old 12-18-2012, 05:07 PM   #673
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You can...you'll have sweet juice...if you want to make it alcoholic you need to fermented first...rack...then pasteurize to kill yeast
I'm talking about back sweetening fermented cider
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Old 12-18-2012, 05:10 PM   #674
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I'm talking about back sweetening fermented cider
As long as what you want is to kill the yeast then you can pasteurize it at anytime ...after back sweetener is best
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Old 12-19-2012, 05:44 PM   #675
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I am very new to this. I have my first batch of anything (Mike's Carmel Apple Cider) fermenting right now. I have pretty much read through all of this and didn't see the answer. So if just putting them in the fridge accomplishes the same thing as pasteurizing, what is the advantage to pasteurizing? It seems a lot easier just to throw them in the fridge so I am sure there is one, I am just not sure what it is.

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Old 12-19-2012, 05:51 PM   #676
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I am very new to this. I have my first batch of anything (Mike's Carmel Apple Cider) fermenting right now. I have pretty much read through all of this and didn't see the answer. So if just putting them in the fridge accomplishes the same thing as pasteurizing, what is the advantage to pasteurizing? It seems a lot easier just to throw them in the fridge so I am sure there is one, I am just not sure what it is.
Only that you have to keep them cold - store all of the bottles in the fridge, can't give them to other folks, etc. If the bottles warm up, the yeast will wake up and get back to work.
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Old 12-19-2012, 06:20 PM   #677
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Exactly what Pappers said.

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Old 12-29-2012, 02:50 AM   #678
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Pappers... you are the man! (assuming you are a man THANK YOU!!!

my experience was favorable!
~6 gallons
no sugars or addition in fermentation
2 cans of concentrate added before bottling (final gravity around 1014 i believe)
I filled one water bottle as a tester (squeezing the bottle some so I would know when it was bloated)
4 days and the water bottle was bloated and tight and the bottom was bumped out (thin plastic so i let bottles go another day)
cider gushed out of the top when I opened a tester at 5 days... good to go!?

I was able to fit up to 12 bottles in my boiling pot and the only issues I had were some bottles bubbled up from the caps. It turned out it was the stella bottles and woodchuck bottles I was re-using that didn't cap very well. only other issue was one of the flip top (grolsch) style bottles blew its rubber seal but disaster was averted since I had a lid on the pot.

thanks for these instructions!! I just did this tonight so I can't speak to the (hopefully) absense of bottle bombs.

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Old 12-29-2012, 02:54 AM   #679
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Depends on how old or worned are your rubber rings
I use old grolsch style bottles like this that have been kicking around (some used 10+ times in different batches of homebrews) for years. when pasteurizing I had one blow a rubber seal but I think the seal was off center because it sort of squeezed it up on that side. my bottles also might have had too much carb. in them when I past. but out of 20+ of this style bottles that was the only trouble one.
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Old 12-30-2012, 03:52 PM   #680
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I love this method, but always end up with some lees in my bottles after the week of carbonating. Does anyone else run into this, and is there a way around it? I want to check because it could just be sediment, as I only filter through a mesh bag, which is not very fine.

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