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dlutter · 01-30-2013, 05:53 PM

Quote:

Originally Posted by Archer

I can honestly say I have read all 70 pages of this thread, but do not think there was an answer to my question...BTW, what great information! Has anyone done this with champagne yeast? What is the concern about a batch made with champagne or white wine yeast? Is it just so much more aggressive that it overcarbonates before you pastureize? My first couple batches are .998 now, so I think there are pretty much done. Hoping to prime with dextrose, bottle & pastuerize. Second question: my batches don't seem to be clearing (I did not use pectic enzyme)...is it too late to add that for more clarification? Would something else be better? Many thanks!

Archer,
I have pasterurized my ginger beer fermented with champagne yeast using this method. I very carefully watch carb levels by opening bottles every 12-24 hrs post bottling and then pasteurize using the method described in the first post. I have done this with both 12 oz and 22 oz glass bottles. I have had 2 bottle bombs in one pasteurizing batch(6 bottles) out of almost 2 dozen batches because I got the water too hot. Now I back it down by 10-15 degrees and leave sit 50% longer.

**alers22** · 01-31-2013, 07:40 PM

What is the temp and time for pasteurizing 22 oz bottles? Still 190 for 10 minutes or do I need to go longer?

Thanks!

**Pappers_** · 01-31-2013, 07:47 PM

Quote:

Originally Posted by alers22

What is the temp and time for pasteurizing 22 oz bottles? Still 190 for 10 minutes or do I need to go longer?

Thanks!

I don't pasteurize 22 ouncers, but wanted to say that I typically use 180 F now. Just pasteurized another batch last Thursday, without incident.

Ostomo517 · 02-01-2013, 12:48 AM

Quote:

Originally Posted by Pappers_

I don't pasteurize 22 ouncers, but wanted to say that I typically use 180 F now. Just pasteurized another batch last Thursday, without incident.

Anybody have experience with larger bottles? I have a couple nice 32oz. bottles I planned on using for my next batch.

ChrisVZ · 02-01-2013, 04:46 AM

Quote:

Originally Posted by alers22

What is the temp and time for pasteurizing 22 oz bottles? Still 190 for 10 minutes or do I need to go longer?

Thanks!

I ran an experiment back in october and posted the results here. 8 22oz in 2 1/2 gal of 190 degree water for 20 min got them up to 138F. When I did it for real, I did 6 at a time in 3 gal of water for 20 min. to make sure they got hot enough.

idrinkstuffnthings · 02-05-2013, 03:23 AM

Hey all. I've read a handful of pages here. Great stuff! If its already been asked then I apologize but I couldn't find it. Anyways here's my question. I'm making a hard lemonade and don't want it to go past about 9%. Will this method work for the hard lemonade? I want to carb it in bottle then shut down the ferment.

**Pappers_** · 02-05-2013, 01:43 PM

Quote:

Originally Posted by idrinkstuffnthings

Hey all. I've read a handful of pages here. Great stuff! If its already been asked then I apologize but I couldn't find it. Anyways here's my question. I'm making a hard lemonade and don't want it to go past about 9%. Will this method work for the hard lemonade? I want to carb it in bottle then shut down the ferment.

It should work. You could let the lemonade ferment to dry, then backsweeten with more lemonade, bottle, and pasteurize when the bottles are carbed.

idrinkstuffnthings · 02-05-2013, 03:53 PM

Ya if it stops the ferment. This recipe can apparently get a little carried away and go upwards of 15%+. Just wanna be prepared for the worst. If I back sweeten do I just add sugar to taste then bottle and pasteurize when ready?

**Pappers_** · 02-05-2013, 05:36 PM

Quote:

Originally Posted by idrinkstuffnthings

Ya if it stops the ferment. This recipe can apparently get a little carried away and go upwards of 15%+. Just wanna be prepared for the worst. If I back sweeten do I just add sugar to taste then bottle and pasteurize when ready?

It will stop the fermentation if it kills the yeast. What kind of yeast do you use in your recipe?

When I backsweeten cider, what I do is add more apple juice, bottle immediately, and start checking the bottles for carbonation levels in a couple of days. Sorry, I've never made hard lemonade so can't speak from experience with that.

idrinkstuffnthings · 02-05-2013, 07:16 PM

I used EC 1118. The recipe uses ALOT of sugar. The acidic nature of the lemon is supposed to kill off the yeast early. But it doesn't always. Then you get high abv. So I'm just kinda being ready for worst case. After reading more I've got an idea. Gunna cold crash at right abv. Let it clear. Then bottle and pasteurize at right carb amount.