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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 09-26-2013, 04:35 PM   #871
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I am currently a week in the fermentation stage, maybe a week to go, I haven't taken a gravity reading yet. I was thinking of splitting my 4 gallon batch and use half for the USM updated recipe. I am going to use some of the Reeds 32oz swing top bottles, has any one have tips on these, how tall are they? I have ordered some thru Amazon. I'm kinda worried about the pasteurizing part, was thinking of trying to use my Butterball XL electric turkey fryer to get the water to the 190 mark, how long should the 32 oz sit in there? Should I turn the fryer off at the 190 mark or keep it running? The fryer has its own temperature control. Any info suggestions is great, thank you all. Edit: forgot to mention that I'm brewing some cider.

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Old 09-27-2013, 07:53 PM   #872
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The one and only time I tried this the first bottle I put in the pot exploded. Luckily the heavy aluminum lid was on. Is there another way to do this that's safer? Bring the temperature up slowly or something? It was probably over-carbed too, but my test bottle didn't indicate that.

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Old 09-27-2013, 11:54 PM   #873
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Great write up when I did this I had 2 bottle caps pop off (won't use Corona anymore) but other than that went great.

Thanks for the post

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Old 09-29-2013, 01:16 PM   #874
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Originally Posted by RebelliousVanilla View Post
I am curious if I can perform stove top pasteurizing with the EZ cap beer bottles? Or do I just need to get bottles that I have to cap manually?
Can someone answer this? Just bought two cases of 1 litre bottles...
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Old 09-29-2013, 02:11 PM   #875
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Can someone answer this? Just bought two cases of 1 litre bottles...
I've never done it but there's no reason why you couldn't. The volume of the bottles are the issue you need to keep track of - the ez cap bottles I use (for beer) are the large 1 liter version, so the temp/time would need to be adjusted. But you can carb and pasteurize in ez cap bottles, I'm sure.
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Old 10-01-2013, 02:45 AM   #876
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Thank you

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Old 10-02-2013, 09:52 PM   #877
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Okay, I read about 1/3rd of the 22 pages here but I guess I've confused myself.
I have a 5 gal carboy of Apfelwein made with 5 gal of juice and 2lb 8oz of corn sugar. Can I wait out fermentation then bottle using another gallon of apple juice so that the natural sugars will sweeten and carb my cider? From there do I have to pasteurize? What if I do not use juice but bottle with 4 oz of priming sugar to the 5 gallons?

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Old 10-02-2013, 09:57 PM   #878
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my take on it is YES you have to pasteurize b/c otherwise the yeast will continue to eat that residual sugars along with the priming sugar creaing bottle bombs, i'm no expert so someone correct me if I am wrong. I just did my first pasteurization last night and while it was a bit of a slow process(2 hours) I had no mishaps. Kept my water between 170-175 and did about 7 bottles at a time!

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Old 10-02-2013, 10:00 PM   #879
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cant wait to do this to the apfelwein I made last night, gonna be awhile tho

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Old 10-07-2013, 06:05 PM   #880
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Quote:
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I am curious if I can perform stove top pasteurizing with the EZ cap beer bottles? Or do I just need to get bottles that I have to cap manually?
I did my first couple of pasteurized batches in those a few weeks ago. It certainly seems possible, but I had a few explode in the pot, which is very costly compared to 12oz bottles.

That could be because I had the temp too high, and because I seem to have a hot spot on the burner I was using- I was doing 10 minutes at 190f for the first 20 bottles, while the thread seems to have agreed that 160-175f is plenty, and all of the bottles that exploded were in the same position in the pot(and it heats similarly unevenly when I cook food on that burner). Also, even with a big canning pot, I could only fit a max of four liter bottles, and the lid wouldn't close.

So, I guess what I'm saying is that if that's all you've got, give it a try. I, however, went out and bought a couple cases of 12oz bottles, and will now only be using the liter ones for long aging or still ciders.

edit- I also had a bunch of seals work their way out, but they were easily pushed back in when the bottles cooled, and don't seem to have caused any problems with the finished cider.
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