davekippen

Recipes 

I used p sorbate and campden tabs in my first batch to put the yeasties to sleep before back sweetening and bottling. I am not a huge fan of using extra chemicals, and I swear I can taste them in the bottles.

The thought of pasteurizing individual bottles seems tedious and daunting. Is it possible to heat the entire batch in a boil kettle to the correct pasturizing temp after fermentation, then sweeten and bottle?? Would this have negative impact on the taste?

I tried a search, but couldnt find anything close.

I dont keg, so dont even go there...

jayott

Recipes 

The purpose of pasteurizing in individual bottles is to allow for carbonation AND some sweetness.

If you bulk pasteurize you can add sugar, but if carbonation is desired, you will have to do it artificially since pasteurization kills yeast.

roadymi

Recipes 

Probably gonna lose some ABV as alcohol boils away much lower temps than water.

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Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

davekippen

Recipes 

I would be looking for a still cider, so losing the bubbles is not an issue.

I dont expect much of the abv to evap out at 190. Its not a boil.

hroth521

Recipes 

Boiling temp of ethanol is 170 deg F (approx)

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roadymi

Recipes 

Ethanol boils at 175 F......not being argumentative, just sayin..........Try it, let us know how it works.

Are you a member of the Red Ledge Brewers?

I type too slow

__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

JtotheA

Recipes 

I thought that you could succesfully heat pasturize at lower than boiling temps like around 150F for a certain length of time. I agree with the OP about not wanting to sulfite but something less tedious than pasteurizing 3+ gallons worth of bottles. In the meantime, just going with racking and cold crashing. Fridge fills up quickly and now considering pasteurizing so I can confidently gift some bottles without a written disclaimer...keep cold or else...!

davekippen

Recipes 

@roadmi, I have been to a few Red Ledgers club meetings, and am going to officially pay my dues and join at the next one You from around here?

JtotheA, I dont have enough room to keep them all cold, and I generally give some away so I dont want to send bombs outside the house! I do 5g batches, so imaging pasteurizing ~50 bottles. Im sure it can and has been done, but seems like a loooooooot of work.

roadymi

Recipes 

I joined a cpl months ago. I'm just north and west of St Johns.

__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

ChasidicCalvinist

Recipes 

I just did this...heated 5 gallons up to 190...it did not boil. Maybe lost some abv but still a pretty hard cider. Added concentrate and maple syrup. The end product tastes amazing.

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so whether you eat or drink, whatever you do, do it all for the glory of God.