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Old 08-30-2011, 03:17 AM   #1
Papagayo
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Default heat: friend or foe?

If yeast dies at 140 and ethanol doesn't boil until 170ish, what's wrong with stopping fermentation via heat? Presumably you'll never really clear after that kind of heat, and you might alter the flavor profile, but are there other reasons that this is not adviseable?

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Old 08-30-2011, 03:43 AM   #2
onthekeg
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You may autolyze the yeast and leave off flavors.

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Old 08-30-2011, 04:19 AM   #3
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Another thought: could I lose some of the ethanol to evaporation even though it's 30 degrees below its boiling point?

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Old 08-30-2011, 04:46 AM   #4
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Pasteurisation is a common way to stop yeast, usually after backsweetening and bottling. Remember that yeast aren't the only thing in there, you have to kill all the micro-organisms in your cider or you could get some really nasty off flavours.

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