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Old 11-07-2009, 06:07 PM   #21
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Rugen, Charesty - how did your heat pasteurized batches turn out? Taste OK? Still stable in bottles?

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Old 11-08-2009, 11:54 AM   #22
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Kevin,

My cider tastes great. It's been stable at room temp since Monday night when I heat pasteurized at 160 for 10 minutes. I detected no change from before and after. It's just a great tasting, natural cider that is bottle bomb free.

I highly recommend the process.

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Old 11-08-2009, 12:17 PM   #23
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Default Dishwasher?

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continued.
Has anyone else tried using a dishwasher to kill the yeast. I don't have enough fridge space to kill the yeast. So let me get this straight.

I have a cider with champagne yeast. It has stopped fermenting. It has been about 3 weeks. When should I back-sweeten and should I prime? Then after the carbonation is how I like it, run it through the dishwasher.

Will this work?
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Old 11-08-2009, 01:05 PM   #24
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I say go for it. Just keep one in the fridge for a tast comparison. you'd probably want to keep the heated dry off though.

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Old 11-08-2009, 01:47 PM   #25
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it's actually "primetime" out of grand rapids mi. i've had this guys ciders and perrys and i will say they be very awesome

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Old 11-08-2009, 02:55 PM   #26
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Kevin,
I did not use the dishwasher. I figure I'll do the inside method when the cold weather gets here. I used my large pressure cooker with the rubber blow off valve removed and I had the diffuser plate in so that the bottles were not resting on the bottom of the cooker. I put the bottles in, slapped the top on and stuck a thermometer down the blow off hole. I was afraid of breaking bottles so I brought the temperature up real slow. I went a little over 10 minutes. So far no bottle bombs but I have not opened any of them up yet so I can't tell you about the taste. I'll let you know in about a week.

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Old 11-09-2009, 06:05 PM   #27
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Here is a question for you all. I was looking up making root beer today and they were very specific that you should use an ale yeast instead of a champagne yeast. The reason being is that ale yeast die as the pressure increases whereas champagne yeast can survive high pressures. Therefore if you use an ale yeast you won't have bottle bombs.They did say to use champagne bottles. I've never heard of such a thing. Does anyone know if this is so? Any volunteers want to be the first to try?? Ha Ha

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Old 11-09-2009, 06:11 PM   #28
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Quote:
Originally Posted by RugenBrau View Post
Here is a question for you all. I was looking up making root beer today and they were very specific that you should use an ale yeast instead of a champagne yeast. The reason being is that ale yeast die as the pressure increases whereas champagne yeast can survive high pressures. Therefore if you use an ale yeast you won't have bottle bombs.They did say to use champagne bottles. I've never heard of such a thing. Does anyone know if this is so? Any volunteers want to be the first to try?? Ha Ha
That's the stupidest thing I've ever heard. I wonder if anybody who used ale yeast to make beer ever had a bottle bomb, then? I have a feeling they have.
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Old 11-09-2009, 06:15 PM   #29
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I never heard of anything like it before either. Thats why I asked. I thought maybe I missed something.

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Old 11-09-2009, 06:44 PM   #30
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Wait a minute... If the dishwasher will kill the yeast, could you use the ale yeast to carb the bottles of rootbeer then run them in the dishwasher after they are carbed?

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