Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > pasteurize wine bottles

Reply
 
LinkBack Thread Tools
Old 01-24-2012, 06:13 PM   #1
StevenM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: St. Charles, mo
Posts: 37
Liked 1 Times on 1 Posts

Default pasteurize wine bottles

Ok new to the forum, please guide me.
I have 5 gallons of hard apple cider, 5 gallons of perry and 5 gallons of cyser all in secondary. I read about priming the cider with apple juice concentrate, botteling and waiting util appropriately carbonated, then stovetop pasteurizing. I wanted to keep some still in wine bottles as well. Any reason I couldn't pasteurize in the wine bottles immediately after adding the apple juice concentrate to keep whatever sweetness there is but not have bottle bombs?

Thanks for any help provided

__________________
StevenM is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2012, 07:20 PM   #2
lilschmutz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Rochester, NY
Posts: 21
Default

http://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/index42.html

Check the posts at the bottom of this page. Might help you out.
__________________
lilschmutz is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2012, 07:27 PM   #3
LeBreton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Finger Lakes, NY
Posts: 1,100
Liked 94 Times on 82 Posts
Likes Given: 3

Default

Rather than pasteurizing and exposing your cider to extreme temperatures which may effect the flavor you should instead cold-crash, rack and add sulfites and sorbates to inhibit more fermentation. Once satisfied that you have stopped the yeast you can backsweeten to taste.

__________________
Bellwether Hard Cider
In all the states no door stands wider,
To ask you in to drink hard cider
LeBreton is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2012, 07:30 PM   #4
Jacob_Marley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Detroit
Posts: 922
Liked 152 Times on 120 Posts
Likes Given: 52

Default

There are a number of different ways to create a sweetened wine without renewed fermentation. One of the most common being to add sorbate. Assuming you don't want to use Potassium sorbate to stabilize, yes, you could do it that way and pasteurize to prevent renewed fermentation. Just note that wine bottles because of their greater mass and volume will require longer pasteurizing/flash/contact time than smaller thinner beer bottles.

__________________
Jacob_Marley is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2012, 11:12 PM   #5
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 652
Liked 16 Times on 13 Posts

Default

no you cant!!! The expansion of the liquid when it heats will at the least blow out your corks and at the most break the bottles, however being some one who prefers to pasteurize rather than use chemicals I have a solution for you. Stock pot pasteurize. rack the wine in to a stock pot then put it on the stove at a medium temp. use a candy thermometer and heat the wine up to 140º. This will not cook the wine or change the flavor, but it will sterilize the liquid. while it is still hot add your back-sweetening sugars. cover and let cool than bottle. DO NOT BOTTLE WHILE HOT. If you bollte using wine bottles and corks while hot, best case scenario you will suck the corks in to the bottle as the liquid cools, worst case scenario the bottles will break as he liquid cools and creates negative pressure inside.
__________________
Daze is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 02:16 AM   #6
Jacob_Marley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Detroit
Posts: 922
Liked 152 Times on 120 Posts
Likes Given: 52

Default

That's a good point about corked bottles and pasteurizing.
Everything I put into a champagne style bottle is done using a crown cap. (all American bottles ... so a standard cap)
I should have made that clear.

For carbonated beverages I use either champagne bottles, 23oz bottles such as Guinness or Sam Adams, and also 12 oz and 11.2 oz.
All with crown caps.

__________________
Jacob_Marley is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 02:45 AM   #7
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 652
Liked 16 Times on 13 Posts

Default

yep champaign and bear bottles are good to go

__________________
Daze is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 06:33 PM   #8
StevenM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: St. Charles, mo
Posts: 37
Liked 1 Times on 1 Posts

Default

thanks every body... I think I will try to heat the cider on the stove then backsweeten prior to botteling...i saw that i should keep the temperature at 140 but for how long? i'm guessing about 20-30 minutes?

__________________
StevenM is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2012, 09:13 PM   #9
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 652
Liked 16 Times on 13 Posts

Default

0 minutes. here is a pasteurizing guideline

Pasteurizing temperatures
at 128F minimum time to kill population 56 min
at 140F minimum time to kill population 5.6 min
at 152F minimum time to kill population .56 min

Just the time it will take to get it to 140º and then the time it will take to cool down will be more than enough to do the job. The only reason there is a time issue when doing it in the bottles is it takes time for the heat in the water bath to heat the liquid in the bottles up hot enough to do the job.

__________________
Daze is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2013, 06:45 PM   #10
MaldenBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 6
Default

Daze,

I'm thinking of doing this with 5g of hard cider. Do you notice any taste difference between heating to 140 and say, adding sorbate? I've heard heat will change the taste.

__________________
MaldenBrew is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
pasteurize? nwaite Cider Forum 3 01-02-2012 03:24 PM
dishwasher pasteurize JoeyChopps Cider Forum 8 11-20-2011 10:38 PM
Open bottle of Whole Foods cider- need to pasteurize again?? Flarmonster Cider Forum 4 09-23-2011 08:28 PM
Should I pasteurize my cider? brewsochist Cider Forum 2 09-22-2011 12:10 AM
Pasteurize moldy apple juice? DrJerm Cider Forum 1 01-28-2010 08:07 PM