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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Pasteurizing Fermented Cider with UV
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Old 11-10-2011, 11:58 PM   #12
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One of the standards for milk is 30 minutes at 145F. At 160F less than 30 seconds will do the trick.


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Old 11-13-2011, 05:54 AM   #13
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I never worked with wines (dislike the taste) so I was totally unfamiliar with the term. Thanks!
Squeezing Grains is ok!

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