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Old 10-09-2013, 11:04 PM   #1
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Default Pasteurizing not needed

Met a guy this evening that has never in 20 years pasteurized his bottles and never had a bottle bomb. He claims to use the standard 1 ounce per gallon of dextrose. When I looked at him inquisitively, he simply stated "people didn't pasteurize for thousands of years"........ touche' my friend, touche'.

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Old 10-09-2013, 11:07 PM   #2
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I don't know of anyone who brews beer pasteurizing it, either. Even some of the breweries I patronize don't pasteurize or filter.

I would be surprised if homebrewers DID pasteurize. It unnecessary, and would be a silly and ridiculous step.

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Old 10-09-2013, 11:10 PM   #3
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The only thing I've ever pasteurized was a batch of cider I made a while back...and that was ONLY because I added a boat-load of brown sugar to sweeten it up before bottling.

I suppose that it would make it "safer," but if you do your part with sanitation of your gear/bottles, I don't see any need to pasteurize.

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Old 10-09-2013, 11:11 PM   #4
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I just noticed that in some of your posts you're talking about cider.

I don't pasteurize cider, either- BUT if someone ones to do a sweet carbonated cider, that's probably the only really safe way to keep bottles from exploding if they are leaving fermentable sugars in the cider along with yeast.

I do dry ciders, so priming with 1 ounce of priming sugar per bottle is guaranteed to be safe and pasteurizing isn't needed.

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Old 10-09-2013, 11:25 PM   #5
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Ahhhhhhhh, okay that explains it. I haven't got my ciders to the point they last past cold crashing before I drink them. But this last batch was made for my swmbo and it didnt go to dry (1.010). She wants it to be carbonated so if I let this bottle condition on its own it will dry out then correct?.....UGH, I really need a kegerator/ keezer

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Old 10-10-2013, 03:44 AM   #6
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Quote:
Originally Posted by ROLLTIDE View Post
Ahhhhhhhh, okay that explains it. I haven't got my ciders to the point they last past cold crashing before I drink them. But this last batch was made for my swmbo and it didnt go to dry (1.010). She wants it to be carbonated so if I let this bottle condition on its own it will dry out then correct?.....UGH, I really need a kegerator/ keezer
The bottles will likely explode before it gets too dry, but yes, if you don't do anything to halt fermentation, it will keep fermenting.
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Old 10-10-2013, 11:41 AM   #7
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Yep, bottle conditioning will dry them out...but beware of the BOOM-BOOM! I would wait until fermentation stops and your hydrometer readings are stable before bottling - that way you can control the carbonation.

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Old 10-10-2013, 12:04 PM   #8
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I have already cold crashed them early back into the plastic jugs that the original juice came in. Looks like I am going to have to try to guesstimate the carb level then pastuerize anyway. I will be so glad when this batch is done for her...pain in the @$$ :/

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