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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Pasteurizing With Sous Vide

    Thanks Chalkyt, It was my understanding that pasteurization starts at around 120F so even though I only held the temperature to 140F for 10 minutes, I also have a good 20 minutes before and after at lower temperatures that are still adding to the job. I expect I’ll know if it didn’t work in the...
  2. T

    Pasteurizing With Sous Vide

    So I read through this post and tried my hand at pasteurizing a batch of cider with my Sous Vide since it seems like the safest way to do this at home. I sweetened the whole batch before bottling and since I prefer non-sparkling I pasteurized right after bottling. Here’s what I did: I had two...
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