JoeyChopps
Well-Known Member
Does anyone have a good walk through on this?
dishwasher pasteurize
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UpstateMike
Well-Known Member
My understanding is that you put the bottles in the dishwasher, no soap, no rinse agent, hot wash, and take them out when the wash cycle ends and before the drying cycle begins.
However, there seems to be some debate as to if the dishwasher gets hot enough. Some say they get 140 - 150 degrees, but I know some recommend 170 - 190 for pasteurization.
Something I just read: "Very noticeably - when you exceed 175°F (give or take depending on the variety and condition of the apple) the pectin in the cider denatures and drops out of suspension. This results in a juice that is almost clarified on top but has a thick "cloud" of formerly suspended solids on the bottom. Several national brands of "natural style" apple juice (After The Fall and Knudsen's) have this appearance from time to time. Obviously this condition changes the look, "mouth feel", and taste of the juice and - to many cider makers - is absolutely undesirable for their product." ~ Cider pastuerization facts need to be put into perspective
So, I think I'm going stovetop at 170.
However, there seems to be some debate as to if the dishwasher gets hot enough. Some say they get 140 - 150 degrees, but I know some recommend 170 - 190 for pasteurization.
Something I just read: "Very noticeably - when you exceed 175°F (give or take depending on the variety and condition of the apple) the pectin in the cider denatures and drops out of suspension. This results in a juice that is almost clarified on top but has a thick "cloud" of formerly suspended solids on the bottom. Several national brands of "natural style" apple juice (After The Fall and Knudsen's) have this appearance from time to time. Obviously this condition changes the look, "mouth feel", and taste of the juice and - to many cider makers - is absolutely undesirable for their product." ~ Cider pastuerization facts need to be put into perspective
So, I think I'm going stovetop at 170.
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JoeyChopps
Well-Known Member
170? I read somewhere 190 in the pot and leave them in there for 10 mins is this ok?
smh
Well-Known Member
JoeyChopps said:
Yeah, the theory is the temperature drops when you add te bottles.
On the same day I used the stovetop method stickied here and the dishwasher method with two different batches. The one I did in the dishwasher was already fermented out, so it was just a test. the ones from the dishwasher were not nearly as hot as the ones from the stove. I could easily touch them with my hands and was no way I could do that's with the others. It will depend on your dishwasher and hot water temp, but this test made me skeptical of the dishwasher method.
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JoeyChopps
Well-Known Member
Cool ill stick with the stove top version so I am good thanks for the insight
smh
Well-Known Member
hroth521 said:
Mine wasn't carbed so that probably has an affect. 160 for 20 is also a standard method. The stovetop sticky way just avoids having to carefully control heat.
BoomerCreek
Well-Known Member
Crank your hot water heater up before you do the dishwasher pasteurize. Is should get up to just under 160.
UpstateMike
Well-Known Member
I guess the best way to check would be to run a thermometer through with a load of dishes, and check the temp in the middle of the cycle.
