cj8scrambler
Well-Known Member
I finished a batch of sake based on Bob Taylor's guide and bottled it into about 18 beer bottles. He is adamant that it needs to be pasteurized in order to be shelf stable. He recommends pasteurizing twice, once during the secondary and once at bottling. I did pasteurize once while it was in 1 gallon jugs, but now 3 weeks later, I've bottled and capped the sake, but haven't pasteurized again.
I'm wondering if it's safe to heat a sealed bottle to 145 degrees or am I risking a bottle bomb? I figured I'd uncap one bottle and monitor the temp in that one while I heat a batch of them together. I remember seeing on a Point brewery tour that they heat pasteurize in the bottle, but I'm not positive that they were capped at that point (the line wasn't actually running that day). I would think that pasteurizing in the bottle would eliminate any chance of evaporating off any alcohol during the process.
I'm wondering if it's safe to heat a sealed bottle to 145 degrees or am I risking a bottle bomb? I figured I'd uncap one bottle and monitor the temp in that one while I heat a batch of them together. I remember seeing on a Point brewery tour that they heat pasteurize in the bottle, but I'm not positive that they were capped at that point (the line wasn't actually running that day). I would think that pasteurizing in the bottle would eliminate any chance of evaporating off any alcohol during the process.