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Old 05-25-2010, 04:51 AM   #1
devaspawn's Avatar
Feb 2008
Central VA
Posts: 937
Liked 3 Times on 3 Posts

Do any of you guys have ideas how to pasteurize my already bottled beer/wine/mead without popping the caps or corks off/out? I've lost corks to 110 degree F temps so that worries me.

Cry 'Havoc,' and let slip the dogs of war;
That this foul deed shall smell above the earth
With carrion men, groaning for burial.

Prim 1: Ogre's House Red Ale
Prim 2: Apfelwein

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Old 05-25-2010, 02:10 PM   #2
mrfocus's Avatar
Oct 2007
Montreal, Canada
Posts: 573
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What's happening is the CO2 that is dissolved into the beer (bottle priming) is building in the head space of your bottles, and when the pressure is too great, the bottle cap pops.

The only way (I can think) of bottling a batch would be: ferment it. when ready to bottle, pasteurize (not in bottles, whole batch), cool, put into keg, carbonate and bottle (using something like BierMuncher's Bottle Filler).

This is basically how macro is bottled (most will filter before pasteurization).

You will lose a bit of alcohol in the pasteurization (in the vapor, ethanol evaporates at about 72-78C), so the faster you can heat it up and cool it down, the less you will lose.
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

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