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Old 02-21-2013, 01:16 PM   #721
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Originally Posted by branman View Post
Has anyone tryed putting the bottles in a cooler, heated the water and poured it over them maintaing the temp to the 180F specification for 10 mins. Or do you think this would work?
I think I saw someone on this thread did similar in the sink and covered with towels. Might search more in the thread and see


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Old 02-27-2013, 12:38 AM   #722
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Default Pasteurizing Still Version

I tried to find a method for this but didn't, so hope this isn't covered elsewhere... FWIW, here's my guess for a method.

I'm brewing a 1 gallon batch of Ed's Apfelwine, and am interested in a sweet but still version, w/o carbonation.

It's at 1.020 right now, and it tastes good, but still a bit sweet to me.

Rather than using an unfermentable sugar, using a chemical to kill yeast, or bothering with cold crashing, I was thinking of the following ways of bottling using Papper's pasteurization method:

Method 1:
1. monitor the SG until it gets down to the sweetness I want, I'm thinking, say, in the 1.008 neighborhood.
2. degas (necessary?)
3. bottle and pasteurize immediately

Method 2:
1. let it ferment until dry
2. sweeten it up to where I want it
3. degas, if necessary
4. bottle and pasteurize immediately

One advantage to method 2 is that I can let it set until it clears (and maybe the flavor is better from aging?), but it will take longer and I'm not sure I care about clarity, anyway.

Any reason either of these wouldn't work?

Scottie


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Old 02-28-2013, 06:00 PM   #723
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I'm curious about how the bottles of cider that you all have pasteurized have aged. Same as normal? Worse? Better?
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Old 02-28-2013, 06:03 PM   #724
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I'm curious about how the bottles of cider that you all have pasteurized have aged. Same as normal? Worse? Better?
The sort of cider I do that I pasteurize are not made to age, they are drinkable right away and are usually gone within a month or so. If I were doing a big cider needing aging, I would probably make it still and not pasteurize.
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Old 03-03-2013, 07:28 PM   #725
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My $.02 on the pasteurizing experience...

Made a batch of UpStateMikes Caramel Hard Cider about 4 weeks ago. SG of 1.068 and FG of 0.990. At 3 weeks in primary I bottled and back sweetened with caramel sauce and 2 1/2 cans of AJ concentrate. Bottled gravity of 1.014( a bit sweeter than I like,1 1/2 cans next time, but off topic anyway). Let carb for 5 1/2 days at 70 degrees on top of my frig testing a bottle everyday, mostly because the ABV was 9% and it tastes freaking awesome.

Just finished pasteurizing about 15 minutes ago and no bombs, and only one barely perceptible "hisser" (that will be my tester to see if the pateurizing altered the taste any).

Method was pretty much what has been listed here at various points in the thread with the following points highlighted...

- used a table I found on engineeringtoolbox.com that listed the temps and times for pasteurization and it also listed a footnote that I hadn't seen before to adjust needed temps up 5 degrees F for liquids containing added sweeteners( backsweetened cider comes to mind)...so for my experiment 166 degrees for 15 seconds

- filled my sink with the hottest water out of the faucet(125 degrees) and let the bottles prewarm in that to avoid any chance of thermal shock
- put about 3 gallons of water in my brewpot and brought that water up to 190 degrees.
- when transferring bottles into the 190 degree water the last bottle in was an extra bottle filled with tap water that i prewarmed in the sink with cider bottles, I then covered the pot and after about 5 minutes or so I would use a digital kitchen thermometer that had a probe long enough to reach to within an inch of the bottom of the bottles. When this hit 166 I would time 60 seconds(4 times longer than the chart said I really needed) and then started pulling bottles to slow cool on a towel on the counter.

All in all I think it worked great and was hands off enough that i could finish tidying up the kitchen and make sure my kids weren't burning down the living room while I was shuffling and monitoring bottles. Will update if I find out I completely screwed this up some how and I end up with gallons of exploded cider aging in my storage room
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Old 03-03-2013, 07:31 PM   #726
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***to clarify my above post I was using the kitchen thermometer inside the uncapped extra bottle to get an accurate temperature for the liquid inside the bottles...sorry for lack of clarity
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Old 03-05-2013, 01:55 PM   #727
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...sorry for lack of clarity
Don't let it happen again, I was confused for at least 3 seconds if not more.
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Old 03-15-2013, 04:32 AM   #728
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Just bottle pasteurized my Graham's English Cider. I was worried they were too carbonated to pasteurize. I managed to get them all done, but the bottom of one of the six packs fell out when carrying it into the house and three exploded.
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Old 03-18-2013, 03:54 PM   #729
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Isn't there a YouTube video on this somewhere?

I thought I saw one somewhere once now I can't find it...
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Old 03-19-2013, 05:00 AM   #730
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Uh.... Guess I was over carbed...

BOOOOMM! Three bottles and a piece of glass shrapnel the size of a dime stuck in my side....
I may have had them in there for more then ten minutes as well. Bottom line: I need to buy a larger pot that fits them so that they are completely enclosed. SWMBO was NOT happy and i was cleaning the glass riddled kitchen for an hour... lol.
I plan to do this until I don't need to wear a ballistics outfit.


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