Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Easy Stove-Top Pasteurizing - With Pics
Reply
 
Thread Tools
Old 09-26-2013, 03:35 PM   #871
n8tivebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 19
Default

I am currently a week in the fermentation stage, maybe a week to go, I haven't taken a gravity reading yet. I was thinking of splitting my 4 gallon batch and use half for the USM updated recipe. I am going to use some of the Reeds 32oz swing top bottles, has any one have tips on these, how tall are they? I have ordered some thru Amazon. I'm kinda worried about the pasteurizing part, was thinking of trying to use my Butterball XL electric turkey fryer to get the water to the 190 mark, how long should the 32 oz sit in there? Should I turn the fryer off at the 190 mark or keep it running? The fryer has its own temperature control. Any info suggestions is great, thank you all. Edit: forgot to mention that I'm brewing some cider.


n8tivebrew is offline
 
Reply With Quote
Old 09-27-2013, 06:53 PM   #872
Bigsky406
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Helena, MT
Posts: 27
Liked 5 Times on 5 Posts

Default

The one and only time I tried this the first bottle I put in the pot exploded. Luckily the heavy aluminum lid was on. Is there another way to do this that's safer? Bring the temperature up slowly or something? It was probably over-carbed too, but my test bottle didn't indicate that.


Bigsky406 is offline
 
Reply With Quote
Old 09-27-2013, 10:54 PM   #873
smagic14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 194
Liked 16 Times on 14 Posts
Likes Given: 1

Default

Great write up when I did this I had 2 bottle caps pop off (won't use Corona anymore) but other than that went great.

Thanks for the post
__________________
Yea Mr White, Yea Science!

Good thing the Badgers play at 11 so I don't feel bad having a drink at 8AM

You can't drink all Day if you don't start early!
smagic14 is offline
 
Reply With Quote
Old 09-29-2013, 12:16 PM   #874
rocketsan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 598
Liked 79 Times on 57 Posts

Default

Quote:
Originally Posted by RebelliousVanilla View Post
I am curious if I can perform stove top pasteurizing with the EZ cap beer bottles? Or do I just need to get bottles that I have to cap manually?
Can someone answer this? Just bought two cases of 1 litre bottles...
rocketsan is offline
RebelliousVanilla Likes This 
Reply With Quote
Old 09-29-2013, 01:11 PM   #875
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 12,563
Liked 1194 Times on 818 Posts
Likes Given: 2314

Default

Quote:
Originally Posted by rocketsan View Post
Can someone answer this? Just bought two cases of 1 litre bottles...
I've never done it but there's no reason why you couldn't. The volume of the bottles are the issue you need to keep track of - the ez cap bottles I use (for beer) are the large 1 liter version, so the temp/time would need to be adjusted. But you can carb and pasteurize in ez cap bottles, I'm sure.
Pappers_ is offline
RebelliousVanilla Likes This 
Reply With Quote
Old 10-01-2013, 01:45 AM   #876
RebelliousVanilla
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 28
Liked 3 Times on 3 Posts
Likes Given: 17

Default

Thank you
RebelliousVanilla is offline
 
Reply With Quote
Old 10-02-2013, 08:52 PM   #877
Hello
HBT_SUPPORTER.png
Feedback Score: 29 reviews
 
Hello's Avatar
Recipes 
 
Join Date: Aug 2013
Location: Raleigh, North Carolina
Posts: 9,679
Liked 2677 Times on 1826 Posts
Likes Given: 4842

Default

Okay, I read about 1/3rd of the 22 pages here but I guess I've confused myself.
I have a 5 gal carboy of Apfelwein made with 5 gal of juice and 2lb 8oz of corn sugar. Can I wait out fermentation then bottle using another gallon of apple juice so that the natural sugars will sweeten and carb my cider? From there do I have to pasteurize? What if I do not use juice but bottle with 4 oz of priming sugar to the 5 gallons?
Hello is online now
 
Reply With Quote
Old 10-02-2013, 08:57 PM   #878
jaydog2314
Feedback Score: 10 reviews
Recipes 
 
Join Date: Dec 2012
Location: Lockport, IL
Posts: 757
Liked 118 Times on 81 Posts
Likes Given: 156

Default

my take on it is YES you have to pasteurize b/c otherwise the yeast will continue to eat that residual sugars along with the priming sugar creaing bottle bombs, i'm no expert so someone correct me if I am wrong. I just did my first pasteurization last night and while it was a bit of a slow process(2 hours) I had no mishaps. Kept my water between 170-175 and did about 7 bottles at a time!
__________________
On Tap: Belgian Blonde; ESB
Bottled: Winter Warmer(Yule Log Ale)
Primary: IPA
Secondary:
Up Next: TBD
untappd: hopheavy2314
Canal Brewing Co:
Facebook Twitter Untappd
jaydog2314 is offline
Hello Likes This 
Reply With Quote
Old 10-02-2013, 09:00 PM   #879
finsfan
HBT_LIFETIMESUPPORTER.png
Feedback Score: 30 reviews
 
finsfan's Avatar
Recipes 
 
Join Date: May 2013
Location: Manhattan, Kansas
Posts: 11,389
Liked 2514 Times on 1791 Posts
Likes Given: 4912

Default

cant wait to do this to the apfelwein I made last night, gonna be awhile tho
__________________
.
.
Quote:
Originally Posted by DrunkleJon View Post
I weep about society as a whole. In the land of reality TV and microwave dinners, the homebrewer is king.
finsfan is offline
 
Reply With Quote
Old 10-07-2013, 05:05 PM   #880
yarghble
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Virginia
Posts: 26
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by RebelliousVanilla View Post
I am curious if I can perform stove top pasteurizing with the EZ cap beer bottles? Or do I just need to get bottles that I have to cap manually?
I did my first couple of pasteurized batches in those a few weeks ago. It certainly seems possible, but I had a few explode in the pot, which is very costly compared to 12oz bottles.

That could be because I had the temp too high, and because I seem to have a hot spot on the burner I was using- I was doing 10 minutes at 190f for the first 20 bottles, while the thread seems to have agreed that 160-175f is plenty, and all of the bottles that exploded were in the same position in the pot(and it heats similarly unevenly when I cook food on that burner). Also, even with a big canning pot, I could only fit a max of four liter bottles, and the lid wouldn't close.

So, I guess what I'm saying is that if that's all you've got, give it a try. I, however, went out and bought a couple cases of 12oz bottles, and will now only be using the liter ones for long aging or still ciders.

edit- I also had a bunch of seals work their way out, but they were easily pushed back in when the bottles cooled, and don't seem to have caused any problems with the finished cider.


yarghble is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help out a first attempt at Cider, couple of easy questions Drscott266 Cider Forum 10 12-08-2012 01:01 AM
Easy cider. Tips for making it better? artyboy Cider Forum 9 09-04-2012 05:53 PM
easy 1 gallon recipe? sconnie Cider Forum 18 04-03-2011 01:12 AM
Who knew how easy... paperairplane Cider Forum 8 11-09-2009 02:48 AM
Cheap and easy cider Confucius Cider Forum 5 05-25-2009 06:54 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS