Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Easy Stove-Top Pasteurizing - With Pics
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Old 11-05-2013, 09:37 PM   #901
dhammers91
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Well u could always buy a kegging system! Definitely worth it IMO!


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Old 11-05-2013, 10:39 PM   #902
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Quote:
Originally Posted by dhammers91
Well u could always buy a kegging system! Definitely worth it IMO!
One day I will make the jump, but bottles for now. Two kids and a stay at home wife, funds are limited... This was supposed to be a hobby for me to save some money, but the money I save I end up spending on more equipment.


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Old 11-06-2013, 01:45 PM   #903
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I have room in my fridge for 5 gallons worth of bottles. My question is, can I just cold crash instead of pastureizing if they will remain in the fridge until they will be opened?
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Old 11-06-2013, 02:25 PM   #904
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Quote:
Originally Posted by Mcaudio View Post
I have room in my fridge for 5 gallons worth of bottles. My question is, can I just cold crash instead of pastureizing if they will remain in the fridge until they will be opened?
Depends on the yeast and temperature of the fridge. During thaw cycles fermentation could continue on a small scale, and over time it could get ugly.
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Old 11-06-2013, 02:45 PM   #905
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Quote:
Originally Posted by CiderRules

Depends on the yeast and temperature of the fridge. During thaw cycles fermentation could continue on a small scale, and over time it could get ugly.
Well my fermentation was very slow on my cider. It took almost 3 weeks to get to FG.

I do that for all my other beers so why would this be any different? More sugar from the concentrate and syrup in relation to the cup of sugar is use for beers?
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Old 11-06-2013, 09:16 PM   #906
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Originally Posted by Mcaudio View Post

Well my fermentation was very slow on my cider. It took almost 3 weeks to get to FG.

I do that for all my other beers so why would this be any different? More sugar from the concentrate and syrup in relation to the cup of sugar is use for beers?
Cup of sugar in 5 gallons shouldn't cause bottle bombs, the whole reason you would want to pasteurize is because you added much more without stabilizing. Otherwise you don't even need to store it in the fridge.
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Old 11-07-2013, 12:10 AM   #907
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Third batch of pasteurizing bottles. Had my first one explode in the pot but these bottles went a day too long and were gushing. Had to bleed out the excess bubbles. Lost a bit more cider than I'd have liked (almost half way down the neck ). Was hoping to bottle condition until Christmas. Okay to still do so after having to bleed them? Great amount of carbonation otherwise...
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Old 11-07-2013, 11:42 PM   #908
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I got up to page 16 before I came back here.

My question is about Pectic Enzyme… I see people using it with store bought juice/cider. Is this necessary? I though it was only necessary if you were working with non-pasturized juice.
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Old 11-10-2013, 01:34 AM   #909
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Quote:
Originally Posted by HopSong View Post
I got up to page 16 before I came back here.

My question is about Pectic Enzyme… I see people using it with store bought juice/cider. Is this necessary? I though it was only necessary if you were working with non-pasturized juice.
Pectic enzyme is used to help break down the pulp in cloudy cider to aid in clarity.
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Old 11-18-2013, 04:55 AM   #910
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[QUOTE=Pappers_;2245901]I've received a few messages asking for more info on the stove top pasteurizing method that I've adopted, so thought I would put up this quick tutorial with pics.

Hey Pappers quick question?

If I used the swing tops will the heat melt the rubber caps?

thnx

SW


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