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Old 03-04-2012, 11:12 PM   #11
NineMilBill
 
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See the sticky in the Cider forum. It's to kill the yeast before they eat all the sugar, leaving you with a sweet(er) cider.

 
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Old 03-05-2012, 01:22 AM   #12
slingshot81
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I guess I'm just concerned about breakage on the stove. Has anybody tried putting the bottles in and tried heating them up with the water? Bringing the temp of the bottle and water up more slowly. Instead of a heat shock into to 190 deg water?

on another note

Would there be less breakage putting them in the freezer?
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Old 03-05-2012, 02:06 AM   #13
Daze
 
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I do it differently and it still works great. I place mine in a pot and fill it with the hottest water I can get from my tap about 120 I then bring a separate pot of water up to 175, turn the burner off, and then transfer the hot bottles in to it. My pasteurization pot still only drops to 160 I get to use a cooler process and there is less shock. works great!!!
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Old 03-05-2012, 02:10 AM   #14
NineMilBill
 
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Yea, once again slingshot...I really encourage you to check out the sticky. Within it, there are at least a half dozen other ways that people use to pasteurize - and express the same concern you did. It's a good read.

 
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Old 03-05-2012, 02:14 AM   #15
completelyuncorked
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glass is more apt to break when going from hot to sudden cold not cold to hot and 190deg is not hot enough to shatter glass this way

 
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Old 03-05-2012, 02:20 AM   #16
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Quote:
Originally Posted by completelyuncorked View Post
glass is more apt to break when going from hot to sudden cold not cold to hot and 190deg is not hot enough to shatter glass this way
Boiling's not until, what? 212?

 
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Old 03-05-2012, 02:24 AM   #17
Daze
 
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true but you also have to keep in mind the bottle is already under pressure because of the co2 AND alcohol boils a lot closer to the 190 mark. that is why I went to the cooler method with a preheat.
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- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

 
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Old 03-05-2012, 02:28 AM   #18
NineMilBill
 
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Absolutely. Pappers stresses to check your carbonation level prior to pasteurizing. If you're getting gushers - pasteurizing stovetop is pretty much out of the question. But if you get a decent pffft (that's the technical term) you should be alright.

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Old 03-05-2012, 02:41 AM   #19
slingshot81
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I like that method Daze. I'll be trying it
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Old 03-05-2012, 05:55 AM   #20
harveydent
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I imagine the stove top method is kinda like canning? Since u add in things after the boil this pasteurized the final batch?

 
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