Originally Posted by brothermoo
What temp is pasteurization temp of wine? I should rob just google that.. But share your method. Cheers
If I am bottle pasteurizing I use my own method which is a variation on Papprs method. Here is a link to my modified way of bottle pasteurizing.
If I am not pasteurizing in pressure rated bottles with caps I use my own method which I call "bulk pasteurization" You can not pasteurize in wine bottles or you will pop the corks. To bulk pasteurize you put the wine or cider in a stock pot, heat it to 140º F (no hotter) From there you have two choices:
1. cover with a lid and let cool, than rack into wine bottles than cork. If you bottle and cork while hot, as it cools the corks will be sucked in to the bottles so it must cool first.
2. rack the hot wine in to bottles and cover loosely with plastic wrap, than once cool cork. (again the wine must be cool before corking) The advantage of doing this is the wine will help sanitize the racking tube and wine bottles. The disadvantage is you are working with hot liquid and run the risk of burning your self as well as the fact that the bottles will ned to be preheated.
Here are some basic pasteurizing temperature guidelines
at 53C = 128F minimum time to kill population 56 min
at 60C = 140F minimum time to kill population 5.6 min
at 67c = 152F minimum time to kill population .56 min
It occurred to me as I was replying to this thread that you could bottle pasteurize in wine bottles as long as they were open, then like above can be corked when they cool. The trick would be keeping contaminants out as the bottles were being pasteurized