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Old 04-22-2012, 09:43 PM   #1
bmeyer46
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Aug 2010
Tipton, Missouri
Posts: 156
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could a person kill off the yeast before backsweetening by heating the ( in my case twisted tea) before adding the sugar? Would the high temps kill the yeast?
Not planning on carbing it, so having any beasties left is a non issue.
just thinking, why couldn't you heat it to a temp to kill the yeast, cool it, then backsweeten and bottle?
what temp would you need and is it feasible?
I know you can add chemicals to stop fermentation, just thinking a different route.
thanks

 
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Old 04-22-2012, 09:54 PM   #2
cyberlord
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Jan 2012
Sierra Vista, AZ
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Heating will kill the yeast (pasteurization) but also affect the delicate flavors of your wine. Use potassium sorbate to neuter your yeast and they will die off and not affect the taste.

 
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Old 04-22-2012, 11:13 PM   #3
Robusto
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Aug 2008
Hoboken, NJ
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You would also probably cook off a good amount of the alcohol in the process

 
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Old 04-22-2012, 11:52 PM   #4
bmeyer46
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Aug 2010
Tipton, Missouri
Posts: 156
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from what I've understood, if you put the lid on, that the alcohol will go back into solution...not sure how it would affect the tea...just a thought! Thanks

 
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Old 04-24-2012, 12:39 PM   #5
huesmann
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Mar 2011
Kensington, MD
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It's not like you're boiling the stuff for hours so it evaporates. You just hit 140 or so for 5 minutes and then cool it down.

 
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Old 04-24-2012, 01:32 PM   #6
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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When you pasteurize in the bottle you know that everything in the bottle is clean. By heating prebottling than cooling than bottling, you risk infection at any point until the bottle is sealed.
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