Originally Posted by drewmey
I completely agree that it is just easier and more simple to wait and siphone a second time to remove as much yeast as possible. However, i don't agree about the alcohol thing. Alcohol begins to boil off at 170 degrees whereas yeast tends to die at 140. Also you have to boil alcohol for about 15 minutes just to remove about 50 percent of the alcohol. So i would think having the exterior at 190 would have almost no affect on the alcohol content. By the time the temperature begins to reach equilibrium between the two, the temperature should be less than 170. Then again...Haha this is my first time doing this.
Ok, if I can't dissuade you, please be VERY careful. Because the cider is young, it will be gassy and will easily blow up when heated. Keep the kettle covered, and keep children and pets out of the area until all are cooled.
Here's the thing- you wouldn't have to worry about "killing the yeast" anyway, if you'd get a $5 hydrometer and make sure fermentation is finished before bottling. Or wait a month. Seriously.
Unnecessarily pasteurizing something that either (or both) time or a $5 hydrometer would fix is really just making a super simple process difficult, time consuming and dangerous.
But you've been warned by people who have only been doing this, I dunno, 20 or 25 years. Once a bottle blows up in your kitchen, perhaps you will be more patient next time.