CadillacAndy
Well-Known Member
I know this info is out there already, but it's deep in a thread and wanted to post it again for easier searching.
I just did a quick experiment using a 16oz bottle of water with a thermometer in it - along with my other bottles I was pasteurizing. I heated the pot of water up to 180F and put in 7 16oz bottles (6 capped cider and 1 uncapped water with thermometer). The temp of the water was up to 140F in less than 5 mins. I've been letting them go for 16 mins (I figured a min/oz would be enough).
Based on my understanding the cider temp needs to be 140F+ for over 76 seconds to kill the yeast. So that being said, the internal temp of the bottles (16oz at least) reaches 140F in about 5 mins.
Hope this info helps! Let me know if anyone has questions or needs pictures of anything. I have 2 more cases to do tonight so I'm happy to help!
I just did a quick experiment using a 16oz bottle of water with a thermometer in it - along with my other bottles I was pasteurizing. I heated the pot of water up to 180F and put in 7 16oz bottles (6 capped cider and 1 uncapped water with thermometer). The temp of the water was up to 140F in less than 5 mins. I've been letting them go for 16 mins (I figured a min/oz would be enough).
Based on my understanding the cider temp needs to be 140F+ for over 76 seconds to kill the yeast. So that being said, the internal temp of the bottles (16oz at least) reaches 140F in about 5 mins.
Hope this info helps! Let me know if anyone has questions or needs pictures of anything. I have 2 more cases to do tonight so I'm happy to help!