Recent content by aschmidy

I guess the other point of this is so that I can do all 48 bottles from a 5 gallon batch at the same time whereas I cannot fit them all in my kettle. Both methods are very much alike, I'll agree with that. It just seems more safe to be able to close the lid on my cooler with all of the bottles...

It is not complicated at all, you cut the flame on the kettle after the (60C ) temp is achieved for the time needed and let it cool to ambient. But yes the addition of wort chiller would accelerate the cooling temp from the pasteurization. BUT, the key to tunnel pasteurization is slow heat and...

So, i have searched the internet high and low to find a good way to back sweeten and pasteurize ciders ( bottle fermented) and have only found the old way.... (heat up a pot and dunk them in 190 degree water).. NO WAY .. I have a new idea.. if you look at the way tunnel pasteurizers work, it has...

i have a rediculous new idea and think it may be a cider game changer.... why cant i post it ?