Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. Pierre Schutz

    Adding fruit to lambic

    Hello lambic brewers, I'm originally from Belgium and miss my Kriek and framboise lambic. I recently bought a property in Wasi.gton State that has several producing cherry trees and planted a raspberry orchard. In reading multiple articles on making lambic I was not able to find information on...
  2. Onehappycloud

    Pasteuriser for cider bottles

    Hi hi, I have been expanding my micro cider production, still at home. I am happy not to use any additives and have been pasteurising the bottle in a 'granny's' fashion, submerging the bottles in a big pot. Now I would have > 400 bottles and am looking for a bigger solution, still a compact one...
  3. S

    Pasteurizing Carbonated Water

    Hello everyone. I’m starting a nutritional sparkling water with hemp derived CBD. I am looking for answers on how to pasteurize juice concentrate. I found a couple methods that seem to work but involved some very expensive high-tech machinery. I was wondering if anyone here Had any experience in...
  4. noobcuber

    Bulk pasteurising for still cider

    Hi people, I'm planning to make cider for the first time this autumn and I have a question about pasteurisation. I'm aware of stovetop pasteurising in bottles to give control over sugar content and carbonation. However, I would prefer to make sweet cider without any carbonation. Is there any...
  5. C

    scobys in my bottles

    Hello! I am new here. I would like to sell kombucha and jun in my small community but my bottles are growing small scobys. I would prefer not to sell the bottles with living scoby as i would like to make this part of my income since I lost my job to coronavirus and have not been able to find new...
  6. A

    Pasteurizing while bottle conditioning

    I am brewing cider and have traditionally left them still because it's easier than carbonating. But I've decided to try carbonating in the bottle. I've read a lot about people using the hot water method to kill of yeast and stop carbonation with some sweetness left. (I back-sweeten with apple...
  7. F

    Sous Vide Pasteurization??

    I'm fairly new to this whole cider making process (And enjoying it so much!) and wanted to make my first batch of sweetened carbed cider. I wanted to know if anybody has pasteurized their bottles in a sous vide instead of a stovetop? Thanks!
  8. Ele

    Expanding BiBs

    Evening everyone, I’ve been having some issues with BiBs; it’s not consistent, which is why I’m so perplexed Basically, a few BiBs have expanded a week or so after filling The bag with the liquid in is NOT expanding, it’s the outer bag that is filling with air, for no discernible reason I can...
  9. N

    Sweet bottle carbed Pasturisation plan.

    Sup everyone. I've been cruising the forums a bit, but it's come to the time I need to ask more specific questions. Feel free to pop in with any advice or experiences. I want to make a sweet, bottle carbed cider. I don't have the gear or funds for force carbing, and I hate the taste of...
  10. RedSkyGuy

    Reversing flavor affects of heat pasteurized cider

    A 6 gal batch of carbonated cider I made turned out great from a local orchard that does not pasteurize. Using the same yeast, similar apples and environment I made a batch from “another” orchard that uses heat to pasteurize there cider. It doesn’t taste bad, just less complex and bland. Any...
  11. K

    pasteurization sediment

    So I filled my sweet cider in the bottles and started pasteurizing so that I would kill the yeast and stop fermentation. I gradually increase the water temperature untill i reach water of about 160F and the cider has a temp of about 152F. I was pasteurizing the sweet cider bottles in a 160F...
  12. K

    Complicated problem for pasteurization

    So I'm finishing my set up and I am installing 2 rectangular stainless steel tanks (filled with water) attached with coils to preheat and then pasteurize my semi-sweet cider bottles. The first tank will be at around 45 degrees Celsius and the second one at around 75C. Calculating the PUs onces...
  13. piojo

    Pasteurization: could tongs could lift a beer bottle out of hot water?

    I pasteurize at home, and getting the bottle out of the water is tricky while wearing leather gloves. Safety first, right? Is there any type of tongs designed to lift up a beer bottle from above? It only needs to lift it a couple inches out of the water so I can grab it with my hand. It doesn't...
  14. Bryan312

    Mead advice!

    Hey all long time reader first time posting, I’ve been making wine and beer for about 3 years now and spirits for about 2 and I e been a chef for 13 years. I just got a hold of 10kilos of pasturized honey for free from the restaurant and thought I would try to make mead. However I’m not sure...
  15. S

    Cannon non-carbonated, non-nitrogen drink

    I have been working on canning a drink I have been selling for the past couple of years. So far reception has been good. However to increase shelf life, cut down on costs and to be more environmental friendly, I decided to ditch plastic and go with cans. I've done a lot of research so far and...
  16. Yacov327

    Fruit Pasteurization

    There are a lot of old threads on this but I didn't really want to revive a dead one so here it is. Lots of debate on this topic I know. It seems to be though that if you are wanting to pasteurize your own fruit puree, the most widely accepted way to do it is with campden tablets. Recently I...