I had this idea. Don't know if it's a good idea or a stupid one. (those look the same from this side) Mix up a gallon of 1.040 wort using DME or LME (or mash some pale malt) and pour into longneck beer bottles. Put them in a pressure canner -- no caps yet -- and process for a good long time to sterilize the wort. Let the canner cool down naturally without releasing the pressure. When it's cool, wipe cap the bottles using crown caps that were soaked in Starsan or iodophor or whatever your favorite disinfectant is.
Bottle caps are cheaper than mason jar lids, and I think the canner will hold a lot more bottles than it does pint jars. And I have too many longneck bottles anyway. Wha'd'ya think?
ETA: it would be better to cap the bottles before autoclaving (pressure cooking) them, but I don't know if the plastic liners in the caps can take the heat.
Bottle caps are cheaper than mason jar lids, and I think the canner will hold a lot more bottles than it does pint jars. And I have too many longneck bottles anyway. Wha'd'ya think?
ETA: it would be better to cap the bottles before autoclaving (pressure cooking) them, but I don't know if the plastic liners in the caps can take the heat.
Last edited: