WNCBrewman
Well-Known Member
So I just pastuerized my cider via the stove top. I heated water to 175 degrees and they sat for 15 minutes. I used a kitchenaid rubber tray to seperate the bottles from the bottom of the kettle and bottom of the 12 oz. bottles.
I pulled the kettle off the heat before placing the bottles in with tongs and oven mitts. I did not have any issues with tops fizzing, sounding, or bottles breaking. Very happy about that. My only question is.....was this enough heat for enough time to kill of the yeast? The bottles were at my carbonation preference before attempting the Pappers Pastuerization method.
Only time will tell, but I would love some added confirmation from the board that this was enough heat to do the trick.
Thanks!
Edit - When I pulled the bottles out the water measured consistenly at 156 degrees...
I pulled the kettle off the heat before placing the bottles in with tongs and oven mitts. I did not have any issues with tops fizzing, sounding, or bottles breaking. Very happy about that. My only question is.....was this enough heat for enough time to kill of the yeast? The bottles were at my carbonation preference before attempting the Pappers Pastuerization method.
Only time will tell, but I would love some added confirmation from the board that this was enough heat to do the trick.
Thanks!
Edit - When I pulled the bottles out the water measured consistenly at 156 degrees...