c_boddicker
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- May 1, 2013
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I need to kill my yeast to avoid bottle bombs. I don't want to use sugar substitutes and I'm making a homebrewed soda which needs to be sweet.
I've tried pasteurizing in the bottle in a very aggressive manner but there was still a 5% failure rate. I've tried boiling the whole lot prior to bottling and there were still an unacceptable number of failures.
My last resort would be to filter it but that would lose some of the flavor. (racking off sediment resulted in a lighter flavor but some yeast still survived.)
So now I'm looking at freezing in the hope that slow, casual freezing in a crappy home freezer will result in large ice crystals that are going to tear the yeast up from the inside.
Any ideas, experience or feedback?
I've tried pasteurizing in the bottle in a very aggressive manner but there was still a 5% failure rate. I've tried boiling the whole lot prior to bottling and there were still an unacceptable number of failures.
My last resort would be to filter it but that would lose some of the flavor. (racking off sediment resulted in a lighter flavor but some yeast still survived.)
So now I'm looking at freezing in the hope that slow, casual freezing in a crappy home freezer will result in large ice crystals that are going to tear the yeast up from the inside.
Any ideas, experience or feedback?