Pasterizing question

[Glass91]

I have 1 gallon of hibiscus mead that has finished fermenting at fg 1.034. I want to stabilize the mead before bottling but want to avoid adding g any sulfites or sorbate due to sensitivity. My question is if I can pasterize the whole 1 gallon carboy in a 5 gallon igloo water cooler.

 

[Miraculix]

If it really finished, there's no need to pasteurize it. It is already stable

 

[Glass91]

I believe it finished, the OG: 1.114 FG: 1.034. 3lbs honey, with 1/2 packet of Lalvin EC-1118.

 

[Miraculix]

If the gravity stays the same for about a week, it's safe to bottle without pasteurizing.

 

[Dr_Jeff]

I believe it finished, the OG: 1.114 FG: 1.034. 3lbs honey, with 1/2 packet of Lalvin EC-1118.

1.034 is still a lot of fermentables.

 

[Steveruch]

1.034 is still a lot of fermentables.

Yes, that's only a bit over 10%. I've had EC-1118 go up to 18% in several meads.

 

[Miraculix]

Yes, that's only a bit over 10%. I've had EC-1118 go up to 18% in several meads.

Ok, then don't bottle without pasteurizing!!!!!!!! Bottle bomb alarm!

 

[Glass91]

That's been my fear, would pasterizing in the carboy be ok?

 

[Miraculix]

That's been my fear, would pasterizing in the carboy be ok?

In the bottle is better.

 

[Glass91]

How would I do that and avoid any sediment in the bottom of the bottles?

 

[Miraculix]

Let it settle out in the carboy and then bottle the clear liquid.