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Pasteurization?

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derrabe

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Will pasteurizing kill off any remaining yeast and preserve any remaining sweetness? I want a still cider so I am not worried about carbonating later. Will it affect any aging in the secondary rack if I pasteurize now versus letting it age unpasteurized?
 
Properly done, pasteurization will kill any yeast hanging around. But if I'm reading you correctly, I would not pasteurize before bottling.
For one thing, pasteurization temps. will drive off some of the alcohol. For another, the aging and conditioning process is at least partially reliant on the yeast being alive and at least somewhat active.
What I do is bottle prime as usual, including one in a plastic soda bottle. In 4-6 days when my desired carbonation level is reached, I pasteurize.
 
Properly done, pasteurization will kill any yeast hanging around. But if I'm reading you correctly, I would not pasteurize before bottling.
For one thing, pasteurization temps. will drive off some of the alcohol. For another, the aging and conditioning process is at least partially reliant on the yeast being alive and at least somewhat active.
What I do is bottle prime as usual, including one in a plastic soda bottle. In 4-6 days when my desired carbonation level is reached, I pasteurize.

Thank you for the advise, I am not planning on carbonating this batch and leaving it still.
 
Sorry for the delay on reply. I was turkey vacationing in Connecticut.
So, you want to stop fermentation at an appropriate level of sweetness? In that case, what I would do is bottle when it tastes the way you want and pasteurize immediately.
Oftentimes, with live yeast in the bottle, there will be flavor changes that won't happen after you kill the yeast by pasteurization. But if it tastes the way you want, then that's all that really matters.
 

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