Pasteurizing champagne yeast

[dhammers91]

I am looking to make homemade wine coolers from juice concentrate. I want to bottle once it hits about 3% and let bottle condition until carbonated to my liking. I then want to pasteurize the bottles to kill the yeast. I have heard of people using this technique with ale yeast but I am looking to use a champagne yeast and was wondering if anyone else has successfully done the same thing?

 

[Fossey]

I am looking to make homemade wine coolers from juice concentrate. I want to bottle once it hits about 3% and let bottle condition until carbonated to my liking. I then want to pasteurize the bottles to kill the yeast. I have heard of people using this technique with ale yeast but I am looking to use a champagne yeast and was wondering if anyone else has successfully done the same thing?

I pasteurised an Apple Berry cider fermented with EC-1118. Only difference was I pasteurised in the dishwasher with complete success.

I don't think the type of yeast matters, pasteurising will stop them.

 

[saramc]

But...won't the process of bottle carbing continue to eat up part/all the remaining 3% of sugar yielding a wine with less than 3% RS...unless you add even more sugar which ideally would give you that RS you want after bottle carbing then pasteurizing? Or use an unfermentable for RS and bottle carb from the remaining 3%??

 

[Fossey]

But...won't the process of bottle carbing continue to eat up part/all the remaining 3% of sugar yielding a wine with less than 3% RS...unless you add even more sugar which ideally would give you that RS you want after bottle carbing then pasteurizing? Or use an unfermentable for RS and bottle carb from the remaining 3%??

Think he means 3% ABV?

 

[dhammers91]

Yes I meant 3% ABV... Sorry for the confusion...