Pasteurizing whole soda keg?

[snowman_fs]

I'm going through some cider making ideas and I am wondering if anyone has used a keggle to pasteurize a full 5gal soda keg. Similar to the stove top method and bottles, just up sized.

I can think of lots of benefits but naturally I'm sceptical when it seems so good.

I have not formed the full plan yet for time, temp, volume etc. But that all seams like some simple thermo calcs. With my eKeggle and PID I would choose a pseudo strike temp based on the temp of cider to volume ratios. Then let the PID take over to maintain the pasteurization temp until I'm convinced it's complete.


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[Pickled_Pepper]

Wouldn't potassium sorbate be a much simpler solution since you have the ability to force carb? I assume if you have a keggle and a PID, you have the ability to carb... Or is your method to keep from adding additional chems?

EDIT:...I realized what I wrote after I hit save...I assume you are wanting to backsweeten this and in which case Potassium sorbate won't kill off the yeast, just keep it from reproducing.

 

[BlackDogBrew]

It's not really necessary to pasteurize a keg it you have it in a fridge. I recently kegged another batch of cider and added 4 cans of frozen apple juice to it, stuck it in the fridge and there has been zero additional fermentation.

How am I sure? Two days later, I added 5lbs of CO2 to tap it and the CO2 was all absorbed into the cider by the next day when I went to drink some more.


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[PasbitinusBluinusRibbinus]

Yup. I've backsweetened a dozen + batches and have had some in the keezer for a month at 36-38 degrees without any additional fermentation.

Its one of the appeals of kegging IMO.