Question about pasteurization to stop fermentation

[BitterPils]

Does anyone have experience with pasteurization in a hot water bath to stop fermentation? I'm thinking of doing an alcoholic root beer experiment and want to keep some sugary, malty root beer sweetness intact....MMMmm. I'm sure that allowing the root beer to simply "condition" will certainly leave a (more or less) somewhat bitter tasting product. I'm thinking I would need to add a lot more sugar at the priming stage. I'm wondering about how much additional suger to add and what might be the optimum time to pasteurize...4 days, 6 days after...prior to a bottle explosion. I'm not even sure what type of sugar for sweetness...thinking corn syrup but I haven't considered that yet. Anyway, by hot water pasteurizing at 160 degrees for 20 minutes or so, I believe I can carbonate, stop fermentation and maintain some sweetness. This would be a 2 1/2 gallon batch. Any thoughts?

 

[Uziyahu]

There is a sticky on this in the cider forum. It's called stove-top pasteurization.

https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

 

[BitterPils]

Thanks Uziyahu, the link you gave me was good and that's about what I was thinking, but thought I'd ask as there are a lot of experienced folks on here. I probably won't add any additional priming sugar. Tasting occasionally after bottling for desired sweetness + carbonation before pasteurization...that's a good idea.

 

[Calder]

Try the cider forum of you want more information. A lot of the guys there practice this.