Results of my first in-bottle pasteurization experiment!

[RugenBrau]

Make sure you check your dishwasher. Mine only got to 135 degrees. I've been putting mine into a large pressure cooker(WITH THE BLOW OFF SEAL REMOVED) and holding it at 160 for 20 minutes.

 

[martn55]

i did about 4 cases of cider in my dishwasher and i havent had any issues. The cider tasted funny the first couple days but after it sat for about 2 weeks the apple flavor came out more. I would always pasteurize this way from now on. Granted i dont know anything about my dishwasher. Its about 15 years old and a kenmore portable i bought it off a friend, but it gets real hot and i use hot water coming out of my faucet which gets to about 155 degrees anyway. It worked great and my cider is great. (did i mention that already) So i say big yes to dish washer pasteurization.

 

[letsbrew]

i made this for beer and must work for cider, i put beer bottles in my BK filled with water, warm the water at 73 celsius degrees, wait for 10-30 min, drain the hot water, add water at room temp (use a hose to fill the BK from the bottom) wait 10-20 min, drain the water, add cold water around 10 celsius degrees, wait 10-20 min (fill from the bottom) drain the cold water. So you have to have your bottles well capped because co2 expands with warm temps also use new bottle if you can they resist more pressure.


this was an experiment at the beggining but i got an overcarbonated beer (by some gusher critter) so i vent the excess of co2, i recapped, and i pasteurized them and works very welll overcarbonation stopped.


I have made blackberry,reapsberry liquor or wine but i boil the juice i add cane or fructuose sugar, i chill the liquid and add yeast, do you guys boil you juice? with these liquors i have had good results very yummy beverages i got and im not supporting sulfites and that stuff as many i like to be natural hehe

 

[Bigstaubbie]

Just had a thought after reading these posts. My nephew wants a sweet apple pie cider. Rack to a keg, cold crash, bottle and bring the temp up slowly. Oh yes, he wants it carbed. Why can't I use my MLT with a flat false bottom, recirculate the 160F water for a half hour or so?

 

[piojo]

Here's some quick info:
at 53C minimum time to kill population 56 min
at 60C minimum time to kill population 5.6 min
at 67c minimum time to kill population .56 min

To elaborate, this is based on a calculation of pasteurization units.

Pasteurization units are calculated as follows, where T is the temperature in °C:
PUs = minutes * 1.393^(T - 60)

The times Bokonon listed were the times/temperatures necessary to achieve 5.6 pasteurization units. This is a common number, but some breweries go for more and some less.

PUs below 60°C may not be accurate (heating to 40°C for 3 days would give you food poisoning instead of pasteurizing). And PUs will not be applicable to microbes unless they are killed around 60°C, so it's better not to have any infection in the first place.

 

[Vale71]

I understand your line of reasoning, but I think that the increase in pressure in the bottles due to CO2 expansion would far outweigh the increase in pressure in the canner due to heating. Not sure, but that was my assumption. I didn't have any good info for the solubility of CO2 at different temps.

Bingo. Or perhaps BANG-o

Here are a few online calculators for Pasteur Units (PUs) for beer and juices that also let you calculate headspace pressure at target temp for a given carbonation level:

https://www.interupgrade.com/en/pasteurisation-berechnen

For beer 10 to 15 PUs should be more than enough.

FYI a beer carbed with 5.5 g/l CO2 will give a pressure of 12.4 bar at 70°C. That's a lot of bang, so be very careful.