Should I Pasteurize?

[oljimmy]

Hey all,

I have two batches that I could pasteurize right now.

1. This batch (Lavlin 71b) was in secondary for 3 months undergoing a steady MLF. A week ago I racked into a 5 gallon bucket, added 1.33 cans of concentrate, bottled, hoped for a teensy bit of carbonation, haven't got any so far (plastic soda bottle is still the same size).

2. I caught this batch (Safale S-04 ale yeast) getting dryer than I wanted so I threw a bit of apple juice concentrate in to get the FG up and applied some emergency sorbate and sulfite: for 6 gallons, I used 5 campden tabs and 3 tsp of sorbate. It has been sitting in cold temps (25F-38F) for 3 days now, no sign of any activity at all.

Would YOU pasteurize either of these batches, just to be safe?

 

[Yooper]

For 1, I'd wait until the bottle got hard and pasteurize the batch then.

For #2, I'd definitely pasteurize if not keeping the cider cold like that. Sorbate only inhibits yeast reproduction, and doesn't kill it. If there are hundreds of billions of active yeast in suspension, when the cider warms up it will start fermenting the sugars in there.

 

[oljimmy]

Righty ho, thanks as always, Yoop!

 

[Xantus954]

Batch # 1, pasteurize when it carbs up to where you want it.

Batch #2. While pasteurizing won't hurt it you've already added campden and sorbate so its kind of overkill. Theres lots of threads on here about backsweetening using those two to stop fermentation from reoccurring.