Thanks for your videos 😊 This was a great video to make! Thank you! I've found that when I pasturise to 140F/60C that the internal temperature stays the same for 20+ minutes after bringing it up to temp on the stove and then removing it from the heat. I don't leave the bottles in the water for long at all because the temp stays basically the same give or take a few degrees for a long time on the bench after bringing it up to temp. I've not yet tried the 165F temp yet, but will give it a go. I have definitely noticed in my wines and meads that pasturising does "meld" the flavours together, takes away that harsh "young" mouth feel, and kind of speeds up the ageing process to a degree. I don't use chemical in my wines either so I really appreciate this channel for the natural approach. Cheers! 🍷
I just made my first mead and pasteurized it at around 155 for 15 minutes or so. I think it was too hot too long...but I just added some malic acid at the end to help give it the acid again.
Thank you sir for all of your advice. I just made some strawberry, apple jack, plum and grape wine. they are delicious and will kick your A.... Excellent information and the mathmatical calculations. I did something similar to this. I went off the moonshiners reasons as to why and how I picked the temp. No headaches from my stuff. aprreciate your graciousness in sharing.
I think this is my second video of yours that I caught! I don't use sulphites either for stopping fermentation, I prefer to pasteurize. One way that I've found to get around pasteurizing after back-sweetening is to use a nonfermentable sugar (Alluse being my favourite since it doesn't leave an aftertaste like stevia, and is sweeter than some other non-fermentable sugars out there). If I'm wanting the crispness of carbonation then I'll add 1 oz of white sugar to my carboy before bottling. That way I can have my desired sweetness and fizz! EDIT: Clarification. I do 1 oz of sugar to 1 gallon of brew.
@CitySteadingBrews True, however for those of us who prefer a sweeter wine/mead and don't plan on using non-fermentable sweeteners (or stablizers) then special thanks to Louis Pasteur.
What's "best" is subjective. What you like is probably different to what Charles likes. He did a taste test about half way through the video, something about crispness.
It makes sense for the 165 for 15secs to be better than a lower temp of 140 for much longer time.... pasteurization should be quick and not altering the original taste
I haven't tried pasteurizing wine. This was a great video showing comparisons. To me I think heating any brew will take away some of the full flavor finished product. I just rack several times. Or add sulfites, wait 2 days, add potassium sorbate, wait a week, back sweeten check the specific gravity after 1 day, wait a week, check the specific gravity again to see if it held then bottle. Sulfites alone will not stop fermentation with wine yeasts. I know this because I added some to a blueberry mint wine after bringing to a boil and simmering for 30 minutes, when it got to room temperature I pitched the yeast. It started fermenting after 3.5 days.
Brother learn a lesson from the Moonshiners. You have to go to just above 148 degrees to get rid of the methanol. Your 140 degrees still has all the methanyl in it. your pasterise version doesn't have the methanoyl in it. However to heat your batch up to 160 degrees is borderline on loosing some of you valuable ethanoyl. its science brother.
Unfortunetely that doesn't really work, because the methanol is disolved into water which prevents it from evaporating as expected. It can be observed that in distillation, methanol content is at it's highest in the tail (final stage) because of this. Though there are several approaches one can take to reduce methanol content in the finished product. - Use of overripe fruit - Removing skins, cores and stems from fruits - Sterilize the mash. (heating the mash to 60c for 45 minutes can reduce methanol produced by up to 90%) - Ferment as soon as possible after mash is produced, - Maintain as acidic a fermentation enviroment as is feasible. Lower Ph=less methanol production. - Lower the fermentation temperature (at 12c 10-24% less methanol is produced than at 20c) - Shorter fermentation produces less methanol by volume. Particularly less than 8 weeks. These methods greatly reduce the amount of methanol produced in the first place. Interestingly, long term aging of the wine/spirit in wooden barrels seems to reduce methanol content. Though in inert containers (glass) this does not occur.
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awsome smile
LOL looks like the wine is doing its job towards the end of the video.
Thanks for your videos 😊 This was a great video to make! Thank you!
I've found that when I pasturise to 140F/60C that the internal temperature stays the same for 20+ minutes after bringing it up to temp on the stove and then removing it from the heat. I don't leave the bottles in the water for long at all because the temp stays basically the same give or take a few degrees for a long time on the bench after bringing it up to temp. I've not yet tried the 165F temp yet, but will give it a go. I have definitely noticed in my wines and meads that pasturising does "meld" the flavours together, takes away that harsh "young" mouth feel, and kind of speeds up the ageing process to a degree. I don't use chemical in my wines either so I really appreciate this channel for the natural approach. Cheers! 🍷
Clear, concise and to the point. Love your videos keep it up my dude.
I just made my first mead and pasteurized it at around 155 for 15 minutes or so. I think it was too hot too long...but I just added some malic acid at the end to help give it the acid again.
This may have already been.offered, but have you thought about using a sous vide setup?
Sorry, but this channel prefers a more simplistic approach. It assumes that most people will not have a sous vide setup.
I dont know what crisp means, is it good if its crisp like unpasteurized? or is it better if its softer like the 140 version?
This was a good one. I'm sitting on a lot of brews that I should be finishing but not quite sure how I want to do them.
Thank you sir for all of your advice. I just made some strawberry, apple jack, plum and grape wine. they are delicious and will kick your A.... Excellent information and the mathmatical calculations. I did something similar to this. I went off the moonshiners reasons as to why and how I picked the temp. No headaches from my stuff. aprreciate your graciousness in sharing.
Thank you for doing this video and sharing your expertise. I heard you mentioned you had to sacrifice your batch for the test. Thank you again.
I think this is my second video of yours that I caught! I don't use sulphites either for stopping fermentation, I prefer to pasteurize. One way that I've found to get around pasteurizing after back-sweetening is to use a nonfermentable sugar (Alluse being my favourite since it doesn't leave an aftertaste like stevia, and is sweeter than some other non-fermentable sugars out there). If I'm wanting the crispness of carbonation then I'll add 1 oz of white sugar to my carboy before bottling. That way I can have my desired sweetness and fizz!
EDIT: Clarification. I do 1 oz of sugar to 1 gallon of brew.
Thanks for doing this. Your channel seems to catch a lot of things that fall through the cracks.
Wonder what the heat did to alcohol content. 🤔
Alcohol does not start to evaporate until 173F
Slug them down Charles. Lol. Good job
Awesome I’m gonna try 165 I’ve always done 140
Can i pasteurize red wine ?
Yes.
Charles , if you don’t plan on back sweetening does one still need to pasteurize, given we are not using any chemicals to preserve the wine?
Please refer to the 1st sentence of the 1st pinned comment.
IMO, if you leave a wine or mead to go dry, no, you do not need to pasteurize.
@CitySteadingBrews True, however for those of us who prefer a sweeter wine/mead and don't plan on using non-fermentable sweeteners (or stablizers) then special thanks to Louis Pasteur.
@@DIYFermentation I was answering their question.
I was kinda wondering. But please feel free to jump in anytime. You're always welcome here.
What's the recipe for this specific wine?
ngredients:
1 Gallon (4 Liters) Apple Juice
2 Cups (0.4032 Kilograms) of Sugar
1/4 teaspoon (1.23 grams) Wine Yeast
1/4 lemon (Acid blend substitute)
1/4 Bread Yeast (yeast nutrient substitute)
Have you ever tried the 150F for 5 minutes method ?
HI BROTHER. I HAVE A VERY INTRIGUE QUESTION: AFTER REACHING 140 F. HOW CAN YOU MANTAIN THAT TEMP LOCKED FOR 30 MIN?🤔
You can use a sous vide machine
Was there a difference in the ABV between the pastuerized vs not?
they were all bottled from the same batch of apple wine that he back-sweetened at the beginning. also, pasteurization doesn't affect alcohol content.
Hi hello I'm a big fan and I would like to know the difference between fermenting and gassy wine
Refermenting or gassy wine
Please say which of these wines are the best for drinking.. unpasteurizrd or 140F or 165F ?
What's "best" is subjective. What you like is probably different to what Charles likes. He did a taste test about half way through the video, something about crispness.
I just wanted to ask if you lost a noticeable amount of alcohol in the 140 wine compared to the 165?
Alcohol starts to evaporate at 173F.
Have you used sous vide as a method for pasteurizing?
@CitySteadingBrews has recently done that video. My channel assumes that not everyone will have a Sous Vide machine
It makes sense for the 165 for 15secs to be better than a lower temp of 140 for much longer time.... pasteurization should be quick and not altering the original taste
Thanks never have seen that before' always go Dry 0.096 or 0.094.
Love it! Drinking in the name of science😁😂
Pasteurization loses body, that's certainly true for raw juices. I doubt it is not true for alcohol as well.
The evaporation point of alcohol is 173.1°F (78.3°C).s 165F is not enough to do it.
I haven't tried pasteurizing wine. This was a great video showing comparisons. To me I think heating any brew will take away some of the full flavor finished product. I just rack several times. Or add sulfites, wait 2 days, add potassium sorbate, wait a week, back sweeten check the specific gravity after 1 day, wait a week, check the specific gravity again to see if it held then bottle. Sulfites alone will not stop fermentation with wine yeasts. I know this because I added some to a blueberry mint wine after bringing to a boil and simmering for 30 minutes, when it got to room temperature I pitched the yeast. It started fermenting after 3.5 days.
The bottles will get drunk.
Brother learn a lesson from the Moonshiners. You have to go to just above 148 degrees to get rid of the methanol. Your 140 degrees still has all the methanyl in it. your pasterise version doesn't have the methanoyl in it. However to heat your batch up to 160 degrees is borderline on loosing some of you valuable ethanoyl. its science brother.
Methanol is not the point of the video. Killing any remaing yeast to prevent refermentation after backsweetening was.
This doesnt work even in distilling for some fancy science reasons, its basically just a myth
@simonji2940 I'm no scientist but I think you're right. 100% solution of one of those things evaporates at said temp but not a solution of both.
Unfortunetely that doesn't really work, because the methanol is disolved into water which prevents it from evaporating as expected. It can be observed that in distillation, methanol content is at it's highest in the tail (final stage) because of this. Though there are several approaches one can take to reduce methanol content in the finished product.
- Use of overripe fruit
- Removing skins, cores and stems from fruits
- Sterilize the mash. (heating the mash to 60c for 45 minutes can reduce methanol produced by up to 90%)
- Ferment as soon as possible after mash is produced,
- Maintain as acidic a fermentation enviroment as is feasible. Lower Ph=less methanol production.
- Lower the fermentation temperature (at 12c 10-24% less methanol is produced than at 20c)
- Shorter fermentation produces less methanol by volume. Particularly less than 8 weeks.
These methods greatly reduce the amount of methanol produced in the first place.
Interestingly, long term aging of the wine/spirit in wooden barrels seems to reduce methanol content. Though in inert containers (glass) this does not occur.
The methanol present in undistilled drink would be neutralized by the ethanol present tho..??
@@Erowens98
😂😂🎉
First 😁
did all 3 maintain their alcohol %???