Using Sous Vide for Mead and Wine Pasteurization in Brewing
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- Опубліковано 19 кві 2021
- We have a MUCH newer better method for pasteurization now! • Easiest Way to Pasteur... We'd remove this video except it's linked in several of our other videos so we didn't want anyone to get lost!
Using Sous Vide for Mead and Wine Pasteurization in Brewing. We have been asked a zillion times if you can use an Immersion Circulator to Sous Vide your mead and wine for pasteurization. The short answer is yes, you can totally sous vide your brews for pasturizing, the long answer is in the video!
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We have a MUCH newer better method for pasteurization now! ua-cam.com/video/zWBU3EI-EFo/v-deo.html We'd remove this video except it's linked in several of our other videos so we didn't want anyone to get lost!
For your next Bochet try this. Put 2 or 3 lbs of honey in a quart mason jar. Lid it and put your jars in a Sous-vide bath at 185F (85c) for 24 or 48 hours. You’ll have to watch the water level (even if you cover the bath) because the water evaporates. Because Maillard reactions occur at high temps or even at lower temps over long times, you can get a nice caramelization without the risk of burning. It might not get as dark as you like (May not be a “true” Bochet for that reason) and there will be less water loss, but I’ve had luck doing something similar with Agave syrup and the results are tasty.
I've been waiting for someone to do this! Glad it was you guys, keep up the good work!
It makes sense and yes I liked this video. I've have a problem, I have too many bottles. Since I started watching your videos, I've been been trying to fill them. The way I look at it, is a type of recycling. I give them away. I found out online that the bottles I was throwing into recycling cost more more, almost as much as they do full. A carboy cost about $14 dollars, a gallon of apple juice cost about $ 12 dollars. The little bottles cost about a $1.50 a piece empty. Full they cost about the same. I either throw them in the the recycling bin or fill them. I'd rather fill them and give th away.
P.S. I have not added to my collection of bottles in months. My goal is to give them all away.
Greetings from the 60th parallel! Been watching your stuff for a little while now while researching getting into home brewing. Love the content, got me right jacked up to get going. Have a traditional mead going and just finished a ginger beer. Definitely going to try this for the next batch!
Using my immersion heater to pasteurize my mead for the first time. Thank you for making this video!
very excited about all the positive responses you seem to be getting on this video....I know that your guidance on the subject in the vip group made this process a very easy and comfortable one for me.....
takes some of the scary out of carbonation .......
thanks again guys
be safe
It's here!!!! Gotta wait until I'm back on wifi but I already know I'm going to enjoy this video. Have a great day guys.
You too!!
Perfect timing, i heard you mention this recently and have a ginger beer lined up for a sous vide pasteurize later this week.
Perfect!
Thank you two so much for your videos! As a first time brewer, your videos have been super helpful! I used them as my main go to for my first brews to check and make sure im doing it all right. 😂
I have got to try my cider and it was great! I'm still waiting on my mead to finish but I have got to do the olfactory test and racked once and so far so good. Can't wait to try it. 😁
Thanks so much!
Great video that looks so much easier to pasteurize with
I just pasteurized my first mead which was a cyser using this method. Was easy and started clearing the next day! Of course I did already have some pectin enzymes in it but it didn’t start to clear until I pasteurized then it started the next day.
I cook sous vide often at home. It is cooking low and slow and you always start the timer once the water gets to temperature. If you want the perfect soft boiled or poached eggs you can do it in the bath. You can even make Creme brulee in the water bath if you are inclined. I have even heard people make a very good hollandaise sauce in it though I have never tried that. Cool video and fun to think I can add one more use for my Anova.
Another excellent use for my sous vid cooker! Jolly good idea!
The explanation you both did at 11:05 to 11:45 makes me want to say: SCIENCE! Another great video. I like that this is a reliable method for ensuring internal temps of the bottles. My neanderthal method is to just put my bottles in a bucket with 180°F water, cover it with a towel, and let it sit for 20 minutes, doing only 2-4 bottles at a time. The first time I did it, I had a bottle of water uncapped to test temp (got that from you guys in an earlier video!) It got up to 150 after 10 minutes, so I covered it again and let it sit for 10 more.
So far my technique hasn't failed me, but it would be nice to have a more reliable approach. Cheers!
I also have an anova nano! It is great for the price and works great as a sous vide! I am currently using it to pasteurize some apple juice wine i made so i can store it for later use!
Great idea with thus..
Edit: since you said you didn't eat meat.You can use the circulator for cooking vegetables as well. Cooking potatoes or other vegetables with it will give you the really intense flavours that you don't realize you lost while boiling or steaming. It's not something I do everyday, but putting cut up potatoes, butter, and cream cheese and cooking it sous vide is great. you can just mash the stuff together in the bag and then pour it out after.
I love cooking things sous vide. I don't have an immersion circulator. Instead, I cook sous vide in my instant pot.
I just woke up read "Using souls for Mead and Wine Pasteurization in Brewing", then it was "Using soul vibe for Mead and Wine Pasteurization in Brewing", I had to read it two more times haha
Lol
Using the souls of your enemies to condition your Viking blood
Well here goes, first experiment on a couple cases of freshly bottled wine that has a history of popping the corks. Since we sell all natural wines and meads. I need this to work !!! Thank you, and I’ll be heading to your pay page soon.
Did this just two weeks ago with two gallons of apple cider the wife wanted sweetened. 160 for longer than I figured I needed. Used a thermometer in the middle to get to and hold temperature and left the caps off. No evaporative loss.
Back sweetened and capped, checked pressure every hour or two and glad to report one gallon has been sitting in the kitchen tightly capped for two weeks.
Cool video and great how-to! Thank you!
This is 100% something I will be doing eventually and was one of the (likely many) voices bugging you about it.
Doing sous vide for cooking, I make sure my vessel is insulated as much as I can (have a neoprene coozie and wrapped my bath in sticky aluminum foil). Not a "must have", just a matter of efficiency. Something stupidly simple as wrapping it in towels would suffice, finding a way to cover it even more so (heat rises and is lost to warming the room). Might also be part of the reason your bottles weren't heating as much as the water was....just loss due to a lack of efficiency? The whole volume Vs wattage thing.
The sous vide is good for more than just meats. I have 2 circulators myself and I do eggs, veggies, meats, and some desserts if I'm in the mood. I love the no touch method. Set it, forget it and take your time doing other things rather than standing in the kitchen.
Also, start with hot water to speed up the heating to temp.
Awesome I have added these items to my list, I was a bit concerned just bottling the mead after fermentation as I don't wany any exploding bottles :)
Love this idea.
You guys are fantasic as always, thxs for the good info
Thanks guys great video very informative
Our pleasure!
This is very helpful. I have a sous vide, but have yet to use it for anything. I've been wondering how to use it for pasteurization.
I recently watched someone use a sous-vide process to temper chocolate. You just have to be very careful that water cannot reach the chocolate. Figuring out the cooling from 115F to 85F takes some macguyvering. You either have to add ice, add cool water, or stick the immersion heater in another pot and bring it to 85F, then transfer the chocolate. Then you just up the temp to 90F. (temps vary based on chocolate type)
More bottles in the same vessel means less water and more surface area. Therefor it would reach temp faster and pasteurize quicker. Larger vessel and more water would take longer because of the increase in heated water volume.
Glass heats differently than water doesn’t it? I would think that might make it take longer but hey, I could be wrong, lol. It’s more about getting it done safely than quickly.
@@CitySteadingBrews yes, but as long as the bottles are room temp when you start the difference would be negligible.
@@joshturner4741 good to know!
Hello to everyone else in this excellent City Steading crew (TL;DR for this question at the bottom)! I got started with a batch of blueberry orange mead (my first brew ever!) a couple months ago, and I’ve decided to pasteurize it- the reason being that it appears to be stuck, as it has stayed at 1.030 for about 3 weeks with an OG of around 1.105-1.100. I used a Lalvin 71b yeast, so I think even the most generous ABV of ~10% wouldn’t come close to the yeast’s alcohol tolerance. I know there are things I could do to try and restart it… but honestly, I really like the flavor right now (an opinion shared by family and friends who’ve tried it as well). So I thought I’d pasteurize it, kill off the yeast, and bottle it. Thing is, after some inexperienced racking, I only have half of my one gallon batch left. 😅 I’m gonna be bottling into two 6 ounce bottles, and twelve 4 ounce bottles, because I’d rather have a bunch of smaller bottles than a few big ones.
Now, I’m bringing this all up here because I just purchased the Anova Nano myself, and am planning on using the sous vide method! My question is: is there any reason I shouldn’t use the small bottles with this method? Any specific tips for using small bottles if this is totally fine? If this isn’t advisable, is there anything else I can do to pasteurize them?
TL;DR: Is there any reason I shouldn’t use the sous vide method to pasteurize mead in small (i.e. 4 and 6 fluid ounce) bottles?
Thank you so much for everything you two do on your channel, and for all the knowledge and joy you spread! : ) And of course, thanks to anyone who actually read this monstrosity of a comment. 😆
I like their older one with buttons instead of Bluetooth/wifi. If you use a cooler for your immersion cooking the heater doesn't have to work as hard, you don't heat up your kitchen as much, and you use less electricity. I got a $20 plastic cooler (don't use styrofoam) and cut a hole in the lid to stick the cooker through. You can also use the lid to clamp the bags in place. Use decent freezer bags, the cheapo ones tend to break. Or get a vacuum sealer and use that.
I've made ribs, steaks, chicken, pork, mashed potatoes and more with it, but never thought to use it for pasteurization :)
I pasteurized today because adding sorbate and sulfite caused these nasty floaties in 3 gallons of my wine. I let it sit for 2 or 3 weeks to let the junk settle and it didn't fully settle. So I painstakingly filtered it back sweetened it and bottled it. I corked my bottles and then placed them in a 16qt canning pressure cooker. It has a thing on the bottom that keeps your bottles off of the bottom which is nice. I was bringing it up to temp with a uncorked bottle of water in the middle and thermometer down in it. I was also checking with one of those digital guns that measures whatever you point it at. As the temperature got close to 140f, probably around 130f, my corks starting pushing out of the bottles. Eventually two pushed out before I got them all out. I took the corks out and finished. I did not want to do that as I was afraid I would evaporate some alcohol like that but I could not blow all the corks. The corks are supposed to be #9 so they should be tight enough. I did use star san on the corks so some of the slicky from the star san may have made it easier to push out but I feel like they would have pushed out anyway. Could you give this some thought and tell me what my options may be? Thank you.
I found out why you call it a "hydropeter" night before last. Decided to order 3: 1 in case it gets lost, 1 in case it get broken, and 1 to use. Lesson learned.
Sorry to hear that!
Thanks for the info you are the best✌Cya next time
Any time!
I use a sous vide to pasteurize, to great success. No tester bottle needed (used in my experimentation to get the method), and no bottles destroyed. Here is my method: (used primarily for carbonated ciders).
1. put bottles in pot, and fill with water so that the water level is at or above the level of the liquid in the bottle.
2. Set temp on Sous Vide to 45C for 40 minutes. Let the time run out, then go to step 2.
3. Set temp on Sous Vide to 62.5C for 23 minutes.
4. Once time is up, run cold water into the pot to exchange the hot water for cold. (do this in the sink).
5. Once the water in the pot is cold, let the bottles sit in there for 30 minutes to ensure that they've been cooled.
I hope that this helps someone out there.
new video, nice
I only pasteurized a few times, I would just pour boiled water in the pot with the bottles to cover as much as possible. I would leave them in for 10min and then add some more boiled water. It seems to work fine enough for me to backsweeten without having a fermentation again.
That’s not really a reliable way to pasteurize, you’ve been lucky!
Thanks!
Thank YOU!
It's actually amazing to me that you feel the need to explain so thoroughly that heat does not conduct into the bottles instantly.
I'd be offended but then again you're the ones getting the emails that likely made you feel you need to stress points like that. And it probably is necessary..
We get a lot of questions, yes. Many prople want to try brewing in all its forms but get bad info and make mistakes. We are happy to help out if we can.
Howdy again from Texas. My husband and I just love y’all! Our question is….when do we know to pasteurize and when to not. We usually love sweeter meads and wines. We don’t necessarily want to back sweeten once our brew is completed as we DO NOT care for dry products. What do you suggest? Love y’all’s video’s and hope to hear from y’all soon!
The only way I pasteurize my brews. (I'm Trying Microwave Pasteurization test for the lolz) Great tips for new people. I use a cheaper Stacker cooler allows to send out a ton of bottles very quickly. Also works for many other uses. I cut a hole in a lid so I can to long cooks so there is almost no loss of heat. Still works great as a cooler too.
Word of caution with carbonated bottles can be tricky.
If you don't want to use a thermometer just leave the bottles in for a longer time IE an 90 mins to 120 mins. You don't use a thermometer on meat while it is cooking, the time is what is important. I would use it if you can though. But if you do make sure the thermometer is in the largest bottle not a smaller bottle.
I also think that most of the modern yeasts will have a higher than 20 PU tolerance these days. EC1118 is probably higher maybe even 40+ PU so time is your friend here or like Brian said increase the temp a little to 145 and give it at least 90-120 mins to be safe. Not an expert on this just makes more sense to be safer on times.
Longer time build even more pressure. You need less than 10 mins to pasteurize fully, twenty is being thorough. Longer can be dangerous or alter flavors.
I've (sort of) used this method twice.
The first time I "preconditioned" the bottles by letting them sit in hot sink water, then added them to an already running circulator at 150 degrees. This method took quite a bit of time, but the results were good.
Second time, I put the bottles in the pot from the beginning, but set the temperature to 170 so I could reach 160 inside the tester (thanks to a quick google search I did). This was by far the scariest of both experiences. I opened the swing top in one of the bottles and the "POP" sound was very loud. And guess what: it took about the same amount of time as the first time.
From now on, I'll probably let the tester bottle reach 150 just to be extra safe and call it good.
140 is all you need to kill yeast, going higher "can" begin to affect flavor and increases the risk of explosions.
i use my fry daddy, with water not oil in it of course, to pasteurize it has a digital temp control and is very accurate... just throwing that out there if anyone is looking for a different method or doesn't have a so vide
If you put a kitchen towel or washcloth in the bottom of the pan it will protect your bottles and pan.
Mhm. It helps.
For some reason the audio is out of sync with the visual, and I'm twitching.
It’s 166 ms off yes. That has been corrected.
@@CitySteadingBrews nope, still off. Odd.
@@alexboeve59 It's been corrected for future videos, I cannot change what is already uploaded.
I started to follow your channel about two months ago. Your videos inspiring me a lot, and I started my first mead. My question, is it necessary to pasteurize my mead every time when I bottling it, or just when I resweet it?
I wish you good health and happines, and I hope you make a lot more videos for us.
Only pasteurize if needed. Only when refermentation is in question. For example, see this video: ua-cam.com/video/tvvuVJNn2jM/v-deo.html&ab_channel=CitySteadingBrews
Just a thought. If the bottles are touching the sides of the vessel, then you also have a heat sink which will cause the water in the test bottle to read lower than the surrounding water. Also the thickness of the bottles matter. The thickness of regular wine bottles are thinner than champagne or any other carbonated beverage. Test bottle thickness should be at least as thick as the largest bottle thickness.
Fair points, but... if you read the test bottle, and it's representative of the batch, and you leave everything for 20 minutes after hitting target temp, it's all still pasteurized. Going over by a few degrees is better than under and doesn't hurt anything.
@@CitySteadingBrews I know you are correct on this. My main point was to make sure that the test bottle was the same type as the other bottles. An example I was trying to get at is not to use a regular thin walled bottle as a test bottle when all the others are thicker walled champagne or thick walled beer bottles. The temperature in the thinner walled bottles could possibly need to be higher to get the others to correct holding temp.
@@davidwelch2011 agreed.
I want to have sweetened wine with natural carbonation. I was going to use champagne bottles to do this. Can I pasteurize after I use the plastic soda bottle trick for carbonation with the plastic stopper and wire in place? Also would this work with swing tops? I love the videos guys! Keep making them!
One of the other benefits of pasteurizing is it's going to keep your wine from turning to vinegar if you weren't quite as careful as you should have been during the bottling process.
It does kill acetobactor, yup.
After I had a bottle break for the first time last night I am going to do this to all my bottles, sadly that is about 100 but I have 20 in a mini fridge so won't have to do them.
Sous Vide machines are also really good for tempering chocolate, fyi.
Sous Vide is good for more than meat. Veggies, eggs..
Can you test the digital thermometer in boiling water before using it to test the water. They have been known to read wrong. Excellent video.
That's a good idea.
Yet another reason for me to want one... pasteurising brews. LOL
Yep. That's where I'm at now too.
Love your videos, I'm very new to this so my question is the reason you pasteurized after you sweeten for bottle carbonation is to keep the brew from going dry?
Yes, and to also avoid bottle bombs. If the yeast are still fermenting beyond the sugars added simply for carbonation then the bottle could easily explode due to the additional pressure.
Here is the thing: I like to keep alcohol (especially fermented alcohol) as short as possible - while it is adequately pasteurized. A way to shorten the time and even ensure a better result is, to heat first of all the water to 60ºC and then add the bottles. The bottles still will take some time to reheat, but it will be far shorter.
It doesn't take that long, and honestly there's no loss of alcohol with this method anyway (according to a chemist). Also, by heating the bottles and the water together, you limit thermal shock and broken bottles.
Have you guys ever done a chocolate mead, but using a stout mash or DME
If I would like to use cork to bottling is this method still safe? Thanks for the answer and the brilliant contents! Cheers
Due to the small diameter of the bottle's opening you can pasteurize these un corked and then cork them once they are done.
Hey! Great Video! And what if I transfer the mead to my brewing pot (before bottling) and pasteurize? I would bottle after that. Could I do that?
That way you would lose some alcohol sadly.
Love this method. I just pasteurized my spiced apple cider. I had one bottle explode under water. It's probably the best place to have an explosion. No mess, no flying glass, and no bang.
Actually, I might always bottle condition in a sink full of room temperature water. This might be something useful to share in one of your upcoming videos
Awesome! I just started doing it this way and love it. Do you think it would work in a bigger vessel like a tote or cooler? Or do you think that's too much for the immersion heater to handle?
Should work, but will take a long time.
I sous vide in a cooler all the time. It's not a problem.
I assumed a large cooler, of course in this case size matters!
Cooler should work!
I did Thanksgiving turkey in a 10 gallon cooler. Coolers actually work the best as they are insulated. Just line with food safe bags.
That immersion circulator looks like a useful tool but out of curiosity could a blender stick be used to circulate the water.
I don’t think it woyld work tue same way.
Did you put the bottles on a rack to keep them from breaking from the shock? In canning we have to use a rack.
That precaution wouldn't be needed with the circulator. The pot isn't being heated from the bottom.
Hey no down votes! Awesome video guys
Heh, there’s always one.
@@CitySteadingBrews screw the haters. Yall got me started in this hobby a little over a year ago and have been a tremendous help!
Intresting thought do you think the humalone will degrade into isohumalone I would love to try beer that hasn’t been degraded Into isohumalone
If you made beer with hops it already has as that is what gives hops their flavor. If you mean instead of boiling, ie dry hopping? Nope, they survive the boiling process and I would think wouldn’t degrade the same way so you might be able to get humulone beer but little hops flavor.
The only thing about this method is that there's no great way to cover it in case you over-carbonated the bottles (as I found out one time lol).
Still prefer it as it's a (mostly) set and forget method, but I gotta work on determining the right carbonation point for a brew (had it chilled, so it was more than expected compared to room temperature).
Also, I don't think more bottles will change the timings that much, as it's still around the same volume of water to heat up (some of it is just surrounded by glass).
For carbonation, I suggest 1 ounce of sugar per gallon of brew. Mix thoroughly then bottle. I've never had a bottle bomb with that method and been doing it that way for years.
@@CitySteadingBrews It was a ginger ale, I wanted to stop fermentation so it would stay sweeter. It just went fully carbonated within a few hours (unlike the last times when it took a day or few).
I thought I vented it enough, but nope!
I had some corked the first time I did this, and boy was that exciting about half the bottles didn't pop their cork but the rest scared the hell out of me the first couple times.
I took a loaf of banana bread and started an experiment. Attempting to make wine with it. I know the bread has yeast in it so I used less wine yeast. Been going for 2 weeks and the bubbler is going like a coffee purkelater. It smells awesome. Your thoughts on this?
It is very likely to spoil before fermenting out.
what are your opinions on chemical pasteurizing with Camden tablets verses heat pasteurization?
We don’t do it that way.
I have watched other videos about the pasteurization of mead l, and their bottles had sediment following the process of pasteurization. Have yall experienced this issue?
It can happen. It is seen even in commercially crafted brews. Basically it is a chemical reaction brought on by heat affecting different proteins that then settle out of fermentation.
After watching your cider 4 ways video I came here and I have a question: when pasteurizing a carbonated beverage should you release some of the carbonation prior to the pasteurization? I’m just worried about potential bottle bombs.
You can try. We never had an issue.
I have a grain farther for all grain brewing that I want to use for this. Do I need to bottle first or would I be ok to do it in the gallon demijohn it’s in ?
Unfortunately we don't have any experience with a grainfather so we can't really help with this scenario. That said, you generally want to bottle first.
When you are done would you cap it? Or put a bubbler on top?
I put it under airlock, just out of precaution.
When should you do this method after fermentation and bottling
If there is a chance of further fermentation.
This 'adapter cap thing' you show at about 30 seconds in the video looks way more sturdy than the ones I have. Do you have a name/brand on those?
And thanks for yet another very informative video!
amzn.to/32OfpKy
Thanks!
Oh wow! Amazon in the US has waaaaaayyyy more interesting stuff than what they offer in Sweden! All those pretty bottles and caps and whatnot!
@@alexboeve59 oh, didn't know that!
@@CitySteadingBrews oh yes! Your Amazon is a true cornucopia! Ours is more like the shop at the gas station in comparison 😂
I'm looking to get a set up with a Immersion cooker unit (sous vide unit) and as large a water container as possible.
Any ideas/recommendations for a immersion unit and maybe insulated water tank so as to be able to pasteurize as MANY bottles as possible?
I'd like to do at least 12-16 16oz bottles at a time a least.....even more would be better.
Thank you so much in advance,
CC
Did you ever get this set up? Just looking through and found this comment.
Hi,
Came here from the 'Blueberry Mead Finishing...' video and you said (at 15:40) that you do not close off the bottles, however in this video you do. Saw your new video on pasteurising, and in that video, the fermenter is open.
Alcohol evaporates at 172F/78C so shouldn't be an issue in losing alcohol.
Is there a benefit to keeping the bottles closed at all?
Thanks!
First… the mix of alcohol and water alters boiling temps. Second, the only reason the keep them capped it if your brew is carbonated:)
@@CitySteadingBrews Ah, of course! Don't wanna heat the brew up, and cause the bubbles to disappear.
Thank you 😊
I've backsweetened and pasteurized two batches of mead now. But the lady batch i ran into an issue. I used synthetic T-corks, and while i would expect them to pop out during pasteurization, so i left them off till i had my stock pot off the heat. I figured once it cooled down a bit, there be no issue.
Used a stock pot and a thermometer to measure temps. Test bottle hit 143 and i killed the heat, moved off the burner, and let it cool down on its own. Once temps dropped a bit i put the corks on, and "some" of them seemed pretty determined to not stay in place. Most didnt pop out at all. Just some of them did.
But... Its now several days later and i still have corks popping out of their bottles occasionally. What gives? Did i mess up or are synthetic corks really that much of a problem?
Well... if you got it to 143 and shut off the heat, the temp did not stay at 140 for 20 minutes in the bottle. Therefore, you may not have fully pasteurized. Also, synthetic corks are pretty crap most times.
You might of touched base on this maybe not, not sure. I am pasturizing for the first time. I made a apple cider mead from a 1st place winner across the county. The sg started at 1.130 and ended at 1.030 with a 16 percent yeast. It tastes amazing and seems stuck. So I had it sit in secondary for a month and it completely cleared. To be safe I am pasturizing it. When I started, the water was at 155F on stove top and took it off the heat. I put the bottles In at 150F. After 10 mins the bottles started to bubble like mad. I already degassed it before bottling. Is this just trapped co2 that I didn't get out from degassing? Or am I doing something wrong?
It’s fine. There is still oxygen there that will come out too.
Great video! I sadly dont have an Sous Vide, so I used stove top pasteurization for the cider I just made. One question, I accidentally heated the cider way too hot (180 F for 15 minutes) instead of 160 for 15-20 minutes, will this affect the flavour? The bottles seem to be fine, none broke and they are cooling down now, so pressure shouldnt be an issue, so I am hoping everything is okay with the flavour aswell, but I am not as experienced as you are with this. I cant seem to find any source that answers this question, so I hope you see this.
Thanks in advance!
It might give a slightly cooked flavor but as long as nothing broke, you’re fine :)
Is there a Max time? Great thing about these devices is the temp always stays the same. If you leave these in too long, what happens?
There’s a timer so.... I would think the flavors could be affected with too much time and it’s a buildup of pressure so it could be bad.
Can you put the immersion heating circulator directly in a bucket of mead or wine without the bottles to pasteurize a larger batch?
I wouldn't. It could burn sugars onto the element. Ruined one trying it with beer.
Could I pasteurize in a pot on the stove if the pot has a false bottom. Bottles in the water while heating?
I wouldn’t put the bottles on direct heat. Maybe heat the water then add them off the heat.
Once you are done pasteurizing are you just turning off the heat and leaving the bottles in the tub until it drops to room temp or are you cooling the water down? I'd be scared to pull the bottles out and set them on the counter right away.
Yes, we let them cool slowly.
Hi Brian and Derica
Racked my first batch of traditional mead and gave it a little taste... yum but I do wonder if I could add water to the racking as I would like a lower abv (currently 14%) and reclaim some volume.
Is adding water (about 1/8) ok and what consequences might I encounter?
While you can do that, you might have it restart fermentation of you're past the yeast's alcohol tolerance and it's sweet. If it's a dry brew, most likely nothing will happen, but I'd keep it under airlock and check it anyway.
@@CitySteadingBrews
It does have a slight sweetness. I will add water and let it go dry. Thanks heaps 👍
Thanks for this. Now I know and knowing is half the battle (G.I. JOE!). 🤣. Sorry couldn't resist. I do appreciate the info though.
Hi you two. When pasteurizing mead does it affect the taste?
That depends on the temp you do it at. At 140f, if there is a taste difference, I cannot detect it.
Can you store Mead in Mason jars rather than the swing top bottles? If so, is there anything special I need to do so they don't get over pressurized and explode?
You can, so long as there is zero chance of any amount of pressure buildup. Make sure fermentation is done and degas.
Just tried this method on my first ever batch of mead. Question: after I pasteurized I noticed it looked like it separated a bit, could this be from me back sweetening just prior to pasteurization? I’m thinking it will settle out over time, just wanted to hear your (or anyone else’s) thoughts on this. Thanks for doing what you do and sorry about the long post. Keep calm and brew on!
May not have been mixed enough? Let them cool and shake to mix.
I’m getting mixed info on this and I wanted to clarify. Let’s say I have a wine that is partway through fermenting. But I don’t want it to continue, because I want a lower alcohol wine. Can I pasteurize the wine to stop fermentation? Some of Google seems to think cold crashing is the only way to do this, or using chemicals or that the temp needed to pasteurize is 158 f. I’m just wanting to know, can I pasteurize with this method for 20 mins (once brew reaches that) at 140 f, to stop fermentation permanently to keep my alcohol lower in a wine?
It’s not recommended to do this at all really. However if you must, pasteurization is the only sure way to kill yeast. 140f will do it as yeast start to die at 120. Cold crashing does NOT stop fermentation. Chems don’t kill yeast and some prefer not to use them, but the do prevent fermentation in most cases.
what about doing it with corks?
No problem.
audio does not match your lips....but just the same...content is AWESOME as always.
Software adjustments yep. Working on it.
So out of the various methods you have shared, which do you feel is the best method?
Sous Vide as it is a gentle heating method, thus safer, and you have a controlled regulation of your heat as well.
@@CitySteadingBrews gotcha, I am actually thinking about a system now to use a larger cooler to do bigger batches. I will have to remember to mention you guys as my inspiration.
Do you think there's a downside to leaving the brew at 140 degrees for more than 20 minutes? Can it ruin the flavors?
Over time it will for sure.
How do you feel with the diet change?
Great, thanks for asking!
Hey guys what is the wattage on that sous vide? I have one that 1600 watts and I can reach those temperatures in probably 10 minutes. Now I don't think I've used that much of a volume of water before but an hour and 9 minutes to come to temperature seems like a really long time. If you guys start doing this you might want to look into getting a more powerful sous vide.
I pasteurize maybe 3 times a year, it's not worth investing in for us, and the volume of water is critical in timing. Try heating 5 gallon of water with yours and it will take more than 10 minutes. We could have started with hot tap water too, that can help.
i did the Sous-vide way and at 120 deg the tops poped off any suggestions?
We have yet to have that issue. Are the bottles made for carbonation? We generally use swing tops. If your brew is not carbonated... you can leave the caps off until after.
I'm not sure if you have an update to this method or not, I didn't want to scroll through two years worth of videos. But I use sous vide along with bluetooth bbq thermometers. I set the alarm for 140 place the probe in my test bottle, turn on the sous vide and leave. When the alarm goes off, I wait 20 minutes and turn off the circulator.
Pretty much how we do it. Also… you can just search a channel for videos too, no need to scroll!
@@CitySteadingBrews I watch on my firetv. Whenever I do a search from within the channel it searches all of youtube, so I just don't use it. Could be a bug, I don't know.
Hi Brian & Derica! I tried this method for the Vikings blood I commented on another video. I set it to 140, but 2 of my bottles still exploded… Am I suppose to keep the caps on? Did I buy the wrong bottle? I just decided to cold crash all my bottles…
Cold crashing won’t stop fermentation. Only slows it down. Could be wrong bottles, could be too much gas buildup. Sorry to hear about the explosions. If it’s not carbonated you can leave the caps off definitely.
Could you sit a gallon jug in there? If you are pasteurizing to kill yeast would you have the tops on your bottles? (I know you were just doing a sample but in a for real scenario) Thanks
I have not tried, but... so long as you get the inner temp to 140 for 10-15 mins, in theory you can. I've been experimenting with leaving the tops off, as I've seen and been told that it won't affect the alcohol to any real extent at all.
@@CitySteadingBrews I asked about leaving the tops off because if you have a cork in your bottle then you cannot back Sweeten
@@Grandpa_RLP you backsweeten first, then pasteurize.
When is the best time to step feed? I started a 1 gallon cyser on April 10 I used just 100% apple juice and 3 pounds of honey. If I read the hydrometer correctly I have a starting gravity of 1.100, im using lavin d47 yeast and I want to push it as far as I can and then maybe sweeten it. Its been really active but has slowed down recently.
D47 won’t go much further as it’s usually 14-15%. You’re alreay os the 13.5% range. Maybe 1/4-1/2 lb and you’re there.
@@CitySteadingBrews so go ahead and add more or should I wait until its slowed down more?
Either way.
@@CitySteadingBrews thank yall so much! Yall put out amazing content and the fact that you actually reply and help your viewers just makes yall the best!!!!
Wouldn't the ambient pressures in the bottles be higher dropping the boiling point. So by having the open bottle it could read a different temp?
So that way you don't cook the sugars in the brews. If that's even a thing.
Not enough to be concerned since we are letting them sit longer than the basic values call for anyway.
The temps wouldn’t be enough to cook the sugars.