Love your guys videos, I seem to learn something new from each one...even this one lol What temperatures and times would your recommend for water bath pasteurizing at home? I am aware of the risks involved with this, However it has given me the best results so far. Thanks for being awesome and keep the videos coming, new subscriber here 👋😊
Hi Braden. You want to kill all the yeast which is pretty assured if you reach a temperature of 160 degrees farenheit. If you do some research, the real question is how many "PUs" (pasteurization units) you are getting. You get PUs by how high you bring the temperature but also for the amount of time it is heated. In our pasteurizer we have a couple of programs depending on what we are doing but generally we are bringing internal temp on canned product to about 155, which we can do in about 12 or 13 minutes. Basically if you are taking longer to heat, you may get the same number of PUs if you only heat it to 150.
you probably dont care but does anyone know a way to log back into an instagram account?? I was stupid forgot my login password. I would love any assistance you can give me!
@George Kingsley Thanks so much for your reply. I got to the site on google and I'm in the hacking process now. I see it takes a while so I will get back to you later when my account password hopefully is recovered.
Hi guys. I have 4 cases (bottles) ready to be pasteurized, they were backsweetened with FAJC, and primed with dextrose. I've heard though that it's harder to kill off EC-1118 (champagne) yeast...is this true? Also, I'm using a water bath canner (with false bottom) to pasteurize....is it best to slowly raise the temperature with the bottles in, or (as I've seen others do) place the bottles in after the water has come up to temp? I planned to raise the temp with the bottles to hopefully avoid any cracking. I'm using multi use commercial beer bottles, and not the thin single use bottles that many companies use today. Thanks.
Hi - sorry for the later reply. EC - 1118 does want to ferment to a lower sg than other yeasts but I do not know of any reason to believe it has a higher heat tolerance. I would say that a gradual raise in temp is the way to go. A 40 plus degree change seems to increase the risk of breakage quite a bit. Going gradually would work. Typically crown caps hold in this scenario and more sturdy bottles hold up better. Probably you're done with this project already :) but if not good luck!
@@Number12Cider Hi. I appreciate you getting back to me. Yes I've finished (and drank) the project...lol. I had no real problems, aside from a slight over carbonation (my fault), and 1 burst bottle (while pasteurizing), which was contained by my canning unit. I used good solid "John Sleeman" beer bottles. Next time I'll definitely do everything exactly the same, except keep a closer eye on my carbonation level. Thanks again for taking the time to answer me back....I know you guys are busy. All the best!
That’s cool. Thanks
Love your guys videos, I seem to learn something new from each one...even this one lol
What temperatures and times would your recommend for water bath pasteurizing at home? I am aware of the risks involved with this, However it has given me the best results so far.
Thanks for being awesome and keep the videos coming, new subscriber here 👋😊
Hi Braden. You want to kill all the yeast which is pretty assured if you reach a temperature of 160 degrees farenheit. If you do some research, the real question is how many "PUs" (pasteurization units) you are getting. You get PUs by how high you bring the temperature but also for the amount of time it is heated. In our pasteurizer we have a couple of programs depending on what we are doing but generally we are bringing internal temp on canned product to about 155, which we can do in about 12 or 13 minutes. Basically if you are taking longer to heat, you may get the same number of PUs if you only heat it to 150.
you probably dont care but does anyone know a way to log back into an instagram account??
I was stupid forgot my login password. I would love any assistance you can give me!
@Timothy Ari Instablaster :)
@George Kingsley Thanks so much for your reply. I got to the site on google and I'm in the hacking process now.
I see it takes a while so I will get back to you later when my account password hopefully is recovered.
@George Kingsley it did the trick and I now got access to my account again. I'm so happy:D
Thanks so much, you really help me out!
Hi guys. I have 4 cases (bottles) ready to be pasteurized, they were backsweetened with FAJC, and primed with dextrose. I've heard though that it's harder to kill off EC-1118 (champagne) yeast...is this true? Also, I'm using a water bath canner (with false bottom) to pasteurize....is it best to slowly raise the temperature with the bottles in, or (as I've seen others do) place the bottles in after the water has come up to temp? I planned to raise the temp with the bottles to hopefully avoid any cracking. I'm using multi use commercial beer bottles, and not the thin single use bottles that many companies use today. Thanks.
Hi - sorry for the later reply. EC - 1118 does want to ferment to a lower sg than other yeasts but I do not know of any reason to believe it has a higher heat tolerance. I would say that a gradual raise in temp is the way to go. A 40 plus degree change seems to increase the risk of breakage quite a bit. Going gradually would work. Typically crown caps hold in this scenario and more sturdy bottles hold up better. Probably you're done with this project already :) but if not good luck!
@@Number12Cider Hi. I appreciate you getting back to me. Yes I've finished (and drank) the project...lol. I had no real problems, aside from a slight over carbonation (my fault), and 1 burst bottle (while pasteurizing), which was contained by my canning unit. I used good solid "John Sleeman" beer bottles. Next time I'll definitely do everything exactly the same, except keep a closer eye on my carbonation level. Thanks again for taking the time to answer me back....I know you guys are busy. All the best!
You're welcome. Better luck next time!