StillSmart

Has anyone tried pasteurising wine, beer or cider?

I'm guessing that pasteurising it can replace the need to add potassium sorbate?

I've picked up a machine that will pasteurise 13 wine bottles at a time. May give it a go but would love to hear from anyone that can offer advice.

This one is way off my Knowledge, hope someone can come back to you.
I had no idea that you could or would Pasteurise wine.
I don't understand why you would, and look forward to hearing more.

Robert.

Some commercial wine you buy has been flash pasteurised. This is one of the ways they can guarantee it being the same two years later after being abused in a warehouse on the other side of the world.

Pasteurisation is generally not considered a good thing for wine, as it will rob some of the nose & the flavour. I guess the pasteurising you have is similar to a boiler with racking.

Brilliant for fruit juice. When you use it. Remember to take your temperature readings in the bottle. From memory I think it's 70 C for 20 minutes & Leave the lids loose until the very last moment before removing.

Depending on what you're making your wine from, potassium sorbate isn't necessarily essential anyway. I have never ever used it. Just potassium Metabisulphite.

You're right Mash, it is essentially a digitally controlled boiler with a rack in the bottom. Bought it on a bit of a whim because I got it for a good price. I'll use it for for other purposes (perhaps even sparge water since it has a 23l capacity).

I may just try out pasteurising some of the WOW I recently made as an experiment.

This is the unit if anyone is interested:

http://www.vigopresses.co.uk/Catalogue/ ... iser-96474

Fascinating, I just learned something new.

Robert.