I think people are concerned about the possible loss of flavor and/or alcohol during the process, but without using sulfites, it seems to be the safest approach.
thanks for taking the time to explain the facts. I do not think I can wait the 9 mths before tasting the wine. I do enjoy your videos., well done. Will you run for president?
Thank you for this! Everything I found online was talking about the theory of pasteurization, bottle size, and carbonation levels so the bottles don't explode. As a new brewer it was all very overwhelming. This video was simple and easy to follow, and the tin foil cap method helped a ton with my concerns over unintentionally weaponizing my mead. You've got a great channel here and I'm excited to be subscribed and along for the ride👍
You can pasteurize in the oven also, just set it for 160 - 180 degrees faranheit, put what's to be pasteurized in the oven, and set a timer for 2 hours once the jar or wine bottle or whatever is hot (about 30 minutes).... then when done just turn the oven off and leave it till it is cool. Pasteurization works as long as the right temperature is reached for the right amount of time.
Finally decided to try pasteurization, and your process looks pretty well thought out and easy to do, but I do have a question... Have you ever had this process fail?
@@DIYFermentation Yup... did that too. Actually check every bottle. For me the center bottle is just filled with water and is only there to make certain the other bottle don't tip over. Well... hope this works. Bottles restarting has always been an issue for me and I was getting kinda desperate. Thanks much for the prompt reply!
This was so helpful. I’ve been discouraged in trying wine making because almost every tutorial out there used some kind of chemical and I can taste common preservatives/sanitizers used to stop fermentation (also used in most processed foods). I had no idea you could pasteurize!
Even though the heat is turned off, the water will continue to rise a few more degrees. Alcohol will begin to evaporate at 172 degree f. There's no point in cooking your wine any longer than necessary.
Might i suggest a towel under the bottles, because the heat is much higher down there And baking paper tied down with a rubber instead of aluminium foil, since aluminium foil makes an off taste in a sour environment Both things should make the wine taste better, since it also makes food taste better
Liked and subscribed. I am here for the weirdest reason ever. Was looking for a way to produce C02 for my indoor garden and some growers will hang cannisters of CO2 in their garden. I can't afford CO2 (I can i just do not want to pay $200 every harvest). Well i found a DIY video that said to combine water, sugar and yeast in a container and suspend it so the CO2 produced by the yeast which is a heavy gas falls onto your plants. My first thought was, your only some fruit away from making wine so shoot why not make some hooch to go along with my medicinal crops and then i started looking up homemade wine videos and here i am.
Thanks for all the advice in your channel, I just pasteurized my blackberry wine, my first ever attempt to making wine, at corking time it had 5% alcohol according yo my hydrometer and tasted more like a dessert wine, I plan to open a bottle in a few months so what does time do to the wine? Will it get more alcohol content?
Hello sir, My red wine was fizzy and the yeasts were still alive. I added potassium sorbate and potassium metabisulfite to the wine But the yeasts are still alive! I want to try the pasteurization method... I wanted to know according to the ingredients I added wine, Potassium sorbate and potassium metabisulfate If I heat the wine for pasteurization Do these materials show a dangerous reaction? I would be grateful if you answer♥️
The benefits of killing all remaining bacteria, killing any remaking yeast, lower alcohol level, and generally less hassle, far outweigh any possible change in the taste.
CO₂ doesn't dissolve well in hot water, I think you'd need to add the gas after pasteurisation using a cream whipper, soda siphon, Soda Stream or pressure keg. You could potentially pasteurise in a sealed container, though that could be dangerous due to the increased pressure caused by the heat.
Unfortunately that doesn't work. The reason why is a little too complex for TH-cam comments. But suffice it to say, because of the way water and ethanol react with eachother you can't really just boil out the ethanol without losing significant amounts of water too. Alcohol is typically removed from wines with vacuum distillation or similar low temperature (20-30c°) distillation techniques, after which aromatics are re-introduced and sugar is added to return the mouthfeel of ethanol.
15 seconds is a minimum to ensure the heat has killed all bacteria and yeast. There is no discernible difference between maintaining the temp 15 seconds or a minute or two. In fact, several minutes at 165 degrees would probably not make any difference, nor would exceeding the temp a bit. Boiling (212 degrees) for extended periods may produce a difference - but there's no point in leaving the water bath for longer than 15 seconds once it has reached temp.
Alcohol boils at a lower temp than water does (Charles mentioned the temp, I think it is in the neighborhood of 173F). You would not want to bring your wine above that temp, let alone 212F.
Thank you for watching. Heating the wine will probably have some affect on the flavor of the wine. No point extending the heating beyond what is necessary.
I would clear it before pasurization. Anything you add is a risk of adding bacteria to the mix. Pasturization is going to take take of that. But i don't think it'll make a difference to how well it clears out.
I used to use a ceramic plate, but I've found that bubbles get caught under the plate and I've had a few bottles tip and bang against the side of my pot. I used a silicon trivet and that was better for me than a plate. I just bought an immersion circulator on sale, and plan on using it today for the first time
The only things you 'have to' do is pay taxes and die. If you plan on keeping your wine chilled and drinking it in less than a month I think you don't need to pasteurize - but you should still stop the fermentation - somehow. Chilling will slow or suspend fermentation but it can start again if wine warms. Additives like potassium sorbate (1/2 tsp per gallon) is supposed to kill yeast - but heating is the more foolproof way
Charles alluded to the fact that his normal approach is to step back sweeten. This means maximizing the alcohol because you're adding sugars, checking if termination is done, add more sugar if it wasn't, rinse lather, repeat. If you have the ABV you want, you can stop fermentation by pasteurization or (as the other reply pointed out) chemicals.
That's entirely up to you. There are a few ways to stop fermentation, and sterilize your final product. Without using sulfites, this seems to be the safest approach.
can I make sparkling wine then pasteurize it or will the pasteurization kill the sparkle? I would like to make a wine with a soda like texture, but my religion requires me to toss any active leavening agents (yeast included), from my house once a year during early spring, so I need to pasteurize my wine, or I need to find a way for the Yeast to die or I have to be 100% certain it is all filtered out. It would suck to make a sparkling wine with my 6.5-gallon buckets/ 25 bottles worth just to to have to toss it within a few months.
Great video! one question im using welches grape juice no additives however it says pasteurized and to refrigerate after opening. is this juice ok to use and does the fermentation process kill harmful bacteria and should i do this step after? Thanks and cheers!
The juice is safe to use. Fermentation does not kill off all bacteria. As stated in the opening comment: "Sorry, This channel does not offer individual winemaking advice. "
I thought pasteurization process included fast chilling after the hot water bath. Is there some reason you can't cork the bottles while they're hot and put them in the freezer for a couple of hours until they are room temp? - I've capped and quick chilled hot wine in plastic jugs using screw caps without a problem. Do corks and/or glass bottles present issues with hot capping - other than being very careful with hot liquids and containers?
It would seem that "hot corking" would give you that desired vacuum effect, but placing hot bottles into the freezer would seem to give you broken wine bottles. Either through thermal shock, or forgetting them too long and having the wine freeze.
@@DIYFermentation So, maybe we should be 'hot corking' and letting them cool on a shelf - which would still produce, probably to a lessor degree, that "desired vacuum effect" Btw, covering the mouths with foil and slipping the thermometer thru the foil was a great tip - my plastic jugs have mouths larger than my thermometer - I'll be using that...
@@DIYFermentation ... also - chilling may be a problem with glass changing temp too fast - but I think good quality bottles could probably handle it. You could sacrifice one bottle for a test. Put it in a large baggie or container in case it pops (even if the glass broke I don't think there would be much of an explosion without carbonation). Use hot water for the test - no point in risking the juice!! Leaving bottles too long till they freeze really isn't an issue - even my plastic jugs could bust from freezing. But the problem is eliminated by setting a timer (like on your phone) for a couple hours
Your videos might be old, but watching them got me a new hobby. Instead of throwing away the natural juice that we make, I'm starting a new hobby in wine, making thanks to you.
Made 2 gallons of skeeter pee a couple months ago. Bottled after stabilizing. Half the corks popped about a month after bottling. Never again. From here on out I'll be pasteurizing. It is the way.
That's a good point let the methanol evaporate first then put the aluminum foil on at 145 deg. Methanol makes for a bad hangover. I would form the aluminum foil so it has a cone pointing down into the top of the bottle so that any ethanol can condense and drip back in.
Evaporation unfortunately is not that simple. The calculus isn't trivial (Engineering thermodynamics 101) so i wont go over it here. But suffice it to say, you are always going to get a little evaporation of every liquid you heat up. And ethanol has a lower latent heat of vaporization than methanol does. So ethanol will evaporate faster than methanol. No boiling necessary. Whenever you add heat to water, ethanol, or methanol. They are always going to evaporate. Latent heat of vaporization Water: 2256 kj/kg Methanol: 1100 kj/kg Ethanol: 846 kj/kg That said, the amount of evaporation is going to be fairly negligible. Also going to depend on how long you stay at high temperature.
I always learn something new here I had no idea wine could be pasteurized!
I think people are concerned about the possible loss of flavor and/or alcohol during the process, but without using sulfites, it seems to be the safest approach.
I have been drinking my homemade wine right after fermentation, should I be concerned that I might consumed lots of unwanted or harmful microbes??
thanks for taking the time to explain the facts. I do not think I can wait the 9 mths before tasting the wine. I do enjoy your videos., well done. Will you run for president?
I am from Yemen and I find in your channel my broad passion.
Thank you for watching.
I'm so glad TH-cam suggested you to me, Charles. I'm making my first gallon of wine right now, and am learning a lot from you. Happy Easter! Cheers!
Thank you for this! Everything I found online was talking about the theory of pasteurization, bottle size, and carbonation levels so the bottles don't explode. As a new brewer it was all very overwhelming. This video was simple and easy to follow, and the tin foil cap method helped a ton with my concerns over unintentionally weaponizing my mead. You've got a great channel here and I'm excited to be subscribed and along for the ride👍
You are so welcome!
genius! That is what I am talking about. Finally a pro that agree's w/ me.
can you add more honey (in case of pure mead) while pasteurizing?
You can pasteurize in the oven also, just set it for 160 - 180 degrees faranheit, put what's to be pasteurized in the oven, and set a timer for 2 hours once the jar or wine bottle or whatever is hot (about 30 minutes).... then when done just turn the oven off and leave it till it is cool. Pasteurization works as long as the right temperature is reached for the right amount of time.
Thank you for sharing.
I've heard 140 fahrenheit is better
Really enjoying your channel and your tips. Greetings from the UK.
Subscribed to this joyful channel 👍🏼
great video's. so, for a non alcohol wine/beer posturizing to 174 F should do it/ Carbonate w/co2. worth a try?
You can also use a Sous Vide Machine set to 145F to do this. If you have one that is.
Thank you for sharing, but on this channel assume that most propel are going to have next to nothing to start with, hence the premise of this channel.
Finally decided to try pasteurization, and your process looks pretty well thought out and easy to do, but I do have a question... Have you ever had this process fail?
Once. Then I realized the the center bottle will hit 165° before the outer bottles. I now insert a thermometer in one of the outer bottles.
@@DIYFermentation Yup... did that too. Actually check every bottle. For me the center bottle is just filled with water and is only there to make certain the other bottle don't tip over. Well... hope this works. Bottles restarting has always been an issue for me and I was getting kinda desperate. Thanks much for the prompt reply!
Thank you for this video and all the information you give us.
Thanks for explaining and demonstrating so clearly!
Thank you for watching.
This was so helpful. I’ve been discouraged in trying wine making because almost every tutorial out there used some kind of chemical and I can taste common preservatives/sanitizers used to stop fermentation (also used in most processed foods). I had no idea you could pasteurize!
Glad it was helpful!
Make mead instead - most of the mead community doesn't use chemicals. It seems like it's easier than "normal" wines too, so a good place to start.
Have you compared the 140deg method and 160 def method as to how it affects taste?
No, but if I ever get enough time, this sounds like a good idea for a video.
@@DIYFermentationplease do
Appreciate you sharing your process!!
Charles do you back sweet then pasteurize?
Yes.
Now when you remove the bottles at 165 is there any benefit of killing the heat and letting the the water cool with the bottles in it?
Even though the heat is turned off, the water will continue to rise a few more degrees. Alcohol will begin to evaporate at 172 degree f. There's no point in cooking your wine any longer than necessary.
Might i suggest a towel under the bottles, because the heat is much higher down there
And baking paper tied down with a rubber instead of aluminium foil, since aluminium foil makes an off taste in a sour environment
Both things should make the wine taste better, since it also makes food taste better
Liked and subscribed.
I am here for the weirdest reason ever. Was looking for a way to produce C02 for my indoor garden and some growers will hang cannisters of CO2 in their garden. I can't afford CO2 (I can i just do not want to pay $200 every harvest). Well i found a DIY video that said to combine water, sugar and yeast in a container and suspend it so the CO2 produced by the yeast which is a heavy gas falls onto your plants. My first thought was, your only some fruit away from making wine so shoot why not make some hooch to go along with my medicinal crops and then i started looking up homemade wine videos and here i am.
Thank you for subscribing.
That’s an awesome tidbit of information. I appreciate your savvy and initiative!😊
Can you pasteurize in the carboy then fill the bottles?
Yes.
Thanks Charles, that is what I was trying to ask you to do
Thank you for watching.
You my kind sir just earned a new subscriber
Thank you for watching.
Thanks for all the advice in your channel, I just pasteurized my blackberry wine, my first ever attempt to making wine, at corking time it had 5% alcohol according yo my hydrometer and tasted more like a dessert wine, I plan to open a bottle in a few months so what does time do to the wine? Will it get more alcohol content?
All fermentation stops once you pasteurized it.
@@DIYFermentation so if I don't pasteurize how much the alcohol content will increase.
That would depend on the amount of sugar used and the alcohol tolerance of the yeast used.
Hello sir,
My red wine was fizzy and the yeasts were still alive.
I added potassium sorbate and potassium metabisulfite to the wine
But the yeasts are still alive!
I want to try the pasteurization method...
I wanted to know according to the ingredients I added wine,
Potassium sorbate and potassium metabisulfate
If I heat the wine for pasteurization
Do these materials show a dangerous reaction?
I would be grateful if you answer♥️
Lol, from your thumbnail, I thought you were really gonna pasteurize over a candle! 😂😂
Sometimes I'll have a spur of the moment idea and will run with it.
I know one of the things I like of his videos is the thumbnails some of them are hilarious.
Fantastic work, i have a questions: after Pasteurization, have any affection to quality of wine when it be continued aging ?
Pasteurization (unlike sulfites) does not off er the same control of oxidation.
You earned my subsctiption. I quite enjoy your videos
Glad you like them!
Hi, thanks for this. This is a huge help!
Thank you for watching.
Im wondering if you back sweeten it first, or if you should back sweeten it before you pasteurize.
Either way, it doesn't matter.
@@DIYFermentation Awesome!
If wine is gone sour any idea to get it drinkable
Not to my knowledge.
you can use it to marrinad meat.
It actually can be used to make chalkit bars once it's soured. Chalk-it.
Does pasteurization affect the taste of the wine?
The benefits of killing all remaining bacteria, killing any remaking yeast, lower alcohol level, and generally less hassle, far outweigh any possible change in the taste.
Did someone say grass skirt and coconut bra? Or for Nono to be the brand ambassador for the channel?
@@corymynhier5532 I definitely want to see him in the grass skirt and coconut bra. I think that we should make that happen.
I've seen in other videos that you can tell a difference in a head to head taste test, but otherwise the change in taste is negligible.
Oh, hell no.
would it be the same process to pasteurize a carbonated cidar/wine?
CO₂ doesn't dissolve well in hot water, I think you'd need to add the gas after pasteurisation using a cream whipper, soda siphon, Soda Stream or pressure keg. You could potentially pasteurise in a sealed container, though that could be dangerous due to the increased pressure caused by the heat.
Should this be done prior to corking and only if you didn't add the Camden tablets?
This channel does not use sulfites, and corks were not in evidence during the pasteurization process.
Fascinating! Thanks for informative video ☺️
Glad you enjoyed it!
great job. I want to lose alcohol and keep flavor? 172 to do both?
... just drink juice my sir.
genius!
Unfortunately that doesn't work. The reason why is a little too complex for TH-cam comments. But suffice it to say, because of the way water and ethanol react with eachother you can't really just boil out the ethanol without losing significant amounts of water too.
Alcohol is typically removed from wines with vacuum distillation or similar low temperature (20-30c°) distillation techniques, after which aromatics are re-introduced and sugar is added to return the mouthfeel of ethanol.
Do you back sweeten first
I normally do.
I'm going to try this out, thanks!
Having a safer wine, is worth the possible loss of a little flavor.
Lovely easy video
Should you degas and pasturize all your fruit wines, if not what would you see that would indicate the need to do this?
That is entirely up to you. I do it as a maker of course, and added safety.
Nice and simply. Good video. What happens if you exceed the 15 seconds?
15 seconds is a minimum to ensure the heat has killed all bacteria and yeast. There is no discernible difference between maintaining the temp 15 seconds or a minute or two. In fact, several minutes at 165 degrees would probably not make any difference, nor would exceeding the temp a bit. Boiling (212 degrees) for extended periods may produce a difference - but there's no point in leaving the water bath for longer than 15 seconds once it has reached temp.
Alcohol boils at a lower temp than water does (Charles mentioned the temp, I think it is in the neighborhood of 173F). You would not want to bring your wine above that temp, let alone 212F.
Thank you for watching. Heating the wine will probably have some affect on the flavor of the wine. No point extending the heating beyond what is necessary.
If I were to do this in my carboy and wanted to clarify my mead with dualfine would I clear before or after pasturizing?
I don't use dualfine on this channel.
I would clear it before pasurization. Anything you add is a risk of adding bacteria to the mix. Pasturization is going to take take of that. But i don't think it'll make a difference to how well it clears out.
Once the water is 160f how long should the bottles sit?
15 - 20 seconds at 165f outta do it.
What can I use to keep it off the bottom if I don't have a rack
Sorry, I can't help you with that.
@@DIYFermentation I found the answer online, most recommend a ceramic plate or folded dish towel
I used to use a ceramic plate, but I've found that bubbles get caught under the plate and I've had a few bottles tip and bang against the side of my pot. I used a silicon trivet and that was better for me than a plate. I just bought an immersion circulator on sale, and plan on using it today for the first time
Wash cloth or dish towel.
Do you have to pasteurize?
The only things you 'have to' do is pay taxes and die. If you plan on keeping your wine chilled and drinking it in less than a month I think you don't need to pasteurize - but you should still stop the fermentation - somehow. Chilling will slow or suspend fermentation but it can start again if wine warms. Additives like potassium sorbate (1/2 tsp per gallon) is supposed to kill yeast - but heating is the more foolproof way
Charles alluded to the fact that his normal approach is to step back sweeten. This means maximizing the alcohol because you're adding sugars, checking if termination is done, add more sugar if it wasn't, rinse lather, repeat.
If you have the ABV you want, you can stop fermentation by pasteurization or (as the other reply pointed out) chemicals.
I can't avoid taxes, but I plan to live forever!!!
That's entirely up to you. There are a few ways to stop fermentation, and sterilize your final product. Without using sulfites, this seems to be the safest approach.
can I make sparkling wine then pasteurize it or will the pasteurization kill the sparkle? I would like to make a wine with a soda like texture, but my religion requires me to toss any active leavening agents (yeast included), from my house once a year during early spring, so I need to pasteurize my wine, or I need to find a way for the Yeast to die or I have to be 100% certain it is all filtered out. It would suck to make a sparkling wine with my 6.5-gallon buckets/ 25 bottles worth just to to have to toss it within a few months.
>religion says throw my yeast out<
Ridiculous! If you were told to stick your dick into a light socket would you do that too?
Is that a 8 of 12 quart pot?
@William Robinson That is an 8 qt.
Sorry, This channel does not offer individual winemaking advice.
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Great video! one question im using welches grape juice no additives however it says pasteurized and to refrigerate after opening. is this juice ok to use and does the fermentation process kill harmful bacteria and should i do this step after? Thanks and cheers!
The juice is safe to use.
Fermentation does not kill off all bacteria.
As stated in the opening comment: "Sorry, This channel does not offer individual winemaking advice. "
@@DIYFermentation lol ok didnt have to be rude
FYI be kind to the people who sub to you cause you just lost 1. have a nice day :)
@@LoreExplore369lol
I thought pasteurization process included fast chilling after the hot water bath. Is there some reason you can't cork the bottles while they're hot and put them in the freezer for a couple of hours until they are room temp? - I've capped and quick chilled hot wine in plastic jugs using screw caps without a problem. Do corks and/or glass bottles present issues with hot capping - other than being very careful with hot liquids and containers?
Interesting. Hot corking would also create a vacuum effect when the wine chilled.
It would seem that "hot corking" would give you that desired vacuum effect, but placing hot bottles into the freezer would seem to give you broken wine bottles. Either through thermal shock, or forgetting them too long and having the wine freeze.
@@DIYFermentation So, maybe we should be 'hot corking' and letting them cool on a shelf - which would still produce, probably to a lessor degree, that "desired vacuum effect"
Btw, covering the mouths with foil and slipping the thermometer thru the foil was a great tip - my plastic jugs have mouths larger than my thermometer - I'll be using that...
@@DIYFermentation ... also - chilling may be a problem with glass changing temp too fast - but I think good quality bottles could probably handle it. You could sacrifice one bottle for a test. Put it in a large baggie or container in case it pops (even if the glass broke I don't think there would be much of an explosion without carbonation). Use hot water for the test - no point in risking the juice!!
Leaving bottles too long till they freeze really isn't an issue - even my plastic jugs could bust from freezing. But the problem is eliminated by setting a timer (like on your phone) for a couple hours
You answer comments
Rarely, these days I have litle time for it especially on videos that I did years ago.
Your videos might be old, but watching them got me a new hobby. Instead of throwing away the natural juice that we make, I'm starting a new hobby in wine, making thanks to you.
Made 2 gallons of skeeter pee a couple months ago. Bottled after stabilizing. Half the corks popped about a month after bottling. Never again. From here on out I'll be pasteurizing. It is the way.
I should add that I'll be using an immersion circulator.
This will probably become my preferred method as well.
nice, i do this too. or i just cold crash the wine in the ice box.
Only ethanol boils off at 172ish°F but cool news is you lose methanol at 148°F and grungy flavors at 168°F, so worries lol
The focus of this video is only to kill off the yeast.
That's a good point let the methanol evaporate first then put the aluminum foil on at 145 deg. Methanol makes for a bad hangover. I would form the aluminum foil so it has a cone pointing down into the top of the bottle so that any ethanol can condense and drip back in.
Evaporation unfortunately is not that simple. The calculus isn't trivial (Engineering thermodynamics 101) so i wont go over it here. But suffice it to say, you are always going to get a little evaporation of every liquid you heat up. And ethanol has a lower latent heat of vaporization than methanol does. So ethanol will evaporate faster than methanol. No boiling necessary. Whenever you add heat to water, ethanol, or methanol. They are always going to evaporate.
Latent heat of vaporization
Water: 2256 kj/kg
Methanol: 1100 kj/kg
Ethanol: 846 kj/kg
That said, the amount of evaporation is going to be fairly negligible. Also going to depend on how long you stay at high temperature.
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بیننده محدود عدم حمایت پولی
😂👍
That's a good way to kill the flavors of your wine
Thjis channel has done several videos tasting the differences between pasteruzed and un-pasterurized wines. th-cam.com/video/IG0ZiPGXJ9s/w-d-xo.html
That's an exaggeration. Doin The Most made a test you might be interrested