Ethanol, is more volatile, but I think the logical conclusion is that "There is likely no appreciable loss of alcohol. the surface area of the liquid is quite small, the temperature 60*C is comfortably below the 78*C boiling point of pure ethanol, and even more so than the 100*C of water; water and alcohol are attracted to each other so there's that. ALSO the time spent at that temp is a large factor. The fact that your ABV calculation went up? well I'd write that off to the inherent error in that method; and worry no more about it. For me.. I'd repeat the experiment: 1 - mark the fill line for sure. 2 - perform this with an 8.0% wine.. and a 35% spirit and see how they fare/what your method returns for data. OR just pasteurize and enjoy !!!! great content. Cheers,
As a chef I learned that the more water there is in an alcohol solution the harder it is for the alcohol to "cook off" (evaporate), which is the reason that most recipes call for adding the wine (or other alcohol) and reduce and then adding another liquid such as stock and reduce again, rather than adding both at once. Might be related?
There you go again being honest. You know it only serves to strengthen your credibility. You did prove you're honest and good viewing on TH-cam. Keep up the good work.
I loved this video, you can see Brian’s brain working trying to figure out why the ABV went up, while Derica diligently works to save the sample in the Cylinder.. Love your videos.
I'm a chemistry research scholar, doing a PhD. I hope that I can give a better explanation here.. When we mix two liquid (solvent), it'll be having a different boiling point than that of both the liquid. That we call the azeotropic boiling point. Let's consider dry wine.. In the case of an 18% ethanol solution, the azeotropic boiling point will be lower than the boiling point of pure ethanol or water due to the interactions between the two components. Typically, the azeotropic boiling point of an 18% ethanol solution is around 78.2 degrees Celsius. During pasteurisation you were heating it at 60 degrees Celsius and it's closer to the azeotropic boiling point as well as the boiling point of pure ethanol. So the rate of evaporation will be faster than that of both water and ethanol. And ethanol loss is unavoidable. But.. anyway does that matter a lot? Losing 1 or less than 1 percent of alcohol is not a big deal. And moreover, wine making is not only about making alcohol. Wine is not just alcohol.
When I pasteurized my first mead, it dropped a lot of stuff out of suspension, tasted smoother, and it somehow re-fermented. I went to like 165 for like 20 minutes. I could see alcohol boiling off. Or maybe that was it degassing.
I was just having this exact conversation with some brewers. I don't want to add K meta or K sorbate if I don't need to. I know they're a (default) option but I was interested in other methods.
Just want to say thankyou for all your videos on making of the Mead! I've just started fermenting my first brew (real simple honey, yeast and water) alittle over 2 weeks ago and then stumbled on to your channel. Now I have another 2 fermenting too, the same as the first with different honey and Khajiit Blood I started two days ago on the 10th! 🤦♀ But so looking forward to seeing how these turn out as I'm not 100% sure what to expect. I've only tasted mead from a winery here in the UK.
Thank you for doing this experiment for us so we don't have to! I am very excited to use pasteurization to brew a sparkling wine/mead. Thank you again for the very informative videos!
Recently did pasteurize some batches. When the batch was heated up, noticed a strong, burning(spirits like) smell. So there def is some evaporation of something.
Methanol and other "heads" start burning off at around 140f. Heat pasturization is actually the first stage of distillation. Which I think is kind of neat.
That was a very interesting experiment, Mr. Wizard!! I thought the same thing, evaporation. Though I don't really know how alcohol distillation works, that's what your experiment made me think of with the increased ABV. Anyway, it's these details and fine points that can really make a difference. Thank you!!
Acetone converts ethyl alcohol into ethanal by oxidation when going thou vaporize so in theory it’s going concentrate heavier alcohol that will make the AVB go higher
I think the some alcohol has boiled off and the gravity went up cause the gravity of alcohol is less then water. But like you said it's not enough alcohol to worry about
Well, I just pasteurized my latest brew. I went from 12% to 0%. As I was pulling it out I was holding it up so I could fish out the rack I had it sitting on out of the Boling hot water without burning myself. As this was happening, my Both Concentration shifted to that and let the carboy drop and touch the stove top. The body instantly cracked and broke the glass. The full gallon dumped on the stove, floor, and me. My stove top is ultra clean now. Who knew Hot alcohol cleans off burnt on spills.
I have started brewing wines and meads after watching you guys. Really enjoy the content. To date, I've only pasteurized one time using the sues vide method and as the wine heated up it expanded and started coming out the airlock. Should I rack into a larger vessel with more head space? Also, what happens to sealed bottles, especially carbonated?
Sounds like they were really full! We haven't had that happen. Are you heating to 140F? Carbonated bottles build a bit of pressure is all really. More of a risk for breakage with sealed than unsealed bottles.
I took a screenshot of the bottle before you pasteurized and the liquid line was just barely above the bottom edge of the swing-top cap. I compared the image to the liquid line when you opened the bottle after pasteurization and the liquid line was up to where the bar goes through the cap of the swing-top. So it looks to me like the volume of the liquid actually increased. You have magic bottles!
@@CitySteadingBrews if the heat would cause expansion to cause the liquid to push up the neck, wouldn't it stand to reason that it would also push the hydrometer up making it seem like the gravity increased?
Hi Brian and Derica. I'm sorry if this question has already been answered in a video, but I haven't been able to find it. In a number of videos I hear the term, "If you choose to pasteurize", but I can't find a clear explanation of when we should consider pasteurizing versus when it would be okay not to. Does it have to do with the specific ingredients involved and if they contain natural yeast (eg: honey from a local farm versus a large national brand, or using raw fruit)? Or is there more to it? I'm excited to start my first homebrew (a basic mead), but this is the one part of the process I've not been able to wrap my mind around.
Nope. We only pasteurize if there is a chance of further fermentation. For example, if you backsweeten woth a fermentable sugar, you pasteurize to stop it from fermenting more and retain sweetness.
IMO, the amount of evaporation of a liquid at 140 degrees for 22 min is negligible, maybe a couple of ml. Will that affect the alcohol content by .5 - 1%? It shouldn't. I would chalk up the disparity of readings to the refractometer and it's calibration. I have used multiple refractometers to test the freezing point of antifreeze, and have seen different results from the same batch. Having worked in an industry that required all testing equipment to be recertified yearly always shows that no two pieces of the same equipment will be exactly the same. That is why the calibration always has a +/- a certain percentage on it, usually 3%.
Seems likely to me any variance you see can be largely accounted for by the accuracy of the measurement tools. Any tool used to measure anything is going to have some small error to it (1-5% is common in the consumer space). This is why a scientist will take many measurements of the same experiment repeated. More datapoints helps you control for random error in measurement accuracy. Im sure there is some evaporation, but it's likely negligible in this case. Small enough to be obscured by measurement accuracy variance.
Weird test case, but I stopped drinking coffee and so I got to thinking "can I use this coffee maker for anything brewing related, other than just making coffee, tea for use in a brew?" and I noticed that while the burner is very slow to heat, my mr coffee's burner took a pot of cool water(65.3F) up to 147.7F at the 2 hour mark (hitting 140F at 1h39m and 159F at 2h30m). Meaning in theory I should be able to set a room temperature carafe full of finished brew on the warmer plate and roughly 2 hours later have a slow-pasteurized product. Between this video and your previous regarding 160F vs 140F pasteurization, i'm curious if you can think of any clear downsides to this setup for my use case? I have been using the oven range with a pot/water and my glass carboy to date, and actually was internally debating an electric kettle with temp control vs the immersion heater when I thought up this little experiment.
@@CitySteadingBrews I see. I guess I didnt fully think that through - I had discounted the risk oxidation proposed during pasteurization because it may not boil the liquid, but it creates internal mixing in the vessel, so the surface liquid is constantly changing and being presented to any air. I guess that same arguement would discount the value I would get out of an electric kettle too, so at least the test lead to the question. Thanks!
Greetings from the UK. I’m brand new to brewing and really have shocking instructions with my hydrometer - can you suggest a video of yours or good point of reference please.
Hey friends! My mother got into winemaking, and I've been trying to guide her along using stuff from your videos. But we're at the point of bottling, and she thinks it needs to be sweeter. What product should we use to kill the yeast so we don't get a second fermentation SPLOSION?
@CitySteadingBrews I knew it. I also have that same brand of meadowfoam. I was using it in a peaches and cream mead I brewed up. (Just as a backsweetener. Too expensive for me to brew with) turned out really well. I still have a bottle I'm aging for a year to see how well it ages.
As a test and measurement guy (electrical), I say that you need to run a gage r & r experiment. Basically, repeat what you did 5 times, using different instruments, with the same wine. You'll then know the variability of your method. I bet that you're well over +/- 1 percent in measurement error.
@@CitySteadingBrews sorry, should have put a smiley face around the comment. You've always said that it doesn't matter and I agree. It's an alcoholic beveragal refreshment (our daughters term) that's meant to be enjoyed. Full stop.
Hi guys, I'd need a suggestion from you I checked my mead for the first time today after almost 40 days from start, stopped at 1.004 Og was 1.086 so abv around 10.7 Is it stalled? Yeast was us-05, do you think it reached the alcohol tolerance? I've just shaken it a little to maybe get the yeast fermenting again.
Compare the level on the bottle at 3:18 and 4:24 much higher I assume because of the temperature expansion of the liquid.... Ill never be able to watch Myth Busters again...
I think people get caught up too much thinking they'll lose any appreciable alcohol when pasteurising because they imagine the boiling points of water and ethanol. Just remember that even in distilling, with a process honed to extract the ethanol, the efficiency is still low because of the interaction of the two liquids in solution. Remember that the temperatures in which water and ethanol will turn in to vapour is being affected by the each other plus the other components inside a finished mead On a side by side comparison, IMO, the telling part is in the aging. Measured in years not months.
I’m not a chemist lol but was thinking, maybe when the leftover yeast was warming up, they tried to hurry to get their job done and broke down as many sugars as they could before they died. lol I don’t know. Made since in my head!!! Maybe I drank to much mead 😅
That's alcohol by volume your measuring, you boiled off some liquid you changed the volume of liquid, your going to have a higher alcohol percentage per volume. ( Correct me if I'm wrong)
@@CitySteadingBrews I admit that if I could go back and time and kick my high school self to actually pay attention and do homework in chemistry class, I would. The teacher was absolutely amazing -- and I never applied myself in his class. My loss.
I'm going to hazard a guess here and say that the formula you're using has a range of validity, as in it works for brewed products with a range of ABV and SG, and it starts to get out of whack when you heat things too much (have you tired it on, say, whiskey? does it give you something in the range of 40%?) What I would do to run this test is eliminate a lot of variables, and just use ethanol diluted down with water to 10 or 15%. Then you can take the readings and apply the formula and see what you get. I'd also be curious to see what the ABV refractometer you used a while back reads on just alcohol and water. Then weigh the solution, pasteurize it, weigh it again, take the readings and calculate again.
We have a video on this method where I do test whiskey. As for variables... the point wasn't can you lose alcohol from heat application - of course you can. The point was, under normal pasteurization conditions, do you lose any considerable amount.
I always lose alcohol when I pasterise.. No more than a couple of glasses.. Maybe a bottle. 😂
Lol, now that's funny.
Same
😂
Ethanol, is more volatile, but I think the logical conclusion is that "There is likely no appreciable loss of alcohol. the surface area of the liquid is quite small, the temperature 60*C is comfortably below the 78*C boiling point of pure ethanol, and even more so than the 100*C of water; water and alcohol are attracted to each other so there's that. ALSO the time spent at that temp is a large factor.
The fact that your ABV calculation went up? well I'd write that off to the inherent error in that method; and worry no more about it. For me.. I'd repeat the experiment: 1 - mark the fill line for sure. 2 - perform this with an 8.0% wine.. and a 35% spirit and see how they fare/what your method returns for data. OR just pasteurize and enjoy !!!!
great content.
Cheers,
Pretty much this...
Perhaps weigh the bottle and liquid before and after the test. (That would mean no sampling in between.)
There was no sampling inbetween.
As a chef I learned that the more water there is in an alcohol solution the harder it is for the alcohol to "cook off" (evaporate), which is the reason that most recipes call for adding the wine (or other alcohol) and reduce and then adding another liquid such as stock and reduce again, rather than adding both at once. Might be related?
There you go again being honest. You know it only serves to strengthen your credibility. You did prove you're honest and good viewing on TH-cam. Keep up the good work.
Thanks Rusty!
I loved this video, you can see Brian’s brain working trying to figure out why the ABV went up, while Derica diligently works to save the sample in the Cylinder.. Love your videos.
That is a perfect description of our channel. Lol
Gotta love those Florida tap water temps! I use the garden hose for my wort chiller in beer making, and I can never get it below 80 degrees.
This test may decrease shelf life. Dericka: "I got this."
I can’t wait to see your book I would buy 10 of them for friends and thanks for sharing your work ❤
Really liked this video. Brian trying so hard to work out why is hasn't worked out the way he expected whilst Derica necks a test tube of mead.
I'm a chemistry research scholar, doing a PhD. I hope that I can give a better explanation here..
When we mix two liquid (solvent), it'll be having a different boiling point than that of both the liquid. That we call the azeotropic boiling point.
Let's consider dry wine.. In the case of an 18% ethanol solution, the azeotropic boiling point will be lower than the boiling point of pure ethanol or water due to the interactions between the two components.
Typically, the azeotropic boiling point of an 18% ethanol solution is around 78.2 degrees Celsius.
During pasteurisation you were heating it at 60 degrees Celsius and it's closer to the azeotropic boiling point as well as the boiling point of pure ethanol. So the rate of evaporation will be faster than that of both water and ethanol. And ethanol loss is unavoidable.
But.. anyway does that matter a lot? Losing 1 or less than 1 percent of alcohol is not a big deal. And moreover, wine making is not only about making alcohol. Wine is not just alcohol.
Thanks. It's just a test though as a lot of people have asked.
When I pasteurized my first mead, it dropped a lot of stuff out of suspension, tasted smoother, and it somehow re-fermented. I went to like 165 for like 20 minutes. I could see alcohol boiling off. Or maybe that was it degassing.
It was likely degassing. How did it referment? That's just not very likely as that temp killed the yeast for sure.
I was just having this exact conversation with some brewers. I don't want to add K meta or K sorbate if I don't need to. I know they're a (default) option but I was interested in other methods.
We have never used them.
Just want to say thankyou for all your videos on making of the Mead! I've just started fermenting my first brew (real simple honey, yeast and water) alittle over 2 weeks ago and then stumbled on to your channel. Now I have another 2 fermenting too, the same as the first with different honey and Khajiit Blood I started two days ago on the 10th! 🤦♀ But so looking forward to seeing how these turn out as I'm not 100% sure what to expect. I've only tasted mead from a winery here in the UK.
It's addictive!
I am very glad you two showed this video lol
Thank you for doing this experiment for us so we don't have to! I am very excited to use pasteurization to brew a sparkling wine/mead. Thank you again for the very informative videos!
Happy to help.
Recently did pasteurize some batches. When the batch was heated up, noticed a strong, burning(spirits like) smell. So there def is some evaporation of something.
It takes a very very small amount of something to give an aroma. I have never noticed it during pasteurizing. Is it possible your temp is too high?
@@CitySteadingBrews 60 deg C (140F) like everyone is suggesting, both the sous vide and a thermometer confirmed the same temp
@@CitySteadingBrews also, a wide neck container, so that could increase the effect.
It does, yes.
Methanol and other "heads" start burning off at around 140f. Heat pasturization is actually the first stage of distillation. Which I think is kind of neat.
That was a very interesting experiment, Mr. Wizard!! I thought the same thing, evaporation. Though I don't really know how alcohol distillation works, that's what your experiment made me think of with the increased ABV. Anyway, it's these details and fine points that can really make a difference. Thank you!!
It’s the acetone boiling off at 134f/136f is why it’s changing the aVB
Wouldn't it go down?
Acetone converts ethyl alcohol into ethanal by oxidation when going thou vaporize so in theory it’s going concentrate heavier alcohol that will make the AVB go higher
Looking as a open distilling
Good Morning! Nice to see the topic of the video show up. I was curious after you had mentioned this concept in other videos.
Yeah... been bugging me for a while to just go on faith, I needed to see it for myself. Still not 100% convinced either way!
I love the experiments. Thank you for sharing :)
Our pleasure. I would rather test and know for myself than just keep repeating what I was told.
I think the some alcohol has boiled off and the gravity went up cause the gravity of alcohol is less then water.
But like you said it's not enough alcohol to worry about
But... the total calculation showed an increase in alcohol.
You guys are awesome!
Well, I just pasteurized my latest brew. I went from 12% to 0%. As I was pulling it out I was holding it up so I could fish out the rack I had it sitting on out of the Boling hot water without burning myself. As this was happening, my Both Concentration shifted to that and let the carboy drop and touch the stove top. The body instantly cracked and broke the glass. The full gallon dumped on the stove, floor, and me. My stove top is ultra clean now. Who knew Hot alcohol cleans off burnt on spills.
So sorry. This is why we recommend the immersion heater... way safer.
I have started brewing wines and meads after watching you guys. Really enjoy the content. To date, I've only pasteurized one time using the sues vide method and as the wine heated up it expanded and started coming out the airlock. Should I rack into a larger vessel with more head space? Also, what happens to sealed bottles, especially carbonated?
Sounds like they were really full! We haven't had that happen. Are you heating to 140F? Carbonated bottles build a bit of pressure is all really. More of a risk for breakage with sealed than unsealed bottles.
@@CitySteadingBrews Yes, heated to 140F. Was using typical 1gl small mouth jugs and they were full to the base of the neck.
I took a screenshot of the bottle before you pasteurized and the liquid line was just barely above the bottom edge of the swing-top cap. I compared the image to the liquid line when you opened the bottle after pasteurization and the liquid line was up to where the bar goes through the cap of the swing-top. So it looks to me like the volume of the liquid actually increased. You have magic bottles!
Expansion from heat.
@@CitySteadingBrews if the heat would cause expansion to cause the liquid to push up the neck, wouldn't it stand to reason that it would also push the hydrometer up making it seem like the gravity increased?
@VincentHarrydragonphire not really. We adjusted for temperature.
@VincentHarrydragonphire and cooled the sample!
Hi Brian and Derica. I'm sorry if this question has already been answered in a video, but I haven't been able to find it. In a number of videos I hear the term, "If you choose to pasteurize", but I can't find a clear explanation of when we should consider pasteurizing versus when it would be okay not to. Does it have to do with the specific ingredients involved and if they contain natural yeast (eg: honey from a local farm versus a large national brand, or using raw fruit)? Or is there more to it? I'm excited to start my first homebrew (a basic mead), but this is the one part of the process I've not been able to wrap my mind around.
Nope. We only pasteurize if there is a chance of further fermentation. For example, if you backsweeten woth a fermentable sugar, you pasteurize to stop it from fermenting more and retain sweetness.
@@CitySteadingBrews Makes sense - thank you!
Is it possible that unfermentable sugars in the wine were converted to fermentable sugars during the heating process?
Nope. Doesn't work that way.
IMO, the amount of evaporation of a liquid at 140 degrees for 22 min is negligible, maybe a couple of ml. Will that affect the alcohol content by .5 - 1%? It shouldn't. I would chalk up the disparity of readings to the refractometer and it's calibration. I have used multiple refractometers to test the freezing point of antifreeze, and have seen different results from the same batch. Having worked in an industry that required all testing equipment to be recertified yearly always shows that no two pieces of the same equipment will be exactly the same. That is why the calibration always has a +/- a certain percentage on it, usually 3%.
It's possible. I did calibrate just before the video fyi.
What about pasteurizing in something with a wider mouth, like a mason jar?
May lose more but you can always put on a lid, even one with a grommet to minimize that.
Seems likely to me any variance you see can be largely accounted for by the accuracy of the measurement tools. Any tool used to measure anything is going to have some small error to it (1-5% is common in the consumer space).
This is why a scientist will take many measurements of the same experiment repeated. More datapoints helps you control for random error in measurement accuracy.
Im sure there is some evaporation, but it's likely negligible in this case. Small enough to be obscured by measurement accuracy variance.
Does the ABV evaporate when you don’t bottle the brew timely and sits in the bubbler for an extra month? Thanks!
Good question, but not really no.
Weird test case, but I stopped drinking coffee and so I got to thinking "can I use this coffee maker for anything brewing related, other than just making coffee, tea for use in a brew?" and I noticed that while the burner is very slow to heat, my mr coffee's burner took a pot of cool water(65.3F) up to 147.7F at the 2 hour mark (hitting 140F at 1h39m and 159F at 2h30m). Meaning in theory I should be able to set a room temperature carafe full of finished brew on the warmer plate and roughly 2 hours later have a slow-pasteurized product. Between this video and your previous regarding 160F vs 140F pasteurization, i'm curious if you can think of any clear downsides to this setup for my use case? I have been using the oven range with a pot/water and my glass carboy to date, and actually was internally debating an electric kettle with temp control vs the immersion heater when I thought up this little experiment.
The long time may cause more flavor change as well as there's oxidation risk all over with that method.
@@CitySteadingBrews I see. I guess I didnt fully think that through - I had discounted the risk oxidation proposed during pasteurization because it may not boil the liquid, but it creates internal mixing in the vessel, so the surface liquid is constantly changing and being presented to any air. I guess that same arguement would discount the value I would get out of an electric kettle too, so at least the test lead to the question. Thanks!
Yup! And that is why we are here 👍
Has anyone here tried spruce in thier mead? I had a spruce small beer a bunch of years ago and i wonder how the flavors would work together.
It adds a pine flavor. Should be fine.
Now here's my question, is pasteurizing a a carboy bad and only should be done in bottles?
We do it in carboys all the time.
Greetings from the UK. I’m brand new to brewing and really have shocking instructions with my hydrometer - can you suggest a video of yours or good point of reference please.
th-cam.com/video/Y0KP0WYreic/w-d-xo.htmlsi=7SR-PrSlN4BvjSr4
a question please if im going to back sweeten age and pasteurize is there any virtue to back sweetening before or after ageing ?
I tend to sweeten before aging to all the flavors can better meld.
Can I add black tea after I've done fermented I forgot to put it in in the beginning
Yup.
Ty
I have a gallon and a half a persimmon wine and realized I didn't put the black tea in I would like to see y'all do some persimmon wine sometime
Hey friends! My mother got into winemaking, and I've been trying to guide her along using stuff from your videos. But we're at the point of bottling, and she thinks it needs to be sweeter. What product should we use to kill the yeast so we don't get a second fermentation SPLOSION?
As we show in our videos, we pasteurize.
Also another factor to consider:
It was experimented at a home, not in a lab, where the scientists have full lab equipment handy
Did the gravity go up from when you bottled it? You said 1.004 at the start, but the hydrometer said 1.008.
I can't see how it would have, except that it was pasteurized and perhaps the exact same thing happened then too.
Maybe if you do it again, weigh the bottle before you pasteurize and then again after to see if there was any loss
Is that meadowfoam honey over Brian's left shoulder on the shelf??
Yup!
@CitySteadingBrews I knew it.
I also have that same brand of meadowfoam. I was using it in a peaches and cream mead I brewed up. (Just as a backsweetener. Too expensive for me to brew with) turned out really well. I still have a bottle I'm aging for a year to see how well it ages.
When I pasteurize the gravity reading makes it look like the alcohol % goes up.
Yeah. Not sure why.
What wld happen if you pasteurized with an air lock
We do it all the time. No real issue.
As a test and measurement guy (electrical), I say that you need to run a gage r & r experiment. Basically, repeat what you did 5 times, using different instruments, with the same wine. You'll then know the variability of your method. I bet that you're well over +/- 1 percent in measurement error.
For a video? Nah. The point was proven well enough.
@@CitySteadingBrews sorry, should have put a smiley face around the comment. You've always said that it doesn't matter and I agree. It's an alcoholic beveragal refreshment (our daughters term) that's meant to be enjoyed. Full stop.
Cugine blood? Isn't that marinara?
What?
Hi guys, I'd need a suggestion from you
I checked my mead for the first time today after almost 40 days from start, stopped at 1.004
Og was 1.086 so abv around 10.7
Is it stalled?
Yeast was us-05, do you think it reached the alcohol tolerance?
I've just shaken it a little to maybe get the yeast fermenting again.
US-05 is a 10% tolerance so it's possible.
@@CitySteadingBrews thanks 🙏🏻
Compare the level on the bottle at 3:18 and 4:24 much higher I assume because of the temperature expansion of the liquid.... Ill never be able to watch Myth Busters again...
Lol, I love Mythbusters!
I think people get caught up too much thinking they'll lose any appreciable alcohol when pasteurising because they imagine the boiling points of water and ethanol. Just remember that even in distilling, with a process honed to extract the ethanol, the efficiency is still low because of the interaction of the two liquids in solution. Remember that the temperatures in which water and ethanol will turn in to vapour is being affected by the each other plus the other components inside a finished mead
On a side by side comparison, IMO, the telling part is in the aging. Measured in years not months.
Yup!
Is it okay to use the same refractometer for my mead as well as my bee's honey, or, do I need a separate one?
If you wash it, shouldn't be a problem.
@@CitySteadingBrews thank you!
I’m not a chemist lol but was thinking, maybe when the leftover yeast was warming up, they tried to hurry to get their job done and broke down as many sugars as they could before they died. lol I don’t know. Made since in my head!!! Maybe I drank to much mead 😅
This was already stable for months. Was pasteurized once before.
Your tap water is 75° that's wild. In ohio ours usually stays at a brisk 45° year round.
Our air temps hit 45 for a few hours a few days a year.
That's alcohol by volume your measuring, you boiled off some liquid you changed the volume of liquid, your going to have a higher alcohol percentage per volume. ( Correct me if I'm wrong)
Could be absolutely right!
Two thumbs up for the Derica slosh. Thanks for all the fun.
Yeah those four sips really did her in, lol.
I don’t lose hardly any volume of liquid when I pasteurize. So just by virtue of that alone, I would say hardly any alcohol is lost.
Funny pair of buggers 😂🇦🇺🇦🇺🇦🇺
I'm pretty sure that if I ran that test, I would assume that I messed up the various readings.
Well... I reran the numbers and... no, I did not mess up the readings.
@@CitySteadingBrews you probably did better in chem class than I did.
@@papasmurf9146 I did pretty well in school, yup, lol.
@@CitySteadingBrews I admit that if I could go back and time and kick my high school self to actually pay attention and do homework in chemistry class, I would. The teacher was absolutely amazing -- and I never applied myself in his class. My loss.
Jesse from Still it has a lot of experience evaporating things.
Maybe he could comment?
If he sees it.
Conclusively inconclusive! ... or a drunk refractometer :)
Nope, I had it tested. :)
How about using the sous vide at 150 degrees F to boil off methanol without evaporating the ethanol?
It's not really that distinct of a temperature change when in solution.
bottle sacrificed..... for science!!!!!!!! :)
and derika :)
I'm going to hazard a guess here and say that the formula you're using has a range of validity, as in it works for brewed products with a range of ABV and SG, and it starts to get out of whack when you heat things too much (have you tired it on, say, whiskey? does it give you something in the range of 40%?)
What I would do to run this test is eliminate a lot of variables, and just use ethanol diluted down with water to 10 or 15%. Then you can take the readings and apply the formula and see what you get. I'd also be curious to see what the ABV refractometer you used a while back reads on just alcohol and water. Then weigh the solution, pasteurize it, weigh it again, take the readings and calculate again.
We have a video on this method where I do test whiskey.
As for variables... the point wasn't can you lose alcohol from heat application - of course you can. The point was, under normal pasteurization conditions, do you lose any considerable amount.
so, is this Brew math? 😂
What do you mean?
With any expermnt you need to repeat in order to get proper results .
Ask Derica's father after all he is a scientist.
I did off camera afterwards. Same result.