homebrewing article that described how to pasteurize beer by putting the
bottles in a hot water bath for 30 minutes. The water needs to
reach 145-160 degrees F (note, this is below the boiling point).
That will raise the temperature enough to kill any yeast and bacteria
inside the drink. Pasteurization is the technique used by
commercial outfits.
This is
not a method I recommend because of the potential for the bottles to
burst. The other option is to kill the yeast chemically by adding
Potassium Metabisufite (sold in home brew and wine stores
under the name Camden tablet)
I'm
still a fan of letting the yeast die naturally. If you use juice
and add little or no sugar during fermentation it should die in the
alcohol range you are shooting for. If it's not as sweet as you
like you can always add sugar. A word of caution though, when
adding sugar I recommend mixing it in a vessel with plenty of head
room. When sugar hits a carbonated beverage it's like opening a
bottle of warm champagne.
At 01:28 AM 3/17/2004 +0000, you wrote:
I know you said it would be a whole
'nother article... but would you
mind elaborating on the other ways of killing the yeast? I don't mean
to be picky, but I'm looking for a sweet 5%-10% alcoholic beverage...
and I have no knowledge about amino acids, yet I would really like to
use glass bottles as a serving method. So ANY suggestions you have
would be appreciated... plus, the white-grape-raspberry drink turned
out amazing - wondering if I should post the recipe?
--- In E-Z-Caps@yahoogroups.com, TerraCore Communications
> The key here
is to make sure that fermentation has ENDED
before
> you put it into the fridge. You can make sure that
fermentation
has ended
> by looking closely at the (unrefrigerated and unopened) beverage in
the
> light. If no bubble are rising, fermentation has ended.
Fermentation
> usually ends because of one of three reasons:
>
> 1) All the useable sugars are consumed by the yeast and the
yeast
starves.
> (a dry beverage).
> 2) The alcohol content gets to 15-17%. Alcohol
content this high
will
> kill the yeast.
> 3) The yeast consumes all the useable amino acids and other
nutrients in
> the beverage and the yeast starves.
>
> (there are
other reasons that yeast can die and
fermentation ends,
> but that is a whole 'nother article)
>
> Sulfites are
not necessary if you plan to consume the
drinks
> within the year. (longer for higher octane drinks).
Generally, I
don't
> recommend adding chemicals to your beverages. One of the major
reasons
> people begi
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