Question:
I was wondering what temperature is needed to kill off yeast after fermentation. This sounds like a weird idea but its just an idea for now. What I want to do is to prevent it from fermenting in the bottles but I want to avoid using sulfites. Any comments? L8R…Sean
If it is the same as beer, then about 6-10 PU’s will kill the yeast. a PU = Pasteurisation Unit is the equivalent of 1 minute at 60 deg C. The scale is logartithmic and the effect is an order of magnitude every 7 deg C so that 10PUs is 1 minute at 67 deg C. These numbers are from memory but close enough. One of the main problems is not to get reinfected after pasteurisation. Another method of removing the yeast is to filter very fine (about 1 micron) – but this also removes some other flavour compounds. Kevin Ryan
Response:
Pasteurization depends on time and temperature. Some of the large cider producers do it in a flash at near boiling temps, and then immediately cooled. I read somewhere that a .5 hours at 145F works as well as 5 min at 165F. I don’t have a photographic memory, so you may want to check the library yourself. Some cookbooks have this info too, if the have sections for jam or juices. BrewWard
Response:
Pasteurization goes far beyond the temperatures necessary to kill yeast. Yeast begin to die at about 45 degrees C, 113 degrees F. I think if you reach 120 F,you could cool immediately and all the yeast would be dead. If you want to go beyond that, and also kill all the bacteria, then the answers about Pasteurization, already posted, would apply. Greatferm
Response:
45 degrees C, 113 degrees F. You don’t need to go all the way to Pasteurization just to kill yeast. Greatferm
Response:
But we want to make sure we kill nasties too. Don’t they require a bit higher temps? I know if they form spores, you can forget it! BrewWard – Hide quoted text — Show quoted text – 45 degrees C, 113 degrees F. You don’t need to go all the way to Pasteurization just to kill yeast. Greatferm
Response:
: I was wondering what temperature is needed to kill off yeast after : fermentation. This sounds like a weird idea but its just an idea for : now. What I want to do is to prevent it from fermenting in the bottles : but I want to avoid using sulfites. Any comments? L8R…Sean The June ‘95 issue of _Inside_Mead_ has an article: _Chemical_Analysis_of_Honey_Wines_-_Part 2_ by Roger Morse & Keith Steinkraus at Cornell University. They did a lot of analysis on the evects of yeast nutrients and methodology on fermentation speed and completeness. They then list a step by step procedure for making "a dry, light, almost colorless mead, devoid of harsh or bitter plavor, and with good stability in the bottle." The last step in this procedure was to pasturize at 63 C (145 F) for 5 minutes. This is pretty much in line with the reponse detailing Pasturization Units. (5 minutes sounds a lot better to me than 30 minutes at 145 F – I would be afraid of losing alcohol to evaporation if holding the temp for that long.) I haven’t tried this method myself, yet, but I am thinking of running a few experiments along these lines as soon as I have the space and time to do so. (Some time in the next few years I hope to open my own meadery and I wouold also like to avoid the use of sulfites.) Check out my WEB page and tell me what you think. Wassail! — The Meadery: http://www.webbuild.com/~mshapiro/index.html THL Alexander Mareschal Canton of Kappelenburg Barony of Windmasters Hill Kingdom of Atlantia No poem was ever written by a drinker of water. – Horace (63 BCE – 8 BCE) In Wine there is truth. – Pliny the Elder (23 CE – 79 CE) Good wine praises itself. – Arab proverb Water separates the people of the world, wine unites them. – Anonymous
Response:
Hmm, from what you guys/gals have said it seems like a temp of 145 degrees F for about 30 minutes should kill it off. I’m just wondering because I’m going to try an experiment to make a sweet mead with champaign yeast. The idea is to ferment 12lbs of honey in a total volume of 2.5 gallons. When it is done fermenting I’ll pour in 2.5 gallons of hot water. It sounds strange but its just an idea I want to try out. I do know that the alcohol level won’t be as high but I like a sweet mead with an alcohol content around 8%. L8R…Sean
Response:
I was wondering what temperature is needed to kill off yeast after fermentation. This sounds like a weird idea but its just an idea for now. What I want to do is to prevent it from fermenting in the bottles but I want to avoid using sulfites. Any comments? L8R…Sean
You can make wine "organically" wihtout cooling or heating the wine to control the yeast. To eliminate sulfites used to control bacteria, simply pour boiling water over the fruit/herb/whatever to kill the bacteria (let me know if you want details on how to do this without sacrificing flavor – which you will no doubtly get as an argument for using sulfites). As far as controlling the yeast, by using the right yeast for the wine, proper racking procedures, and proper stabilization, you do not need to expose the wine to extreme temperatures. If you are interested in trying this, post and I will reply… Edward Chevalier Maison de Chevalier
Response:
I was wondering what temperature is needed to kill off yeast after fermentation. This sounds like a weird idea but its just an idea for now. What I want to do is to prevent it from fermenting in the bottles but I want to avoid using sulfites. Any comments? L8R…Sean
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