Your doing a heck of a good job. Keep it up Thanks
@lmy5pence481
Жыл бұрын
You have the answer all along, you touched on it at the end. like your bottling process, you put the complete bottle into the basket and let it run. have I missed something? I love it that you explain things in detail so that we all could understand, better than rumbling thru a process. Keep it up cheers from South Africa
@BeerWineandShine
Жыл бұрын
Not everyone has a pot big enough to submerge a 5 or even 6.5 gallon carboy, so i was trying to find a way to do it just on the counter/floor. It was a fun experiment, just didnt work like i hoped. Im glad you like the videos! Cheers from 'Merica
@mustavertwang
Жыл бұрын
Fascinating to follow.Greetings from England!
@_jurist
11 ай бұрын
Well, I’m sure you figured it out by now. All you needed to do was swirl your carboy. Now if you were smart enough, you would’ve taken some CO2 and once you poured your into your bigger cardboard, then you would’ve put a layer of CO2 on top of it. And then, once you had it set up and you were worried about it wasn’t heating evenly. All you had to do is walk over to that thing and just give it a swirl just rocket and create a create a little swirl in that thing and it would’ve even doubt all the temperature just come over and walk over and do it do that. Do it every 20 minutes
@eddavanleemputten9232
Жыл бұрын
Thanks for this video! The idea you had is sound. I think the problem is on several levels. Surface area of your heating element vs volume of liquid to heat (giving the liquid inside the coil too much time to cool off), volume of liquid running through the heating element (causing the element to cool down before it runs through the entire coil), and the basic physics of heat rising. You touched on much of what I mentioned. Another issue might be insulation: the air outside the carboy cools off the sides. The fix according to me is indeed immersing the carboy in liquid and heating it on all sides. I don’t think your setup in this video would improve much by rigging an insulated sleeve around the carboy to help in avoiding loss of heat. Maybe in addition with a heating pad, but as you said, those pads don’t provide a whole lot of heat. For a hands-off pasteurisation, I’d immerse the carboy in water, heat that, and rig up a thermometer to monitor the temperature of the heating water. Once it reaches the correct temperature, I’d lower the heat source to maintain that temperature. A timer/stopwatch can be used to measure how long that takes in order to keep that part of the process as hands-off as possible for future batches. A second thermometer monitors the temperature inside the carboy. There are thermometers that give off an alarm signal once a certain temperature has been reached. Once that core temp is reached, a timer is enough to keep track of how long the wine/mead needs to remain at pasteurising temp. It’s basically what I do. It took me 2 batches to figure out the timing and now I know how long it takes for the water to heat to 140°F using the heat source I prefer, how long (give or take) and how long it takes for my brew to reach core temp. This makes pasteurising pretty hands-off for me. For small batches (1-2 US gallon) I use my sous vide immersion heater and bucket. Insulation on the outside of the bucket, insulation balls on the surface of the water. Works pretty well. I now pasteurise on home office days as my work area is next to the kitchen. It only takes a minute to set up a new carboy and once I get the signal pasteurisation is done, all I need to do is hop over, put on sole oven mitts, fish out the carboy and set it on a folded towel on my counter. I even ready a few buckets of room temperature water to do a new setup in record time if I have several I want to pasteurise in a row: dump out the hot water (at least part of it), dump in cold water, pop in carboy, re-set my timers. It takes longer to go to the bathroom.😊 Edit: I’ve been home brewing meads, wines and ciders for over 30 years and have a bit of a home brewing video addiction… great video, and you weren’t over-explaining IMHO. Interest process, thanks for testing it out! If you improve on the system, please publish another video: I’d love to see what you come up with. Greetings from Belgium and happy brewing!
@JoeMama-ke1so
Жыл бұрын
Time to get drunk thanks lad. 😊
@zephruhs3918
9 ай бұрын
What about flowing the mead through the coial in hot water
@BeerWineandShine
9 ай бұрын
With the type of equipment and quality of pumps and such in a homebrew style setup, That would really run the risk of errating the wine.
@timchapman6702
Жыл бұрын
Hey man, I think if you put it in a pressure cooker you could bring it to 200 f and not lose any alcohol
@BeerWineandShine
Жыл бұрын
You do want to be careful about temp. I take it to 145 for 30 min because that is plenty hot to kill the yeast. I know it is not a full pasteurization, however killing the yeast is the goal. High temps can alter the flavor of the overal product, and can, if hot enough, even partially carmalize some sugars.
@timchapman6702
Жыл бұрын
@@BeerWineandShine oh yeah I got ya. 👍
@_jurist
11 ай бұрын
Actually, 140° for 22 minutes is a pasteurization you could do 160° for five seconds when you get up above 170 now you’re reaching sanitization temperatures. And generally that happens in the drying phase of your dishwasher. But to sterilize some you have to get it up to 235°. You need an auto clave you need pressure, you need a pressure cooker. Just to be a little accurate here.
Пікірлер: 14