Easiest Way to Pasteurize Mead, Wine, and Cider! (no gunk in your bottles!)

Easiest Way to Pasteurize Mead, Wine, and Cider! Sous Vide, using an immersion circulator is possibly THE easiest way to utilize pasteurization for your mead, wine, and cider. You CANNOT use this method for carbonated beverages however. But, anything you want stilled, or not carbonated, this is the simplest method. Takes under an hour, leaves no residue in the bottles, and even helps some brews to clear!
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[NoahKainWhittington]

I love how you guys are open to new information! I remember when you completely disagreed with leaving the cap off a couple of years ago. Now with the new information from a credible source it's good to see you have an open mind! Keep up the great content!

[eddavanleemputten]

I’m so chuffed that there’s going to be an immersion circulator underneath the Christmas tree for me this year! I’ve found great how-to’s for infusions, wonderful recipes for various foods, and of course it’ll be great for pasteurising my brews.

Thanks for showing how to do a large(ish) fermenter as well!

[TheZenPoker]

I kept hearing you two taking about pasteurizing in the carboy. Glad to i found this to see the method. 👍

[michelemenard]

Thank you - now I have a specific reference video for this technique. To the point and informative - much appreciated!

[Yematul]

Awesome straight forward video. We really appreciate all of the videos you guys put out and are about to finish up our first cyser. It went fully dry so we’re going to try your plastic soda bottle method and add some more honey and then sous vide once it’s carbonated. Thanks again for not gate keeping this hobby and making it so everyone can easily try it themselves. You guys rock!

[DonaldCraig-lg]

We picked up a monster size stainless steel pot (12" tall & wide) at a church garage sale last year. ( great for water bath canning ) Going to have to give pasteurizing in it a shot because I have a feeling that immersion circulator just might show up for my birthday this year.

[markaguilar]

Yes! The fermenter method is my preferred way now.

[Hooahinfantryb]

Holy cow thats much easier for 5gal batches to just put them in 1gal containers and get it done in a day rather than a week!! Thank you!

[ddb-videos]

I love your channel, you are the people who convinced me that I could try my hand at mead making!

More on topic :
What is the preferred sequence of operations when pasteurizing? Pasteurize, rack, back sweeten? Rack, pasteurize, back sweeten? Rack, back sweeten, pasteurize? Pasteurize after conditioning if you'r adding fruit there?

[edwardcunningham]

Thank you for this video on pasteurization. I still use the old method with a large pot and a thermometer 👍.
I've wondered about the degassing. Sometimes it degasses in a day or two but sometimes it takes a few weeks.
I pasteurize most All of my recipes. I think it does help "meld" the flavors together a bit quicker.
Most of my friends seem more accepting when they hear it was pasteurized also 😁👍.
I'll keep watching if you keep recording 🙂👍❤️

[garryleerob]

Thank you for this video. Answered my questions clearly. Just what I needed. Keep 'em coming!! 👍

[natecoots]

Well I've been pasterizing in bottles never thought about doing this in the fermenter. Mind blown. I guess I need to get more one gallon fermenters unless anyone knows how to get a 6.5 gallon wide mouth into a water bath. loved the video thanks so much.

[TheDLCIncluded]

I've started this method since you showed it in a previous video, even have the same Sous Vide! Works wonders so far, Have done my carboys and bottles with this method

[jamesvatter]

I have yet to use my sous-vide, but this video sure helped to understand the process. Thanks!

[brianr]

That is pretty cool! Precise and efficient, i like that! Thank y’all for your videos! I have learned a lot, while being entertained

[GeorgeSmyth]

I got a pot that size for my birthday a week ago and am hoping for a Sous Vide for Christmas. I've been pasteurizing individual bottles all this time and being able to do a whole fermenter automatically (without having to pour pans of hot water into a pot) would be magnificent.

[Troscoman]

I like this format, a "go to the point" video. hehe
Thanks. o/

[Mithril]

That is the the most frequently used method I like.

[joseph-brandtrussell.]

Exactly what I was looking for. Thank you, you guys are awesome.

[azcomicgeek]

Just started my first sous vide pastuerization of my canned whole fruit mango mead. Started with the hottest tap water and only took 10 min to get the water up to temp, then then 20 min to get the mead to 140.