azaxev
Member
I made a jam wine and currently has good balance of alcohol and sweetness and need to stop fermentation. Decided to pasteurize.
I already have heater with thermostat - a multi-function pressure cooker, big enough for at least 4x 750mL bottles. Unfortunately mine does not have mode with user temperature preset, but WARM function is temperature controlled between 63-78'C.
Upper range 78'C is marginally close to ethanol evaporation 78.4'C, so if cooker thermostat overshoots, some ethanol will evaporate, aluminum foil cap should condense it and drip back.
Anyone has experience using multi-cooker to pasteurize products ?
I already have heater with thermostat - a multi-function pressure cooker, big enough for at least 4x 750mL bottles. Unfortunately mine does not have mode with user temperature preset, but WARM function is temperature controlled between 63-78'C.
Upper range 78'C is marginally close to ethanol evaporation 78.4'C, so if cooker thermostat overshoots, some ethanol will evaporate, aluminum foil cap should condense it and drip back.
Anyone has experience using multi-cooker to pasteurize products ?
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