Was reading about pasteurizing low ABV meads, and was wondering if one could use a counterflow chiller (or a plate chiller?!) to heat mead to pasteurization temperatures by running near boiling water one way, and racking the mead the other way.
Questions are:
1. can you get the mead warm enough to pasteurize within the timeframe of a single run?
2. could you use a valve to control the flow to hold the temperatures like you do for cooling?
3. would you then need a second chiller to cool the now pasteurized mead back to normal temps?
Looking for a chemical free way to take care of killing the yeasts while maintaining flavor and such...
Questions are:
1. can you get the mead warm enough to pasteurize within the timeframe of a single run?
2. could you use a valve to control the flow to hold the temperatures like you do for cooling?
3. would you then need a second chiller to cool the now pasteurized mead back to normal temps?
Looking for a chemical free way to take care of killing the yeasts while maintaining flavor and such...