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You guys are a great source of information...Thanks

I would bet you are correct to so I actually took it down to 5 min and i'm pretty sure I'm still over doing it according to the calculations. Thanks for the advice

Chalkyt...I did the PU calculation according to your chart and it looks like I can get 66.1 not including cool down which is probably even 10 more. Could you please check my math when you have time and make sure I did it right. With the sous vide set at 151f, It took 10 min to get from 140f to...

I did a test run yesterday to see about heat up and cool down time and heat up time was roughly 1 deg per minute from 140f to 150f with my 1200w sous vide. I think with the 150f at 10 min after I get to 150f I'll have generated over 50 pu's so I feel good about that. I can do 16 bottles in...

After reading other posts about bottle bombs (scares me) I decided to make me a cooler just for pasteurizing. I bought me a cooler and filled the lid with spray foam and then I drilled a 2.5" hole in the lid, glued in a 2"pvc coupling (perfect fit for the sous vide diameter, so I could add my...

Thanks for the advice. I will probably start a new batch within a couple of weeks.

Does anyone have a good apple blackberry cider recipe. I plan on adding the flavor in 2nd ferm or at bottling. I did a apple pear and it turned out great by adding pear flavor at bottling so any advice would be great. I plan on pasteurizing because I like them sweet and carbonated. Thanks

Thanks for the advice and I will start a new one...you have been a awesome resource of information.

My Apple cinnamon cider was a hit at the NYE get together and I couldn't have done it without everyone's help. I have some blackberries frozen in the freezer so my wife wants me to make a apple=blackberry cider next so does anyone one have a good recipe for adding fruit. I think I will add it...

Did you try this and if so what was your outcome with heating the bottles with the sous vide

Merry Christmas to you guys and thanks for all your help. I will get one ordered.

I like your idea of the sous vide added to my cooler. What is the watts of the one you use. I see them all the way from 800w to 1500w.

Found it...

How do I find the post by Bembel you are referencing.

That helps a lot and thanks for the attachment...Looks like I got some homework to do.

That's what I was going for. I got confused with reading some post of some people putting the bottles in water at 150 deg and leaving for 15 min. I wasn't sure if that was 150 deg water and walk away or 150 deg after the bottle fluid temp was at 150 deg. Going forward I will monitor the fluid...

Chalkyt, I'm not sure how to actually calculate the PU's so based on what I did and the temps listed below can you see how many PU's I would generated and if you don't mind show me how the calculation works so I will be able to do it myself in the future...Thanks for your help.

That's good to hear. I used an open bottle of water with a thermometer in it and the temp was over 150deg for 10 min. The temp slowly climbed from 150 to 155 before starting to cool back down very slowly. I set them on the counter after I removed them 20 min later and they were still above...

Will what I did be enough or??? don't want bottle bombs...Thanks

I cooler pasteurized them to day and I had them in 125deg sink water and then put in a cooler with water at 160deg and internal temp of bottle was 150 deg so I left them in the cooler for 20 min and then removed and let sit on counter to cool down, I was shooting for 160 deg so will this be...