So, I have thought about this for a while. I have done the pasteurizing of bottled cider. Mostly successful, but still scary.
I even tried bulk pasteurizing cider, then kegged and force carbed. Turned out pretty good.
What about fermenting your mead down to whatever FG level you want, then racking it gently into your boiling pot. Gently, and slowly, bring the temp up to 140 degrees, maybe up to 145, then shut it down, and get it cooled down. I just racked it back into a keg, and hit it with a short burst of CO2, then put it in the fridge.
I was wondering what the mead makers might think about trying this.
I even tried bulk pasteurizing cider, then kegged and force carbed. Turned out pretty good.
What about fermenting your mead down to whatever FG level you want, then racking it gently into your boiling pot. Gently, and slowly, bring the temp up to 140 degrees, maybe up to 145, then shut it down, and get it cooled down. I just racked it back into a keg, and hit it with a short burst of CO2, then put it in the fridge.
I was wondering what the mead makers might think about trying this.