"Canning" Apfelwein Question

[CTBrew]

So, I'm getting ready to bottle/can my 10 gallons of Apfelwein in mason jars (kind of an homage to a certain TV show for me and my buddies). When doing this...should I follow typical canning procedure? or just fill it and pop the top on and screw it home? Being that it's not really a food natured product like a pickle or what not...do I still have to do the canning nonsense? I dont really see the difference in a screw top canning style vs a cork? Thanks!

 

[SourHopHead]

I am liking the mason jar bit!

Found this: HBT

 

[homebrewer_99]

I think it's a great idea as long as you don't intend on carbonating it.

Just fill the jars and screw the top on.

 

[Emerald]

I was thinking of putting some of my wine in a few mason jars-but I have the vacuum attachment on my foodsavor that will take the air out of the jar and make the lid "suck down" on the jar- I am also going to put the lids in boiling/simmering water so that they might form a better seal on the jar. But I am going to fill them as full as I can without risk of the wine sucking up in the hose. that way less chance for oxidation.

 

[homebrewer_99]

Pasteurization is 160F...alcohol burns off once it reaches 170F...

 

[CTBrew]

I'm going to go ahead and proceed with this. I'm going to my local brew store to pick up a degassing wand. How long after I degass can I can/bottle? I do not plan on carbing it. Is the degassing result in the lack of the "slight carb/sparkle" pretty much immedate? I've had these two batches (5 gallons a piece) in the Primary starting April 16th...racked to a secondary on June 5th (ballpark on this one).I'm trying to drink over the 4th of july, still not sparkling...any thoughts?