Timeline for Alternatives to campden tablets
Current License: CC BY-SA 3.0
9 events
| when toggle format | what | by | license | comment | |
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| Oct 3, 2011 at 20:51 | vote | accept | FrustratedWithFormsDesigner | ||
| Oct 3, 2011 at 20:49 | comment | added | drj | Ethanol and water have very close boiling points and when they are mixed, the boiling point is much higher than what would be typically used for pasteurizing. Boiling your solution could cause some of the desirable flavors to break down, so pasteurizing at the lower/longer method would help prevent loss of the alcohol and still kill the fermentation. You'd have negligible alcohol loss @ temps of 145F. | |
| Oct 3, 2011 at 16:26 | comment | added | FrustratedWithFormsDesigner | Ok, pasteurization makes sense as the best alternative. If I wanted to halt fermentation early using pasteurization instead of campden (a friend specifically requested a sweeter-than-normal mead, so halting fermentation when the taste was "just right" seemed the easiest way), would pasteurization boil off the alcohol that's already there? | |
| Oct 3, 2011 at 13:25 | vote | accept | FrustratedWithFormsDesigner | ||
| Oct 3, 2011 at 16:23 | |||||
| Oct 3, 2011 at 13:24 | vote | accept | FrustratedWithFormsDesigner | ||
| Oct 3, 2011 at 13:24 | |||||
| Sep 26, 2011 at 7:00 | history | edited | drj | CC BY-SA 3.0 |
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| Sep 26, 2011 at 5:17 | history | edited | drj | CC BY-SA 3.0 |
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| Sep 26, 2011 at 5:08 | history | edited | drj | CC BY-SA 3.0 |
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| Sep 26, 2011 at 5:01 | history | answered | drj | CC BY-SA 3.0 |