So I was doing some research, well I was heading out to work this morning at 5 am, only to find out the jeep would not start
all signs lead to a bad CPS, so when the morning traffic dies down I am gonna crawl under the jeep and do some tinkering, So needless to say I have the day off
.
I was site surfing, seeing how I have no Campden tablets yet, ( as mentioned and discussed in another post ) I got to thinking.
So I found out that ethanolhas a boiling point of 78 C or 172.4 F.
Also I found out that yeast will not survive in any enviorment up to 140 F.
Then I tinkered with the common nasties, Which a food saftey site mentions that the ( common ) nasties will not survive in 165 F.
So, I got to thinking.
If I took one of my small batches that is to my taste liking where I wouldn't want any further fermenting to affect the flavor over time, and placed it in a stock pot, slowly brought the temp up to about 170 and stirred it the entire time,
a) that will kill off any of the yeast, which would eliminate my need for any stablizers since the yeast could never reactivate.
b) secure that flavor and keep it there since no fermentation will ever accure.
c) kill off a great deal of any possible nasties and since everything was sterilized and kept as clean and air free as possible the entire time, then that should grant me a taste of saftey against the nasties.
d) not raising the temperature to the true ethanol boiling point will keep the % intact.
e) all that stirring would have to degas the wine.
Then pour it into a temperature adjusted jug ( after soaking the jugin hot water to avoid temperature shock to the glass when pouring the 170 wine into it.)
Like the old food canning, as the little amount of air in the jug goes from hot to cold it will create a vaccum in the sealed bottle to secure it, then cold rack it in the fridge, let all settle then bottle it and drink up ?
This may seem like over kill?., but it seems to cover all my nasties issues that could accure and also calms my idle hand syndrome
Has this been done by any of you ? or at least make sense ??
I should be at work today, I have too much time on my hands and way to much coffee in my blood.
Kyle
I was site surfing, seeing how I have no Campden tablets yet, ( as mentioned and discussed in another post ) I got to thinking.
So I found out that ethanolhas a boiling point of 78 C or 172.4 F.
Also I found out that yeast will not survive in any enviorment up to 140 F.
Then I tinkered with the common nasties, Which a food saftey site mentions that the ( common ) nasties will not survive in 165 F.
So, I got to thinking.
If I took one of my small batches that is to my taste liking where I wouldn't want any further fermenting to affect the flavor over time, and placed it in a stock pot, slowly brought the temp up to about 170 and stirred it the entire time,
a) that will kill off any of the yeast, which would eliminate my need for any stablizers since the yeast could never reactivate.
b) secure that flavor and keep it there since no fermentation will ever accure.
c) kill off a great deal of any possible nasties and since everything was sterilized and kept as clean and air free as possible the entire time, then that should grant me a taste of saftey against the nasties.
d) not raising the temperature to the true ethanol boiling point will keep the % intact.
e) all that stirring would have to degas the wine.
Then pour it into a temperature adjusted jug ( after soaking the jugin hot water to avoid temperature shock to the glass when pouring the 170 wine into it.)
Like the old food canning, as the little amount of air in the jug goes from hot to cold it will create a vaccum in the sealed bottle to secure it, then cold rack it in the fridge, let all settle then bottle it and drink up ?
This may seem like over kill?., but it seems to cover all my nasties issues that could accure and also calms my idle hand syndrome
Has this been done by any of you ? or at least make sense ??
I should be at work today, I have too much time on my hands and way to much coffee in my blood.
Kyle