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How to Pasteurize Wine 

DIY Fermentation
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Describes a simple way to pasteurize your homemade wine.
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine\mead. This channel uses pasteurization.
Next steps in the wine making process:
• Wine Making Process
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10 май 2021

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Комментарии : 142   
@leahlockettharris4579
@leahlockettharris4579 3 года назад
I always learn something new here I had no idea wine could be pasteurized!
@DIYFermentation
@DIYFermentation 3 года назад
I think people are concerned about the possible loss of flavor and/or alcohol during the process, but without using sulfites, it seems to be the safest approach.
@fahaders
@fahaders 11 месяцев назад
I have been drinking my homemade wine right after fermentation, should I be concerned that I might consumed lots of unwanted or harmful microbes??
@mrzif0013
@mrzif0013 Месяц назад
thanks for taking the time to explain the facts. I do not think I can wait the 9 mths before tasting the wine. I do enjoy your videos., well done. Will you run for president?
@user-vk9vi5hc6z
@user-vk9vi5hc6z 2 года назад
I am from Yemen and I find in your channel my broad passion.
@DIYFermentation
@DIYFermentation 2 года назад
Thank you for watching.
@98pointseven
@98pointseven Год назад
I'm so glad RU-vid suggested you to me, Charles. I'm making my first gallon of wine right now, and am learning a lot from you. Happy Easter! Cheers!
@fahaders
@fahaders 11 месяцев назад
Subscribed to this joyful channel 👍🏼
@OghmaNano
@OghmaNano 10 месяцев назад
Really enjoying your channel and your tips. Greetings from the UK.
@mrzif0013
@mrzif0013 3 месяца назад
genius! That is what I am talking about. Finally a pro that agree's w/ me.
@sarahschmoop
@sarahschmoop 2 года назад
Thanks for explaining and demonstrating so clearly!
@DIYFermentation
@DIYFermentation 2 года назад
Thank you for watching.
@ReddList
@ReddList 2 года назад
Thank you for this! Everything I found online was talking about the theory of pasteurization, bottle size, and carbonation levels so the bottles don't explode. As a new brewer it was all very overwhelming. This video was simple and easy to follow, and the tin foil cap method helped a ton with my concerns over unintentionally weaponizing my mead. You've got a great channel here and I'm excited to be subscribed and along for the ride👍
@DIYFermentation
@DIYFermentation 2 года назад
You are so welcome!
@KristiinaKasepaluHarakas
@KristiinaKasepaluHarakas 3 месяца назад
Lovely easy video
@TheBobelly628
@TheBobelly628 2 года назад
Fascinating! Thanks for informative video ☺️
@DIYFermentation
@DIYFermentation 2 года назад
Glad you enjoyed it!
@mfruittie
@mfruittie 2 года назад
Hi, thanks for this. This is a huge help!
@DIYFermentation
@DIYFermentation 2 года назад
Thank you for watching.
@golden_age_photography9645
@golden_age_photography9645 Год назад
You my kind sir just earned a new subscriber
@DIYFermentation
@DIYFermentation Год назад
Thank you for watching.
@ronnie166
@ronnie166 3 года назад
I'm going to try this out, thanks!
@DIYFermentation
@DIYFermentation 3 года назад
Having a safer wine, is worth the possible loss of a little flavor.
@CaveMan72
@CaveMan72 Год назад
You earned my subsctiption. I quite enjoy your videos
@DIYFermentation
@DIYFermentation Год назад
Glad you like them!
@donaldbower4097
@donaldbower4097 3 года назад
Thanks Charles, that is what I was trying to ask you to do
@DIYFermentation
@DIYFermentation 3 года назад
Thank you for watching.
@ErickandDerrick
@ErickandDerrick 3 года назад
Lol, from your thumbnail, I thought you were really gonna pasteurize over a candle! 😂😂
@DIYFermentation
@DIYFermentation 3 года назад
Sometimes I'll have a spur of the moment idea and will run with it.
@rlcwallpapers
@rlcwallpapers 2 года назад
I know one of the things I like of his videos is the thumbnails some of them are hilarious.
@mrzif0013
@mrzif0013 3 месяца назад
great video's. so, for a non alcohol wine/beer posturizing to 174 F should do it/ Carbonate w/co2. worth a try?
@royalecrafts6252
@royalecrafts6252 6 месяцев назад
can you add more honey (in case of pure mead) while pasteurizing?
@larrypaulsr.5346
@larrypaulsr.5346 7 месяцев назад
Very Kooll
@jharrell23867
@jharrell23867 2 года назад
Liked and subscribed. I am here for the weirdest reason ever. Was looking for a way to produce C02 for my indoor garden and some growers will hang cannisters of CO2 in their garden. I can't afford CO2 (I can i just do not want to pay $200 every harvest). Well i found a DIY video that said to combine water, sugar and yeast in a container and suspend it so the CO2 produced by the yeast which is a heavy gas falls onto your plants. My first thought was, your only some fruit away from making wine so shoot why not make some hooch to go along with my medicinal crops and then i started looking up homemade wine videos and here i am.
@DIYFermentation
@DIYFermentation 2 года назад
Thank you for subscribing.
@sidcranston7564
@sidcranston7564 Год назад
That’s an awesome tidbit of information. I appreciate your savvy and initiative!😊
@DIYFermentation
@DIYFermentation 2 года назад
Sorry, This channel does not offer individual winemaking advice. Amazon, BrewDemon & Canva affiliate product information. As an affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=el&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=https%3A%2F%2Fbrewdemon.com%2Fcollections%2Ffermnters%2Fproducts%2Fbrewdemon-conical-fermenter-frost Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 StarSan: amzn.to/356Tnot Straining Bags: amzn.to/2VKkW4y
@DIYFermentation
@DIYFermentation 2 года назад
.
@eastindiaV
@eastindiaV 2 года назад
You can pasteurize in the oven also, just set it for 160 - 180 degrees faranheit, put what's to be pasteurized in the oven, and set a timer for 2 hours once the jar or wine bottle or whatever is hot (about 30 minutes).... then when done just turn the oven off and leave it till it is cool. Pasteurization works as long as the right temperature is reached for the right amount of time.
@DIYFermentation
@DIYFermentation 2 года назад
Thank you for sharing.
@fusion9619
@fusion9619 Год назад
I've heard 140 fahrenheit is better
@johanemaposse6005
@johanemaposse6005 5 месяцев назад
Might i suggest a towel under the bottles, because the heat is much higher down there And baking paper tied down with a rubber instead of aluminium foil, since aluminium foil makes an off taste in a sour environment Both things should make the wine taste better, since it also makes food taste better
@kiennguyentrung8396
@kiennguyentrung8396 2 года назад
Fantastic work, i have a questions: after Pasteurization, have any affection to quality of wine when it be continued aging ?
@DIYFermentation
@DIYFermentation 2 года назад
Pasteurization (unlike sulfites) does not off er the same control of oxidation.
@adelasgharii6430
@adelasgharii6430 7 месяцев назад
Hello sir, My red wine was fizzy and the yeasts were still alive. I added potassium sorbate and potassium metabisulfite to the wine But the yeasts are still alive! I want to try the pasteurization method... I wanted to know according to the ingredients I added wine, Potassium sorbate and potassium metabisulfate If I heat the wine for pasteurization Do these materials show a dangerous reaction? I would be grateful if you answer♥️
@racif
@racif 2 года назад
This was so helpful. I’ve been discouraged in trying wine making because almost every tutorial out there used some kind of chemical and I can taste common preservatives/sanitizers used to stop fermentation (also used in most processed foods). I had no idea you could pasteurize!
@DIYFermentation
@DIYFermentation 2 года назад
Glad it was helpful!
@fusion9619
@fusion9619 Год назад
Make mead instead - most of the mead community doesn't use chemicals. It seems like it's easier than "normal" wines too, so a good place to start.
@rlcwallpapers
@rlcwallpapers 2 года назад
Thanks for all the advice in your channel, I just pasteurized my blackberry wine, my first ever attempt to making wine, at corking time it had 5% alcohol according yo my hydrometer and tasted more like a dessert wine, I plan to open a bottle in a few months so what does time do to the wine? Will it get more alcohol content?
@DIYFermentation
@DIYFermentation 2 года назад
All fermentation stops once you pasteurized it.
@rlcwallpapers
@rlcwallpapers 2 года назад
@@DIYFermentation so if I don't pasteurize how much the alcohol content will increase.
@DIYFermentation
@DIYFermentation 2 года назад
That would depend on the amount of sugar used and the alcohol tolerance of the yeast used.
@creatormom123
@creatormom123 7 месяцев назад
Should this be done prior to corking and only if you didn't add the Camden tablets?
@DIYFermentation
@DIYFermentation 7 месяцев назад
This channel does not use sulfites, and corks were not in evidence during the pasteurization process.
@agyemanboaten4385
@agyemanboaten4385 3 года назад
Nice and simply. Good video. What happens if you exceed the 15 seconds?
@DwayneShaw1
@DwayneShaw1 3 года назад
15 seconds is a minimum to ensure the heat has killed all bacteria and yeast. There is no discernible difference between maintaining the temp 15 seconds or a minute or two. In fact, several minutes at 165 degrees would probably not make any difference, nor would exceeding the temp a bit. Boiling (212 degrees) for extended periods may produce a difference - but there's no point in leaving the water bath for longer than 15 seconds once it has reached temp.
@papasmurf9146
@papasmurf9146 3 года назад
Alcohol boils at a lower temp than water does (Charles mentioned the temp, I think it is in the neighborhood of 173F). You would not want to bring your wine above that temp, let alone 212F.
@DIYFermentation
@DIYFermentation 3 года назад
Thank you for watching. Heating the wine will probably have some affect on the flavor of the wine. No point extending the heating beyond what is necessary.
@countrymixin6158
@countrymixin6158 2 года назад
Charles do you back sweet then pasteurize?
@DIYFermentation
@DIYFermentation 2 года назад
Yes.
@vance7354
@vance7354 3 года назад
You can also use a Sous Vide Machine set to 145F to do this. If you have one that is.
@DIYFermentation
@DIYFermentation 3 года назад
Thank you for sharing, but on this channel assume that most propel are going to have next to nothing to start with, hence the premise of this channel.
@whosurbunny
@whosurbunny Год назад
would it be the same process to pasteurize a carbonated cidar/wine?
@igotes
@igotes Год назад
CO₂ doesn't dissolve well in hot water, I think you'd need to add the gas after pasteurisation using a cream whipper, soda siphon, Soda Stream or pressure keg. You could potentially pasteurise in a sealed container, though that could be dangerous due to the increased pressure caused by the heat.
@sandon763
@sandon763 2 года назад
Now when you remove the bottles at 165 is there any benefit of killing the heat and letting the the water cool with the bottles in it?
@DIYFermentation
@DIYFermentation 2 года назад
Even though the heat is turned off, the water will continue to rise a few more degrees. Alcohol will begin to evaporate at 172 degree f. There's no point in cooking your wine any longer than necessary.
@BioMusing
@BioMusing 7 месяцев назад
Can you pasteurize in the carboy then fill the bottles?
@DIYFermentation
@DIYFermentation 7 месяцев назад
Yes.
@cindymcfadden7519
@cindymcfadden7519 3 года назад
Should you degas and pasturize all your fruit wines, if not what would you see that would indicate the need to do this?
@DIYFermentation
@DIYFermentation 3 года назад
That is entirely up to you. I do it as a maker of course, and added safety.
@themistoklis6237
@themistoklis6237 11 месяцев назад
Have you compared the 140deg method and 160 def method as to how it affects taste?
@DIYFermentation
@DIYFermentation 11 месяцев назад
No, but if I ever get enough time, this sounds like a good idea for a video.
@NoMasters_NoLeaders
@NoMasters_NoLeaders 11 месяцев назад
@@DIYFermentationplease do
@Oxplicity
@Oxplicity Год назад
Im wondering if you back sweeten it first, or if you should back sweeten it before you pasteurize.
@DIYFermentation
@DIYFermentation Год назад
Either way, it doesn't matter.
@Oxplicity
@Oxplicity Год назад
@@DIYFermentation Awesome!
@tylerist8
@tylerist8 Год назад
If I were to do this in my carboy and wanted to clarify my mead with dualfine would I clear before or after pasturizing?
@DIYFermentation
@DIYFermentation Год назад
I don't use dualfine on this channel.
@Erowens98
@Erowens98 2 месяца назад
I would clear it before pasurization. Anything you add is a risk of adding bacteria to the mix. Pasturization is going to take take of that. But i don't think it'll make a difference to how well it clears out.
@mrzif0013
@mrzif0013 7 месяцев назад
great job. I want to lose alcohol and keep flavor? 172 to do both?
@TickleMeTimbers
@TickleMeTimbers 3 месяца назад
... just drink juice my sir.
@mrzif0013
@mrzif0013 3 месяца назад
genius!
@Erowens98
@Erowens98 Месяц назад
Unfortunately that doesn't work. The reason why is a little too complex for RU-vid comments. But suffice it to say, because of the way water and ethanol react with eachother you can't really just boil out the ethanol without losing significant amounts of water too. Alcohol is typically removed from wines with vacuum distillation or similar low temperature (20-30c°) distillation techniques, after which aromatics are re-introduced and sugar is added to return the mouthfeel of ethanol.
@donaldcard6314
@donaldcard6314 Год назад
Do you back sweeten first
@DIYFermentation
@DIYFermentation Год назад
I normally do.
@thevibe1220
@thevibe1220 2 месяца назад
Once the water is 160f how long should the bottles sit?
@DIYFermentation
@DIYFermentation 2 месяца назад
15 - 20 seconds at 165f outta do it.
@S.Hydra9
@S.Hydra9 Год назад
Is that a 8 of 12 quart pot?
@DIYFermentation
@DIYFermentation Год назад
@William Robinson That is an 8 qt.
@kleverich2000
@kleverich2000 Год назад
What can I use to keep it off the bottom if I don't have a rack
@DIYFermentation
@DIYFermentation Год назад
Sorry, I can't help you with that.
@kleverich2000
@kleverich2000 Год назад
@@DIYFermentation I found the answer online, most recommend a ceramic plate or folded dish towel
@C0ryD4ne
@C0ryD4ne Год назад
I used to use a ceramic plate, but I've found that bubbles get caught under the plate and I've had a few bottles tip and bang against the side of my pot. I used a silicon trivet and that was better for me than a plate. I just bought an immersion circulator on sale, and plan on using it today for the first time
@grammytl9528
@grammytl9528 Год назад
Wash cloth or dish towel.
@shreeumiya99store7
@shreeumiya99store7 2 года назад
If wine is gone sour any idea to get it drinkable
@DIYFermentation
@DIYFermentation 2 года назад
Not to my knowledge.
@mohsen4465
@mohsen4465 Год назад
you can use it to marrinad meat.
@dale3407
@dale3407 Год назад
It actually can be used to make chalkit bars once it's soured. Chalk-it.
@Letscookcaribbeanfood
@Letscookcaribbeanfood 10 месяцев назад
You answer comments
@DIYFermentation
@DIYFermentation 10 месяцев назад
Rarely, these days I have litle time for it especially on videos that I did years ago.
@Letscookcaribbeanfood
@Letscookcaribbeanfood 10 месяцев назад
Your videos might be old, but watching them got me a new hobby. Instead of throwing away the natural juice that we make, I'm starting a new hobby in wine, making thanks to you.
@NovaGamer300
@NovaGamer300 Год назад
can I make sparkling wine then pasteurize it or will the pasteurization kill the sparkle? I would like to make a wine with a soda like texture, but my religion requires me to toss any active leavening agents (yeast included), from my house once a year during early spring, so I need to pasteurize my wine, or I need to find a way for the Yeast to die or I have to be 100% certain it is all filtered out. It would suck to make a sparkling wine with my 6.5-gallon buckets/ 25 bottles worth just to to have to toss it within a few months.
@theghostofsw6276
@theghostofsw6276 11 месяцев назад
>religion says throw my yeast out< Ridiculous! If you were told to stick your dick into a light socket would you do that too?
@LoreExplore369
@LoreExplore369 Год назад
Great video! one question im using welches grape juice no additives however it says pasteurized and to refrigerate after opening. is this juice ok to use and does the fermentation process kill harmful bacteria and should i do this step after? Thanks and cheers!
@DIYFermentation
@DIYFermentation Год назад
The juice is safe to use. Fermentation does not kill off all bacteria. As stated in the opening comment: "Sorry, This channel does not offer individual winemaking advice. "
@LoreExplore369
@LoreExplore369 Год назад
@@DIYFermentation lol ok didnt have to be rude
@LoreExplore369
@LoreExplore369 Год назад
FYI be kind to the people who sub to you cause you just lost 1. have a nice day :)
@RPSpartan117
@RPSpartan117 11 месяцев назад
​@@LoreExplore369lol
@sodalines
@sodalines 6 месяцев назад
nice, i do this too. or i just cold crash the wine in the ice box.
@nono-cw6ck
@nono-cw6ck 3 года назад
Does pasteurization affect the taste of the wine?
@DIYFermentation
@DIYFermentation 3 года назад
The benefits of killing all remaining bacteria, killing any remaking yeast, lower alcohol level, and generally less hassle, far outweigh any possible change in the taste.
@corymynhier5532
@corymynhier5532 3 года назад
Did someone say grass skirt and coconut bra? Or for Nono to be the brand ambassador for the channel?
@nono-cw6ck
@nono-cw6ck 3 года назад
@@corymynhier5532 I definitely want to see him in the grass skirt and coconut bra. I think that we should make that happen.
@Sku11Leader
@Sku11Leader 3 года назад
I've seen in other videos that you can tell a difference in a head to head taste test, but otherwise the change in taste is negligible.
@joshuaking-lambert7540
@joshuaking-lambert7540 Год назад
Oh, hell no.
@DwayneShaw1
@DwayneShaw1 3 года назад
I thought pasteurization process included fast chilling after the hot water bath. Is there some reason you can't cork the bottles while they're hot and put them in the freezer for a couple of hours until they are room temp? - I've capped and quick chilled hot wine in plastic jugs using screw caps without a problem. Do corks and/or glass bottles present issues with hot capping - other than being very careful with hot liquids and containers?
@papasmurf9146
@papasmurf9146 3 года назад
Interesting. Hot corking would also create a vacuum effect when the wine chilled.
@DIYFermentation
@DIYFermentation 3 года назад
It would seem that "hot corking" would give you that desired vacuum effect, but placing hot bottles into the freezer would seem to give you broken wine bottles. Either through thermal shock, or forgetting them too long and having the wine freeze.
@DwayneShaw1
@DwayneShaw1 3 года назад
@@DIYFermentation So, maybe we should be 'hot corking' and letting them cool on a shelf - which would still produce, probably to a lessor degree, that "desired vacuum effect" Btw, covering the mouths with foil and slipping the thermometer thru the foil was a great tip - my plastic jugs have mouths larger than my thermometer - I'll be using that...
@DwayneShaw1
@DwayneShaw1 3 года назад
@@DIYFermentation ... also - chilling may be a problem with glass changing temp too fast - but I think good quality bottles could probably handle it. You could sacrifice one bottle for a test. Put it in a large baggie or container in case it pops (even if the glass broke I don't think there would be much of an explosion without carbonation). Use hot water for the test - no point in risking the juice!! Leaving bottles too long till they freeze really isn't an issue - even my plastic jugs could bust from freezing. But the problem is eliminated by setting a timer (like on your phone) for a couple hours
@Sku11Leader
@Sku11Leader 3 года назад
Made 2 gallons of skeeter pee a couple months ago. Bottled after stabilizing. Half the corks popped about a month after bottling. Never again. From here on out I'll be pasteurizing. It is the way.
@Sku11Leader
@Sku11Leader 3 года назад
I should add that I'll be using an immersion circulator.
@DIYFermentation
@DIYFermentation 3 года назад
This will probably become my preferred method as well.
@garylee6094
@garylee6094 3 года назад
Do you have to pasteurize?
@DwayneShaw1
@DwayneShaw1 3 года назад
The only things you 'have to' do is pay taxes and die. If you plan on keeping your wine chilled and drinking it in less than a month I think you don't need to pasteurize - but you should still stop the fermentation - somehow. Chilling will slow or suspend fermentation but it can start again if wine warms. Additives like potassium sorbate (1/2 tsp per gallon) is supposed to kill yeast - but heating is the more foolproof way
@papasmurf9146
@papasmurf9146 3 года назад
Charles alluded to the fact that his normal approach is to step back sweeten. This means maximizing the alcohol because you're adding sugars, checking if termination is done, add more sugar if it wasn't, rinse lather, repeat. If you have the ABV you want, you can stop fermentation by pasteurization or (as the other reply pointed out) chemicals.
@DIYFermentation
@DIYFermentation 3 года назад
I can't avoid taxes, but I plan to live forever!!!
@DIYFermentation
@DIYFermentation 3 года назад
That's entirely up to you. There are a few ways to stop fermentation, and sterilize your final product. Without using sulfites, this seems to be the safest approach.
@CaveMan72
@CaveMan72 Год назад
Only ethanol boils off at 172ish°F but cool news is you lose methanol at 148°F and grungy flavors at 168°F, so worries lol
@DIYFermentation
@DIYFermentation Год назад
The focus of this video is only to kill off the yeast.
@tedlofland3446
@tedlofland3446 Год назад
That's a good point let the methanol evaporate first then put the aluminum foil on at 145 deg. Methanol makes for a bad hangover. I would form the aluminum foil so it has a cone pointing down into the top of the bottle so that any ethanol can condense and drip back in.
@Erowens98
@Erowens98 2 месяца назад
Evaporation unfortunately is not that simple. The calculus isn't trivial (Engineering thermodynamics 101) so i wont go over it here. But suffice it to say, you are always going to get a little evaporation of every liquid you heat up. And ethanol has a lower latent heat of vaporization than methanol does. So ethanol will evaporate faster than methanol. No boiling necessary. Whenever you add heat to water, ethanol, or methanol. They are always going to evaporate. Latent heat of vaporization Water: 2256 kj/kg Methanol: 1100 kj/kg Ethanol: 846 kj/kg That said, the amount of evaporation is going to be fairly negligible. Also going to depend on how long you stay at high temperature.
@amira4121
@amira4121 2 года назад
لطفا فارسی زیر نویس کنید
@DIYFermentation
@DIYFermentation 2 года назад
بیننده محدود عدم حمایت پولی
@mohsen4465
@mohsen4465 Год назад
😂👍
@bonci9849
@bonci9849 3 месяца назад
That's a good way to kill the flavors of your wine
@DIYFermentation
@DIYFermentation 3 месяца назад
Thjis channel has done several videos tasting the differences between pasteruzed and un-pasterurized wines. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IG0ZiPGXJ9s.html
@Johnny76624
@Johnny76624 2 месяца назад
That's an exaggeration. Doin The Most made a test you might be interrested
@PHONKY777-cg7qq
@PHONKY777-cg7qq Месяц назад
Just let it sit for a month or two after pasteurizing and it will be good. I think flavor loss is much of an exaggeration
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