Scott jones
Hello,
I have a question regarding bath pasteurising cider in bottles.
The bottles are carbonated with CO2 and capped, I heat the water up to a temperature of 70deg.C
I use a test bottle filled with water and with a cork in the top, I use this to monitor the temperature inside the bottle.
So my question is about the capped bottle temperature vs the corked test bottle temperature.
Do they rise at the same rate or does the capped bottle have a higher increase due to being sealed under pressure, I constantly take the cork out to take a temperature reading so the water isn't under any pressure.
The capped bottles do expand into the neck space quite considerably, so the bottle is under pressure.
I have a question regarding bath pasteurising cider in bottles.
The bottles are carbonated with CO2 and capped, I heat the water up to a temperature of 70deg.C
I use a test bottle filled with water and with a cork in the top, I use this to monitor the temperature inside the bottle.
So my question is about the capped bottle temperature vs the corked test bottle temperature.
Do they rise at the same rate or does the capped bottle have a higher increase due to being sealed under pressure, I constantly take the cork out to take a temperature reading so the water isn't under any pressure.
The capped bottles do expand into the neck space quite considerably, so the bottle is under pressure.