Hi y'all,
Just a quick question on pasteurizing my mead.
When people pasteurize, are they pasteurizing/heating at 145F for 30 minutes or more after bottling, or am I heating the liquid itself and then bottling after?
Couldn't find this addressed directly.
Thanks for all your help,
-Dave
Just a quick question on pasteurizing my mead.
When people pasteurize, are they pasteurizing/heating at 145F for 30 minutes or more after bottling, or am I heating the liquid itself and then bottling after?
Couldn't find this addressed directly.
Thanks for all your help,
-Dave