Help with filtering and bottling process

[ca2devri]

Ok, so I've read lots about people using coffee urns but I would like some advice on how to do it. I just scored a used 100 cup Westbend coffee urn that is in very nice clean condition. I put a batch of cold water in it and turned it on. Took a long time to heat the water and I left it on the "keep warm" mode afterwards (there's no control for it so you have to run it through a perc cycle first. I put my candy thermometer in it though and it only measured about 160 F.

So, is that hot enough to bottle? How hot should it be? Should I disconnect the thermostat in it myself?

Should I hang a cone filter inside the unit and start filtering that way? Maybe only turn it on when I see the temperature drop?

Thanks for any advice!

Chris

[StayinLowTech]

However you filter the syrup coming out of the evaporator, filter it and get it into the urn as quick as possible to conserve temperature. Have something around your cone filter to protect it from any cold air. Then to kill all organisms inside your clean jugs or bottles, the syrup as it goes into them must be 180-190 F (sorry, not metric yet), and you may want to also check density one last time at this point. As soon as the jugs are filled and capped, turn them on their side for a minute or two to sterilize the neck and underside of cap. I would guess that you would have to put some syrup in the urn and see if it will bring to these temps. Good Luck.

[SeanD]

Chris, that's the same problem I had when I used an urn. Some people have great luck keeping their temp up with an urn, though. I think it depends on the urn. One thing I never tried was to heat the urn and keep it warm with water. Heat your syrup in a separate pot to 180-190, then when you are ready, dump the water and put the syrup in. Try it with water first. If it is able to stay above 180 for 15-20 min, that should give you enough time to bottle your first batch. I don't know what to do if you have more syrup. That's why I gave up on it.

Good luck,
Sean