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  1. Was the container sealed? Any sort of evaporation will throw off your flavor profile and make the flavors more concentrated.
  2. We are introducing a new product that needs to be pasteurized. After reading up on UV and HTST pasteurization I am a little confused on the subject. Does the product need to be pasteurized in the sealed bottle, or can I bulk pasteurize before bottling without risk of contamination?
  3. Has anyone done any experiments with fermenting and distilling bananas? I'm curious to see what flavor profiles come through. Thanks! -Nick
  4. I'm his assistant, and even I know that what you were planning is pretty much impossible.
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