princeofpancake

Was the container sealed? Any sort of evaporation will throw off your flavor profile and make the flavors more concentrated.

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?

Has anyone done any experiments with fermenting and distilling bananas? I'm curious to see what flavor profiles come through.

Thanks!

-Nick

7 minutes ago, gmdiny said:

You sound like you're full of hot air and have NO IDEA what you're doing or going to be in for. I haven't been in the industry long, but this isn't the place for that. Its a lot of hard work.

 

My advice is to get out while your still out. 

I'm his assistant, and even I know that what you were planning is pretty much impossible.