seventh son Posted June 12, 2014 Share Posted June 12, 2014 I am working on a low-proof distilled product and I would like to bottle it with a small amount of the fruit in the bottle. I see examples of similar product on the market. The best example that I can give is a low-proof "moonshine" type product with fruit in the jar. Is there a low proof where I should be concerned with pasteurizing the product? Link to comment Share on other sites More sharing options...
MDH Posted June 12, 2014 Share Posted June 12, 2014 Generally speaking, the only risk that you have with products above 15-16% is contamination from a particularly strong yeast strain (E.g. champagne). Then you may want to try a preservative such as potassium sorbate early in production. Link to comment Share on other sites More sharing options...
seventh son Posted June 12, 2014 Author Share Posted June 12, 2014 Thanks, MDH. I'm hoping that his particular product will be between 8% and 12% ABV. I will change course if pasteurization is required. I know that cider producers often pasteurize, but I imagine the equipment cost will be prohibitive for my project. Link to comment Share on other sites More sharing options...
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