Max Action Posted July 7, 2014 Share Posted July 7, 2014 We're thinking about doing some brandy soaked cherries, and possibly some other liquor soaked fruit combinations. Does anyone have any reliable information on minimum alcohol proof (and maybe sugar content) to avoid spoilage? We want to avoid any sort of hot-fill packaging or other preservatives, but don't want to go overboard with extremely alcoholic content either. Link to comment Share on other sites More sharing options...
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