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brewing w/ fruit

Discussion in 'Homebrewing' started by jlordi12, Dec 5, 2012.

  1. If I pureed and let sit in some vodka overnight would this be the equivalent of pasteurization by heat?
  2. I don't think so. You'd need to add so much vodka to the mixture to kill all of the microbes that you'd have a pretty boozy beer. I know Acetobacter can make it to about 20% ABV, so you’d need to use about equal volumes of 80 proof vodka to fruit.

    How about a quick dip in StarSan before you start chopping the fruit. Most of the wild microbes will be on the skin, and as long as the rest of year gear is sanitary you should be fine.
  3. I like that idea. Thanks for the feedback

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