You could pasturize it but then you can't make it sparkling, which is how I would want it :P
I imagine right now it is pretty thin and dry stuff, I would add sugarless koolaid unless you want to eek out all the ABV you can. You might try Lactose to sweeten or just bottle your 'malt beverage' as it is and add the koolaid as a backsweetener when poured.
Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.
Originally Posted by Duckfoot
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...
Life is good...