buble
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- Apr 15, 2013
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If I want to bottle a beverage with very low alcohol content and I don't want it to increase in alcohol as it sits out, is there a way to do so? While keeping the 'probiotics' alive? I don't want to kill the bac and yeast.
I'd be trying to bottle a ginger beer style beverage where there will still be sugar and maybe even some added fruit juice flavoring.
Is it even possible to halt a fermentation when bottling with live yeasts and bacteria where sugar and fruit is present? Or am I trying something impossible.
I'd be trying to bottle a ginger beer style beverage where there will still be sugar and maybe even some added fruit juice flavoring.
Is it even possible to halt a fermentation when bottling with live yeasts and bacteria where sugar and fruit is present? Or am I trying something impossible.