- Jan 29, 2016
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What about water bath canning then refrigeration til use? I tend to brew in condensed windows of time, like 5-6 times in as many weeks then go on hiatus for a few months, so the jars wouldn’t sit more than 6 weeks.I believe you really need to pressure can it to get the wort up to 245 to kill botulism spores.
I did some stronger wort and diluted it down with spring water and that worked fine. It is easier for me to can at the desired gravity than to mess around with diluting wort.
I would probably clean, then dip jars in boiling water for a few mins, then fill w/ near-boiling starter solution before a boiling water bath for 15 mins. Then refrigerate once the lids “pop” shut.
The above method is how I process tomato sauce and salsa, and those are good for 2yrs plus. I understand the acidity of those foods plus addition of lemon or other acids helps prevent botulism. USDA indicates botulism is more apt to thrive w/ pH > 4.6
Perhaps acidify the condensed starter wort to this level w/ lactic then the dilution later on would raise the pH and be an ok environment for yeast?
Found this link re: canning wort: How To Can Wort For Easy Premade Yeast Starters In 2022.
Just spitballing here