Hello All, some advice on saving a alcohol-steeped fruit-berry mixture would be great please.
What I've done:
I have mixed various berries (2kg), white wine (12%, 2.25L), sugar, vodka (66ml) and topped with cooled-boiled water in a container (4.5L) and sealed with a solid bung. I planned on leaving it steep for one to several months then filter/clear. The fruit was from frozen and consequently I had trouble getting the sugar to dissolve. I had the bright idea of wrapping a heating-belt around the container to bring it to ambient temp more rapidly.
Here's my problem:
I unintentionally fell asleep and in the morning found the bung had popped out (I had filled the container such that there
was a small air gap between the bung and the liquid which clearly expanded on heating). Thus far I have sterilized the bung
and resealed the container maintaining the same air gap as previous however, now its now at ambient temp.
I worry that bacteria may have sneaked in and may over time ruin things. So, I was thinking of doing the following in order
to remove any bacteria:
My stab at a solution:
Re-fit the container with an air-lock, add some (~1/3) campden-tablet (and perhaps potassium-sorbate too), refit the heater-belt,
and leave for X amount of time to allow the sulfur to dissipate. Would this be a good idea? or will the alcohol concentration
be sufficient alone. Or should I just strain what I have and enjoy what I got?
Any advice on this specific issue or steeping fruit/berries/anything within shop-bought alcohol would be ideal. Even a brief comment or opinion would be much appreciated.
Thanks, g
What I've done:
I have mixed various berries (2kg), white wine (12%, 2.25L), sugar, vodka (66ml) and topped with cooled-boiled water in a container (4.5L) and sealed with a solid bung. I planned on leaving it steep for one to several months then filter/clear. The fruit was from frozen and consequently I had trouble getting the sugar to dissolve. I had the bright idea of wrapping a heating-belt around the container to bring it to ambient temp more rapidly.
Here's my problem:
I unintentionally fell asleep and in the morning found the bung had popped out (I had filled the container such that there
was a small air gap between the bung and the liquid which clearly expanded on heating). Thus far I have sterilized the bung
and resealed the container maintaining the same air gap as previous however, now its now at ambient temp.
I worry that bacteria may have sneaked in and may over time ruin things. So, I was thinking of doing the following in order
to remove any bacteria:
My stab at a solution:
Re-fit the container with an air-lock, add some (~1/3) campden-tablet (and perhaps potassium-sorbate too), refit the heater-belt,
and leave for X amount of time to allow the sulfur to dissipate. Would this be a good idea? or will the alcohol concentration
be sufficient alone. Or should I just strain what I have and enjoy what I got?
Any advice on this specific issue or steeping fruit/berries/anything within shop-bought alcohol would be ideal. Even a brief comment or opinion would be much appreciated.
Thanks, g