Was wondering if at any alcohol levels you don't really have to worry about bacteria anymore?
Im just making a batch of applejack and still going to sterilise the final bottles but was just curious as it's going to be around if I've calculated right 40-45% would bacteria be able to survive in...
I wonder if someone could help have searched Google and this forum before posting..
I was wondering once I have brewed the cider.. How long can I leave it before carbonating it...
I have a batch bottled now (carbonated in the bottles) but ideally I'd like to start another and leave it in a...
