Bacteria sterilising and ABV

[Rgvrip]

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 that??

As I Say its taken ages so still going to sterilise the final bottles as it ain't worth the risk for 15mins

But just curious

 

[johncrobinson]

Its around 15% abv that vinegar bacteria (acetobacter) can no longer function.Most common wine spoilage organisms also start to peg out at around that level as well.
Fortified wines therefore generally need no preservatives to keep,Sometimes for centuries.