What is the lowest proof/ %alcohol to keep sterile?
I remember seeing it posted here but can't seem to find it.
The reason for the question is that a while back I made a 17.5% sugar
wash to run. I pulled out one gallon to experiment making a banana
brandy/schnapps by steeping fresh bananas in the wash then distill.
Previously, I had made banana wine then distilled. After a few days of
steeping I tasted the wash. It was too good to distill. I just
strained and drank.
I didn't calculate the finished wine and by time I thought of
measuring and calculating... all gone. I'd like to make more (by
request of freeloading friends) but am concerned especially if it is
not all consumed straight away. And this time I'll like to let settle
a little to clear.
I know that this seems like a wine question but I thought that this
is the best place to ask.