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 Message 22750 of 22774 in Behind the Bar
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Subject: How would you rotate batches of sangria?
From: pixe
Posted: Thu Oct 8. 2015, 01:28 UTC
Hi - I'm running the bar at a taproom/brewery, and we've just added other 
local beverages. We started making sangria in a large sealed spigot jar (wine, 
spirits, some fresh fruit). Each weekend we remove the fruit, and then at the 
start of the new week transfer to a cleaned and sanitized new jar, and add 
another batch to increase the yield, and start over with new fruit. Everything 
is refrigerated each night. 

I have been wondering if I should separate the batches for food safety (all 
liquor except for the fruit) and trying to find any resources on rotating 
mixed liquor like this with no luck. I want to switch to pre-making the new 
sangria at the beginning of the week in a separate container, not increasing 
the yield (from previous week, if there is any). What would you best practice 
on this be? To run out the jar and start with a whole new one? New fruit in 
that new jar? Transfer old sangria into new when the old runs out?

We have two recipes and so having four jars running would be tough to find 
space for, but want to have more made and developing flavor before the weekend 
when it gets busy. Any advice?


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