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?