We're planning on adding a couple of pounds of cacao nibs into our fermenter after fermentation has slowed down. What's the best way to sanitize them? I'd rather not dip them in chemicals, but I will if that's the only way to do it.
As a homebrewer, I would just soak them in vodka for awhile, then add to the fermenter. But we're not really allowed to do that, correct?
As a homebrewer, I would just soak them in vodka for awhile, then add to the fermenter. But we're not really allowed to do that, correct?
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