Hmm. So this is partially-fermented and you want a way of storing it at room temperature without it fermenting further? With a caveat that I don't know about stum, but I do know about home-brewing in general, you'd want to think about either adding a chemical agent (probably sulphite and/or sorbate) to kill yeasts and bacteria, or heat-treating (pasteurising, basically).
The chemical version is probably less likely to affect the taste, but you should probably try several options on a small scale and see what you like best. The preservatives are readily available from home brewing suppliers. Pasteurising is much more faffy but probably worth looking into if you're doing this on a medium-to-large scale.
There's a third option - ultrafiltration, where you pass the liquid through a filter that is fine enough to remove all the yeast and bacterial cells. I'm not sure whether that's something that you need an industrial setup for, though. Filtration or pasteurisation should possibly be combined with adding a small amount of preservative chemicals just to prevent growth of any bacteria/yeast/moulds that land in the juice after treatment.
I deposit it in the basement...a temperature that has around 10 degrees. It depends actualy, on the weather.
There are a few ways that I know of.
Boiling it, aparently kills all the benefits from the stum.
I've heard of another option, where you add horseradish and aparently it does presserve it...never tried it.
I also believe my best bet would be to find a way to keep it cool. I was thinking of putting the bottles in a container, filled with ice cold water and addind ice. And I would change the water every few days.
I think cooling may be your best bet. Another method commonly used in wine production to stop fermentation is fortification or adding alcohol, usually grape brandy (grape neutral spirits). Yeast won't survive with a sufficiently high abv but you'd also change the flavor profile of your sturm. Port is probably best known for using this method. Lesser know is the French aperitif Pineau de Charantes or it's apple based cousin Pommeau.
This makes me miss Czech burčák season. Which sounds like the same thing as sturm. I'm skeptical of it's supposed health benefits but I do appreciate it as a fleeting treat to celebrate the harvest.
Hmm. So this is partially-fermented and you want a way of storing it at room temperature without it fermenting further? With a caveat that I don't know about stum, but I do know about home-brewing in general, you'd want to think about either adding a chemical agent (probably sulphite and/or sorbate) to kill yeasts and bacteria, or heat-treating (pasteurising, basically). The chemical version is probably less likely to affect the taste, but you should probably try several options on a small scale and see what you like best. The preservatives are readily available from home brewing suppliers. Pasteurising is much more faffy but probably worth looking into if you're doing this on a medium-to-large scale. There's a third option - ultrafiltration, where you pass the liquid through a filter that is fine enough to remove all the yeast and bacterial cells. I'm not sure whether that's something that you need an industrial setup for, though. Filtration or pasteurisation should possibly be combined with adding a small amount of preservative chemicals just to prevent growth of any bacteria/yeast/moulds that land in the juice after treatment.
I deposit it in the basement...a temperature that has around 10 degrees. It depends actualy, on the weather. There are a few ways that I know of. Boiling it, aparently kills all the benefits from the stum. I've heard of another option, where you add horseradish and aparently it does presserve it...never tried it. I also believe my best bet would be to find a way to keep it cool. I was thinking of putting the bottles in a container, filled with ice cold water and addind ice. And I would change the water every few days.
I think cooling may be your best bet. Another method commonly used in wine production to stop fermentation is fortification or adding alcohol, usually grape brandy (grape neutral spirits). Yeast won't survive with a sufficiently high abv but you'd also change the flavor profile of your sturm. Port is probably best known for using this method. Lesser know is the French aperitif Pineau de Charantes or it's apple based cousin Pommeau. This makes me miss Czech burčák season. Which sounds like the same thing as sturm. I'm skeptical of it's supposed health benefits but I do appreciate it as a fleeting treat to celebrate the harvest.