Sorry if this is not the proper place to ask this. I would like to produce some natural fruit juices to sell, and it must last at least a week once bottled.

It will be made with natural fruit, water, and sugar. I would prefer it to be AS NATURAL AS POSSIBLE.

What can be added to help preserve it longer (as natural as possible)?


This is basically making must but not adding yeast to it and making wine.

I would do one of three things to your juice:

  1. Boil the juice(must), or heat to 85 deg C for 15 min, then bottle into sterilised bottles.

  2. Treat with a Campden Tablet, then again bottle into sterilised bottles.

  3. Pasteurise after bottling as EZ suggests.

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