So far, I have tried to bring it up to Pasteurization temps. There is a school of thought on not heating, but IMO fermentation is
all about creating the correct environment for the Yeast to have optimum conditions. To me, Pasteurization insures that the
competing organisms that MAY be present in the mix, are nullified. Another reason that reinforces my thinking on this is my
pocket book. The price of the ingredients and production labor and cleanup are weighty enough that to have a contaminated batch would be too costly IMO. So for me, insurance, yes please.....