wrote:

The two Paul's in this thread would make good
Republican Presidential
candidates.

I would have to change my party affiliation before
I did that

Instilling IRRATIONAL FEAR into
anyone who ever came across mold or a bad
smelling wine.

If you want to drink bad smelling "wine", be my
guest. If you want to risk contaminating other
things in your winery, go ahead. I am not the
wine police I am merely making suggestions.

On the contrary, there are no
known pathogens that exist in wine.

I don't believe the "cider" had enough sugar to
make "wine". The words we

..."temp was bad and we had green mold on top of
the cider (just apple juice let to ferment by
itself, no yeast or other additives)."

It's the
reason the Board of Health exempts wineries from
reqiurements of section 20C. Has anyone on this
board heard of anyone getting sick from bad
wine? Anyone?

Sick, yes, deadly - life threatening ill no. Of
course, to the best of my knowledge, I have never
drunk a low alcohol beverage that had green mold
growing on it. To each his own. Happy wine -
errr - beverage making

Frederick mentioned the push down
of the cap. Both Pauls have pushed those
"toxins" down into the wine hundreds of times
and didn't even know it. Those toxins are always
there. Even SO2 doesn't kill them. SO2 puts them
in suspended animation until the SO2 levels
drop. Bleach would kill them but then there
really would be "toxins" in the wine. How many
"toxins" have people drunk in this world when
the SO2 levels of the wine they are drinking
become low?? Just because you can't see them
doesn't mean they are not there and it's ironic
that the cap keeps getting pushed into the
fermenting must to kill them. Maybe the
fermentation does do something. Imagine that.

Bob


On Oct 25, 8:57 pm, Paul Arthur
wrote:
On 2007-10-25, Cathy Boer
wrote:

After reading the comments about mold in
primary fermentation stage; we started 4
gallons of apple cider but the temp was bad
and we had green mold on top of the cider
(just apple juice let to ferment by itself,
no yeast or other additives).

We ended up throwing it down the drain, but
could we have saved the juice by adding
yeast???

Any comments/help would be appreciated.
We're new at all this stuff!

It depends on how advanced the mold is. If you
catch it fairly quickly and it's only on top,
you can rack the must out from under the mold
(leaving behind a couple of inches to make sure
you don't carry
the mold into the new fermenter) and pitch
yeast. If it's been growing for a while toss
it, as the mold produces toxins that will have
spread throughout the must and cannot be easily
removed.

--
I just forgot my whole philosophy of life!!!