Why is it not good advice? I'm not saying she shouldn't add yeast to
ferment. I'm saying that spoiled wine can be fixed. What is the worst
that can happen, pouring it down the drain anyway?

Bob


On Oct 25, 8:05 pm, "Paul E. Lehmann" > wrote:
> wrote:
> > Kathy,
>
> > Bacterial spoilage can be corrected by adding
> > sugar and re-fermenting. I got this advice from
> > a reputable winemaker. If wine has bacterial
> > spoilage either add it to next years batch or
> > add sugar and referment. Obviously the
> > re-fermented batch will be stronger but it will
> > be drinkable. Use Champagne yeast if alcohol is
> > already present. The first time I used this
> > advice was a couple days ago and it worked
> > great.
>
> > Bob
>
> I do not think this is good advice. I suggest
> Kathy not to take it.
>
> A packet of wine yeast is NOT expensive.
>
>
>
> > On Oct 25, 3:39 pm, "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!
>
> >> Cathy