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Paul E. Lehmann

wrote:

> 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:

In my opinion, adding sugar and yeasts will merely
cover up the problem and not cure it. It also
leads to or supports sloppy winemaking practices.

It is also possible to have the spoilage
organism(s) spread to other places in the
location in which the wine is being made.

These are merely my opinions and of course
everyone has their own and do what they think is
best or works for them.

>> 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