I forgot to mention the crush. Grapes are never washed before the
crush. Do you realize how much bird shit is on those grapes? How much
echoli bacteria is in the musts before the fermentaion? How do the two
Pauls deal with that? Oh, that's right, they pitch the yeast.

Bob

On Oct 26, 9:08 am, wrote:
> The two Paul's in this thread would make good Republican Presidential
> candidates. Instilling IRRATIONAL FEAR into anyone who ever came
> across mold or a bad smelling wine. On the contrary, there are no
> known pathogens that exist in wine. 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?
> 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!!!