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Paul E. Lehmann

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!!!