> 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.

I'm making suggestions myself based on my observations and experiences
combined with info given to me by a good winemaker. I'm not suggesting
drinking bad stuff, I'm suggesting a method to fix it.

"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 "

I haven't even heard of anyone getting sick. Like I said, I'm
suggesting ways to fix it not ways to drink it.



"On Oct 26, 11:54 am, "Paul E. Lehmann" > wrote:
> 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!!!