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Paul E. Lehmann

wrote:

>> 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.

I think Cathy has enough information to make her
decision.

>
>
>
> "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!!!