You can never have enough info. If she makes a decision based on the
limited info presented here, I will guarantee it will be an ill-
informed decision.

Bob


On Oct 30, 11:56 am, "Paul E. Lehmann" > wrote:
> 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!!!