Gee, I don't know. I'm sorry I didn't realize you were in the UK - I would
just get any plastic wrap you normally get to cover food. It might help if
it were more on the higher end of plastic wraps rather than a real cheap
kind - here in the US, I've noticed a difference between plastic wraps.
Darlene

"R-D-C" > wrote in message
...
> Wow, not heard of either of those. Are they available in UK?
>
>
>
> "Dar V" > wrote in message
> ...
>> Reynolds wrap and Saran wrap are probably the best, because they won't
>> clump together with repeated removals and such. Some of the cheaper
>> plastic wraps clump too easy.
>> Darlene
>>
>>
>> "R-D-C" > wrote in message
>> ...
>>>I might try that.
>>>
>>> No idea where I would get muslin from. What type of plastic would you
>>> use?
>>>
>>> "Dar V" > wrote in message
>>> news >>>> You can use muslin - it is up to you. I think Jack's wife made muslin
>>>> covers with a bit of elastic at the edges to keep it on the bucket.
>>>> Because you end up stirring the must a couple of times a day, I've
>>>> never used the plastic bucket top. I use plastic wrap with a large
>>>> rubberband. Easy to take off and on, keeps the undesirables out, and
>>>> you can see how the ferment is going because the plastic will expand up
>>>> without opening it up.
>>>> Darlene
>>>>
>>>> "R-D-C" > wrote in message
>>>> ...
>>>>> Next update :-)
>>>>>
>>>>> Starting to smell right again, hurray!
>>>>>
>>>>> My jar is bubbling away and there is lots of pressure building in the
>>>>> bucket. I had expected to see some foam on the top by now but perhaps
>>>>> it isn't coming. My orange blossom mead (now fermenting for about a
>>>>> month) never got going in any vigorous way either so maybe I expect
>>>>> too much.
>>>>>
>>>>> Just read a post by Jack Kellar talking about covering with muslin for
>>>>> the primary fermentation. I used the bucket lid. Does anyone have
>>>>> any views on this?
>>>>>
>>>>> "Dar V" > wrote in message
>>>>> ...
>>>>>> Just hang in there. As Ray suggested, sometimes there's a point in
>>>>>> the fermentation where a batch will smell bad but then it clears, and
>>>>>> smells nice again.
>>>>>> Darlene
>>>>>>
>>>>>> "R-D-C" > wrote in message
>>>>>> ...
>>>>>>>I sterlised the bucket and tools with BruClean
>>>>>>>(http://www.the-home-brew-shop.co.uk/item958.htm). The recipe I used
>>>>>>>was adjusted from CJJ Berry - the book suggested that 1 campden in
>>>>>>>the 'must' should be used 24 hours before to kill any wild yeasts
>>>>>>>before adding the wine yeast. This I did and left the lid on the
>>>>>>>bucket - not sure if this is right or not?
>>>>>>>
>>>>>>> Update from this morning - my small jar had no pressure behind the
>>>>>>> cling film today but there are some bubbles starting to rise. The
>>>>>>> bucket had lots of pressure. The smell is still there but not as
>>>>>>> bad. There still isn't any foam on the top though :-(
>>>>>>>
>>>>>>> "gene" > wrote in message
>>>>>>> . com...
>>>>>>>> R-D-C wrote:
>>>>>>>>> I am starting to wonder if it is a sulphur smell. Starting to
>>>>>>>>> smell a bit eggy. I whipped it up a bit and it really smelled
>>>>>>>>> bad, then the orangey smell started to reappear.
>>>>>>>>>
>>>>>>>>> Could this be down to how I sterlised the oranges? I crushed out
>>>>>>>>> the juice and soaked the skin and added one campden tablet to the
>>>>>>>>> gallon of liquid. I left this tightly covered for a day to
>>>>>>>>> sterlise before adding the yeast. Should I have left it uncovered?
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>>> "Ray Calvert" > wrote in message
>>>>>>>>> om...
>>>>>>>>>
>>>>>>>>>>Let it go. It is probably just working through a stage and will
>>>>>>>>>>turn out fine. I have had wines to this and then turn out fine.
>>>>>>>>>>
>>>>>>>>>>Ray
>>>>>>>>>>
>>>>>>>>>>"gene" > wrote in message
rodigy.com...
>>>>>>>>>>
>>>>>>>>>>>R-D-C wrote:
>>>>>>>>>>>
>>>>>>>>>>>>Hi,
>>>>>>>>>>>>
>>>>>>>>>>>>started some orange wine the other day (about five days ago
>>>>>>>>>>>>now). Twelve oranges, 3.5lbs sugar, yeast, nutrient, acid mix to
>>>>>>>>>>>>get 3.8ppm, SG of 1.095. It just doesn't want to start. After
>>>>>>>>>>>>three days I took a bit out of the bucket and put it into a
>>>>>>>>>>>>small jar diluted to give SG 1.040 with some nutrient and yeast.
>>>>>>>>>>>>
>>>>>>>>>>>>Just checked it today and there is pressure in the bucket and
>>>>>>>>>>>>the jar (covered with now bulging cling film). However, when I
>>>>>>>>>>>>took a sniff of the bucket the lovely orange smell is gone and
>>>>>>>>>>>>it has started to smell of old oranges that are on there way
>>>>>>>>>>>>out. Does it sound like the liquid is going off or finally
>>>>>>>>>>>>starting to ferment?
>>>>>>>>>>>>
>>>>>>>>>>>>Please help!
>>>>>>>>>>>>
>>>>>>>>>>>>RDC
>>>>>>>>>>>
>>>>>>>>>>>Hmmmm... doesn't sound good to me, unless u like drinking
>>>>>>>>>>>terpenes.
>>>>>>>>>>>Gene
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>> 1 campden tablet to 1gal liquid is only enuf to retard spoilage and
>>>>>>>> inhibit wild yeast growth (about 65 ppm SO2).
>>>>>>>>
>>>>>>>> If you wanted to 'sterilize' the oranges... would take 200-300
>>>>>>>> ppm like when I sanitize my 'tools'...
>>>>>>>> and I'd do that on the unopened, whole orange (prior to cut or
>>>>>>>> crush).
>>>>>>>> Sometimes oranges do come in with a bit of mold starting on the
>>>>>>>> skin from poor storage conditions.
>>>>>>>> I hope your latest update observation is true. Won't hurt to
>>>>>>>> continue if the bad smell is gone.
>>>>>>>>
>>>>>>>> Did u sanitize ur bucket and all tools before you touched the
>>>>>>>> oranges with them?
>>>>>>>>
>>>>>>>> Gene
>>>>>>>
>>>>>>>
>>>>>>
>>>>>>
>>>>>
>>>>>
>>>>
>>>>
>>>
>>>
>>
>>
>
>