My previous reply was not intended to be "stirring" or impolite to you in
any way. However I hold to my previous post in total.

My point was that this does not need to be "debunked". I certainly do not
know that your stated "anecdotal evidence" is by any means true or not.
What I said is that I will hold to my opinion based on my experience, smell,
and taste --- which appears to be different to yours.

I was not entering into an altercation on this subject but you were making
a statement that in a "stand alone" situation was untenable.

I do not believe that my last post on this subject said anything other than
my opinion and experience was different to yours and that I would hold to my
opinion. I would also mention that your first post professed to proclaim the
experience of others, without any qualification

"My own personal experience, shared by many other
people, " !!!!!!!!!!!!!!


I made no such statement -- purely a personal opinion reached after some 30
plus years of my hobby of making my own alcoholic beverages.

I might also say why does Calvados taste of apples and Cognac is definitely
from wine and casks ( and don't tell me that the solera system of the casks
absorbing many years of sherry don't not add to the flavour of the end
product!)

All of this is in the land of imponderables. Just sit a can of Kerosene
along side one of your polyethylene fermenters for a couple of weeks and
see what happens.

So it is all not a myth -- you are being argumentative - and I am never
argumentative ( What never -- no never, I am never, never .............)

1 It is not a "myth"

2. Use of polyethylene needs to be carefully controlled -- certainly in the
amateur wine/beer making area. I have no experience of commercial grade
containers.

3. Being argumentative was not my intention. But I do feel that you are
talking rubbish ( spelling -- "cr*p" in the American vernacular). Not real
rubbish but unqualified rubbish!

Saki is extremely uninteresting to me ( but obviously not to others) and
lacks the nuances of grape wines and indeed many of my country wines -- so I
have no intention of trying to make it -- it is on a par to making an
insipid low alcohol bland "nothing" ( that will upset lots of folk --
Sorry). I suspect that if you made a bland saki in your "gingerified"
container that someone might just detect it!

Finally, all my glass carboys of 1 gal (imp) and 24 litre , after I have
cleaned and sanitised them, have no after odour! Is there a difference
between glass and polyethylene perhaps?

By the way I have some 50 bulk storage glass containers of 24 litres and 1
gallon (imp).--- ( it used to be 80) and 10 x 28 litre (+) polyethylene
fermenters.

Don't try and talk down to
me!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!


--
Trevor A Panther
In South Yorkshire, England
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Web Site:- www.tapan.pwp.blueyonder.co.uk
"Brian Lundeen" > wrote in message
...
>
> "pinky" > wrote in message
> . uk...
>> >This need for separate equipment is a myth that needs
>>> debunking
>>
>>
>> So I accept that your experience is in an opposite direction but I shall
>> just continue as I am and will express my opinion in this way and I do
>> not
>> accept your debunking of a "myth"
>>
>
> Just to be precise, I did not claim that my anecdotal evidence debunked
> the
> myth. I said it needs debunking, and the only way to do that is through a
> rigorous process of controlled experimentation and evaluation (just to
> prove
> what I already know to be true). ;-) If there was such a definitive study
> that laid this to a merciful rest, it would save people the bother of
> accumulating separate equipment for their wine and beer hobbies.
>
> Tell me, if you decided to take up sake brewing, would you get a third
> set?
>
> Brian
>
>