31 Oct
2002
31 Oct
'02
4:15 p.m.
This is an observation:
I have yet to taste a mead or wine with the flavors we get in
beer that come from poor sanitation.
I repeatedly see a wine makers us a practice I think of as
sloppy sanitation. After sanitizing their racking tubes,
they start a syphon with their mouths, and put the tube
down into the wine. They don't run into a flavor problem.
Their explaination - there's enough alcohol.
I fear such a practice would be a problem for beer. I've made
enough contaminated beers and want to mimimize the chances of
doing it again.
By no means am I suggesting you can skip sanitation in mead
and wine.
--- mark(a)glewwe-castle.com wrote:
Date: 31 Oct 2002 19:02:10 -0000
From: mark(a)glewwe-castle.com
To: lvitt4(a)yahoo.com, mba(a)thebarn.com
Subject: Re: When to add honey to mead
Sanitation in wines is still critical. There are many cases of serious
Salmonella in homemade wine.
>
> Sanitation issues don't seem to be as critical with meads (and wines)
> as they are for beers. The alcohol level is part of that.
> =====
> Leo Vitt
> Rochester MN
>
=====
Leo Vitt
Rochester MN
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