Sanitation in mead and wine - mba

31 Oct 2002

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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