The problem with off flavors is, they start with poor sanitation before any
alcohol is formed and carry over into the finished product. The finished
products have high alcohol rates and sloppiness there is not going to make
you pay for it. I just happen to be a sanitizing fiend!!
----- Original Message -----
From: "LJ Vitt" <lvitt4(a)yahoo.com>
To: <mba(a)thebarn.com>
Sent: Thursday, October 31, 2002 4:15 PM
Subject: Sanitation in mead and wine
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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