sashurlow
Well-Known Member
So this is an extension from my moldy mess post.
I put 2 cambden tabs (crushed) in a starter for plum wine that was infected. Less than 24 hours later I look into it and its bubling away. Since this is now officially a "lessons learned" batch, I put in my brewers yeast (english cider).
So my question is what the heck is growing in there? I admit that my plums came off of the ground and the plums I did not take were covered in what appeared to be yeast. So I know there is natural growth in there. I did not put cambden in originally (lesson learned). So what is immune to cambden?
Its got an acetone scent to it. Is that just the natural yeasts being different than brewers yeast?
At least my first brew was a brew that I care less about than whats coming up this fall.
I put 2 cambden tabs (crushed) in a starter for plum wine that was infected. Less than 24 hours later I look into it and its bubling away. Since this is now officially a "lessons learned" batch, I put in my brewers yeast (english cider).
So my question is what the heck is growing in there? I admit that my plums came off of the ground and the plums I did not take were covered in what appeared to be yeast. So I know there is natural growth in there. I did not put cambden in originally (lesson learned). So what is immune to cambden?
Its got an acetone scent to it. Is that just the natural yeasts being different than brewers yeast?
At least my first brew was a brew that I care less about than whats coming up this fall.
