Search results

Yea! Then they would just have to deal with complaints of off-tasting cider rather than having the FDA crawling up their asses!

So not so much like a botulism or yeast threat (botulism leaves the botulin toxin, yeast leaves the ethanol toxin), but the fact that e. coli cell reproduction is outrageously fast. Ever watch a video of a single cell turning into thousands? Kind of scary to think that they do that inside you if...

The mediums in these studies were broth... a high protein and fat medium, which e. coli love and thrive on. I wonder what these studies would be like in a medium in which the bacteria weren't necessarily multiplying and thriving on, such as a simple cider or a simple water-sucrose solution?

Definitely use yeast nutrient next time (not energizer). Mine got the rhino farts after 3 days of fermenting. Added a tablespoon of dissolved yeast nutrient, and the next morning it went from smelling like farts, to smelling like apples! Cured it over night. But you have to do this before or...

The epoxy I used says it dries 10x harder than concrete... By the looks of my tray and disk, they're NEVER coming apart, much less lose it's seal. Might be overkill though...

Potassium sorbate leaves kind of a chemical taste in my opinion. Used it on a strawberry wine and I thought it tasted funny, then when I posted about it and asked about it here, it seems that others can taste it as well. So I tried it in just tap water last night, and sure enough, the taste I...

Yea, I only used 2.5 tablets per 5 gallon batch. Also, did you use any yeast nutrient?

Because I don't want to keep it cold. It's going to be bottled after being force carbed so that I can store wherever and ship across the country without worrying about homeland security knocking on my door (being dramatic, of course). Burning myself pulling the release valve.... Haha, never...

I think you would literally need a dog to leave a log in your gallon batch of cider for a few days to get a culture that big, and even then, maybe. Then there's the taste issue though....

Anyone ever try this? Is it too dangerous? I'm planning on doing this instead of adding potassium sorbate after backsweetening my cider. My idea is to purge all O2 from the keg with cider in it already sweetened, fill with bout 2psi of CO2, then heat to 140 and keep there for a few minutes...

It's funny that most toxins bacteria make ain't even toxic themselves, but become toxic after being processed by the liver. Wish I could cite some that are specifically made by micro-organisms (should have taken better notes in my toxicology class), but something like methanol isn't toxic until...

Check out the posts about people running it through copper scrubber pads to get rid of the sulfur smell. Haven't tried it myself, but I keep hearing that it works wonders. And I wouldn't worry about the naysayers of copper safety too much. Many breweries ferment in copper vats (ever tour the Sam...

It won't survive fermentation man. Abv tolerance of e. coli is 3.5%. Fermentation is harsh on microorganisms. Just throw a good starter in and you should be fine. Don't toss them That being said, just because it won't hurt or kill you doesn't mean it's ideal to have e.coli infected apples...

And what do they do when we try to kill them with antibiotics because of our irrational fear of them? Mutate into super bugs that can't be treated or killed once it's in us. Kinda like mother nature flipping humanity the bird, eh?

Cool, I'll only have about 25ppm of Kmeta and 1/2 teaspoon per gallon of Ksorbate, so it sounds like I should be playing it on the safe side (unless there are any allergic reactions that is).

From observing the picture you posted, it looks like the early stages of mold. I would rack under it into a secondary and bomb it with another cambden tablet. Any airlock activity?

^ I second that. And as for throwing away carboys, please send them my way. I'll pay for shipping plus 10 bucks for the inconvenience of shipping them rather than tossing them in the dumpster. I aint scared! Even if I didn't have tiger blood. ;)

I have heard some say that potassium sorbate creates off flavors, and using Ksorbate without Kmeta makes for an even worse flavor. Have most found this to be true? And if so, how noticeable is it?

Bruised/ Blemished apples will suffice just fine. In fact, most orchards throw the bruised and blemished apples in the "for cider" pile. Oh, and if you can, freeze the apples before pressing. Makes things MUCH easier and you yield more juice.

Oh jeeze.... Wish I would have had that explained to me first. An employee at my LHBS told me that you can use them interchangeably... Knowing that the guy only does beers and therefore has no experience with having to use nutrient, I should have taken that with a grain of salt.