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I'd also like to know your recipe. I'v started one 3 weeks ago with Minute maid mango to see if that juice worked out well. It ferments very nicely but I was afraid it might lack some body so I added chopped raisins.

Well some research tends to think that there are a possibility that the synthetic corks doesn't block as good, others say theres a possibility that chemicals in the synthetic corks might get into the wine. Overall there juste that suppositions. Like a lot of companies suggests, synthetic corks...

I tried using screw tops before I bought my corker and they turned to vinegar. Luckily it was only a small batch. I guess if you want to use screw caps you have to buy new ones. Your old ones are hard to clean and are high risque for contamination. Don't risk your wine.

Problem solved. Yooper your a hobby saviour. Boiling was the reason I was getting these infections and now I have 12 gallons going. I racked my batch that was in me primary today and it was nice. Smelled like juice with a little alcohol, but no sour vomit smells so I guess my primary is...

Is the wine you have going right now with the 1118 a juice wine or are you using fruit? When I use concentrate, I always add some fruits. Say I do grape concentrate, well I add a few pounds of store bought grapes. But the last batch I did, I used the secondary and only used juice.

oh ok its because I have made some in a carboy, and some in a primary bucket. I was referring to the one in primary. Im not sure at 64f how long it should stay in primary.

heu??? thats alittle to much in a primary bucket. I was wondering more between 5-10 days. wouldn't THAT much time in primary over oxidize the wine ? you can't top up a primary really.

This time I had my must a little cool. Probably room temp. and didn't wait to pitch. It took a little time for the yeast to do its thing. I have it fermenting in a room at 64F. How long should it stay in the primary at that temp. with an S.G of 1,095 and EC-1118 yeast ?

yeah I didn't boil it for the batch I started 4 days ago in my primary. Then I dunno if Im just paranoid, but I kinda thought I smelled the infection coming 2 days ago and decided to start a new batch in my glass carboy. Now after 4 days I realize I'm not sure it was infected in the primary...

I usually do, but decided to skip it on my last batch to see if the nutrients weren't contaminated.

yes the bacterias looked like little ball's. My must in the primary doesn't seem to be getting worst like the other ones. Maybe boiling everything then waiting 24 hrs to pitch was a bad idea. I'm not sure if I should toss the must from the primary or let it go all the way ?? Water source could...

A) yes B) yeah I did that for my secondary. I won't use bleach anymore I swear :) C) I use that almost all the time. but this last to batch I don't use in case the nutrients were contaminated. D) yep stopped that after yooper told me ( see people I listen :P) E) Thats an idea. Id be...

S.G 1.095. thats pretty much always what I aim for. I don't take pH cause I don't feel the need to. and ironically I do have a microscope (16x100) so I get at 1600 which lets me see very well the bacterias running around. I did the test the primary today but I dunno what the yeast is supposed...

already answered you post #39

and why's that ? of corse some suggestions I've tried already. I've been struggling with this for a year now and tried a lot of things. But I have a pad where I write the ideas that I could try. If your one of which thinks it isn't ruined and only needs time, then yes its fulie. I've tried that...

Been there done that. It gets more and more terrible for about 2 weeks before keeping its hard vomit sour smell for good.

ok well 24 hrs in and theres already no doubt its contaminated. I'm starting a new batch this time in my carboy. Im just gonna suppose the primary fermenter is contaminated and will ditch it. I'll post back soon to say if it worked or not.

Well my mango wine didn't get the infection and it only had frozen concentrate, sugar and yeast. what I did different then the others though is cool down the must (since I'd always boil it first). If it didn't get an infection with that then I'll go with that simple combo;) Just started a batch...

thats the only modification I've donne this time. I didn't boil the must. Though if it turns bad it could be the fermenter. My mango wine was boiled, but cooled right after before pitching the yeast and its not infected. The good thing with this infection is that its detected after only a few...

a quick thought, I got my k-meta from a guy that had stopped making wine. Could K-meta be infected? could that be the source ?