Ok, I went with that title to get lots of view.
I brewed an apple wine and racked onto some blueberries I boiled. Had a few sips of one (really good!), while coming across an article on the winemaking talk site about botulism. yeah.
Apparently some guys got botulism after throwing a potato in the fermenter. And it made me a bit paranoid about my current beverage so I dumped that one.
Thing that's making me paranoid is that while I boiled the fruit, I really only just brought it to a boil and then let cool. I didn't boil it for 10 minutes or anything. Plus The berries were frozen when I started, so I'm assuming if frozen berries are added to water from the kettle, which is then brought to a boil in a sauce pan, that there's NO chance the berries were still frozen in the core, or even cold enough to contain dangerous crud. These things were only a quarter inch in diameter.
Ok, let the mockery begin.
I brewed an apple wine and racked onto some blueberries I boiled. Had a few sips of one (really good!), while coming across an article on the winemaking talk site about botulism. yeah.
Apparently some guys got botulism after throwing a potato in the fermenter. And it made me a bit paranoid about my current beverage so I dumped that one.
Thing that's making me paranoid is that while I boiled the fruit, I really only just brought it to a boil and then let cool. I didn't boil it for 10 minutes or anything. Plus The berries were frozen when I started, so I'm assuming if frozen berries are added to water from the kettle, which is then brought to a boil in a sauce pan, that there's NO chance the berries were still frozen in the core, or even cold enough to contain dangerous crud. These things were only a quarter inch in diameter.
Ok, let the mockery begin.