So, I haven't been doing too good in keeping my fermentation chamber clean and free of mold, etc. It appears to have infected my last brew, a melomel/cyser. I just tasted it after leaving it in the fermentation chamber (small chest freezer) set to about 35*. It was sour. Tasted a bit like a berlinerweisse,so I'm pretty sure it's infected. I think I know HOW it got infected too... but that's not the question. The question is, can I spray the inside (and outside) of my chest freezer with a bleach/water solution and still use it or do I need to chuck it and start over with a new "fermentation chamber?"
I'm pretty sure I'm gonna be chucking the big mouth bubbler I was using as I'm pretty sure it's not safe to use a plastic bottle that's held something with lacto/pedio in it.
I'm pretty sure I'm gonna be chucking the big mouth bubbler I was using as I'm pretty sure it's not safe to use a plastic bottle that's held something with lacto/pedio in it.