We just this Thursday had a friend who is Bipolar, he not only re-arranged our house, but also sampled one mead to death (a 400ml experimental fermentor), another my pride and joy 5 gallon batch, is not only drained of 1/2 a gallon, BUT he shoved a dirty syphon into it, then broke the airlock, panicked and shoved a new unsterilized one in, then forgot the vodka, pulled it off, set it down, and searched for a few minutes until he managed to find my vodka and then rammed it in so far I will need pliers to get it out. The whole syphoning process with the airlock off took over 15 minutes with the refrigerator door open, and it blowing air all over the open fermentor the entire time. He also raided my Rhubarb melomel by opening the bucket and dipping a few cups, leaving it open for almost 10 hours before replacing the lid. It was done fermenting BTW. And the fruit fly population decided to investigate both avenues.
NOW, the question is, how much K-Meta, K-Sorbate, and what else can I hit these with before I get 6 1/2 gallons of vinegar?? The Drad Dry Trad is at ~4 gallons, and the Rhabarberbarbararhabarberwein (Rhubarb Melomel) is at ~2 1/2 gallons roughly. There is still a significant amount of yeast trub in both as they were sitting and waiting to be cold crashed. The Traditional was already hit with 1 Tbsp Bentonite slurry, and was starting the cold crash. It's now sitting on my counter where he put it after getting the airlock back in....
Just let me know the readings that are needed to be sure I get the right amount of everything in them. I have been trying to avoid them in my meads, but it looks like it's that or my first large batch of vinegar. Not sure I know enough people to give away 6 1/2 gallons of it, let alone sell it.
Oy Vey! That was a lot to type without blowing my stack a couple times. When he told me what he did, I let my partner handle him. I'm still recovering from my latest "bout" with my health, so I'm hoping I can get to the store and get the stuff I need without too much trouble Today,Saturday the 12th. I'll be getting K-Sorbate, and some additional K-Meta
Well next time I know to set a couple dozen booby traps on the way into my fermentarium... (And yes I said booby) Now it's damage control. So any other ideas? Maybe do a heat pasteurization in the bottles at 190ºF for 5 mins so as to avoid the chems, or would that be too detrimental to the flavors??? Now I am a pinch and need advice in a hurry because I was not quite to the point in my autodidactism on the subject of infections and how to handle them...
NOW, the question is, how much K-Meta, K-Sorbate, and what else can I hit these with before I get 6 1/2 gallons of vinegar?? The Drad Dry Trad is at ~4 gallons, and the Rhabarberbarbararhabarberwein (Rhubarb Melomel) is at ~2 1/2 gallons roughly. There is still a significant amount of yeast trub in both as they were sitting and waiting to be cold crashed. The Traditional was already hit with 1 Tbsp Bentonite slurry, and was starting the cold crash. It's now sitting on my counter where he put it after getting the airlock back in....
Just let me know the readings that are needed to be sure I get the right amount of everything in them. I have been trying to avoid them in my meads, but it looks like it's that or my first large batch of vinegar. Not sure I know enough people to give away 6 1/2 gallons of it, let alone sell it.
Oy Vey! That was a lot to type without blowing my stack a couple times. When he told me what he did, I let my partner handle him. I'm still recovering from my latest "bout" with my health, so I'm hoping I can get to the store and get the stuff I need without too much trouble Today,Saturday the 12th. I'll be getting K-Sorbate, and some additional K-Meta
Well next time I know to set a couple dozen booby traps on the way into my fermentarium... (And yes I said booby) Now it's damage control. So any other ideas? Maybe do a heat pasteurization in the bottles at 190ºF for 5 mins so as to avoid the chems, or would that be too detrimental to the flavors??? Now I am a pinch and need advice in a hurry because I was not quite to the point in my autodidactism on the subject of infections and how to handle them...