croweater wrote:hope ya got on to this , just thinking did ya clean anything with vinegar if ya got mother of vinegar (ascetic acid bacteria) in there you might even be on the way to making some nice fruit vinegar . Something yad want to put a stop to quick , let us know what ya pH on this is
Hey Crow, I dispatched the wife up to Bill at brewmaker in Holden Hill for 25gms of EC1118 which was pitched after work this arvo.
Looked ok in the 200L barrel. I wonder if adding some boiling water and using the raw fruit on Sunday had overwhelmed whatever nasties were in there from Saturday? Maybe the wild yeast had kicked in?
It was "glooping" and thick with some bubbles moving through the pretty thick wash.
Turfed the EC1118 right in... Said on pack it was enough for 100L and I'd have somewhere up near 90L of wash so should be apples...(or apricots as it were!) shoulda made a starter as per beer brewing but I wanted to get it on ASAP.
I don't have ph testing gear, might have to invest this weekend.
At the end of the day I'm gunna be pretty relaxed about it. It represents a lot of effort in terms of fruit growth, nets, time and labour (perhaps a post about "is this hobby for me"!) but the plan is this is the first run through Mr-E's mongrel bubbler so it's a test all round.
If it comes out good I'll take Empty Glass's advice and chuck the whole run heads tails and all back on the second half of the fruit for a few weeks and then run the whole lot for a final batch.
If it comes out shit then it goes through the reflux still to drag out some neutral (most effort intensive neutral ever by then!!)