gene
BlackberriesJack Keller's site has quite a wide selection of them, check under My experience is that lighter blackberry wines (made with...
Well, the things that can infect your wine will be present in your winery microenvironment to begin with. The relative concentrations can change, like it has been established that you should not make vinegar in the same place that you make wine.....even if you have dedicated equipment.
But say you have a carboy that has some contaminant microbe in it. You wash it out with fairly clean tap water. Then you nuke it with bleach. Then you rinse it out with sulfite and lets buttume that it is not in the water. Then you make up your must, pitch yeast and stir it a couple time daily.
Boycott GettysburgLink to photos showing how the battlefield looked before superintendent John Latschar raped it. We loved Gettysburg: took dozens of week-long trips, spent many thousands of dollars there, but...
Well whatever microbe was present in your microenvironment just got in to your wine. The only time I would ever worry about such strict sanitation is if it had becoma problem Liek a batch really got skanked up. Then I would pour the stuff down the toilet and bleach the crap out of teh carboy. Which is along the lines of what a winery would do. You can take action after you get an infection, but you cannot really prevent it from occuring by up front sanitation. You always get back to the fact that you are bringing in something that has the contaminating microbes on it. As long as your equipment is clean it will butturedly have less microbial contaminants on it when compared to the fruit. Especially if you use tap water, which has to be relatively clean.
