ringmany
Member
- Joined
- Mar 20, 2018
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Hi everyone,
I've been following a recipe for making Sloe berry wine via BrewBitz. One of the suggestions is to basically add several lbs of sloe berries, boiling water, then leave it in a warm room for around 2 months.
A thick, green mold forms on the top of the fermenter, which you then scoop out in one go, then rack the wine and continue with the fermentation process as normal. Apparently this adds extra spices and flavours.
Link to the video here:
Do you think that this is safe to drink afterwards? Most forums I've read, you want to avoid mold at all costs and usually throw away batches. What do you think of this? Will adding the campden tablets and the high alcohol content kill off the bacteria afterwards?
Cheers.
I've been following a recipe for making Sloe berry wine via BrewBitz. One of the suggestions is to basically add several lbs of sloe berries, boiling water, then leave it in a warm room for around 2 months.
A thick, green mold forms on the top of the fermenter, which you then scoop out in one go, then rack the wine and continue with the fermentation process as normal. Apparently this adds extra spices and flavours.
Link to the video here:
Do you think that this is safe to drink afterwards? Most forums I've read, you want to avoid mold at all costs and usually throw away batches. What do you think of this? Will adding the campden tablets and the high alcohol content kill off the bacteria afterwards?
Cheers.