Recent content by Johnsmyname

Great stuff there Turock, thank you for the input.

Right, thanks for the reminder mason.

For posterity and an interesting read, I did find these articles worth while. http://www.milkthefunk.com/wiki/Pediococcus#.22Ropy.22_or_.22Sick.22_Beer...

Thanks for the comments Julie. I have a refractometer and plenty of fruit bags. I mostly have pears, apples and peaches available to me up here in New England. It seems to be thinning slightly. I'll keep checking it and keep this thread updated.

Hopefully, I'll keep you guys posted!

I did a lot of reading last night. What do you guys know about "ropey" or "graisse"? It's a bacterial infection that is supposed to cause something similar to this. From what I have read it appears to be very rare though. If you guys both had something similar that went away, I'm hoping this is...

Great to here guys thanks. For whatever reason peaches always give me tons of lees. I've often thought about just bagging and pressing them, but always end up mashing my fruit.

That is good to hear! Did that snot stuff eventually break down? Right now it is so thick I could hang the whole 20 gal in a laundry bag and not lose a drop.

Hi Bernard, thanks for the welcome. The pectic enzyme should break down the pectin and allow it to turn to liquid not goop (or so that's the impression I was under). I usually use it with pears and apples and have not had anything like this before. Freezing is a great method, but with the...

I think they were 5 grams each, but over yeasting would just be a waste of yeast and kick start the ferment faster, not cause it to turn to snot. The yeast if left to it's own devices will multiply many many times over in the first day or 2 anyway.

Hi All, this is my first post here. I'm new to the forum, but not new to fermenting or making wines/beer. I picked all my late season peaches and ended up with about 20+ gallons on mashed fruit. The next day I check on it and it has turned into a very very thick goo. I've never seen anything...