Bubbabobob
Junior
- Joined
- Jul 23, 2016
- Messages
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Greetings,
Looking for some insight from folks with experience. I would not say I’m a novice nor expert, lots of kit batches and a few years of from grapes.
Issue I’m having is I started a Petite Sirah Mosti Mondiale kit (sterile pure juice) a few days ago and it developed surface mold within 48 hours.
OG was 1.100, now at about 60 hours SG is 1.090 and actively going.
I removed the surface mold but my question is do you think the batch is toast or ride it out to see what happens.
As it relates to sanitation, I am fastidious and have never had spoilage, not saying it couldn’t happen just never has yet.
Any insight would be great.
Thanks
Looking for some insight from folks with experience. I would not say I’m a novice nor expert, lots of kit batches and a few years of from grapes.
Issue I’m having is I started a Petite Sirah Mosti Mondiale kit (sterile pure juice) a few days ago and it developed surface mold within 48 hours.
OG was 1.100, now at about 60 hours SG is 1.090 and actively going.
I removed the surface mold but my question is do you think the batch is toast or ride it out to see what happens.
As it relates to sanitation, I am fastidious and have never had spoilage, not saying it couldn’t happen just never has yet.
Any insight would be great.
Thanks