Mold in my must

You can sterilize your equipment all you want but the must is not usually sterilized unless you boil it for 20 min's, which is seldom recommended. Normally it is not a problem as you are going to start fermentation and the CO2 and alcohol will prevent mold infections. But if you put back a part of the must you must protect it specially. Freezing will definitely protect it. Refrigeration might protect it for a few days to a week. Putting it on a shelf will not protect it.

Is it usable? Probably but I have never done it. You may need to boil it or something at this point to kill the mold before you add it. It would be good to remove the spots but if it is in a gallon jug that may be difficult.

Ray

Can you source another gallon of juice? If so, take half a pint of fermenting wine from the 5 gallon jar, having first warmed up the 1 gallon moldy must, and add it. Do two separate fermentations. If they both turn out ok, you're in front. Who knows, the mold may have been present in the complete original batch anyway.

Wayne

I have experience in making wine from rice, so I will use some of those expertise in answer your question.

In rice wine making, the rice is cooked, cooled down to 30 degrees Celsius, and then treated with a combination of mold spore and wine yeast. In 12 to 24 hours in warm and moist air, mold will cover the whole surface of rice. The rice will be covered by a layer of milky white velvet. The starch inside each kernel of cooked rice will become pure syrup. Then the rice must be stirred into water and kept submersed so that the mold will not be able to get air, while yeast will convert the sugar from the rice into alcohol and carbon dioxide. And the alcohol and carbon dioxide will kill the mold.

Mold needs air. So for your problem, you keep disturbing the must by stirring with a long stick, shaking or rocking the carboy so that nothing can stay floating on the surface. That will smother the mold. Once you get the fermentation going, the alcohol and carbon dioxide will either kill the mold or prevent the mold from growing.

I hope this helps.

Best Regards, Wannabe ======

expertise in answer your question.

Celsius, and then treated with a combination of mold spore and

whole surface of rice. The rice will be covered by a layer

become pure syrup. Then the rice must be stirred into water

yeast will convert the sugar from the rice into alcohol and

stirring with a long stick, shaking or rocking the carboy so

Once you get the fermentation going, the alcohol and

Although molds grow on spilled wine, no molds grow directly on or in wine.

The only microorganisms that grow in or on wine are lactic bacteria, acetic bacteria and a variety of yeasts. See "Winemaking: From Grape Growing to Marketplace" by Richard Vine, page 83 or "Wine Analysis and Production" by Bruce Zoecklein, page 281.

Perhaps you are having problems with film yeast.

Lum Del Mar, California, USA

: >

: >

: > I have experience in making wine from rice, so I will use some of those : expertise in answer your question. : >

: > In rice wine making, the rice is cooked, cooled down to 30 degrees : Celsius, and then treated with a combination of mold spore and : > wine yeast. In 12 to 24 hours in warm and moist air, mold will cover the : whole surface of rice. The rice will be covered by a layer : > of milky white velvet. The starch inside each kernel of cooked rice will : become pure syrup. Then the rice must be stirred into water : > and kept submersed so that the mold will not be able to get air, while : yeast will convert the sugar from the rice into alcohol and : > carbon dioxide. And the alcohol and carbon dioxide will kill the mold. : >

: > Mold needs air. So for your problem, you keep disturbing the must by : stirring with a long stick, shaking or rocking the carboy so : > that nothing can stay floating on the surface. That will smother the mold. : Once you get the fermentation going, the alcohol and : > carbon dioxide will either kill the mold or prevent the mold from growing. : >

: > I hope this helps. : >

: >

: >

: > Best Regards, : > Wannabe : > =====: : Although molds grow on spilled wine, no molds grow directly on or in wine. : : The only microorganisms that grow in or on wine are lactic bacteria, acetic : bacteria and a variety of yeasts. See "Winemaking: From Grape Growing to : Marketplace" by Richard Vine, page 83 or "Wine Analysis and Production" by : Bruce Zoecklein, page 281. : : Perhaps you are having problems with film yeast. : : Lum : Del Mar, California, USA : : :

The original poster is talking about mold in the must, not in the wine. The must is sweet juice. No alcohol in it yet.

Best Regards, Wannabe ======

message

The must is sweet juice. No alcohol in it yet.

I guess I had better read more carefully. Please excuse my mistake. Lum Del Mar, California, USA