@@Doktor_JonesYep! and for more proof: thats why you cant just scorch / overboil spoiled meat to make it safe, its full of the toxic byproducts from bacteria growing that make you sick
Thanks for the vid! Having a controlled, clean environment has been one of my "hurdles" for getting into any kind of home brewing, but maybe i was overthinking it!
A really important footnote here: Acid sanitizers works on surfaces, but will not penetrate fat or protein-remains. Due to this, it’s always good to wash everything with a strong soap or alkaline cleaner, then rinse well, before using the acid sanitizer. Also be aware that fingerprints leave fat, so rubber-gloves are recommended after the washing (and also during, due to the strengt of the rinsing-solution used).
@@gonejuanignacio5323 No, the alkaline cleaner will remove fat and proteins, but does not ensure that all spores and microbes die. Something will be needed to ensure proper sanitation in addition to the cleaning. There are several sanitizers used by various brewers, but the acid-based ones are the cheapest and easiest to deal with. Only downside, as mentioned, is that they need very clean surfaces before use.
@@gonejuanignacio5323 I would recommend reading up sanitation. There's quite a lot of information available online about this, but in general detergent soap is not a sanitizer.
I love this video and I’m excited that it’s much more simple and straightforward than I realized. However, I am skeptical about the “no rinse” part. Is it bad to rinse it off, because you’re risking recontamination of the vessels and equipment from water with bacteria in it, or is it just considered “safe” to ingest in low concentrations? Because I would prefer to not be ingesting the sanitizer whatsoever. Do you put honey straight into the still wet vessel or do you wait for the water to evaporate? Wouldn’t evaporation still leave a small amount of dissolved solution in the vessels and the equipment?
@@MikaylaZa right but that means it is slightly toxic right? So even if it only does minimal damage, it still does some? I can’t imagine it’s beneficial for the fermentation process or your gut biome.
@@MichaelIhde69 Well its an anti-bacteria. Its not gonna do anything for the fermentation process. And it might kill a few bacteria in your gut, but the change is so minor it’d hardly feel it. If you drank the whole thing, then yeah you’d have an issue. But its not toxic in comparison to like - bleach, which’ll burn a hole in your intestines. Most restaurants use food-safe sanitizer to whip things down quickly. It kills bacteria and it keeps from having to get whole new equipment or wash the one currently in use. Overall, its up to you how you want to sanitize your stuff, but the sanitizer this guy recommended will be fine to use - wet, or dry
@@MichaelIhde69the active ingredient in starsan is phosphoric acid. So if you've ever had a coca-cola or similar product (pepsi, etc) you've ingested way more phosphoric acid than you'll be adding to your homebrew by not rinsing.
1) Freeze the fruit, and add it straight to the beer. freezing will kill most bacteria, and the alcohol in the beer will inhibit the rest. Freezing also breaks down the cell walls so the yeast can get at the sugars. 2) Chop or mash the fruit (do this so the sacc can get to the juice). Add a little water to cover. Heat to 145 F and hold for 20 minutes. Try not to go much higher to prevent pectin setting in. 20 minutes at 145 will pasteurize the fruit. If you overshoot and get close to 160 F, take it off the heat immediately to prevent it going higher. 5 seconds at 160 F is sufficient to pasteurize.
@@BlazingFire12cooking and pasteurizing the fruit would 100% work, but freezing won’t at all. Freezing is not a method to kill bacteria, cause while bacteria struggles to reproduce in cold environments it doesn’t mean that they die
@@bishoppope2921true thanks for saying this. Freezing inhibits bacterial growth to a near standstill, but will not kill them. As soon as it is thawed, they will become active again. However, most fruit you would buy from a grocery store is pre washed before being frozen
I might also add, even though its a bit late- I in general, wash all my fruit with a white vinegar and water bath. Then rinse with regular water. Keeps fresh fruit longer that way I find without imparting any vinegar taste. I haven't tried it with mead making, but I believe you can do the same thing and then freeze.
I keep two Corney kegs and an industrial chemical-resistant hand spray bottle prepared with StarSan solution premixed. One Corney keg I use to transfer to newly cleaned kegs with a post-to-post connection hose. I transfer 10 seconds worth into the keg that needs to be sanitized with CO2 pressure from a 50-pound tank; shake the keg to be sanitized for 30 seconds; I then reverse the procedure and push the sanitizer back into the source keg; and, then I pressurize the newly sanitized keg with CO2 so that I'll know if there is a leak prior to using it down the road. For the other premixed Corney keg, I just transfer some out into a bowl as needed and just discard that solution when I'm done. The spray bottle is good for anything like spraying my hands, to killing flies, to whatever needs to be sanitized quickly. I use blue tape on the sides of the two kegs to know when the batch was made, and also track the pH.
I've been using half an oz to an oz of starsan in my water. I didn't realize I didn't need that much. No wonder my hands are so dry. I spray myself down whenever working with my wine just to make sure I don't contaminate any item I have sprayed
Hi! I'm a new fermenter. I've been using dishwash soap and steaming my equipment with boiling water to sanitize my equipment. Is that enough to kill the bacteria? So far my 2nd batch came out perfectly same as previous.
Are you skeptical about the sanitizer like I am? I think a boiling water bath might be the direction I go, or at least using Starsan and then air drying, THEN a boiling water bath to rinse off any leftover sanitizer. I’m worried I will be drinking (very) small amounts of sanitizer. I know I sound paranoid but I would prefer a 100% pure product with no contamination of chemicals (no matter how safe they are accepted to be)
@@MichaelIhde69no star San will be in your final product the ingredients it is made out of will be eaten by your yeast, that is why it is used by 99% of brewers I would caution against hot water a lot of the materials and equipment used for brewing are not meant to withstand high temperatures and can crack/break
Maybe let it drain or let it dry. If the bottle still wet i dont know. May ask the Manufacturer. At the label, it says don't fear the bubble. But what about the liquid that still wetting the things. 😮😮
Hey, question here. Can I just boil my equipment like? Can I put the glass jug in boiling water or pour the boiling water on it and then use it, or do I have to have a food grade cleaner cleaner? And if Boiling does work.Can I boil my other equipment too?
Back then >I left the fruits in the dirt and forgot bout them. Now i accidentally have wine! Now >U need to irradiate your equipment and room before u can add distilled water to sanitize the area. Wear hazmat, as well
It is recommended but not as required, after fermentation the there probably won’t be enough sugar and the ABV would probably be to high for mold but it definitely does not hurt
I have a question about sanitising. I have sanitised everything well beforehand. During the process, I did rinse my gallon and airlock a few times with a regular towel, the airlock contains plain water from the tap and once I used a pipette that I forgot to sanitise for a moment... Could this cause a problem? Or is this normally not too bad?
If you seriously dilute it and rinse extremely well but even then I wouldn't as really isopropyl alcohol isn't even really safe to use on a cut as it kills the healthy skin cells as well as the dead ones and can lengthen healing time so I really wouldn't use it to sanitize any thing as it's also not meant for consumption meaning it's not food grade
@@sorasora2280sorasora I’m very curious about starsan. I’m little apprehensive about using it in my brews. Does it leave a taste? Is it bad for you? Are there any risks to accidentally ingesting small amounts the dilute solution leftover after a sanitization?
@@MichaelIhde69 if you leave it out to dry properly it won't leave any residue. I haven't seen any case of people get sick from ingesting a small amount of the solution.
@@MichaelIhde69star San is perfectly safe, you can drink it and be fine. much safer to consume then isopropyl. It is also made of stuff that will be eaten by the yeast
In a home environment it’s tough to make sure everything is 100% sterile at all times but to be safe I’ll add sodium metabisulfite to my mead to kill any bacteria present. A combo of proper sanitation, sodium meta, and the alcohol produced creates an environment very difficult for nasties to survive. I’ve never had a batch go bad!
