audreybmorin at gmail.com
Sat Jun 21 10:18:04 PDT 2008
>Most natural yeasts will create alcohol from sugar with no problem. I've
>had it happen to jam
I've had it happen to salsa. It was quite spectacular!
> If you shut the material off in bottles after the fermentation starts,
> that should reduce the risk of getting nasty germs joining the mix later
> on. Of course you could easily already have caught some of those when you
> harvested airborne yeasts, but the risk increases over time.
Most nasties make your brew taste vile anyway, so there's not much risk of
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