The biggest mistake a brewer can make is to spend time and money making a quality beer wort or wine must but fail to take the time to clean and sanitize their equipment. All kinds of surprises await the brewer who uses unclean equipment- bacterial infections, wild yeast ferments, gushing bottles, a plethora of off-flavors and aromas... The first step to consistent and predictable results is employing sanitary procedures.
First, it's important to understand that cleaning and sanitizing are two separate procedures, neither one difficult. Cleaning is the act of removing physical particulate matter from something, such as your fermenter. If you have, for example, dried yeast stuck on the sides of your fermenter after doing a ferment, use an appropriate cleaner such as Oxygen Brewery Wash, PBW, or OneStep to help break up the particulates and scrub the surface with a non-abrasive scrubber, brush, or towel. Dish soap is not recommended as soap residue can produce off-flavors and aromas in your product.
Used bottles often benefit from a cleaning as there may be dried yeast sediment or other material in the bottom. The best way to reduce your time and energy cleaning is to clean as soon as possible; rinse bottles out well immediately after emptying them and don't let dirty fermenters sit for long without cleaning. Once particulates dry, they are much harder to remove from surfaces.
Once your equipment is clean, you must sanitize it before subjecting your beer, wine, or other beverage to it. Sanitizing is killing 99.99% of all microorganisms on a surface. To do this, use a food-grade sanitizer such as IoStar or StarSan; bleach is not recommended as it is not food grade, may be difficult to remove from plastics, and trace amounts can produce off-flavors and aromas. Merely mix sanitizers to the recommended concentrations and make sure that the sanitizing solution thoroughly contacts all surfaces of any equipment that will come in contact with your beer or wine. This includes fermenters, airlocks, siphoning equipment, bottles, etc.
Sanitizing procedures should be done just prior to use. Sanitizing a week, day, or even hours prior to using the equipment does no good as it may become recontaminated by airborne yeasts and bacterias in that time period.
If this sounds complicated or like a lot of work, it really isn't. It is, however, absolutely necessary and should never be dismissed. Happy brewing!
Acid Blend (2 oz.)
Used in wine must preparation for pH adjustment. Can also be added later for balance against overly sweet wine.
1 Meter. This muslin is a reusable finely-woven cloth of 90 thread per inch 100% cotton. It's used in place of cheese cloth, which is too wide a weave for some cheese recipes. 900mmx900mm
Package contains five (5) sachets of Buttermilk Culture. This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk. The amount of character (acid, flavor, texture) can be controlled by increasing or decreasing time and/or temperature.CULTURE INCLUDES: lactose, lactococcus lactis subsp. lactis, lactococcus la...
Our Cheese Salt adds flavor and helps preserve cheese. It is non-iodised as iodine inhibits growth of the starter culture.450g Pack.
Feta Mould with Brining Container
Unlike most cheeses, feta is ripened in brine. This round feta mould has a special 950mL 'brining' storage container to keep it brining while in the fridge.Measurements:Mould: Top Diameter: 9.5cm, Bottom Diameter: 8.5 cm, Height 11.5cmBrining Container: Top Diameter: 10.5 cm, Bottom Diameter: 9.5 cm, Height: 12.5
Home Cheese Making
Penned by Ricki Carroll, this is the definitive text on home cheese making. The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. There are 85 recipes for cheeses and other dairy products that require basic ch...
Mad Millie Cheese Press
Used for pressing your home made hard cheeses in an accurate and reliable manner. It is made from a special food grade plastic that is easily cleaned and does not absorb bacteria. It comes with a 2 litre hard cheese mould, fitting curds from 6 litres of milk, a press and pressure gauge.
Used to mature your cheeses that need to be kept humid and in a sterile place. The rack inside is removable and can also be used for drying fresh and hard cheeses.Dimensions: 24cm x 17cm, Height: 11cm
Organic Vegetable Rennet
This rennet is a Double Strength Plus microbial "vegetable" rennet. All ingredients conform to organic standards. Gluten free, non-GMO, no caramel color. INGREDIENTS: Water, sodium chloride, acetic acid, sodium acetate, extra heat labile microbial coagulant. YIELD: 1/4 teaspoon will set up to 2 gallons of milk.SIZE: Two ounces contains approxima...
Small Ricotta Container
Specially designed to help the ricotta breathe, so that it is light, sweet and moist. With a handy storage container too.Measurements:Top Diameter: 9.5 cm, Bottom Diameter: 7.5 cm, Height: 7 cm
Package contains five (5) sachets of Thermophilic culture, perfect for making Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges. This culture is added directly to your milk and takes all the muss and fuss out of the culturing process. CULTURE INCLUDES: lactose, strep...