When doing multiple batches, do you sanitize your instruments multiple times?

[abefroman]

When doing multiple batches, do you sanitize your instruments multiple times?

For example your stirring wand, do you just sanitize it initially then stir all batches, or stir one batch, sanitize again, stir the next, sanitize again, etc?

 

[surlees]

I just clean and sanitize one time, but am careful to place the item I've used in a sanitized bucket or surface so as not to contaminate with dust, dirt, grape stains, etc. Usually contamination is no problem because either the wines's covered with CO2 or is sulfited so any microbes that may be picked up are transferred into an environment hostile to their survival.

Fred

 

[ffemt128]

I generally try to sanitize before introducing into a non similar batch. I wouldn't want to cross contaminate multiple batches should there be anything wrong in the first place.

 

[JohnT]

From a microbiology standpoint, there are VERY few microorganisms that can survive in finished wine. If you maintain the proper SO2 and PH levels, it is actually very difficult to have a wine spoil due to limited exposure to the outside world.

I tend to sanitize my equipment prior to use, and wash my equipment after use. In other words, I would sanitize the stirring wand once, then stir up all batches. I always use the equipment on white wines first, then move on to the reds. This prevents transferring red wine pigments into my whites (unwanted rose').

 

[abefroman]

From a microbiology standpoint, there are VERY few microorganisms that can survive in finished wine. If you maintain the proper SO2 and PH levels, it is actually very difficult to have a wine spoil due to limited exposure to the outside world.

I tend to sanitize my equipment prior to use, and wash my equipment after use. In other words, I would sanitize the stirring wand once, then stir up all batches. I always use the equipment on white wines first, then move on to the reds. This prevents transferring red wine pigments into my whites (unwanted rose').

Thanks!

When do I want to take me first TA/pH reading?

After degassing?

 

[winemaker_3352]

You should take it prior to pitching the yeast. You want to get the acid level in the right range.

Proper acid levels also aid in fermentation.

 

[abefroman]

You should take it prior to pitching the yeast. You want to get the acid level in the right range.

Proper acid levels also aid in fermentation.

Thanks! Will the acid typically hold? Or does it fluctuate as the fermentation and then bulk ageing progresses?

 

[winemaker_3352]

It could fluctuate a bit maybe not always from fermentation - but misread from the must not being stirred properly.

I test the Acid/PH several different times.

Before fermentation, after fermentation, and once during bulk aging.

 

[Runningwolf]

I sanitize everything before starting and keep a primary bucket handy also that was just sanitized and keep everything inthere as I work. If I need to I will rinse something off and give it a quick spray and put it in the bucket then. When I am completed everything gets washed and sprayed again then hung up or sat on a paper towel to dry.

 

[wvbrewer]

Good I have often wondered about that. My wife thought I was being to crazy with the sanitizing of our equipment everytime we did something.

 

[Wade E]

I sanitize before using it and spray it before moving it into anothet batch just in case. Just a little sp\ray goes a long way! If you have the means to check PH and TA always get it as close as you can to perfect before innoculating and yes the acid will usually change some but the ph usually doesnt change much at all.