Clostridium is never a concern with homebrewing. A combination of low pH and oxygen prevent Clostridium growth.
Are you an inmate?
Botulism (Clostridium botulinum) is pathogenic because of the toxin, not live bacteria.The higher the ABV, the lower the chance there will be any bacteria that survives.
Yeah, they're not really clear on the circumstances, but it's possible the toxin came only from the canned goods and not the hooch-making process.Food from bulging cans definitely sounds like a good source of botulism to me.
I am gonna make hooch, with store bought juice and sugar..in the same container as the juice...what if there are bacterial spores in the juice or even the sugar..
Also leave some air in the bag.
While it would probably fine since you'd heat it, I wouldn't leave unfermented wort sitting around for too long. It's possible that toxins may be heat-tolerant.I saved some unfermented wort to make beligan candi later. should I just dump it?
But that wouldn't be LoDo pruno, lol...
Indeed, that is why putting food stuff in the fridge while it is hot is safe practice. In the case of saving wort, most brewers are chilling it. Using a clean container is as well.Microbes grow in the cold, just more slowly.
eh, if there's no mold it'll be fineWas the mason jar clean and was the wort boiling or near boiling when you poured it in? If so you could probably keep it in the fridge for up to 2 weeks. If not, I wouldn't wait longer than 4 days. Use your best judgement, which is what you'd do with consuming anything else.
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