We just poured a 9l batch down the drain because of mold in the fermentation vessel. Sometimes things just dont work out despite doing everything "right."
Since the last update, we have made a strawberry batch that is most excellent, sweet and fruity, and a sweet wine grape batch which is also incredible. Fruity cock-tail got a bit too dry as it aged, it was at its best within a week of bottling. Its somewhat surprising actually that it continued to age as long as it did.
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Do you guys sterilize? If so, what do you use? No-rinse stuff, or simple bleach? Eh?
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