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cappa
Nerd
Registered: 02/12/06
Posts: 854
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Re: why sterilze LCs? [Re: figment]
#5500293 - 04/10/06 03:50 PM (17 years, 9 months ago) |
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In my previous post I was explaining 'high osmolality'. Which is the primary reason why honey and other syrups aren't just covered in contams. see: http://www.m-w.com/dictionary/osmolality http://www.m-w.com/dictionary/osmotic http://www.m-w.com/dictionary/osmosis
The interaction with the available water leaves non for the contams to germinate.
Apparently 'some' honey has Antibacterial phytochemicals that stay active in the honey for a long time. 'Some' being the operative word. As said in a previous post 'Manuka' honey is the current focal point in the medical industry. I have my doubts that your average clover honey contains these chemicals in enough quantity or purity, or that they last long enough, to be effective on their own. From what I understand: When the bees are making the honey, hydrogen peroxide and some other anti-microbial enzymes are produced that kill the contams while the moisture is being taken away. Then the high osmolality effect comes into play, keeping the honey free of contams.
Medically their are a few different ways they are using it to dress wounds. Of particular interest to us is the use of hydrogen peroxide with honey to induce the release of some anti-microbiotic enzymes: http://dermnetnz.org/treatments/honey.html Apparently this process happens naturally when the honey is being formed originally by the bees.
That has definitely got me thinking, as we readily have these materials available in our hobby: H202 & honey.
Apparently, the Chinese feel it necessary to add preservatives to their honey as seen here: http://www.beesource.com/news/article/dumping.htm
Our honey industry here in the USA warns about certain spores, found in raw honey, being toxic to children, botulism is found as well in raw honey. Apparently, liquid forms of honey also need to be pasteurized as seen here: http://waltonfeed.com/grain/faqs/iid2.html
And finally, 'how do bees make honey' seen here: http://science.howstuffworks.com/question300.htm
So I guess it's a combination of processes and factors that help keep honey relatively contam free. Sorry for being too 'short winded' before in my previous post, and being too 'long winded' in this post.
-------------------- Their are 10 types of people. Those that understand binary, and those who don't. ~Cappa.
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figment
Apothecary


Registered: 01/04/06
Posts: 522
Loc: Quidity
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Re: why sterilze LCs? [Re: cappa]
#5500355 - 04/10/06 04:11 PM (17 years, 9 months ago) |
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Damn dude! Thanks for the info. I'm gonna check it out.
--------------------

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JSshroom
dont be paranoid, just aware

Registered: 06/16/05
Posts: 825
Loc: I love that spore drop
Last seen: 2 months, 15 days
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Re: why sterilze LCs? [Re: figment]
#5500388 - 04/10/06 04:23 PM (17 years, 9 months ago) |
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I put my jar full of water in the Wave for a minute till it boils however long that takes. Then add the Karo and stick the lid back on with a 1/4 turn open. Cook on high till it boils then turn to defrost for a total cycle of 15 Minutes. Let cool in the Wave and reach in and tighten the lid. Knock it up No big deal, but if I am already using the PC I just throw them in there for 20-30 minutes.
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skeletor
the dude
Registered: 09/06/05
Posts: 1,235
Loc: heaven on earth
Last seen: 17 years, 4 months
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Re: why sterilze LCs? [Re: JSshroom]
#5500623 - 04/10/06 05:43 PM (17 years, 9 months ago) |
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i did a test when thias first came up. made a honey water LC without PCing or other sterilization. never added spores and i had crap floating around a 2 days ish that definetly was not cube myc haha.
-------------------- im sorry about your mother. She was a terrible attrative woman. Get back to nature; hunting burgers and gathering fries.
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xaxphaanes
Mycologist


Registered: 08/08/05
Posts: 2,988
Last seen: 1 year, 5 months
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Re: why sterilze LCs? [Re: skeletor]
#5934384 - 08/05/06 12:15 PM (17 years, 5 months ago) |
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Too high a sugar content will not allow anything to grow in it. Thats why you cannot brew beer or wine to very high %
uhh that's not correct unless you add a shit load of sugar i use for my darkest porter 5 cups brown sugar 4 cups white sugar + malt which is suagr about 2 cans of that..and my beer still ferments just fine just makes the alcohol content much higher
-------------------- "Anything i say is fictional" what you should look for in manure
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Tippinthru
contented

Registered: 04/07/05
Posts: 1,131
Loc: "The Garden"...
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Re: why sterilze LCs? [Re: xaxphaanes]
#5934436 - 08/05/06 12:29 PM (17 years, 5 months ago) |
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A LC, and beer are 2 differing things. They operate differently. What works for one, doesn't always work best for the other.
LC should be under 4% sugars. Higher will sometimes work. But, why fool with a proven recipe. If you want a decent LC.
-------------------- Perfection is attained by slow degrees; it requires the hand of time... [
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outlawimmortal
the originaloutlaw

Registered: 11/03/05
Posts: 158
Last seen: 14 years, 25 days
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Re: why sterilze LCs? [Re: xaxphaanes]
#5934625 - 08/05/06 01:22 PM (17 years, 5 months ago) |
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Quote:
xaxphaanes said: Too high a sugar content will not allow anything to grow in it. Thats why you cannot brew beer or wine to very high %
sorry but gotta disagree. you can only ferment up to 12.5% alcohol by volume because the ethanol produced kills off the yeast cells.
please do correct me if i'm wrong
-------------------- ...i just got thrown out of a bakery for asking if they sold lambs bread
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