If it is yeast [or even if it isn't] I would leave the caps slightly loose to release any pressure! You wouldn't want to wake up in the middle of the night from the noise of your bottles blowing up.
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this is a great point ive never heard of the tank being sealed off i dont know if this would matter but it could i guess and i would say that high pressure supper hot water will work way better then just a hand scrubbing
Walt, when you made cider you probably pitched a couple billion yeast cells into that must. Even still it took about 6 hours to really show activity, right? A wild fermentation should take quite a bit longer to show activity. My guess is that you can see the air that might have been mixed into the solution settle out more easily in the more diluted solution. But that's just my opinion.
But I definately agree on the loose caps!
A recent newspaper article stated that 1 or 2 tablespoons of molasses daily, taken internally will cure hemorrhoids.
No B S - it was in the newspaper. It's not bad on pancakes either.
Jerry
Edit: More specifically, "unsulphured" molasses
Count me in on this one too!
Is anyone else thinking this could also be an opportunity to rig up some sort of still? :)
Mmm... razorshine...
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