try not to do it. I was having trouble with stomch aches after
drinking my wine, and I determined it was because I was ingesting too
much sediment. I wasn't being cautious at all. Now, before I drink
any, I let it refridgerate in the fermenting bottle for a day or two,
then transfer it to another bottle after that. Doing so takes care of
about 80% of the sediment and I have no trouble after that. I
sometimes just reuse the yeast in the first bottle and make another
batch. I certainly don't want to scare anyone about the sediment
though, most people don't notice anything if they ingest it, and for
the few of us that do, it's an easy fix.
Mr. Jefferson
--- "Craig"
>
> So, is it bad to drink a little sediment here and there? Ive found im
> not to cautious about it. Can I do Somthing with the sediment? I
> remember someone here mentioning the dead yeast was good nutrients for
> the live.
>
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ORGINAL POSTER: tinyjefferson
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