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<pre>Can anyone tell me why I get mould forming on the final pickling mixture (3
litres water 1.5 litres red wine vinegar 750g rock salt)?

This is at the stage after thorough de-bittering (fresh water every day for
10 days) and before final bottling. The olives are still in the bucket in
this mixture but a mould forms on the top. Tried tipping it all out,
thoroughly scalding bucket and new mixture---same thing!

1. Why?
2. What if I just rinse them make up the mixture for the third time and
bottle them (sterilised bottles)?
3. Could the mould be harmful? (I've sampled some of the olives and
live to tell this tale!)







Judith and Alan Leslie

339 Inlet Road

Bulga NSW 2330

Ph. 02 65 745 305

Mob. Alan: 0421278496

Mob.Judith: 0439745306





[Non-text portions of this message have been removed]
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<pre>> Can anyone tell me why I get mould forming on the final pickling mixture
(3
> litres water 1.5 litres red wine vinegar 750g rock salt)?
>
> This is at the stage after thorough de-bittering (fresh water every day
for
> 10 days) and before final bottling. The olives are still in the bucket in
> this mixture but a mould forms on the top. Tried tipping it all out,
> thoroughly scalding bucket and new mixture---same thing!
>
> 1. Why?
> 2. What if I just rinse them make up the mixture for the third time and
> bottle them (sterilised bottles)?
> 3. Could the mould be harmful? (I've sampled some of the olives and
> live to tell this tale!)
>

Judith,

If it is a white floating substance it is quite probably yeast. This is very
normal and natural and definitely non-toxic.

The yeast cells form with the interaction of yeast cells in the air and on
the olives themselves and the water containing olives - which do contain
some sugar. Try filling the bottles to the brim so any yeast floats to the
top, then letting it overflow a bit so the yeast is all gone, and then
pouring a bit of liquid out and topping up with oil - olive oil is fine, but
Canola does the job just as well - as this should serve to seal the water
from the air.

Mike Wilson.
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