How did the brewing bucket work to make sauerkraut? Did it avoid issues with mold and such?
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But infections can come from old yeast, too. I had cracks in my better bottles that must have harbored old or wild yeast that ended up infecting multiple batches until I swapped fermenters.
Also, regarding old tubing and stuff don't I want to ensure that my sours get the bugs I want rather than the random bugs that may be harbored by old gear?
(Let me say now that I don't mean to sound argumentative. I hope I don't come off that way.)
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I bought a stainless steel ruler on Amazon, then I took measurements filling my kettle up one quart at a time. In Excel you can plot the points on a graph and generate the equation that most closely approximates a straight line. Then you can build the function into a spreadsheet where the input is the measured height of liquid and the output is the volume.