I have been using CS to help keep both milk and cider for some time now. When I first started experimenting with CS for storage I tried it on some milk that had soured. After adding CS to the soured milk all smell was gone within about 5 minutes. I didn't drink it, but I would bet it was safe.
I did try it on some cider that was starting to go to vinegar, and found it sweet again within minutes also. Gary -----Original Message----- From: blivic [mailto:[email protected]] Sent: Wednesday, November 28, 2001 10:16 PM To: [email protected] Subject: CS>Sweet Cider and CS About three weeks ago I bought a gallon of sweet cider, unpasteurized, no additives and no preservatives. I keep it warmed on the old cook stove with cinnimon and ginger added. It was only cold for two days so I shut the stove down. Now I still had a half gallon of sweet cider in the refridgerator that was sure to ferment so I added two ounces of CS. Last week in anticipation of firing up the stove again I bought another gallon of the same cider. I opened the newly purchased cider today, poured out about 20 ounces and found it to be hard (fermented). I went back to the three week old cider and it is still sweet so I poured two ounces of CS into the 20 oz. hard cider and as long as it took to write this post the hard cider is now sweet. michael -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
