What is Reddit's opinion of Five Star - 6022b_ - Star San - 32 Ounce - High Foaming Sanitizer?

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do you have access to Amazon or similar online shopping? https://www.amazon.com/Star-San-B0064O7YFA-San-32/dp/B0064O7YFA/ref=sr_1_2_sspa?crid=2VBBO09FTXO6X&dchild=1&keywords=star+san+brewing+sanitizer&qid=1602088301&sprefix=star+san%2Caps%2C174&sr=8-2-spons&psc=1&spLa=ZW5jcnl...

This 32 oz bottle will last you a LONG time, properly diluted.

What about using something like Starsan to sanitize your portable water storage containers? It’s used to sterilize containers for wine making and doesn’t need to be rinsed out.

Not sure how well it would work on boots, but StarSan is an acid disinfectant used commonly in food processing, dairies, bars, restaurants, beer bottling etc. It may help with other surfaces and items. It foams up to get into all the little crevices and doesn't require rinsing. You dilute 1oz in 5 gallons of water, so the bottle of concentrate lasts a long time and is handy to keep around. If you mix it with distilled water instead of tap water, it'll stay potent longer. Dip stuff in it or pit some in a spray bottle. Read the label contact time.

It's odorless, flavorless, and used in food applications so it works well on things like stainless steel bits.

Five Star - 6022b_ - Star San - 32 Ounce - High Foaming Sanitizer https://smile.amazon.com/dp/B0064O7YFA/ref=cm_sw_r_apan_glt_fabc_C3J353QCQ3VKJ3EXBX71

I can't speak directly to koji, I'm just starting to look into it. But I have been a home beer/cider/mead brewer for over a decade.

I use no-rinse StarSan. Two minute contact time. Its a concentrate, so a container that big will last for years.

Interesting. I thought the cups would melt if exposed past 180. I don't remember where I heard that but if they can withstand 215+ in PC then I'll just PC them.

As for the lids: I have some 99.1% i can soak the lids in. Or would a bath in star-san be a better alternative? I use it for beer making and have gotten into the habit of spraying it everywhere as liberally as I do the ISO.

I should note these are just older cups. I used half the stack and twisted the bags closed and put them in a sealed bin 3 months ago. When I opened the tub today I noticed the bags untwisted and were now open. So it's not like they were left open on the counter and sneezed on for a few months heh.

I'm just trying to be cautious without having to buy another stack i'll only use half of :/

Star San works well for me:

https://smile.amazon.com/gp/product/B0064O7YFA

You only need a very small amount. It's a food safe sanitizer. I just soak all my stuff in a 2.5 gallon bucket with a very small amount (like 1/4 oz) mixed in with warm water.

I soak everything in the solution for about 10 minutes then rinse it all off and let it air dry. I do this once a week when I'm not being lazy, less often when I am being lazy.

Starsan. 1oz mixes to 5 gallons of water. This is what I use for cleaning all bottles in general whether it is beer bottles for brewing or plastic bottles for ejuice. Bottles are sterilized.

As pretty much everyone else here has said, flush it with plenty of warm water.

I'm partial to doing a final rinse of both cumtubes and toys with diluted StarSan (a no rinse commercial disinfectant). Just be sure to make sure and rinse it again before using it again.

Background

Based upon my initial question: Is it wine or meed?, I am working on my first Mead/Pyment. I've taken the original recipe I cobbled together from a variety of sources.

Is it mead? Well yes. According to the calculators in the sidebar concord juice is about 8.89% sugar. Honey is roughly 80%. I'm no math wiz, but I fussed with both Google and Wolframalpha and 8.89% of two gallons is roughly 45 Tablespoons or 0.23 pounds of sugars, 1 Gallon of Honey is roughly equivalent to 204 tablespoons of sugars or 7.9 pounds of sugars. yes I know Different types of sugars, etc. etc. But the mixture here is getting much more than 51% of the sugars from honey, so: 'tis a Wine -> Mead -> Melomel -> Pyment.

The following is an expansion of The GotMead format for recipes.

1. Ingredients

   • Star-San - not technically an ingredient, but it's for sterilization. I think of it as an anti-ingredient keeping the bad bugs out. (Sprayer use= 1/4 tsp to 650ml water & 60 second exposure)
   • 1.5 Gallons of boiled tap water (more or less to make things work out.) NOTE: I have well water, not city water - so no chlorine & plenty of minerals.
   • ~2 Gallons of homemade concord grape juice. (SG 1.060) Last year I pressed about about six gallons of grape juice from concords of my own. I was going to make jelly in the winter and froze it in the deep freeze.
   • 10lbs (now 15lbs) of Pure N Simple Honey.
   • ~3 tsp Fermax from Amazon.
   • Red Star Premier Blanc Amazon

2. Equipment

   • Large Stainless stock pot (for initial boil)
   • 5 Gallon food grade bucket & Lid sterilized.
   • 4 Gallon Sams club water bottle playing the role of carboy.
   • Hydrometer
   • Transfer hose
   • Water lock/ Bubbler

3. Preparation

   • Thaw the grape juice overnight in the fridge in a large container in case of leakage.
   • Sterilization/pasteurization.
     Thinking through the volume of Honey (~1 gallon) and aiming for a 4 gallon carboy; bring 1.5 gallon of water to a boil. Turn off heat, add the grape juice in order to pasteurize the juice without setting the pectin, stir in about 10-12 pounds of honey. (remove any scum that forms)
   • Sanitize the bucket and lid, and stirring spoon.
   • Stir vigorously as you add the ingredients.
   • add to the bucket, check the temperature and the SG - calculate remaining honey or water and add as needed. Stir till mixed, or your arm falls off - whichever comes first.
   • Check the temperature until it is at least down to about 80 degrees then add the yeast we're off to primary fermentation.

4. Primary fermentation.

   • 5 gallon sterilized bucket & lid with airlock.
   • Actual Original Specific Gravity (OG): 1.130 (I thought it was 1.122 but the must was still quite warm.)
   • I will plan on testing as fermentation tapers off and make a decision then on adding additional honey and warm water (carefully of course) in order to restart fermentation. (adjust to desired SG as needed).
   • Once fermentation has stopped transfer it to the secondary.

5. Secondary.

   • 4 gallon sams club water jug (plastic) with airlock.
     
   • Saved my honey jugs just in case I had any left over that wouldn't fit in the carboy.
   • Time. Lots of time.

Notes:

9/13/16 Initial. Retested SG, it was at 1.130.

9/15/16 Sterilized a large spoon and vigerously stirred to aerate. SG at 1.074, fermentation is fast and furious.

9/16/16 Aerated/degassed. 3tsp fermax. SG 1.050

9/16/16 Aerated/degassed. SG 1.026

9/21/16 Racking Day. SG 0.998 (ABV 18%?). Upon racking there was not quite enough in the carboy. After staring at it for twenty minutes I decided to gamble and added one gallon of water, and 5LBS of honey to bring it up to just below the base of the neck. Retesting the SG was 1.030. It is currently sitting inside a 5 gallon bucket in my bathroom, I'll transfer it to the closet as soon as I'm reasonably certain it won't go Mt. St. Helens on my wardrobe.

FYI, you can usually drop the ? and everything after it in URL's like that. That's all usually just tracking data like what keywords you used to search for the product and things like that. For Amazon you can drop the ref part too.

https://www.amazon.com/Star-San-B0064O7YFA-San-32/dp/B0064O7YFA

 

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Is this it?

https://www.amazon.com/Star-San-B0064O7YFA-San-32/dp/B0064O7YFA?ref_=fsclp_pl_dp_1

If you purchase a food-grade sanitizer, like StarSan, you can give them a 2 minute soak in that and skip over the boiling step.