daniedb Posted February 21, 2006 Share Posted February 21, 2006 I'm having a mold issue. Thankfully, it's a new batch that I made a few weeks (a month?) ago to fill some future orders, so there isn't any tainted stuff out there. I've done a randomly sampled poll of the recipients of the last few batches. Help me!Recipe includes:grapeseed oil (which I know has a 1 yr shelf life, but it's brand new)SAOFCOrefined sheamango buttergermall plus at .3%natural vit e at .1%Using distilled water, bringing water to ~175, holding for ~20 minutes. Oils to about the same, adding preservative and Vit E at 120 F, allowing to cool, uncapped, for at least 24 hours (maybe it needs longer?) feels cool to the touch, and thick.I'm pulling it while I restabilize the recipe - I just made a test batch with EDTA, read on the Whisk that it can help. I also thought about increasing the Vit E to help with mold inhibition, but is there any added efficacy after .1% is exceeded? Also going to increase my Germall Plus to .5%, the max range recommended. As I mentioned, I know GSO has a shorter shelf life, but a MONTH?! Not gonna cut it.Am I missing anything that I can try? I'm staying as natural as possible, so other than the necessary preservatives, I really don't want to add too many things. Quote Link to comment Share on other sites More sharing options...
siberia Posted February 21, 2006 Share Posted February 21, 2006 Hey! *wave* Are you using the liquid or powder form of germall plus? Quote Link to comment Share on other sites More sharing options...
Bunny Posted February 22, 2006 Share Posted February 22, 2006 Are you wiping down every single thing around and that will possibly touch the raw ingredients with alcohol or other sanitizing stuff? Stick blender, measuring cups, scale, spoons, whisks, outside of oil bottles, everything? Quote Link to comment Share on other sites More sharing options...
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