Vegies are floating

[Tim Hall]

Just FYI. Traditional miso production (lactic-acid fermentation) on a commercial scale using wooden vats and stones to weigh the miso.

Illustration by Akiko Aoyagi, "Miso Production: The Book of Miso Volume II."

[catfishtony]

i do not think so. the beer and mead are under air locks and air tight
as o2 comes out the air can not get back in.the cheese and veggies
start of from the same batch of goods. milk then whey/cheese.

what about the plastic?

[Tim Hall]

I don't know what all the technical issues with plastic are, but there are those that say plastic (at least certain types) should not come into contact with any food or water whatsoever...acidic or not.

Personally I've never been very fond of plastic for its...hmm, plastiky quality. Just doesn't seem right. Ceramic has always been my favorite material for vessels. Only because it's made of earth, and is one of the oldest known materials for vessel making.

[catfishtony]

I not sure. i have no way to test if the yeast from belgium has got into the cheese. but i doubt it i have air locks on all beer,mead.
edit::: for some reason the post didnot show up until i few days had pasts then i posted this reply again. sorry for dupe posts.

[Tim Hall]

Personally I'd take a little extra care in keeping things clean bottling or racking beer, if I had so many things going. I wouldn't be worried about the Belgian yeast getting into the cheese, but the other way around. The lactobacillus in your veggie ferments, sourdough and cheese can cause your beer to sour. The acetobecter in your vinegar will also want to turn your beer and mead into vinegar too.

Not a big worry, but just a good idea to be a little extra sanitary with alcohol ferments...unless you want a little sour flavor.

[catfishtony]

that may explain that last batch of mead it had a cider flavor
for no reason i could come up with but it was still good.
yet it should of had orange after tones to it.