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I have used lactobacilius (for ginger beer, yoghurt and KimChi) and acetobacter (for wine vinegar) and surprisingly I have never (touch wood) had a cross infection. In between brews I use VWP steriliser and can submerge a 25 lite brew bucket in a 50 litre sterilising bin. So all surfaces are cleaned and sterilised. I use my plastic tubes for siphoning ...



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