Hi C-H's, On 7 Jan 99, Mark Ellis wrote: >I am beginning to wonder if it really IS mold. >... In fermentation of strong wines, you sometimes get >what in Spanish is called "flor". That is the wine yeast floating up >on the surface to get air to be able to multiply in the strong >alcohol. Now if, as Cameron suggests, this strong salt fermentation >really is some sort of yeast thing, or some very unusual bacteria, >maybe that is what you are getting. And in that case it should be >harmless. Interesting idea. >Well, just babbling here. We really have to find out what kind of >organisms we are dealing with here. I have the perfect tool for identifying this beast - an environmental scanning electron microscope (ESEM). I will have it running soon. Would your guys like pictures? You can find a description of it in the SEM section at this URL: Regards, Cameron a.k.a. Begg.4@osu.edu Phones: (614)292 4429 - Office Campus Electron Optics Facility (614)688 3387 - Lab. http://www.ceof.ohio-state.edu/