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1257Re: [Distillers] Inverting sugar

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  • Ted Palmer
    Oct 31 11:15 PM
      Yes it does work well, but we can dispense with the chalk, yeast likes a low
      pH of about 4.5. If your invert sugar is lower you might think about adding
      chalk or sodium hydroxide(lye) to adjust the pH.
      Ted Palmer

      ----- Original Message -----
      From: "Tony & Elle Ackland" <Tony.Ackland@...>
      To: "'Distillers'" <Distillers@egroups.com>
      Sent: Tuesday, October 31, 2000 8:30 PM
      Subject: [Distillers] Inverting sugar

      > A while back, UPS wrote about INVERTING sugar, to make it easier for the
      > yeast to convert it. I saved his comments at
      > http://www.geocities.com/kiwi_distiller/sugar.htm#invert . I've also
      > heard about doing this simply by simmering the sugar & water for 5
      > Does anyone do this ?
      > Does it make a difference, in terms of either speed of fermentation, or
      > taste of the resulting distillate ?
      > Tony
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