1257Re: [Distillers] Inverting sugar
- Oct 31 11:15 PMYes 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.
----- 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 ?
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