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43081Re: Universal sugar mash mark III

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  • rye_junkie1
    Jul 3 6:56 AM
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      --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
      wrote:
      >
      > --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@>
      > wrote:
      > >
      > > Gudday,
      > >
      > > As the quest for ultimate simple sugar mash goes on I started yet
      > > another version. This one is really simple:
      > >
      > > 5 kg sugar
      > > 3 tbsp fertilizer (garden variety)
      > > 2 packs of fresh bakers yeast
      > >
      > > Starting SG at 1070 and 25 liters in total. I added fertilizer untill
      > > the pH vent below 6, it's now in between 5.5 and 6. If the
      > > fermentation does not go well I'll add some tomatoes to the mash but
      > > this experiment shall give us an idea whether extra proteins are
      > > needed or not.
      > >
      > > Cheers, Riku
      > >
      >
      > I had almost forgotten this experiment. Took SG today and it was 1060,
      > not good. Took a can of tomatoes, pureed them and mixed to the mash.
      > It foamed considerably while stirring. This mash is now basically a
      > MUM so let's see if it starts to work as it should. If not I'll try
      > pitching some more baker's yeast.
      >
      > I think it's safe to say now that some source of proteins is indeed
      > needed for a mash.
      >
      > Cheers, Riku
      >

      Very interesting Riku,
      1.070 to 1.060 in 4 days is not good at all.
      Please keep us posted. What did the wash smell like with out
      the tomato. Harsh or fruity? I was also interested in seeing if the
      tomato's may have also contributed to smell and taste.

      Mason
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