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43083Re: Universal sugar mash mark III

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  • abbababbaccc
    Jul 3, 2008
      --- In Distillers@yahoogroups.com, "rye_junkie1" <rye_junkie@...> wrote:
      >
      > > >
      > >
      > > 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
      >


      The smell was fruity as usual with baker's yeast. There was quite a
      lot of carbon dioxide in the wash which may have contributed to high
      SG. I just had a look at it and it seems that the fermentation got a
      boost from the added tomato.

      Cheers, Riku
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