43083Re: Universal sugar mash mark III
- Jul 3, 2008--- In Distillers@yahoogroups.com, "rye_junkie1" <rye_junkie@...> wrote:
>The smell was fruity as usual with baker's yeast. There was quite a
> > >
> > 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.
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.
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