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43088Re: Universal sugar mash mark III

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  • abbababbaccc
    Jul 3, 2008
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      --- In Distillers@yahoogroups.com, "mavnkaf" <mavnkaf@...> wrote:
      >
      > Hi Riku and Mason, Interesting observation about the tomatos.
      > Remember Harry's recipe #666, Notes #3 and #4;
      >
      > Snip........................
      >
      > "#3. Magnesium ions are essential signalling regulators that
      > stimulate yeast growth and more importantly, they trigger yeast to
      > manufacture enzymes which in turn starts the sugar breakdown and
      > conversion process. Magnesium ions cannot cross the yeast cell
      > membrane in their existing form. They need available protein to
      > combine with as a carrier. When available magnesium is limited, yeast
      > shows markedly reduced growth rates. This may be a cause of poor,
      > sluggish or stuck fermentations.
      >
      > #4. Tomato paste is another source of essential vitamins and minerals
      > (particularly vit.C, a catalyst in mineral uptake by yeast). It also
      > contains moderate quantities of protein (10g-15g per cup) which as
      > mentioned before is essential to magnesium uptake."
      >
      > Snip.........................
      >
      > I hope this relevent?
      >
      > Cheers
      > Marc
      >
      > Ps. Riku, my AFC stripper still is nearly ready to test:)
      >

      It's bubling happily again, tomatoes did the trick. Do let us know how
      your AFC works. Nykter got into high 80s ABV with his version, but I
      think that even higher ABVs can be reached with longer column and by
      tweaking the sensor pipe length.

      Cheers, Riku
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