43088Re: Universal sugar mash mark III
- Jul 3, 2008--- In Distillers@yahoogroups.com, "mavnkaf" <mavnkaf@...> wrote:
>It's bubling happily again, tomatoes did the trick. Do let us know how
> Hi Riku and Mason, Interesting observation about the tomatos.
> Remember Harry's recipe #666, Notes #3 and #4;
> "#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."
> I hope this relevent?
> Ps. Riku, my AFC stripper still is nearly ready to test:)
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.
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