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43143Re: Universal sugar mash mark III

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  • waljaco
    Jul 10 6:12 AM
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      The addition of tomato puree originally came from a Russian sugar
      based samogon recipe. Their options are more limited. Killed yeast
      (autolyzed) is a better source of solids and amino acids.
      wal
      --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
      wrote:
      >
      > --- In Distillers@yahoogroups.com, "rye_junkie1" <rye_junkie@>
      > wrote:
      > >
      > > --- 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
      > >
      >
      > Update, I repitched another pack yeast at 1040 and the mash is now at
      > 1020 and bubling slowly. I think it will eventually come through but
      > it is quite slow, at least in comparison to 24h turbos :). I don't
      > know whether tomato paste contains some additional nutrients or
      > whether it was the brand of fertilizer I used. Still worth knowing
      > that it can be done this easily if one has time to let it ferment.
      >
      > Cheers, Riku
      >
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