43158Re: Universal sugar mash mark III
- Jul 11 2:34 AMUrea in small amounts is readily available as a soluble plant
fertilizer. If hard pressed use urine.
If you cannot 'backslop', do as Harry suggested, autolyze baker's
yeast by quicky boiling a slurry to breakdown the yeast cells and
release the nutrients. You only need about 1tsp inactivated yeast/4l
as a nutrient.
--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
> Yes, I know backset would be good as well as vitamins and stuff.
> However, the point of this experiment was to find the least amount of
> commonly available components needed. Other thing of course is that
> you don't have backset available when you start your first mash.
> As far as fermaid and nutrients go, I find it easier to just buy a
> pack of turbo yeast. I may spend a bit more but I get it all in one
> package and I don't have to experiment. Sugar mash for me is the
> source of pure ethanol. As most of us are using reflux stills the
> purity is not that important as we can concentrate and remove all
> those congeners and higher+lower boiling point alcohols.
> Cheers, Riku
> --- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@>
> > Riku,
> > Again, while providing it with the required minerals, your still
> > the needed nutrients from some form of yeast extract or yeast
> > While Dr. M.B. Raines stated yeast will ferment sucessfully in a
> > / nitrogen solution, he did not state it would ferment fast.
> > You should review some of the nutirents again in commercial yeast
> > nutrients / energizers such as Fermaid K.
> > Hint: Vitamin B-complex, amino acids, lipids amoung other things..
> > Vino es Veritas,
> > Jim.
> > --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@>
> > wrote:
> > Update, I repitched another pack yeast at 1040 and the mash is now
> > 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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