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FW: FW: [Distillers] Stepping up wash percentage

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  • Tony & Elle Ackland
    Dons reply ..... The stepping up procedure can be used on both malt and sugar washes or any fermentaion for that matter. Maxing out of yeast would be 23% in
    Message 1 of 1 , Feb 3, 2001
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      Dons reply .....

      The stepping up procedure can be used on both malt and sugar washes or any
      fermentaion for that matter. Maxing out of yeast would be 23% in 40 hours
      at 90F/32?C. So, if you are after 40 hours under 90?F & 23% you can step
      up for more alcohol.

      This is a typical yeast digeston pattern. Assume your primary fermention
      finishes in 40-48 hours or when the air lock bubbler is working 1 bubble
      per minute or less.

      You will notice a much greater yield with no loss in quality.

      Hope this helps.

      Best regards,


      Donald R. Outterson
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