FW: FW: [Distillers] Stepping up wash percentage
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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.
Donald R. Outterson