Re: [Distillers] Re: re-using yeast
- Thanks, I'll try this again with the tomato paste. My
first wash used tomato paste + fermaid and didn't
ferment in a short time. I took months to get to 12%
Now I made a new recipe using a part of brown sugar in
the white sugar wash. It ferments at 1% per day but
when it reach about 10% it started to make only .5%
per day and it is still fermenting now.
Also in this recipe I added 1tsp of fermaid (yeast
nutrient) / 4 liters.
I don't know why it does not work faster...
Maybe it's because I didn't start with enough yeast.
I use 15lbs sugar, 1 can(6oz) of paste, 2
> tablespoons lemon juice.__________________________________________________________
> I have used many different yeasts, the one I use
> most is Red Star champagne yeast, 5 -5gram
> satchets.(I buy it from www.grapestompers.com )
> BUT...just about any baker's yeast or turbo works
> well too.
> It usually ferments out in 1-2 weeks (depending on
> conditions). I usually get a 15-18%abv .
Lèche-vitrine ou lèche-écran ?