Re: inverting sugar
- I use black label or batch yeast. These seem to work fine on white
However, I have noticed a marginal improvement in drinkable yield
when I boil the sugar mix with water treated to pH=5 or so. Also,
my notes say that the fermentation time is marginally reduced (from
8 days to 6.5 days - I ferment at 19C to 21C)
Try it both ways, let us know the results.
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> The yeast will invert the sucrose and then ferment it!
> --- In Distillers@yahoogroups.com, king pin
> <kingpin_kingpin2001@y...> wrote:
> > Hey all,
> > Was wondering what the gen practice was in regard to this. Is
> necessary @ all? Or can you just use basic sucrose, water and a
> alcohol yeast with nutrients already added to it?
> > Regards,
> > KP
> > ---------------------------------
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