malolactic fermentation - WAS: Re: Spinning out a mash
Thanks for the information, I've saved it to study in my spare time!
I guess what I need is a mate working in a whey distillery who could
(without breaking any rules) let me have a bit of this stuff to try.
Anyway, I have been busy with fruit lately and have a lot to distill.
--- In Distillers@yahoogroups.com, "burrows206" <jeffrey.burrows@...>
> Hi Baker,
> I found this on the internet
> only read a couple of pages and the mind went into information over
> load (in other words lost track too many big incomprehensible words)
> thought it might be useful anyway so I'm posting it
> --- In Distillers@yahoogroups.com, "gff_stwrt" <gff_stwrt@> wrote:
> > Hi, folks,
> > Several times I have made enquiries about obtaining the special
> > used for fermenting whey, which I might be able to obtain as aoperation.
> > byproduct of the operations of my friend's cheese-making
> > A lot of vodka is made from whey in New Zealand, I believe.
> > It seems I could only obtain a quite small amount and it might
> > (from an unreliable memory) say $150 or $200 or more.marxianus,
> > Which of course would be fine for an operation set up with its own
> > laboratory to culture and store the yeast (kluyveromyces
> > sometimes known as k. fragilis).
> > But, THAT is expensive!
> > Regards,
> > The Baker