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Re: Rhizopus oryzae

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  • pint_o_shine
    ... I forgot, you still need to use a good champagne yeast to get the fermentation while the fungus is converting the starch to sugar. lalvin ec1118 is a great
    Message 1 of 10 , Feb 14, 2011
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      --- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
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      > --- In Distillers@yahoogroups.com, "Juan C. Fuentes M." <jccmonteverde@> wrote:
      > >
      > > Hi, Harry. I am going to use a reflux still and activated carbon, is there a problem with ergot?
      > > Juan C. Fuentes
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      I forgot, you still need to use a good champagne yeast to get the fermentation while the fungus is converting the starch to sugar.
      lalvin ec1118 is a great choice, as well as Red Star Champagne yeast. Nearly the same characteristics for alcohol tolerance and flavor profile.(now I went and did it)
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