41333Re: [new_distillers] Aeration
- Aug 30, 2011Small Point but they are metabisulfites, not metabisulphates. Two
Also, (and this is just me). I sulfite my wines immediately after
crushing to kill any wild yeasts. But I wait 24 hours before
pitching my good yeast.
I may be all wrong but when distilling I prepare my sulfited wort,
aerate the daylights out of it for 8 hours before pitching my
yeast. The aeration will add the oxygen and also disperses the
metabi (I aim for 25ppm) so it is pretty much gone into the air when
I pitch my yeast. For the most part I also use killer yeasts that
are strong enough to kill any wild (usually weaker) yeasts.
At 09:58 AM 8/30/2011, you wrote:
>When aerating you are shooting for a fast start to the Yeast
>fermentation to out compete other organisms. This should not be an
>issue if using a large healthy active yeast pitch. No Sulfate
>required. traditionally a grain mash is allowed to ferment with some
>souring agent (sour mash) but a fast yeast start will minimize that.
I've traveled a long way
And some of the roads weren't paved
- << Previous post in topic Next post in topic >>