43470Re: [new_distillers] Re: receips
- Mar 3, 2013I will test that theory with my next 5 gal batch. I picked up the salt from homedistiller.org, but they said use non iodized salt. They said to use Epsom salt too, but I have not tried it yet. That might be the reason one of my 1 gal experiment ran for 35 days without any sign of stopping. lol
From: Harry <gnikomson2000@...>
Sent: Sunday, March 3, 2013 5:11 AM
Subject: [new_distillers] Re: receips
Why salt? Salt retards yeast activity. Osmosis of salt into the cell through the membrane wall. In baking, a little salt makes your bread taste better. But bakers compensate for the yeast slow-down by using extra yeast. Ask any old baker. (yes I was one for 25 years before going on to other things, like 'stillin').In ferments meant for beverages, salt just slows the fermentation unnecessarily.
--- In email@example.com, RLB <last2blast@...> wrote:
> That is simple:
> Fill a jug half full of hot water
> add 3 or 4 cups of sugar
> add 1 tbsp of DAP
> add 1 tbsp of salt
> add 3 tbsp of lemon juice
> I like to toss in 1 multivitamin
> shake well
> fill with cool water within 1 inch of the top of jug.
> pour 8oz of sugar wash into a tall glass and add 1 tbsp of yeast
> stir by using your hand to swirl glass.
> place paper towel or cloth over glass.
> swirl glass every 15 min for at lease an hour.
> pour yeast mixture into gal jug.
> place cloth over jug to keep dust and dirt out.
> Within a month you should have a finished wash ready for distillation.
> From: Regal Silva regalsilva@...
> To: "firstname.lastname@example.org" email@example.com
> Sent: Saturday, March 2, 2013 8:07 PM
> Subject: [new_distillers] receips
> where can I find simple basic receipes for distilling using sugar, water, bakers yeast. Â each time mash used 1 gallon.
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