Re: [new_distillers] Re: Ending SG w/ baker's yeast?
- Thanks for the explanation; In a panic, I re-examined my work:
When I built the wash, I did two things - I used the basic 2#/gal, and then
adjusted the SG to 1.07.
After your e-mail, I went to the website and ran what I did thru the
formula and find that my 2#/gal gave a bit less potential then 14%, so at
least in theory, I haven't overloaded the yeast with sugar.
Yeah, I hear you about what yeast to use and it's not hard to find; I'm not
being stubborn, but others seem to have had luck using baker's yeast and I
wanted to give it a try.
Let's give this another day, then if action is still slow, I'll split the
wash and add water to both halfs. - Mike
At 03:33 PM 3/3/04, you wrote:
>--- In firstname.lastname@example.org, "mhorowit@c..."
> > Harry - thanks, especially for that latter bit about 'potential
> > again with the simple sugar wash, what will happen if the
>potential is well
> > above 14%? - Mike
>Like I said before,
>If your wash had a starting potential abv higher than that, then you
>won't convert all the sugar. You need higher alcohol tolerant
>yeasts to attain higher percentages.
>You will end up with a very slow ferment (possibly stuck) and a
>sweet wash. You can still run this wash to recover the alcohol, but
>it must be done very slowly (not too much heat) or you risk getting
>a "burnt sugar" foul taste through the product. You may also have a
>sizable cleanup job with your still parts. Liquid sugar is syrup,
>A better solution would be to split the original wash into two
>fermenters, top up each with about 50% more water, add nutrients
>(tomato paste or store-bought fermaid or similar) and rehydrate
>another charge of baker's yeast and re-pitch.
>To elaborate further, baker's yeast and high sugar content just
>don't mix. During my 30 or so years as a baker/doughmaker, I made
>many thousands of sweet bun doughs and bread doughs. A standard
>25kg flour for a bread dough requires 1kg of compressed yeast and no
>added sugar. For a sweet dough, the same 25kg flour requires 3kg
>yeast and 2kg sugar, plus the sugar from 2kg of mixed dried fruit.
>You see where I'm going with this? High sugar content retards the
>yeast action because most yeasts (baker's) are susceptible to "sugar
>shock" and either go dormant or die.
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