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Re: [new_distillers] So, what am I doing wrong, then?

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  • mattandmiche@oddpost.com
    ... Hmm. That s a thought. I ve used several different batches of sugar so far, but they ve all been the same brand (Chelsea). If there is a lingering
    Message 1 of 3 , May 26, 2004
      On 26 May 2004 at 11:57, rutger amons wrote:

      > > What's going wrong? Where is the weak point in my procedure?
      > > What else can I try?
      >
      > There may be some germ in the sugar. Did you do a inverting of the
      > sugar? You will sterilise it, and the wash will be more acid, which is
      > good for yeast and against germs.

      Hmm. That's a thought. I've used several different batches of sugar
      so far, but they've all been the same brand (Chelsea). If there is a
      lingering infection transferred through the manufacturing process,
      then it may be a vector.

      Has anyone else had problems with this brand?

      --
      Matt
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