Re: [new_distillers] So, what am I doing wrong, then?
- On 26 May 2004 at 11:57, rutger amons wrote:
> > What's going wrong? Where is the weak point in my procedure?Hmm. That's a thought. I've used several different batches of sugar
> > 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.
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?