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Re: To Stir or Not To / Breathe or Not To

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  • Lindsay Williams
    You do add the proper qty of nutrients don t you? You just mention citric and ketchup. Cheers, Lindsay. ... only ... live of the ... I am ... that what is ...
    Message 1 of 6 , Jul 17, 2006
      You do add the proper qty of nutrients don't you? You just mention
      citric and ketchup.

      Cheers,
      Lindsay.

      --- In new_distillers@yahoogroups.com, "CJackson_98" <cjackson_98@...>
      wrote:
      >
      > I've read several post on stiring wash, and letting them breathe. I
      only
      > make sugar washes at this time because of the price and ease. I have a
      > problem with temp's that I can not change, so I'm learning how to work
      > around the temp. The only type of yeast I can get is bakers yeast so I
      > have been working a little with different additives to prolong the
      live of the
      > yeast, such as citric juice and ketchup, both seem to work a little.
      I am
      > working on different ratio's of sugar, yeast, etc.. I have found
      that what is
      > reccomended for the lower temps don't work for my temp range 30 - 38c.
      > Now to question 1. When you add the yeast to the sugar water do you
      stir
      > it in or just let it lie on top? Is there an advantage to mixing it up?
      > Question 2. If you use the water lock do you need to let the yeast
      have
      > some oxygen. If so do you open it up and stir it during the fermenting
      > process?
      > Most of the washes clear up in about 7-10 days with about 1-2" of
      gunk in
      > the bottom.
      > Thanks
      > Charlie
      >
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