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Re: Preservatives

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  • jamesonbeam1
    Hey Bill, Yes, you are correct. All packaged or canned food usually have some type(s) of persevatives in them. However, it is necessary to understand the
    Message 1 of 2 , Feb 29, 2008
      Hey Bill,

      Yes, you are correct. All packaged or canned food usually have some
      type(s) of persevatives in them. However, it is necessary to
      understand the different types of presevatives, and which ones are
      not nice(deadly) to yeast and will inhibit fermentation vs which ones
      that dont affect fermentation.

      There are 2 main types of presevatives used in food products:
      Preservatives may be anti-microbial preservatives, which inhibit the
      growth of bacteria and fungi. The other type are antioxidants such as
      oxygen absorbers, which inhibit the oxidation of food constituents.

      Grain / cereal foods mostly include the antioxidant type of
      presevatives to prevent oxidation. These include: BHA(butylated
      hydroxy toluene) and BHT(butylated hydroxy toulene) or Ascorbic Acid
      (mostly vitamin C - but also an antioxidant). These will not inhibit
      fermentation, but since they are antioxidants, additional aeration of
      the wash is required. (but usually the amounts are so small, its not
      noticable in a large wash / mash).

      Canned, bottled, frozen and fresh juices usually contain the bad type
      of presevatives to yeast. These are the anti-micobial presevatives
      that inhibit the growth of bacteria and FUNGI (remember yeast is a
      single celled plant FUNGUS). They include calcium propionate, sodium
      nitrite and sulphites (sulfur dioxide, sodium bisulfite, potassium
      hydrogen sulfite, etc.) and disodium EDTA. WATCH OUT FOR THEM...

      Also some types of Molassas, include these type of presevatives
      (especially feed grade Blackstrap molassas)...

      They are the MEANIES to yeast and fermentation.... Thats why its so
      important to read the ingredients any product to be used in a

      Always try for an "all natural" products when using these.

      Hope this answers your question.

      Vino es Veritas,

      --- In new_distillers@yahoogroups.com, "daddyman00126"
      <daddyman00126@...> wrote:
      > Jim going back to a earler message for a an easy recipe for
      > you wrote this.
      > -----------snip----------
      > Another few suggestions are from my experimentations to quicken up
      > the fermentation process.
      > -Substitute a Box of crushed up Corn Flakes and 2 lbs. of yellow
      > meal instead of cracked corn that have been heated to about 200F in
      > gallon of water till looks like cream of wheat - let cool and add to
      > fermenter with enough water to make up desired amount of mash.
      > -After pitching your yeast, aereate the wash for 3 - 4 hours with a
      > pump and stone.
      > -Add about 1/2 tablespoon of yeast nutrients per gallon of mash and
      > mix well.
      > -1/2 way through the fermentation add another 1/2 tablespoon of
      > nutrients and mix well.
      > -Make sure you stir the cap back in, every so often, during the
      > anaerobic stage, but not so much to add any oxygen.
      > -Follow directions for subsequent cycles of fermentations and
      > distillations.
      > Good Luck.
      > Vino es Veritas,
      > Jim.
      > -----------snip----------
      > I know this is a tried and is a true recipe and PLEASE forgive me
      > being a slow learner, but something has been bothering me. If I
      > ask I will not learn. So here it goes.
      > The corn flakes and possibly the corn meal will have perservatives
      > it so it will have a longer shelf life. Perservatives will kill the
      > yeast. So how is this recipe counter-reacting the perservatives?
      > Is it because the yeast nutrients, it be from the corn or sugar or
      > from an additive, are feeding the yeast faster then they are dieing
      > off?
      > The best for last
      > BILL1BURP
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