Re: is it nessesary to add yeast in a fruit mash
Are you fermenting with the mashed fruit included or removed? If you
include the pulp in your initial fermentation you have to stir the top
down once a day so it won't go moldy. There is a great article on
Fermenting peaches on the Home Distiller forum. I would post a link
but it looks like the site is down. BTW That is Tinyurl? I See it when
people attach links here.
--- In email@example.com, "bravoseychelles"
> from local juice makers i would like to ask this question.
> it has been the case for lots of years that since we dont have the good
> yeast thats found and talked about in your discusssion the locals
> produce a local juice using fermented fruits over a period of 10 to 15
> days where a 8 to 12 alchohol is obtain.
> they do not boil the fruits or use hot water to start with.
> but during fermentation they from day to day includ a few heated rocks
> in the fermenting mash and that creates alot of bubling cause by the
> emersion of the hot rock
> does any body have any conment or any way of improving this technique
> im trying this out because since reading i find a lot of talk about
> taking the taste of yeast out of the distilled
> im very new actually still waiting for my first still to arrive