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Re: SG of fruit mashes

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  • brzdistiller
    Thank you very much Harry!! I hadnt seen that one yet!
    Message 1 of 3 , May 24, 2011
      Thank you very much Harry!!

      I hadnt seen that one yet!


      --- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
      >
      >
      >
      > --- In new_distillers@yahoogroups.com, "brzdistiller" <brzdistiller@> wrote:
      > >
      > > Hey all,
      > > I was wondering about the specific gravity of fruit mashes.
      > >
      > > As the mashes are much denser than molasses or sugar mashes, what should I be aiming for?
      > >
      > > As some of the fruits don't contain that much sugar, I tend to prepare them almost like a fruit puree in a 10L blender and complement with sugar or sugar syrup and water up to 20L. At the same time I don't have enough experience and data to compare my initial SG to.
      > >
      > > The fruits I use the most are strawberry and pineapple, my east of choice is usually a cacha├ža yeast I can buy by the kilo (CA-11 from LNF). Room temp is still a bit high for me to try the fruit brandy yeasts I got from brewhaus.
      > >
      > > Also, what PH should I aim for in these mashes?
      > >
      > > Thanks,
      > >
      >
      >
      > Read this book online in my Library. It is the bible for fruit fermentations/distillations/brandy/schnapps
      > http://distillers.tastylime.net/library/artisan_distilling/index.htm
      >
      >
      > Slainte!
      > regards Harry
      >
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