Re: [new_distillers] A Quantity question
thanks again - I guess the wonderful heady aroma in the kitchen while
I'm cooking is taking a goodly amount, especially over 12 hours or so.
- Mike,i dont think you should change the amount of sugar you use as the yeast
uses up only the sugar it needs as far as i know. you better start looking
at better temperature control during fermentation. I have just finished
another batch. 6 kg of sugar,high temp yeast and 25 litres of water.
results:4 litres of 80%.2 litres of shit, high and low temp alcohol, which i
keep for a second distillation. Keep up the good work. Jan.
>From: Mike Seaney <Mike.Seaney@...>_________________________________________________________________________
>Subject: Re: [new_distillers] A Quantity question
>Date: Fri, 06 Apr 2001 10:44:43 +0100
>Thanks to Oz, Ken and Jan for your replies,
>I can see I am definitely way off in the quantity line. the target now
>is around 4 litres min. @95% per 22 litre wash.. So, if I may....
>"seal test" - do you mean from this a leakage from the fermentation
>bucket that is allowing
> oxygen in, or have you something else in mind ?
>Temperature- This may be it - the yeast instructions say for max.
>alcohol, keep temp between
> 19-23 deg. but I have had some problems keeping it
>constant. I have just rigged
> my latest batch with an internal heater thermostat
>so we shall see
> - I'm not sure quite what you mean.
> my earlier batches were were down to around 990-1000
>but I did not get a
> starting point. the latest, and worse, started at
>1120 but would not go below
> 1010. Also, As you seem to be using the same yeast,
>what sugar quantity do you
> use, what temp do you run to and how long does it
>take to clear down ?
>Jan, Should I be looking to vary the sugar volumes dependant
>on temperatures. ?
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