Re: Fw: [new_distillers] Ian Smiley's "Dreaded Esters" and Fermentation Times
- I do on summers. It reaches that temperature sometimes. I did not notice much difference from other sugar fermentations. Again I use highly effective still to strip everything and get neutral spirit.
peter_vcb <viciousblackout@...> wrote:
does anybody here brew at 30C just to get a fast brew time? i
understand Ian's point but i still like to brew at low temps and get
better quality. maybe when i rebuild my still again i will be
confident enough to put cogener laiden washes in...
"I certainly agree with Peter re the fermentation temperatures and
the ester formation concentrations that he mentions. However, when
fermenting straight sugar-and-water with turbo yeast one is typically
making grain neutral (i.e. vodka), and such congener production is
not really relevant if using a high-separation still like a full-
reflux fractionating still. Virtually all such congeners are
stripped out during a double distillation anyway, so the distiller
need not worry about off flavours and is typically better off with
the faster turnaround of a hotter fermentation."
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I can be wrong I must say
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