StillSmart

Myles wrote:

Mash wrote:Good one Myles. Why the starter?

I now use starters with all my fruit fermentations. Basically I prepare the wash/mash in the fermenter. Strain off some liquid and dilute it. I start the yeast in a gallon demijon.

It gives the pectic enzyme 24 hours to work on the fruit before the yeast is added, and in that same time period I get a really vigorously fermenting 6 pint batch.

My fermenters are usually cool so doing it with a starter (warmer) gives a faster start to the fermentation after the starter is added so there is less chance of infection.

If you just pitch yeast into the fruit it can take a bit longer to get going.

Mash wrote:They are good 'cos you can add insulation on top to control the temp.

I use electric blankets for my big fermenters.

packapoo wrote:What do you do Mash? Underneath or wrap around?