StillSmart

Mash mate, yer post with it's good intentions is probably as clear as mud to a newbie.
I just about understand what you are saying.
I couldn't agree more with your closing statement.
If you are starting out, try stuff. The good news with this hobby is that when/if it goes a bit sideways... You chuck it in the still and start again.

Robert.

Righto. I have put some headings in, did jump about a bit.

Cheers.

Robert.

Thank you for you comments, it is more of the taste being tainted if making wine from fruit juice. I have just testing with a Kale wash which I will taste. I do have access to a still so if all fails it will not be wasted. The wine forums do not cover this.
I am always trying new approaches, life would be boring otherwise.
The wonderful thing with fermentation is if you go wrong you can throw it into a still or if stuck fermentation restart it again. What a wonderful hobby

It would be worth watching out for a preowned air still. They really are a super bit of kit, they will surprise you.

They can also make your wine and beer making much easier.

Mash wrote:It would be worth watching out for a preowned air still. They really are a super bit of kit, they will surprise you.

They can also make your wine and beer making much easier.

When is your book out Mash?
You have me intrigued.

Robert.

Lol.

There's an idea.

Write it on the theory of Kale wash Mash.
I will buy a copy. totally sold 3x25ltrs
nearing completion.....

The experiment did not work, Kale with a teaspoon of test and 1Kg of sugar stopped fermentation @ 1.20. I have now boiled bakers yeast and added this to my demijohn and the fermentation has now re-started. It appears that the large amount of bakers yeast is because of the cannibalism of the yeast and lack of button the Kale. I will update if this works

Correction Nutrients of the yeast, predicted text

I always lob half a tin of Allinsons per 25ltrs.
Stripping 3 washes today as its been to hot for
the last few days.

gazzor114 wrote:The experiment did not work, Kale with a teaspoon of test and 1Kg of sugar stopped fermentation @ 1.20. I have now boiled bakers yeast and added this to my demijohn and the fermentation has now re-started. It appears that the large amount of bakers yeast is because of the cannibalism of the yeast and lack of button the Kale. I will update if this works

You might be onto something, but not sure about your conclusion. Might be worth a test with olive oil.

I not understand olive oil?

There is a relationship between yeast and fat (typically olive oil).

Bread is better with fat. The bread keeps better, with better flavour.

I have proved red wine is better when the yeast get some olive oil during fermentation. There is never ever a trace left.

I think it might be a nutritional thing, so it would certainly be worth testing. A Kale wash with half a teaspoon?

Thank you I will give it a try on my next batch, is it 1/2 a teaspoon per gallon?