KALE WASH (Feb 2016)

[Easydrinker]

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.

[Mash]

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

[Easydrinker]

Cheers.

Robert.

[gazzor114]

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

[Mash]

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.

[Easydrinker]

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.

[Mash]

Lol.

There's an idea.

[gaza the instructor]

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

[gazzor114]

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

[gazzor114]

Correction Nutrients of the yeast, predicted text

[gaza the instructor]

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

[Mash]

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.

[gazzor114]

I not understand olive oil?

[Mash]

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?

[gazzor114]

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