Does anyone else on the forum subscribe for a regular email from the IStill manufacturing company? Sender 'ODIN'.
Very interesting article in their latest blog regarding fermentation. Relating to agitating the wash regularly after fermentation established. The benefits being better flavour development and retention and increased alcohol yield from the yeast activity due to removing co2 from within the wash. As well as describing it simplistically it also gave references and access to additional scientific data.
It made sense and appeared to corroborate what I had discovered, I achieve a greater fermented Abv if I 'swish' the was regularly after first 36/48hours, I had posted this as part of my process on this site earlier. I assumed this agitation allowed live yeast to be recirculated rather than being underneath debris at the bottom of the wash creating more fermentation, which it may do, however, the article points out that retained co2 within the wash stresses the yeast and that yeast performance is impaired by too great an amount of co2 being in the wash. The article does give values etc.
Fermentation and Distilling for alcohol is obviously an age old practice not surprising there is 'still' ongoing developments.
Odin, email. Istill blog.
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Odin, email. Istill blog.
WelshGin.
Still Dreaming.
Still Dreaming.
Re: Odin, email. Istill blog.
Do you have a link?
That's quite interesting. I do agitate wine, but for different reasons. Never considered it with wash?
That's quite interesting. I do agitate wine, but for different reasons. Never considered it with wash?
To Gin-finity and beyond !
Re: Odin, email. Istill blog.
Below is what I can do.
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WelshGin.
Still Dreaming.
Still Dreaming.