BackyardBrewer wrote:That is 168 pages of well researched and detailed heavy reading - care to summarise?
ok... don't use pectinase, don't put feints back into the next run, don't stress the yeast, keep the final abv below 12% and don't let the wash wait around to clear before running it.
interestingly, their gas chromatograms defy what is considered conventional wisdom in that they found that an azeotrope is formed with a higher bp and that the methanol is in the tails, not the heads. they also cite other papers to back this up. now every man and his dog swears black and blue that the methanol is in the heads, and you can tell this by the burn when you are doing your cuts. i've seen gas chromatograms from a paper linked off the hd parent site showing methanol in the heads for whisky. <shrug> maybe the fruit wash matrix is different. :think:
BackyardBrewer wrote:Also when you say "stress free" I'm looking at a week of 35° + and 37° tomorrow so ... Kind of pushing the definition of "stress free" yeast
;)
yeh well i'd call that close to terminal. most of my fermenting is done between 19 and 25c... the advantage of being in a position to brew in the house :teasing-neener: