Recent content by andy-10

Does the wort become more acidic as it ferments ? Should I measure and adjust it, using either precipitated chalk or citric acid as it ferments ? What should the PH be after, say, 1 week ? (it's 8% abv.)

Does the wort become more acidic as it ferments ? Should I measure and adjust it with precipitated chalk or citric acid as it ferments ? What should the PH be after, say, 1 week ? (it's for an 8% ale.)

Any tips welcome about speeding up fermentation of beer ? I'm using 90% spray-malt, 9% white sugar(inverted) and 1% honey. I've added Youngs Yeast Nutrient, Yeast-Vit for vits and minerals, and dead yeast hulls. Any more ideas ?

ie Brandy at 35% is, wine at 12% isn't.

Thanks. After posting I found a recipe for fermented spirit. It said that 8kg of sugar added to 21 lt of water would produce 25lt of 20% spirit. So that's 5lt of pure alcohol. 1.6kg of sugar would make 1lt, and so 100g would make 62.5 ml. (Yes, realise that distillation would be...

If I were to put 100g of pure white sugar into 1 lt of water, with some alcohol-resistant yeast (eg Champagne yeast), how many mililitres of pure alcohol would be produced when all of the sugar had been converted ? Is there a table somewhere which displays this ? Thanks.