I wouldn't say that I'm starting to brew, I"m just curious about the process of fermentation. I was starting an experiment with 3 different types of sugar: corn meal, wheat flour, and sucrose/table sugar. For each of the three, I made three different combinations of brewers yeast and sugars, totaling 9 experiments, in roughly half a gallon of luke warm water in a milk jug (using distilled water); I'm observing the changes over the duration of a week. The combos were:
1) 1/4 cup of yeast and 1 cup of corn meal (the others having flour or sucrose)
2) 1/8 cup of yeast and 1 cup of corn meal (same thing as above for this one)
3) 1/8 cup of yeast and 3/2 cup of corn meal (and so on)
I'm not quite sure if I used the airlocks properly or added too much/little water to them. Also, I mixed it up at first, but then a mass settled to the bottom of the jug within hours. I was afraid of mixing it after that cause it might screw up the airlocks and make a mess. After about 4 days, I don't see the airlocks going up and down and am worried if the reaction is occuring or not. When I take it out to measure it with the traille and proof barometer to read the ABV levels, should i poor it out of the jug of mix it up to include the mass of stuff at the bottom? Also the ultimate goal for the nine experiments is to see which sugar ferments faster: sucrose, corn meal, or wheat flour? The other experiment is if more yeast will affect the ABV levels and if more sugar affects the ABV levels. Can you help answer any of these questions or predict an outcome to them?
1) 1/4 cup of yeast and 1 cup of corn meal (the others having flour or sucrose)
2) 1/8 cup of yeast and 1 cup of corn meal (same thing as above for this one)
3) 1/8 cup of yeast and 3/2 cup of corn meal (and so on)
I'm not quite sure if I used the airlocks properly or added too much/little water to them. Also, I mixed it up at first, but then a mass settled to the bottom of the jug within hours. I was afraid of mixing it after that cause it might screw up the airlocks and make a mess. After about 4 days, I don't see the airlocks going up and down and am worried if the reaction is occuring or not. When I take it out to measure it with the traille and proof barometer to read the ABV levels, should i poor it out of the jug of mix it up to include the mass of stuff at the bottom? Also the ultimate goal for the nine experiments is to see which sugar ferments faster: sucrose, corn meal, or wheat flour? The other experiment is if more yeast will affect the ABV levels and if more sugar affects the ABV levels. Can you help answer any of these questions or predict an outcome to them?