brewster2012
Anchor Down!
The refractometer will not read accurately after the yeast start converting the sugar to alcohol.
The refractometer will not read accurately after the yeast start converting the sugar to alcohol.
If I make an identical batch later, I feel comfortable using the refractometer only and know about where it is.i'm not sure i get how that works?
Yes, because potatoes are a big hassle to use. The amount of alcohol that you get for the mess snd volume of potatoes that you use just isn’t worth it. There are distilleries that make excellent potato vodka (which I prefer), mostly in Poland. For a home distiller it would be a major pain in the ass. Check out Jessie on Still It (youtube). He does a run of potato vodka, but mainly shows how to work with potatoes. Flaked corn works great with Barley…the Barley enzymes break down the starches in the corn and bring out the sugars for fermentation. 150-155F for an hour. You could go further with Glucoamylase (follow instructions on packaging, then add more) and Amyloglucosidase to break down unfermentable sugars (polymers and maltrose) 1-3 ml / 5 gallons into fermentable glucose. So I would say that potatoes, for any purpose in brewing need enzymes from either malted grain or supplemented to be worth anything in alcohol production.
As far as using potatoes for a nutrient in hard seltzer, I couldn’t say
If I make an identical batch later, I feel comfortable using the refractometer only and know about where it is.
If I had to put a label on it, that would take the fun out of itso more an art then science?
If I had to put a label on it, that would take the fun out of it
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