I have been doing some research on yeast requirements during ethanol fermentation to work on recepie development, particularly for a sugar wash. These are 2 interesting documents I have came across.
Also apparently an 18% ABV sugar wash has 50PPM FAN (usable nitrogen of a required 150~PPM per litre, since we r making about 10% ABV halve that, but I am guessing also halves the total nitrogen requried).
If anyone else has some nice documents, information they would like to share or sites they would like to share would be much appreciated
Thanks!
Last edited by Saccie on Sat Mar 27, 2010 7:30 am, edited 3 times in total.
Dnderhead wrote:sodium is added to bread/beer not to increase yeast activity but to control it, by adding sodium the yeast"farts" a bunch of small bubbles instead of big ones.
therefor you have the fine bubbles in beer and the small holes in bread . if you do not add salt to bread you git those larg holes your butter/jam falls threw.
Dnderhead wrote:I don't care if they let big ones or small ones,, as long as they do there job. according to white labs 500 PPM of sodium adversely affects the yeast.
how much this is I have no idea, so I just avoid sodium when possible.
Saccie wrote:More nice info ;D ppm = to a little under mg per liter. 499mg per litre which is quite a lot when u think about it :S 11g to 22L wineo wash, which is at least what i was using to regulate ph anyhow!!!
Ill save my sodium for my low wines runs and calcium carbonate for fermentation ph =]
Just an update, I am also interested in some information or figures of how much B Vitamins are available during fermentation just from the yeast itself (As in the documentation above the highest required 1000ppm about 1gram per litre of niacin!).
yeast does not produce vitamins,,,it is the vitamins so the first crop of yeast you will need to add, then if you recycle the old yeast they will git much of the food value from the fallen comrades.
according to white labs 500 PPM of sodium adversely affects the yeast.