Fermenting

#1
How fast can sugar ferment?
Why doesn't it build up speed and explode?
#2
I've never made the stuff, but supposedly it can take from two to twelve days. Depending on the amount of sugar used, type of yeast, other ingredients, room temperature, and apparatus. Using and sealing a common container without a fermentation lock to vent gases will cause the receptacle to explode.
#3
The yeast needs vitamins and other nutrients.
They like marmite.
#4
I wonder whether the concentration of CO2 slows down the reaction?
#5
I have had two stuck fermentations.
I am trying brown sugar and a small amount of marmite.

Smells good.
#6
(Apr 5, 2015 03:02 PM)Mr Doodlebug Wrote: I wonder whether the concentration of CO2 slows down the reaction?

Carbon dioxide helps with keeping the environment anaerobic in later stages, obstructing wild strains of yeast and bacteria from getting enough of a start to colonize the mixture. But too low a temperature can result in over carbonation as well as make it overly sweet, which is undesirable. Too high a temperature can output other odd flavors. Supposedly the taste is pretty horrible, anyway, when it's just an experiment in basic sugar fermentation not augmented with much else.
#7
At the moment it tastes quite pleasant.
Sugary and alcoholly with a touch of marmite.




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