Cupcake wrote:I honestly don't think that the amount of sulphur that they add to molasses is really gunna worry the ferments that we do :snooty: :snooty:
Kimbo wrote:Thanks for the insight John :handgestures-thumbupleft:
One question, how come Molasses will ferment on its own if no bacteria can live in it?
BackyardBrewer wrote:Kimbo wrote:Thanks for the insight John :handgestures-thumbupleft:
One question, how come Molasses will ferment on its own if no bacteria can live in it?
I was wondering that too.
John Power wrote:molasses is so high in sugar no bacteria can live, because it is so thick no oxygen can get in either
Kimbo wrote:
In fact, i think Mac is having a similar problem right now IIRC :angry-banghead:
Cupcake wrote:I honestly don't think that the amount of sulphur that they add to molasses is really gunna worry the ferments that we do :snooty: :snooty:
McStill wrote:It's never slowed mine down ;-)
I doubt any molasses I've ever used was sulphur free & I cant recall ever having a ferment going wrong using it.
McStill wrote:Kimbo wrote:
In fact, i think Mac is having a similar problem right now IIRC :angry-banghead:
What problem is that mate ?
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