TPW verses science.

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TPW verses science.

Postby gemini2544 » Wed Jan 21, 2015 6:33 pm

Hi guy's Surly tomato paste is just 100% citric acid, salt, tomato flavour & some organic solids? So why not just use citric acid & a bit of salt instead of a jar of paste? :teasing-tease:
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Re: TPW verses science.

Postby benpandaae86 » Wed Jan 21, 2015 6:38 pm

Its there for a yeast nutriant like dap
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Re: TPW verses science.

Postby Geeps » Wed Jan 21, 2015 6:44 pm

gemini2544 wrote:Hi guy's Surly tomato paste is just 100% citric acid, salt, tomato flavour & some organic solids? So why not just use citric acid & a bit of salt instead of a jar of paste? :teasing-tease:



No
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Re: TPW verses science.

Postby Sam. » Wed Jan 21, 2015 7:07 pm

Geeps wrote:
gemini2544 wrote:Hi guy's Surly tomato paste is just 100% citric acid, salt, tomato flavour & some organic solids? So why not just use citric acid & a bit of salt instead of a jar of paste? :teasing-tease:



No

:text-+1: read the ingredients label mate :))
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Re: TPW verses science.

Postby Zak Griffin » Wed Jan 21, 2015 7:08 pm

Because you want the no added salt stuff, and it's those 'organic solids' that act as a yeast nutrient.
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Re: TPW verses science.

Postby OzKev » Wed Jan 21, 2015 7:13 pm

Not sure where you get your stuff from, but normally it is tomatoes which are boiled under vac until a large % of the moisture is removed. If you use the Leggos from the recipe it is 99% tomato and 1% salt. .

Typical Tomato (mg/ 100 g)
Calcium (32)
Copper (trace amount)
Iron (0.5)
Magnesium (23)
Manganese (trace amount)
Phosphorus (63)
Potassium (397)
Selenium (1)
Sodium (11)
Zinc (trace amount)

So for someone who knows / wants to know a limited amount about water chemistry it is a great addition as it has the key elements for keeping yeast happy to ensure a decent ferment.
Last edited by Zak Griffin on Wed Jan 21, 2015 8:32 pm, edited 2 times in total.
Reason: Theres no place for politics or religion here ;)
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Re: TPW verses science.

Postby OzKev » Wed Jan 21, 2015 7:18 pm

Zak Griffin wrote:Because you want the no added salt stuff, and it's those 'organic solids' that act as a yeast nutrient.



Just dont get the "organic version" it has more than twice the salt as the normal one :handgestures-thumbdown:
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Re: TPW verses science.

Postby Andy » Thu Jan 22, 2015 12:37 pm

i cant tell if this is a joke or not :shifty:
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Re: TPW verses science.

Postby gemini2544 » Thu Jan 22, 2015 4:26 pm

Not a joke, the jar I have must be just too damned cheap! We don't have a SUPERMARKET out here just an over priced general store with very limited stock. I'm always looking for a way to short circuit the system. :D
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Re: TPW verses science.

Postby Urrazeb » Thu Jan 22, 2015 5:36 pm

gemini2544 wrote:Not a joke, the jar I have must be just too damned cheap! We don't have a SUPERMARKET out here just an over priced general store with very limited stock. I'm always looking for a way to short circuit the system. :D

Don't bother mate. 'Short circuits' only cause headaches and stalled ferments ;-)
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Re: TPW verses science.

Postby Meatheadinc » Thu Jan 22, 2015 5:49 pm

viewtopic.php?f=32&t=199

Winos may be what you are after
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