thanx guys :handgestures-thumbupleft:
bt1 wrote:If like self your intrested in yeast microbology let me know I'll post you a heap of journals/extracts etc for backgrounders OR in short just go to God's own site John Palmers Brewing site and get a 20 pager on yeasts, pH and nutrition.
actually i am interested yeasts. a few years ago i missed the opportunity of microbiologist position at a place that was trying to develop a saccharomyces strain that could utilise cellulose to produce fuel alcohol. i haven't had a chance to read much of it yet, but i recently added "brewing yeasts and fermentation" to my book collection. looks to be pretty comprehensive because it deals with both the biochemistry of yeast metabolism as well as yeast genetics, both of which interest me. :geek:
in the past most of my musts/worts have been naturally acidic without being excessively so for me to think too much about it. i overlooked the metabolic acidification of the dunder added to the second gen, but come to think of it, meads can be notoriously slow to ferment even with sufficient nutrients. i'd always put that down to the natural anti microbial activity of pretty well much all honeys, but it could also be due to the high acidity of honey. :think:
i was using the still spirits rum distillery yeast.