warramungas wrote:Bundaboy wrote:DAP - I could only get wine nutrient from my LHBS - it contains DAP along with magnesium sulphate, magnesium sulphate, trace vitamins and minerals (probably meaning the MVT was unnecessary). There is no indication of the percentage of each component so I upped the dosage to 2 tsp.
When I used to do 100 liter turbos I used to mix 30 kg of sugar and used one pack of turbo with about a good cupful of molasses (to save money on the turbos). They used to ferment right out. Ever thought of using a tablespoon of molasses instead of DAP. I never found any rum flavour carry over in my wash and molasses has nearly all the goodies yeast needs? A liter at a few bucks will last a very long time.
No I had not considered using molasses a) because I have never really known what molasses was (treacle apparently), and b) my knowledge of what a "nutrient" is is still very sketchy I really need to do more research - it's one thing following recipes but it's another, and obviously much more useful, to know why they work (if possible).
I bit the bullet and bought some DAP online, the shipping was more expensive than the product but what are you going to do? None-the-less I am a big fan of trying alternatives etc. so I will definitely be giving that a go, if that works as well as DAP then I can source everything locally (I use that term loosely because down here at Bundanoon *nothing* is really local ha ha).
Question one, I was reading up on molasses and discovered brown sugar is covered in molasses - so should we be using, say, a kilogram of brown sugar in our recipes?
Question two, you wrote "to save money on turbos" - how does that work exactly? I assume that means by adding extra nutrient the amount of yeast will increase to ferment the extra volume.
Question three, you wrote "ferment right out" - I assume that means that all available sugar was consumed - I ask that particularly as my initial results do tend to be too sweet.