by hillzabilly » Sun Feb 10, 2019 12:34 pm
Sure,for a 25lt batch
350-400ml wheat malt extract (make sure ya get the one with no hops)
6kg white sugar(I never use more than 6kg/25lt batch)
1/2tsp citric acid
1tsp gypsum
1 by 8gr pack of CL23 wine yeast
I dissolve the extract in a couple liters of hot water add it to the fermenter,with the sugar then top up with cool water,mix to dissolve all suger,then put the citric acid and gypsum in 250ml hot water and mix well(keep separate at this stage),check the PH of the wash,I aim for 5.5PH,then add the citric acid gypsum mix in small amounts until you reach 5.5PH,aerate the wash by circulation or paint stirrer ,air stone etc.Pitch yeast at 25-27'c and leave to ferment for 2 weeks.Note this yeast is slow compared ta turdbo or even bakers with very little air lock action wich will have most thinking something is wrong,it just fizzes away slowly .As I said its something I am trialing so I make no promises ,but have my 3rd 175lt batch going now and am very pleased with the results.cheers hillzabilly ;-)
Last edited by
hillzabilly on Sun Feb 10, 2019 12:38 pm, edited 1 time in total.