Wobblyboot wrote:Got a bit busy and left the pectinase to work for 2 days :teasing-tease: , all good. Added ec1118 and big pinch of citric acid. It’s bubbling away now :handgestures-thumbupleft:
Wobblyboot wrote:The ripening process converts the starch to sugar so amylase isn’t needed. There is pectin in bananas is I use it but that is up to u wether to use it or not.
I still haven’t run it, been busy with ag bourbon. Will run it soon 8-}
invisigoth wrote: i don't use pectin because it promotes additional methanol production. does make it clear a lot faster though.
invisigoth wrote:invisigoth wrote: i don't use pectin because it promotes additional methanol production. does make it clear a lot faster though.
edit: that should read pectinase, not pectin :violence-stickwhack:
db1979 wrote:Since its boiling point is so high, it won't start coming across until into the tails. So I think you'll have missed the banana due to too tight cuts. Perhaps next time you try, run it faster to encourage more smearing, or you could try macerating bananas in your hearts cuts, then run through a pot still nice and fast (after getting rid of foreshots/heads again).
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