RC Al wrote:So in the original recipe, it calls for the citric to be added to the hot sugar mix - its not stated but it would appear they are shooting to invert the sugar - optional, but a "cleaner" neutral will result if you do (so im told).
The Wheat bix and all bran both have fairly even amounts of Magnesium and Calcium built in, so the Epsoms would only be needed if you have hard (calcium rich) water
The All Bran contributes much more to the yeast vitamins wise than the WB by weight. If your looking for a neutral, use a bit less WB, if you want a flavoured sipper, use more
Yeah, i had put it down in my records as invert sugar with the acid, I think my water is pretty soft it only has 30 ppm TDS so not much of whatever , it certainly is not hard water. Should I add equal amounts of calcium and epsom or skip both? It would be great if I had TDS or EC req, I have the testers (cheap nasty ones but they do the job).
chipboy wrote:Heat the weetbix and bran soup in a little (1 or 2 litre) water at 60 degrees for 3 hours, cool and add angel yeast and it will ferment. You are extracting starches like a corn mash only harder to do.
Add the sugar and let it rip as per instructions.
That might prove a little hard with the gear I have at the moment without burning the lot. Maybe I'll just take BigRig's advice on the first run but will keep it in mind.
I am just using Lowans yeast for now. I understand it is happier with the warm weather.