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Country Discussion Topics
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harshad v    Posted 07-19-2002 at 04:35:25       [Reply]  [Send Email]
Does any body have an answer to increase ethanol content during sugarcane molasses fermentation by yeast....

June    Posted 09-04-2002 at 19:03:41       [Reply]  [Send Email]
Molasses is distilled into rum. Find a site which gives directions for making a crockpot into a still. It won't make much rum but it would be a fun experiment. If you make too much, then the government men will be after you. Once you have tried rum can 'shine' be far behind.

Dennis in Ma    Posted 07-19-2002 at 06:56:44       [Reply]  [Send Email]
Be real careful how much molasses you make. History might repeat itself !!!

See link below...........

Ludwig    Posted 07-19-2002 at 10:53:05       [Reply]  [No Email]
There are still places around the city where you can smell it.

Salmoneye    Posted 07-19-2002 at 04:58:34       [Reply]  [Send Email]
If I remember my Plant and Animal Physiology from school correctly, you can only ferment anything to a certain point before the alcohol starts killing the yeast.
'Home Brew' will only yeild an alcohol content around 13%...

MikeH-Tx    Posted 07-19-2002 at 05:24:28       [Reply]  [No Email]
For most yeasts that is true. There are some that are advertised to be able to go to about 18%. I have tried them and did not have any luck going above the normal 12-13%. Non-commercial winemakers use these yeasts to fix a "stuck" fermentation, where the original yeast gave up too soon.

Your advice to Harshad was best. Count on 12-13%. If you want it stronger, distill it (outside the US, where it is legal, of course).

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