How to ferment out any size sugar wash in 5 days (and tips on doing it faster)
Total Volume= Water + Sugar + Nutrients + DAP
Sugar- 200 to 250 Gm Sugar per Litre of Water (232Gm)
Nutrients- .6 to .8 Gm per Litre of Total Volume
DAP (Diammonium Phosphate)- .6 to .8 Gm per Litre of Total Volume
Yeast- .8 to 1 Gm per Litre of Total Volume
PH- Above 4.4 can be as high as 7 when yeast is pitched as it will drop rapidly during fermentation. Wash will stall if PH is in the 3's
Starting Specific Gravity (SG) 1.06 to 1.08ish
Bi Carb Soda Raises PH
Citric Acid Reduces PH
Temperature- Constant between 28C to 32C. Can Activate yeast @ 36C in clean water prior to pitching
60-80 Hour Fermentation add sugar in batches of 30% to start then 40% and final 30% in 10 to 15 hour increments
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