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FERMENTATION














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Fermentation Addendum

The optimum fermentation conditions are a temperature of 86 deg F (30 deg C) and a pH of 4 to 5. When the grains are left in the sweet wort or when backset is utilized, a buffering capacity is added that assists in maintaining the required pH (acidity). The expected alcohol yield from a 15-25% solution of fermentable sugars is 6.75 to 11.25% by weight.

The time required to complete the fermentation is dependent upon the strain of yeast used. A variety of yeasts were tested for molasses fermentation in order to find a yeast strain that is highly efficient under variable conditions. (A group of 12 so tested is listed in the table below.) The ATCC 4132 produced 93 to 95% of the theoretical yield of alcohol from molasses without molasses pretreatment. The remainder of the yeasts were less efficient in alcohol production with the 48-hour fermentation efficiency ranging down to 35% (Heinz, September 11, 1979).
















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