Hudson bay distillers Posted January 4, 2019 Share Posted January 4, 2019 morning was wondering if anyone has a method to determine how much if any un fermentable sugars are in a mash , other than pitching and seeing what the yeast uses . Link to comment Share on other sites More sharing options...
Tom Lenerz Posted January 4, 2019 Share Posted January 4, 2019 To test if there is any starches you can do an iodine test, but it won't tell you quantity. There should be a way to figure out quantities with a UV Spec, maybe other methods. ASBC appears to have a method for testing dextrins, but I'm not a member so I don't know what it all entails. Link to comment Share on other sites More sharing options...
Hudson bay distillers Posted January 4, 2019 Author Share Posted January 4, 2019 thanks tom starch tests are fine conversions are fine with starting gravity at 70 points , just curious if there was a way of figure out if the 70 points of sugar are all fermentable sugars . Link to comment Share on other sites More sharing options...
indyspirits Posted January 4, 2019 Share Posted January 4, 2019 25 minutes ago, Hudson bay distillers said: ust curious if there was a way of figure out if the 70 points of sugar are all fermentable sugars . Add glucoamylase and cleave the dextrins so they are fermentable? Link to comment Share on other sites More sharing options...
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