This method starts with lower sugar content and less yeast, and relies on growing your own yeast during the fermentation. Since yeast can be expensive, this is the less expensive method, but it requires more work and monitoring than method #1.
• Start with sugar concentration of 160 - 220 grams per liter of solution.
When sugar content drops to about 41 g/l (1.016 s.g., 4° Plato), add 20 grams per liter (2-1/2 oz. per US gallon). Continue this cycle until you have used all the sugar planned for the alcohol content desired.
• Add 1/2 gram Fermaid K® (or equivalent) per liter (2 grams per US gallon).
• Add 1/2 gram properly re-hydrated yeast per liter (2 grams per US gallon).
• Add 1/8 gram potassium or calcium carbonate per liter (0.5 g per US gallon) initially.
• Add 1 gram DAP per liter (4 grams per US gallon) divided into at least three doses, spread out over the first half of the fermentation.
• Ferment between 21° and 26.5° C (70 - 80° F).
• Aerate, stir or pump around for the first 48 hours.
• Monitor the pH carefully, keeping it between 3.4 and 4.0. Add potassium or calcium carbonate as needed to keep in this range.
• Stir occasionally after fermentation slows down to keep the yeast suspended.
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