Ferment Shake Up

I remembered the other day that I had some Allinsons Bakers yeast. One open and one sealed tin with a BBE date of 2013, so I made some sugar and Tom paste and added some from the open tin. It didn't go, but the sealed tin did, so I'm watching it at the moment.

Question is, it's the first time I've tried Tomato paste. It all settles to the bottom.

How much sugar and nutrient gets trapped at the bottom of a wash, and is it wise to shake it up occasionally, or leave it alone?


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