In making a simple sugar wash, and using turbo yeast, how often,if at all,
would i stir the wash?

Adam,

I may be exposing myself (what an image!) to the slings and arrows, but
let me make an outrageous statement. You can make a wonderful whisk(e)y
from just about any grain bill you choose, but it may not be exactly the
same wonderful whisk(e)y you set out to duplicate. How you treat your
grains and your yeast, how you run your still and make your cuts, and
how you age the spirit will make far more difference in quality than
what grains you put into it. After that, matching some favored flavor
profile is up to you and your palate.

As far as flaked maize, have you tried looking at rolled corn animal
feed? Check the label to verify there are no preservatives to stop a
healthy ferment, and that's all you need to worry about. My local feed
store is good about letting me read labels in the warehouse before I
buy.

Once you master allgrain, you can make vodka from whatever grain you
choose.

Zymurgy Bob, a simple potstiller

--- In new_distillers@yahoogroups.com, Adam Fordham <bluwater2828@...>
wrote:
>
> <p>The little I've been able to find so far (and I'm talking a couple
sentences here and there) is that I could substitute wheat in the place
of rye in a Bourbon recipe. Say 5 parts flaked maize to 3 parts flaked
wheat and 2#s barley malt for every 8#s of combined wheat and maize. I
can get flaked wheat much cheaper than flaked maize so I want to try it
out. I've also read a little about vodka from wheat. </p>
> <p>Sent from Yahoo! Mail on Android</p>
>

 

In making a simple sugar wash, and using turbo yeast, how often,if at all, would i stir the wash?

I have just done my first distillation yesterday. You refer to "clearing
"it. What do you mean by this. I double distilled it because I'm
paranoid about methanol even tho my still won't push the distillate
through until the the tower head is over 72 degrees. Is my logic
correct.
Does double distillation remove odours.
Thanks
Bardy
--- In new_distillers@yahoogroups.com, Christopher Bedwell
<eukanubaau@...> wrote:
>
> No need to stir, just let those rogue yeasties do their business...
Let it sit a week or more until it stops bubbling - the clarify it, and
run it through your still :)
>
> Clearing it is a good idea, any yeast that gets boiled gives funky
flavours to your distillate...
>
> - Chris
>
> On 26/02/2011, at 6:04 AM, "MonteK" mlkreps69@... wrote:
>
> > In making a simple sugar wash, and using turbo yeast, how often,if
at all, would i stir the wash?
> >
> >
>

clearing, either leave in fermentation bucket a few extra days after
fermentation is complete . or rack off  (syphon) into secondary vessel with a
airlock leaving the trub behind .at this point you can either add a clearing
agent or just let it settle out by its self .
   you don't have to worry about methanol .discard the first 100 ml (fore
shot).then make proper cuts and you should be fine.
   double distillation makes a purer distillate .

--- In new_distillers@yahoogroups.com, "BARDY" <bardymcc@...> wrote:
>
> I have just done my first distillation yesterday. You refer to "clearing
> "it. What do you mean by this. I double distilled it because I'm
> paranoid about methanol even tho my still won't push the distillate
> through until the the tower head is over 72 degrees. Is my logic
> correct.
> Does double distillation remove odours.
> Thanks
> Bardy
> --- In new_distillers@yahoogroups.com, Christopher Bedwell
> <eukanubaau@> wrote:
> >
> > No need to stir, just let those rogue yeasties do their business...
> Let it sit a week or more until it stops bubbling - the clarify it, and
> run it through your still :)
> >
> > Clearing it is a good idea, any yeast that gets boiled gives funky
> flavours to your distillate...
> >
> > - Chris
> >
> > On 26/02/2011, at 6:04 AM, "MonteK" mlkreps69@ wrote:
> >
> > > In making a simple sugar wash, and using turbo yeast, how often,if
> at all, would i stir the wash?
> > >
> > >
> >
>

 

clearing, either leave in fermentation bucket a few extra days after fermentation is complete . or rack off (syphon) into secondary vessel with a airlock leaving the trub behind .at this point you can either add a clearing agent or just let it settle out by its self .
you don't have to worry about methanol .discard the first 100 ml (fore shot).then make proper cuts and you should be fine.
double distillation makes a purer distillate .

--- In new_distillers@yahoogroups.com, "BARDY" <bardymcc@...> wrote:
>
> I have just done my first distillation yesterday. You refer to "clearing
> "it. What do you mean by this. I double distilled it because I'm
> paranoid about methanol even tho my still won't push the distillate
> through until the the tower head is over 72 degrees. Is my logic
> correct.
> Does double distillation remove odours.
> Thanks
> Bardy
> --- In new_distillers@yahoogroups.com, Christopher Bedwell
> <eukanubaau@> wrote:
> >
> > No need to stir, just let those rogue yeasties do their business...
> Let it sit a week or more until it stops bubbling - the clarify it, and
> run it through your still :)
> >
> > Clearing it is a good idea, any yeast that gets boiled gives funky
> flavours to your distillate...
> >
> > - Chris
> >
> > On 26/02/2011, at 6:04 AM, "MonteK" mlkreps69@ wrote:
> >
> > > In making a simple sugar wash, and using turbo yeast, how often,if
> at all, would i stir the wash?
> > >
> > >
> >
>

thats the key !

--- In new_distillers@yahoogroups.com, Christopher Bedwell <eukanubaau@...>
wrote:
>
> That's it !
>
> The cleaner the product that goes in, the cleaner it is when it comes out...
>
> I let my wash sit for a week or longer, I drop in some 'still spirits' turbo
clear... Makes it nice and clean, then put it in for a run... Then dilute to 40%
and carbon it to remove impurities ( I'm pulling out 95% ) but if it's got yeast
in there - you can taste the flavor of it...
>
> - Chris
>
> On 26/02/2011, at 10:51 PM, "bigdaddyg851" <bigdaddyg851@...> wrote:
>
> > clearing, either leave in fermentation bucket a few extra days after
fermentation is complete . or rack off (syphon) into secondary vessel with a
airlock leaving the trub behind .at this point you can either add a clearing
agent or just let it settle out by its self .
> > you don't have to worry about methanol .discard the first 100 ml (fore
shot).then make proper cuts and you should be fine.
> > double distillation makes a purer distillate .
> >
> > --- In new_distillers@yahoogroups.com, "BARDY" <bardymcc@> wrote:
> > >
> > > I have just done my first distillation yesterday. You refer to "clearing
> > > "it. What do you mean by this. I double distilled it because I'm
> > > paranoid about methanol even tho my still won't push the distillate
> > > through until the the tower head is over 72 degrees. Is my logic
> > > correct.
> > > Does double distillation remove odours.
> > > Thanks
> > > Bardy
> > > --- In new_distillers@yahoogroups.com, Christopher Bedwell
> > > <eukanubaau@> wrote:
> > > >
> > > > No need to stir, just let those rogue yeasties do their business...
> > > Let it sit a week or more until it stops bubbling - the clarify it, and
> > > run it through your still :)
> > > >
> > > > Clearing it is a good idea, any yeast that gets boiled gives funky
> > > flavours to your distillate...
> > > >
> > > > - Chris
> > > >
> > > > On 26/02/2011, at 6:04 AM, "MonteK" mlkreps69@ wrote:
> > > >
> > > > > In making a simple sugar wash, and using turbo yeast, how often,if
> > > at all, would i stir the wash?
> > > > >
> > > > >
> > > >
> > >
> >
> >
>

Another good reason to Clear on time with a turbo clear or other products is the
yeast and other micro-organisms die, and there is no off taste left behind. You
got me it's all about how long you let all of them live?
Over The Rail N' Down The Hatch, Say A Prayer For Our Founders !!!
CRSound

Hi all!  I'm brand new to distilling (as in haven't run mine yet) and am badly
in need of a no bullshit, as few ingredients as possible recipe for a sugar
wash. I'm using a 15 gallon keg as a cooking vessel with a reflux still. Anyone
have one?

Hi all,,Been looking to purchase my still from mile hi,,was plannin on getting
the 8 gal with the 30"dual purpose tower,,then a couple days ago i saw a 7.5 gal
hi capacity still at Brewhaus,been comparing the 2 several times a day and cant
decide which to get!they both claim 2qt an hr at 90%to 95% who to believe??the
only thing that stands out more is the fact that mile hi has a youtube video
showing theirs in action and its dam pretty!im basically lookin for any pros n
cons of each from u all.i can be sum what obsessive in regards to my new toy
purchases,im sure sum of u if not all can relate

Your correct Big,

The main reason vinometers cannot and will not be able to measure new
fermentations is due to the CO2 being processed by the yeast.  They are
a tiny opening inside a tube that measures the alcohol by the fact that
alcohol is lighter than water.  However, when the carbon dioxide gas is
being created in a new fermentation, the gas gets inside the tube and
screws up any results.  Also if there are any solids from grains or
molasses in the mix, your screwed.  However, this alos will impact and
deviate a hydrometer reading as well.

JB. aka Waldo.


--- In new_distillers@yahoogroups.com, "bigdaddyg851" <bigdaddyg851@...>
wrote:
>
> A vino-meter is only good for testing dry wines .
>
> --- In new_distillers@yahoogroups.com, "William Musall"
squirrelliquer@ wrote:
> >
> > By your answers and guesstaments I think you are right. Just saw
rest of your questions. No other nutrients and 2 small jars of syrup.
Actually took 2 readings and first was an 8 then 2nd was a 7 so I went
with 7. Just for laughs and giggles "I'm goin ta run wat I brung"

Hey All,

As i mentioned before my computer died and couldnt fix the dang thing.  Also spent the last 2 weeks in the hospital with a bad case of the typical flu, dang would a paid a bundle for a wee dram. 

Anyways hope everyone doing good and will try and catch up on old mail.

PS Have a new wireless laptop now and will be around more often.....'

JB aka Wado.

Cris and Monte,

Im sorry but tis a good idea to stir your fermetation at least once a
day.  For starting, you need to add oxygen to your brew to get the yeast
multiplying during the growth phases.  Then if you have a good one
going, there will be a cap of bubbles that develops on top that you need
to stir down.  After the first 36 hours, stir lightly, since the yeast
has now enter the anerobic phase and you dont want to add and O2.

Good Luck.

JB. aka Waldo.


--- In new_distillers@yahoogroups.com, Christopher Bedwell
<eukanubaau@...> wrote:
>
> No need to stir, just let those rogue yeasties do their business...
Let it sit a week or more until it stops bubbling - the clarify it, and
run it through your still :)
>
> Clearing it is a good idea, any yeast that gets boiled gives funky
flavours to your distillate...
>
> - Chris
>
> On 26/02/2011, at 6:04 AM, "MonteK" mlkreps69@... wrote:
>
> > In making a simple sugar wash, and using turbo yeast, how often,if
at all, would i stir the wash?
> >
> >
>

----- Original Message -----

From: jamesonbeam1

To: new_distillers@yahoogroups.com

Sent: Sunday, February 27, 2011 5:48 AM

Subject: [new_distillers] Im Back

 

Hey All,

As i mentioned before my computer died and couldnt fix the dang thing.  Also spent the last 2 weeks in the hospital with a bad case of the typical flu, dang would a paid a bundle for a wee dram. 

Anyways hope everyone doing good and will try and catch up on old mail.

PS Have a new wireless laptop now and will be around more often.....'

JB aka Wado.

Well Welcome Aboard Joey,

Me thinks as co-owner of this group we can find a few good sugar recipes for ya.  The first one is called the MUM wash which was invented by one of our moderators (Hope he is still alive) and is a mixture of sugar and plant food - no dont get upset, its not poisonious, put together by Mason Dixion and named the Mason Univerial Mash.  You can get the recipe by going to
http://groups.yahoo.com/group/new_distillers/files/Geoff/ and look for Mum Wash.pdf in the folder.   This is a nice slow fermenting low ethanol wash that gives a good neutral product that literally many, many of people have used and still use...   

The second sugar wash is one i put together called the JEM wash for Jim's Enery and Miracle-Gro wash that used different yeast and is a bit quicker and higher in ethanol.  Get this recipe at http://groups.yahoo.com/group/new_distillers/message/37618

If you have a problem using plant food then substitute regular wine fermentation nutrients for it.

Good Luck, be safe and please ask any questions you have.

JB. aka Waldo.

-- In new_distillers@yahoogroups.com, "joeyalbertus" <joeyalbertus@...> wrote:
>
> Hi all! I'm brand new to distilling (as in haven't run mine yet) and am badly in need of a no bullshit, as few ingredients as possible recipe for a sugar wash. I'm using a 15 gallon keg as a cooking vessel with a reflux still. Anyone have one?
>

Thanks Shot :)
JB.
--- In new_distillers@yahoogroups.com, "shotman" <shotman@...> wrote:
>
> Good morning JB,
> Glad your feeling better and back home. The flu is a PITA anyway and takes
forever to get completely over. Enjoy the new laptop.
> Have a good one,
> shotman

Welp Ricola,

All I know is that Brewhaus is one of our preferred vendors and  Ric
Morris is a member here and works then and has helped us out very well
during the years and wont steer you wrong.

JB. aka Waldo.


--- In new_distillers@yahoogroups.com, "osiris573"
<ricola_washington@...> wrote:
>
> Hi all,,Been looking to purchase my still from mile hi,,was plannin on
getting the 8 gal with the 30"dual purpose tower,,then a couple days ago
i saw a 7.5 gal hi capacity still at Brewhaus,been comparing the 2
several times a day and cant decide which to get!they both claim 2qt an
hr at 90%to 95% who to believe??the only thing that stands out more is
the fact that mile hi has a youtube video showing theirs in action and
its dam pretty!im basically lookin for any pros n cons of each from u
all.i can be sum what obsessive in regards to my new toy purchases,im
sure sum of u if not all can relate
>

Now not being pedudice or doing the Invented here routine on ya.  To read all albout sugar washes please go to Tony's site at http://homedistiller.org/ and start learning about our great hobby especially read about other sugar washes at http://homedistiller.org/wash-sugar.htm

JB. aka Waldo.

-- In new_distillers@yahoogroups.com, "joeyalbertus" <joeyalbertus@...> wrote:
>
> Hi all! I'm brand new to distilling (as in haven't run mine yet) and am badly in need of a no bullshit, as few ingredients as possible recipe for a sugar wash. I'm using a 15 gallon keg as a cooking vessel with a reflux still. Anyone have one?
>

Yeah.  Now you know why I nicknamed him "Waldo".  <BG>

Welcome home Jim.  :)


Slainte!
regards Harry

An Dang Proud of it.

JB. aka Waldo.'


--- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@...>
wrote:
>
> Yeah. Now you know why I nicknamed him "Waldo". <BG>
>
> Welcome home Jim. :)
>
>
> Slainte!
> regards Harry
>

Calculating  potential ABV is simple if you first consult one of the brix to ABV charts aroud.  I use
http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm for getting a ball park idea of amounts of sugar to use in a fermentation.  Tony also has a sugar to alcohol calculation on his site in the sugar wash section but its a bit high in its results.  Keeping the potential ABV below 16% results in  a smoother distillation and more flavors especially if making the brown stuff.

JB. aka Waldo.

--- In new_distillers@yahoogroups.com, "witherspoon_q" <witherspoon_q@...> wrote:
>
> William,
>
> Because calculating the sugars available for fermentation would be painstakingly complicated I would first rely upon the Starting Specific Gravity. If unknown, then there is no telling what your potential yield will be. However, take the guesswork out of the equation and just wait it out. I've had the same problem before. I didn't get a good SG reading up front and had no clue as to what the potential was. I estimated a day when I thought the fermentation would be finished. Then, I let it sit and settle for another week. It was crystal clear when I racked it off and sent it to the still.
>
> I stripped it and ran a spirit run and ended up with a certain amount that was unpredictable.
>

Made a good run today. You all doing OK....... Tennessee Chuck

--- In new_distillers@yahoogroups.com, Adam Fordham <bluwater2828@...> wrote:
>
> <p>I'm no expert.....learning the craft myself. PH can be important to know. I
have seen increases in yield and quicker ferment times since I started adjusting
PH in my sugar washes. Specific gravity is something that will be important to
know too. The pineapple skins may have more nutrients as well. </p>
>
I've fermented canned peaches before on some wine.  It fermented for me.

Hey Waldo,

Good to see you back. I was getting worried. Of course, I've been gone a
bunch lately, too, so I can't complain.

Still ornery, I'm guessin'?

Zymurgy Bob, a simple potstiller

--- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
wrote:
>
>
> An Dang Proud of it.
>
> JB. aka Waldo.'
>
>
> --- In new_distillers@yahoogroups.com, "Harry" gnikomson2000@
> wrote:
> >
> > Yeah. Now you know why I nicknamed him "Waldo". <BG>
> >
> > Welcome home Jim. :)
> >
> >
> > Slainte!
> > regards Harry
> >
>

I am making my first sugar wash and making mistakes.  The fermentation container
I bought is too small and it won't air lock. This is the second day and I have a
good yeast activity. Am I going to be OK with this wash?

--- In new_distillers@yahoogroups.com, "Keith" <seed_science@...> wrote:
>
> I am making my first sugar wash and making mistakes.  The fermentation
container I bought is too small and it won't air lock. This is the second day
and I have a good yeast activity. Am I going to be OK with this wash?
>


Provided you keep it covered (plastic tidy bag, loose lid, whatever) the carbon
dioxide given off will form a blanket on top of the wash (it's heavier than
air).  That's all you need to keep out oxygen and bugs.  Airlocks are nice but
not essential.


Slainte!
regards Harry