By the sound of most of these posts, you're not the only one getting frustrated or are we a group of two??? I would like to get back to the distillation forum, which door do I run through??
I am fermenting out some bread wash at the moment. A friend gifted me with two pounds of white, unseasoned bread crumbs a while ago and I wanted to see what would happen if I made a wash from it
1 lb white unseasoned bread crumbs
3-gallons water (1-gallon reserved after boing)
7 lbs white sugar
1-quart 2% milk
2 ozs Red Starr yeast
Boiled 3-gallons water and reserved 1 for sparging (pouring over the cooked and strained BCs.
Added the BCs to the remaining 2-gallons of water and simmered for 20-minutes. Strained out the BCs and poured the 1-gallon of water over it, let drain overnight.
Tranferred the now 2-1/2 gallons of Bread-water to a cooker and added the quart of 2%, raised the tempreture to 120°F and added the white sugar to dissolve.
LeTopped off with 3-1/2 gallons water and took the specific gravity (1.042) pitched the 2ozs Red Starr after blooming in a bit of wash for 30-minutes, and aerated it for 1-hour. It is now bubbling happily away in an uncapped fermentation bucket. As soon as it settles a
bit I will put the airlock in place. We'll see what happens in a few days or so.
The problem is that you don't really seem to be interested in producing a good quality product using well proven and accepted distillation practices. Your comments and monotonous 'experiments' almost indicate a refusal or reluctance to go back to basics and become familiar and confident in the bare basics of distillation practice. It really is quite a simple process...why try and make it so complicated?
I used to enjoy this forum...it was informative and interesting...am I the only one getting frustrated here?
Okay, you're not interested in Turbo yeast that don't not have a heat problem, but others might be interested in a low heat Turbo yeast. That was the intent of this post.
Should this not be in 'New Distillers'?