--- In firstname.lastname@example.org
, "rye_junkie" <rye_junkie@...>
> This is mainly for the newbies like myself for general "I tried it and
> it works" info.
> I have had the week off so I have played a bit with this hobby. I had
> read about inverting sugar on homedistiller and decided to try it. I
> boiled 2 pounds of sugar in 2 cups of water with a teaspoon of citric
> acid until it took on a golden color just like it said. I did this
> for a total of 12 pounds of sugar. I decided to ferment it in a 6
> gallon carboy. The total wash volume with added water was 5 1/2
> gallons with SG 1.104. I pitched Re hydrated red star Pasteur
> Champagne yeast and six hours later, nothing.
Having used the Red Star Champagne yeast before, I can tell you that
it doesn't ferment at a fast rate, but with patience it ferments very
throughly. I also found that it was closer to 12-18 hours to see
visible signs of fermentation. One of many lessons of patience I've
had to learn in this hobby.
> Thinking the yeast may
> have been bad I siphoned off a couple of cups and warmed it in the
> microwave and added a tablespoon of distillers yeast. I pitched that
> after it was bubbling nicely and the next morning it was barely
> bubbling through the airlock every 5 seconds.
...again, here's where you have to exhibit patience. The bubbles
indicate fermentation, but you're not always guaranteed a very high
rate...and as I've observed in the past, Red Star Champagne goes
slowly. I haven't worked with distiller's yeast, so I have no idea
how it ferments. I'm still a huge believer in bread yeast for sugar
> Remembering another
> article on homedistiller about adding some grain to a sugar wash I put
> a cup of malted barley in the blender to crush it good and poured it
> in the carboy and stirred it up. You better have a towel under your
> fermenter when you do this. Within about 2 seconds it started
> bubbling so violently it was pushing out of the carboy.
What it sounds like here is that your champagne yeast was fermenting
slowly and a good amount of CO2 remained dissolved within your wash.
Adding your grain was the equivalent of shaking a champagne
bottle...it released the dissolved CO2 instantaneously.
The good news is that in doing so, you showed that despite the lack of
bubbling in the airlock (which can sometimes be attributed to a poor
seal instead of a failed fermentation) that fermentation did, in fact,
-molasses is your friend for sugar washes.