Re: bad yeast, or something more?
- i presume you decided not to distill it since you thought it is
dodgy, and thought it couldnt even be saved by distillation. so
you "naturally" give it to "friends" are they friends or enemies?
i have had a few batches that were slow to start. i think the initial
temp of the wash is important when you add the yeast.
--- In Distillers@yahoogroups.com, "pep10k" <pep10k@y...> wrote:
> Hello all, I had a 15 L wash that I decided not to distill due to
> fact that it took four days to start to bubble. So naturally I let
> my friends drink it un-distilled and a few of them got sick
> (poisoned) and I was wondering what went wrong. Obviously the fact
> that it took over 96 hours to begin to bubble could have had
> something to do with it, however, my exact procedures went as
> follows. I used a packet of turbo yeast made by
> http://www.winemakeri.com (calling for 25 L and 8 kg sugar) which
> set to expire this month. I used half the packet and made a 3.5 kg
> sugar to 15 L water wash and fermented it for almost 11 days when
> bubbling stopped. I did not settle the yeast. I also aerated the
> hell out of it before fermentation. So...
> Why did it take 4 days to start to bubble?
> Why did it make my friends sick for a day?
> Normally I always give my friends the remaining wash I do not
> and they down it just fine. Is this a good practice (don't want to
> waste what I don't have time to distill) or do the turbo yeasts
> some nutrients in them or something that can make you sick if you
> don't distill or is this just a classic case of bacterial infection?
> Thanks! - Dave