Re: My sugar wash has turned to goo.
I eventually contacted Still Spirits about my failure with their
Turbo Extra and they replied as follows.........
Leuconostoc bacterium turning the fermenting wash to jelly.
Under certain conditions, the Leuconostoc bacterium, if present in a
produces a polysaccharide. The fermented wash becomes thick and
In extreme conditions the wash foams out of the fermenter. While it
is totally harmless, the contamination renders the wash useless for
the purpose of distillation.
This bacterium can live on surfaces within a brewing environment,
where there is a lot of repeat brewing, it is likely that this the
contamination. It is also possible that the bacterium is present in
and it is also possible that it is in the yeast sachet itself
testing has found no evidence of this to date.
The ideal environment for the yeast bacterium is a warm sugary
in nutrition, In this environment the bacterium will multiply
rapidly (as with all other bacterium)
An alcohol solution as weak as 5.O%a/v will inhibit the bacterium
from growing and chlorine based sterilisers will kill the bacterium,
virtually upon contact.
Even in the most sterile of brewing environment some bacteria will
present. It is therefore important for brewing success, that
fermentation starts as rapidly as possible.
This yeast strain has been selected for it's resistance to alcohol
which allows it to ferment out to a higher alcohol strength than
other strains of yeast.
Unfortunately, this yeast strain also has a long lag phase (is a
very slow starter). During this lag phase any bacterium present can
If you have experienced this infection lst. hand then we sugest you
try some of the following tips.
1. Change to a different yeast. All three of our other yeasts have
extremely short lag phases and can often be seen to start fermenting
within 15 minutes and rapidly start to produce alcohol so there is
no time for this bacterium to get established.
2. Clean and sterilise all equipment. Spray the room with a
and wipe down all areas with a chlorine based sterilizer.
3. Move the brewing equipment to a new location If possible.
4. Ensure you follow the correct mixing instructions.
We welcome feedback regarding incidences of this infection. Please
on technical@stillspirits com and title the email Turbo Extra.
I guess this explains it. I have changed yeast and every thing is
working fine now.
Thanx to the Still Spirits people and all those in this group for
the help given.
--- In Distillers@yahoogroups.com, "Peter Prince" <pprince@w...>
> G'Day .... I have been distilling for over 2 years and am now