Ok, I will answer the first part (#1) of this query. I'll leave it
to others to chime in (yep, I'm pissed & had a hard day. There's
others who can run with the ball :) )
--- In Distillers@yahoogroups.com
> i would not consider myself a beginner. i have done many what i
> call "fast food washes" turbo yeasts and overnight poofs. have
> reading messages in forum and have been paticularly interested
> the should i say proper way of doing things and would like to
> and clear up some questions.Hope these are not to basic.
> oh by the way first time poster but have been here alot to do much
> research anyway here we go
> #1 Yeast
> if yeast has the capability to double and double very quickly to
> large colonys,(and i know that bacteria has the possibility to
> exponentallly), is that why so much yeast is required at the start
> the mash or wash to prevent the bacteria from getting say "getting
> hold of the wash" before the yeast?
.......Partially (IOW yes & no). It depends on what you're aiming
for. For vodkas, you don't want ANY bacteria to get a foothold.
Conversely, rums benefit from fast fermentation with a symbiotic
(look it up) presence of bacteria (Clostridium Saccharobutyricum,
obtainable from sugar cane bagasse). Whiskys (Scotch and bourbons)
develop much of their unique character from the bacterium
Lactobacillus, particularly L. Fermentum, L. Acidophilus & L.
Delbrueckii, 'IF' introduced into the middle-to-latter stages of the
fermentation (don't ask me how I know, it's supposed to be a
secret :) ).
couldnt you just remain relativly
> sterile and use lets say 1/2 or less of the yeast and just add to
> fermentation time?
.............You could, but you won't achieve anything other than a
bland, light-flavor product, suitable only for neutral spirits or
VERY light flavored spirits. Bear in mind also, that if you don't
have enough yeast cells per millilitre of wash (see
homedistiller.org for info), then you run a serious risk of a stuck
> in relation to that question dillution of the wash down to lower
> s, does not that allow for more yeast to grow to ferment more of
> possible sugars that are present in the wash?
............Yeast multiplies in the presence of, and utilisation of,
oxygen. Low or high, the wash needs oxygen in the early stages in
order for the available yeast cells to bud and produce more yeast.
Low abv washes tend to allow the available yeast colony to go about
its business without stress, therefore stress-related substances
aren't produced in the wash. High abv washes place stresses on the
yeast, and they produce substances that may or may not be desirable
in the finished beer.
> sorry wrote most of this late at night after having too much "fast
..........Me too! Hope you got the gist of what I said.
Further answers I'll leave to others. My whisky is a'callin' me. :)
> Im fascinated about grappa,eau di vec,and paticularly flavored
> schnapps. have done many of the last as
> "fast foods" with bought essences, good but hardly what i would
> i have a store bought SS 6 gallon still,refux or pot can be run
> either way, which i particular like it gives great results at
> about93% consistantly without variation. very easy to work,very
> would like to try to make my own fruit types of alcohols and was
> considering the following,
> im worried about the cleaning of the kettle if i introduce fresh
> fruit type mashes,the hole in my pot is only the size of the
> column.when distilling fruit mashes,what ive read, is that most of
> the fruit flavor is not tranfered to the final product.which got
> thinking.could you use a thumper to introduce flavoring to a
> the regular fruit mash in the pot still and use the same fresh
> mash or higher concentrations of fruit in the thumper to add
> to the end product?
> i really enjoy reading the messages that are posted in the forum
> i do believe giving attention to possibities that we all have can
> futher all of our intrests together, happy stilling