Re: [Distillers] Re: problems with a simple sugar mash
- I had problems with the first couple of washes I tried. Nothing seemed to work. So I set up two 1 gallon washes.Number one was with city tap water.Number two was with distilled water.Number one turned out to be a dud.Number two worked.So then I distilled the city tap water and reran another wash. It worked.So, at this point, this is what works for me.4 gal wash6 lbs (96 oz) sugar dissolved in 2 - 1 gal batches of distilled water heated to 90-100 deg Fadd 4 crushed B1 tabletsThis is then poured into a 5 gal bucket andaerated for 1 - 2 hours with an aquarium pumpAdd 6 oz tomato pasteAdd 4 tablespoons lemon juice (1 TBS/Gal)Stir wellI take about 12-14oz of the above wash and heat it in the microwave to110 - 115F then add 10 teaspoons of bakers yeast making sure it is well stirred and bubbling10 minute waitWhile waiting for the yeast I add half the wash to the 5 gal fermenter.When the yeast is ready I add it to the fermenter and then the second half of the washThis seems to provide a nice mixing of yeast and wash then top off the fermenter with more distilled water.I then add an aquarium heater and wrap the top of the fermenter with a cloth and keep it in place with a good strong rubber band.Plug the heater in and wait for the bubbling to start!I will continue to experiment somewhat in the future but this is working right now for me and as I continue to change the mix, I am going to change only one thing at a time to see what works and what fails.Happy Drinking!
sourkrout8165 <orange_baron65@...> wrote:im using a yeast slurry i use 2 to 3 packets 5 grams and i start it
about 2 to 3 days before i make my mash and then i add it to it. my
yeast nutrients is fermaid K i add a gram for every gallon what the
label says. when i add my yeast it only takes about a day for it to
start to bubble the airlock. i dont know about the O2 it could be but
i didnt boil every mash it was my first experiment after my first 3
mashes had the same problems. the temp. around here has been in the
80's and at night the 70's. should i try a fish aerator in the mash
for a few hours before i add the yeast?
--- In Distillers@yahoogro ups.com, Trid <triddlywinks@ ...> wrote:
> --- cadence22003 <cadence22003@ ...> wrote:
> > sourkrout,,good start,, but if i could add to both TRID and HARRY'S
> > excellent advice
> > i'll bet my new porsche,,[i wish ] that your wash is not warm enough
> > and more likely although you are adding yeast and nutrient no-where
> > near enough is being pitched
> My money is on oxygen and pH...mostly O2.
> > 5 x weeks to attenuate ? struth !!!
> Allowing the yeast to multiply madly in the first day or so makes
> difference in the rate at which the ferment occurs. Yeast can only
> much sugar per critter. More critters, higher rate of consumption.
> pitch is only the beginning, not the total amount yeast that you're
> put to work.
> > what is your temp. ? and of course it is best kept constant
> > what weight in grams [or ounces]of yeast are you pitching ?
> > what weight in grams [or ounces] of yeast nutrient are you pitching ?
> > please tell us a little more about the yeast and the yeast nutrient
> > have you considered molasses as an alternative to yeast nutrient ,,say
> > a ratio of 25 % molasses to 75% sugar
> > your mash bill ratio at circa 12kg sugar to circa 50 litres of water
> > is well inside "tidy" ratio
> Seconded...all valuable details to the process. I had no idea there
> many possible variables when I first struck out on this hobby.
> > those links in harry and trid's replies are invaluable use
> > them-congratulation s on choosing distilling as a hobby ,,better than
> > building an ant farm
> I will confess to having an odd liking for ant farms :) I just fear the
> possibility of them getting out in my house *twitch*
> > don't skimp,,,,,,, skimps are nasty bastards of animals they come back
> > to bite you,,,and the pain and agony is usually in the hip pocket ==
> > OUCH !!!!!!!!!
> This is a double edged sword. After you get a few batches under
> while improvising (versus "skimp"), it will make a noticeable
> you apply that part of the experience to doing subsequent batches
all the way,
> without improvising. You may not get a stellar result now, but each
run is a
> building block to subsequent improved batches.
> > keep up the good work and thankyou for getting my brain out of the
> > brian
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