Loading ...
Sorry, an error occurred while loading the content.

RE: [Distillers] Re: Questions from a newbie?

Expand Messages
  • juliet kent
    How long should the copper last before being changed as mine seems to go manky very quickly? To: Distillers@yahoogroups.com From: richutchings@gmail.com Date:
    Message 1 of 24 , Jan 7, 2010
    • 0 Attachment
      How long should the copper last before being changed as mine seems to go manky very quickly?
       

      To: Distillers@yahoogroups.com
      From: richutchings@...
      Date: Fri, 8 Jan 2010 01:15:05 +0000
      Subject: [Distillers] Re: Questions from a newbie?

       
      Hi Keith,
      re the packing, if you are using Amphora mess.
      I get a board about 1200mm x150mm with a few nails hit through from the back across one end. I then hook the mesh on those points and pull it out to a mark 1100mm from them and cut the mesh. Two pencils held together with rubber bands are placed across the loose end, pull the mesh tight and roll it up, keeping the edges square. When rolled take off the rubber bands and slide out the pencils.

      This will give you a nice firm and parallel roll of mesh that you can slide into your 2" tube. Play with the length for your situation.
      If you get it right the rolls will slide in and be firm so they wont fall into the boiler.

      Don't listen to any one who repeats the mantra about not packing too tight and that they should be loose enough to blow through.
      I compacted one such roll within the column to be 20mm long and you guessed it; I could still blow through it.
      There you go for that bit anyway.

      Have fun

      --- In Distillers@yahoogro ups.com, "keith.woods2007@ ..." <keith.woods2007@ ...> wrote:

      > 1) How is the best way to install packing or scrubbers within the column? I have seen suspension and plates but I can't figure out which would be the best.

      > Woods
      >




      If it exists, you'll find it on SEEK Want to be a Space Travel Agent?
    • just me
      the copper is supposed to get dingy. you should run hot water over it only. just me No trees were killed in the sending of this message. However a large number
      Message 2 of 24 , Jan 7, 2010
      • 0 Attachment
        the copper is supposed to get dingy. you should run hot water over it only.

        just me
         No trees were killed in the sending of this message. However
        a large number of electrons were terribly inconvenienced.


        On Thu, Jan 7, 2010 at 8:08 PM, juliet kent <julietyumyum@...> wrote:
         


      • ric
        After a run I drain the boiler, close my VM take off and pour about 4 litres of boiling water down the top of the column. I leave the unit together but then
        Message 3 of 24 , Jan 7, 2010
        • 0 Attachment
          After a run I drain the boiler, close my VM take off and pour about 4 litres of boiling water down the top of the column.

          I leave the unit together but then open all ports and let air circulate freely.

          The mesh stays fresh and usable for many many many months.

          I use to rinse with vinegar but found that it just depletes the copper mesh. The black discolouration on the mesh appears to have no adverse effect. In fact I have read it improves things.

          have fun


          --- In Distillers@yahoogroups.com, juliet kent <julietyumyum@...> wrote:

          > How long should the copper last before being changed as mine seems to go manky very quickly?
        • juliet kent
          Thanks for that. I have another problem. Have been distilling for about five years now with no probs but my latest brew although working away for over a
          Message 4 of 24 , Jan 10, 2010
          • 0 Attachment
            Thanks for that.  I have another problem.  Have been distilling for about five years now with no probs but my latest brew although working away for over a month registers no alcohol content.  I keep adding more yeast thinking it must need to work more but still no go.  Could this mean I have some sort of a bacteria issue going down?.  Has anybody else had this problem.  Go on - embarass me.  lol.
              

            To: Distillers@yahoogroups.com
            From: hifa222@...
            Date: Thu, 7 Jan 2010 20:22:12 -0600
            Subject: Re: [Distillers] Re: Questions from a newbie?

             
            the copper is supposed to get dingy. you should run hot water over it only.

            just me
             No trees were killed in the sending of this message. However
            a large number of electrons were terribly inconvenienced.


            On Thu, Jan 7, 2010 at 8:08 PM, juliet kent <julietyumyum@ hotmail.com> wrote:
             






            Browse profiles for Free! Singles online now!
          • juliet kent
            Thanks, thats very helpful. Should have asked years ago. Cheers, juliet To: Distillers@yahoogroups.com From: richutchings@gmail.com Date: Fri, 8 Jan 2010
            Message 5 of 24 , Jan 10, 2010
            • 0 Attachment
              Thanks, thats very helpful.  Should have asked years ago.  Cheers, juliet
               

              To: Distillers@yahoogroups.com
              From: richutchings@...
              Date: Fri, 8 Jan 2010 02:28:06 +0000
              Subject: [Distillers] Re: Questions from a newbie?

               
              After a run I drain the boiler, close my VM take off and pour about 4 litres of boiling water down the top of the column.

              I leave the unit together but then open all ports and let air circulate freely.

              The mesh stays fresh and usable for many many many months.

              I use to rinse with vinegar but found that it just depletes the copper mesh. The black discolouration on the mesh appears to have no adverse effect. In fact I have read it improves things.

              have fun

              --- In Distillers@yahoogro ups.com, juliet kent <julietyumyum@ ...> wrote:

              > How long should the copper last before being changed as mine seems to go manky very quickly?




              MSN NZ Travel Find a way to cure that travel bug
            • jamesonbeam1
              Juiliet, I have no intention of embarassing you, but tis hard to believe your fermentation is working away with not change in specific gravity.... Matter o
              Message 6 of 24 , Jan 11, 2010
              • 0 Attachment

                Juiliet,

                I have no intention of embarassing you, but tis hard to believe your fermentation is "working away" with not change in specific gravity....  Matter o fact it is chemically impossible for it to be generating CO2 with no change in the sugar content.  Unless you used a highly carbonated water source of course.... (sorry just a joke :)).

                 As a wine maker turned distiller, I have never had a primary fermentation last longer than 7 days as far back as I can remember !!  You need to tell us what recipe you used, what type of yeast, the starting SG and did you use any nutrients?  If it was a sugar wash - remember there are no nutrients in pure sugar.  Please tell us this and will help very much in solving your problem.  You also might want to read up on yeast fermentation  and  yeast cultivation at http://archive.maltosefalcons.com/tech/MB_Raines_Guide_to_Yeast_Culturing.php

                Thanks,

                Vino es Veritas,

                Jim aka Waldo.


                In Distillers@yahoogroups.com, juliet kent <julietyumyum@...> wrote:

                >
                >
                > Thanks for that. I have another problem. Have been distilling for about five years now with no probs but my latest brew although working away for over a month registers no alcohol content. I keep adding more yeast thinking it must need to work more but still no go. Could this mean I have some sort of a bacteria issue going down?. Has anybody else had this problem. Go on - embarass me. lol.

              • Robert Hubble
                Juliet, When you say registers no alcohol content , are you referring to seeing no change in specific gravity? Have you tasted the wash to see if it s still
                Message 7 of 24 , Jan 11, 2010
                • 0 Attachment
                  Juliet,

                  When you say "registers no alcohol content", are you referring to seeing no change in specific gravity? Have you tasted the wash to see if it's still sweet to the taste, indicating incomplete sugar-to-ethanol conversion? Has it picked up any nasty bacterial smells? Taste and smell can really tell you a lot. OH! Did you see a lot of airlock activity during the fermentation time (assuming of course, that you used an airlock).

                  Embarrass you? Never! (At least not until we know you better) We're just happy to have another lady in the group.

                  Zymurgy Bob, a simple potstiller




                  To: distillers@yahoogroups.com
                  From: julietyumyum@...
                  Date: Mon, 11 Jan 2010 05:52:31 +0000
                  Subject: RE: [Distillers] Re: Questions from a newbie?

                   
                  Thanks for that.  I have another problem.  Have been distilling for about five years now with no probs but my latest brew although working away for over a month registers no alcohol content.  I keep adding more yeast thinking it must need to work more but still no go.  Could this mean I have some sort of a bacteria issue going down?.  Has anybody else had this problem.  Go on - embarass me.  lol.
                    


                  To: Distillers@yahoogro ups.com
                  From: hifa222@gmail. com
                  Date: Thu, 7 Jan 2010 20:22:12 -0600
                  Subject: Re: [Distillers] Re: Questions from a newbie?

                   
                  the copper is supposed to get dingy. you should run hot water over it only.

                  just me
                   No trees were killed in the sending of this message. However
                  a large number of electrons were terribly inconvenienced.


                  On Thu, Jan 7, 2010 at 8:08 PM, juliet kent <julietyumyum@ hotmail.com> wrote:
                   






                  Browse profiles for Free! Singles online now!



                  Hotmail: Powerful Free email with security by Microsoft. Get it now.
                • jamesonbeam1
                  Right on the money ZB, Them ol timer moonshiners never used those new fangled hyro meters or thermo meters to make excellent likkers. As we talked about
                  Message 8 of 24 , Jan 11, 2010
                  • 0 Attachment
                    Right on the money ZB,

                    Them ol' timer moonshiners never used those new fangled hyro meters or thermo meters to make excellent likkers. As we talked about before, they used the senses God gave em - sight, taste and smell. To see how strong the stuff was, they shook the bottles to see how the bubbles (gooseeyes) distributed and took a swig of it :))).

                    Vino es Veritas,
                    Jim aka Waldo.

                    --- In Distillers@yahoogroups.com, Robert Hubble <zymurgybob@...> wrote:
                    >
                    >
                    > Juliet,
                    >
                    > When you say "registers no alcohol content", are you referring to seeing no change in specific gravity? Have you tasted the wash to see if it's still sweet to the taste, indicating incomplete sugar-to-ethanol conversion? Has it picked up any nasty bacterial smells? Taste and smell can really tell you a lot. OH! Did you see a lot of airlock activity during the fermentation time (assuming of course, that you used an airlock).
                    >
                    > Embarrass you? Never! (At least not until we know you better) We're just happy to have another lady in the group.
                    >
                    > Zymurgy Bob, a simple potstiller
                  • juliet kent
                    Thank you for that. Will get that info to you soon. Cheers, juliet To: Distillers@yahoogroups.com From: jamesonbeam1@yahoo.com Date: Mon, 11 Jan 2010
                    Message 9 of 24 , Jan 12, 2010
                    • 0 Attachment
                      Thank you for that.  Will get that info to you soon.  Cheers, juliet
                       

                      To: Distillers@yahoogroups.com
                      From: jamesonbeam1@...
                      Date: Mon, 11 Jan 2010 17:14:33 +0000
                      Subject: [Distillers] Re: Questions from a newbie?

                       

                      Juiliet,
                      I have no intention of embarassing you, but tis hard to believe your fermentation is "working away" with not change in specific gravity....  Matter o fact it is chemically impossible for it to be generating CO2 with no change in the sugar content.  Unless you used a highly carbonated water source of course.... (sorry just a joke :)).
                       As a wine maker turned distiller, I have never had a primary fermentation last longer than 7 days as far back as I can remember !!  You need to tell us what recipe you used, what type of yeast, the starting SG and did you use any nutrients?  If it was a sugar wash - remember there are no nutrients in pure sugar.  Please tell us this and will help very much in solving your problem.  You also might want to read up on yeast fermentation  and  yeast cultivation at http://archive. maltosefalcons. com/tech/ MB_Raines_ Guide_to_ Yeast_Culturing. php
                      Thanks,
                      Vino es Veritas,
                      Jim aka Waldo.

                      In Distillers@yahoogro ups.com, juliet kent <julietyumyum@ ...> wrote:

                      >
                      >
                      > Thanks for that. I have another problem. Have been distilling for about five years now with no probs but my latest brew although working away for over a month registers no alcohol content. I keep adding more yeast thinking it must need to work more but still no go. Could this mean I have some sort of a bacteria issue going down?. Has anybody else had this problem. Go on - embarass me. lol.




                      MSN NZ Travel Find a way to cure that travel bug
                    • juliet kent
                      OK. I used more sugar than usual, 8 kg instead of 6kg, i used a different yeast called turbo gold super yeast compound. I have measured sg of water (1%),
                      Message 10 of 24 , Jan 12, 2010
                      • 0 Attachment
                        OK.  I used more sugar than usual, 8 kg instead of 6kg, i used a different yeast called turbo gold super yeast compound.  I have measured sg of water (1%), brew (now at 14), sg of initial mix (8/25) (13) and alcohol reading still below zero but I can taste a small level of alcohol but it still very sweet. 
                        I threw in a second lot of yeast (small amount and it worked away like crazy) but still no improvement in alcohol content so Ahem I threw in a beer yeast because it was all I had and I am miles from town and thought it couldnt hurt and it worked away for another week but still no change.  More nutrient required? 

                        To: Distillers@yahoogroups.com
                        From: jamesonbeam1@...
                        Date: Mon, 11 Jan 2010 17:14:33 +0000
                        Subject: [Distillers] Re: Questions from a newbie?

                         

                        Juiliet,
                        I have no intention of embarassing you, but tis hard to believe your fermentation is "working away" with not change in specific gravity....  Matter o fact it is chemically impossible for it to be generating CO2 with no change in the sugar content.  Unless you used a highly carbonated water source of course.... (sorry just a joke :)).
                         As a wine maker turned distiller, I have never had a primary fermentation last longer than 7 days as far back as I can remember !!  You need to tell us what recipe you used, what type of yeast, the starting SG and did you use any nutrients?  If it was a sugar wash - remember there are no nutrients in pure sugar.  Please tell us this and will help very much in solving your problem.  You also might want to read up on yeast fermentation  and  yeast cultivation at http://archive. maltosefalcons. com/tech/ MB_Raines_ Guide_to_ Yeast_Culturing. php
                        Thanks,
                        Vino es Veritas,
                        Jim aka Waldo.

                        In Distillers@yahoogro ups.com, juliet kent <julietyumyum@ ...> wrote:

                        >
                        >
                        > Thanks for that. I have another problem. Have been distilling for about five years now with no probs but my latest brew although working away for over a month registers no alcohol content. I keep adding more yeast thinking it must need to work more but still no go. Could this mean I have some sort of a bacteria issue going down?. Has anybody else had this problem. Go on - embarass me. lol.




                        Download the new Windows Live Looking for a place to manage all your online stuff?
                      • Johnnie Sisco
                        Do you know what your PH is?
                        Message 11 of 24 , Jan 12, 2010
                        • 0 Attachment

                          Do you know what your PH is?

                        • juliet kent
                          No. What would you suggest I use to measure ph? Litmus or is that old school? I realise in hindsight I really broke the rules and sticking to guidelines and
                          Message 12 of 24 , Jan 12, 2010
                          • 0 Attachment
                            No.   What would you suggest I use to measure ph?  Litmus or is that old school? I realise in hindsight I really broke the rules and sticking to guidelines and recipes is important.   I sometimes get a bit reckless (very occassionally) and throw protocol out the window and it usually bites me in the proverbial.  What will I learn from a PH test in this instance? 
                             

                            To: Distillers@yahoogroups.com
                            From: michael@...
                            Date: Tue, 12 Jan 2010 19:35:30 -0600
                            Subject: RE: [Distillers] Re: Questions from a newbie?

                             

                            Do you know what your PH is?




                            Browse profiles for Free! Singles online now!
                          • Peers Cawley
                            Look for an aquarium or pool supply firm you can get nice little digital PH testers for about 10 dollars Cheers From Peers From: Distillers@yahoogroups.com
                            Message 13 of 24 , Jan 12, 2010
                            • 0 Attachment

                              Look for an aquarium or pool supply firm you can get nice little digital PH testers for about 10 dollars

                               

                              Cheers From Peers

                               

                              From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com] On Behalf Of juliet kent
                              Sent: 13 January 2010 04:28
                              To: distillers@yahoogroups.com
                              Subject: RE: [Distillers] Re: Questions from a newbie?

                               

                               

                              No.   What would you suggest I use to measure ph?  Litmus or is that old school? I realise in hindsight I really broke the rules and sticking to guidelines and recipes is important.   I sometimes get a bit reckless (very occassionally) and throw protocol out the window and it usually bites me in the proverbial.  What will I learn from a PH test in this instance? 
                               


                              To: Distillers@yahoogroups.com
                              From: michael@...
                              Date: Tue, 12 Jan 2010 19:35:30 -0600
                              Subject: RE: [Distillers] Re: Questions from a newbie?

                               

                              Do you know what your PH is?

                               

                               


                              Browse profiles for Free! Singles online now!

                            • joe giffen
                              Hi harry, Is New distillers closed? Regards Joe ... From: Peers Cawley Subject: RE: [Distillers] Re: Questions from a newbie? To:
                              Message 14 of 24 , Jan 12, 2010
                              • 0 Attachment
                                Hi harry,
                                Is 'New distillers' closed?

                                Regards
                                Joe

                                --- On Wed, 13/1/10, Peers Cawley <peers_c@...> wrote:

                                From: Peers Cawley <peers_c@...>
                                Subject: RE: [Distillers] Re: Questions from a newbie?
                                To: Distillers@yahoogroups.com
                                Date: Wednesday, 13 January, 2010, 5:39

                                 

                                Look for an aquarium or pool supply firm you can get nice little digital PH testers for about 10 dollars

                                 

                                Cheers From Peers

                                 

                                From: Distillers@yahoogro ups.com [mailto:Distillers@ yahoogroups. com] On Behalf Of juliet kent
                                Sent: 13 January 2010 04:28
                                To: distillers@yahoogro ups.com
                                Subject: RE: [Distillers] Re: Questions from a newbie?

                                 

                                 

                                No.   What would you suggest I use to measure ph?  Litmus or is that old school? I realise in hindsight I really broke the rules and sticking to guidelines and recipes is important.   I sometimes get a bit reckless (very occassionally) and throw protocol out the window and it usually bites me in the proverbial.  What will I learn from a PH test in this instance? 
                                 

                                To: Distillers@yahoogro ups.com
                                From: michael@goairsoluti ons.com
                                Date: Tue, 12 Jan 2010 19:35:30 -0600
                                Subject: RE: [Distillers] Re: Questions from a newbie?

                                 

                                Do you know what your PH is?

                                 

                                 


                                Browse profiles for Free! Singles online now!


                              • Johnnie Sisco
                                http://homedistiller.org/forum/viewtopic.php?f=3 &t=12501 Here is a link talking about PH. If the PH
                                Message 15 of 24 , Jan 13, 2010
                                • 0 Attachment

                                  http://homedistiller.org/forum/viewtopic.php?f=3&t=12501

                                   

                                  Here is a link talking about PH.

                                   

                                  If the PH gets too low or too high the yeast can’t work right depending on the yeast.

                                   

                                  I have used baking soda it works OK.  I prefer Potassium Carbonate this is what I use when making beer. Since your going to be distilling, the baking soda will be left behind. With beer whatever you put in you will be drinking.

                                   

                                  I had a Rum that had stopped fermenting I used the strips (they can be a little hard to read) and my ph was under 3  I added baking soda and brought it up above 5 and it took of again.

                                  Just add a little at a time keep testing it after each addition. If you go too high you can add water to bring it down if you have room in the fermenter or add citric acid like fruit fresh from the grocery store or lemon juice

                                  What you want to shoot for is a PH of 5.2 most times

                                   

                                  I have started using a PH adjuster (from Brewhas  http://www.brewhaus.com/52-pH-Adjuster-P859.aspx ) and my washes take off and finish faster.

                                   

                                  I bought this ph meter and I like it very much http://www.brewhaus.com/pH-Meter-P973.aspx but the strips are OK.  If your wash has lots of color like from molasses they are hard to read.

                                   

                                  Missouri Bootlegger

                                   

                                   

                                   

                                • jamesonbeam1
                                  Hi Juliet, I assume you are using the Alcotec Gold Turbo Super yeast which will ferment 6kg of sugar in 3 days for a 25 liter wash. This is the advertized
                                  Message 16 of 24 , Jan 13, 2010
                                  • 0 Attachment

                                    Hi Juliet,

                                    I assume you are using the Alcotec Gold Turbo Super yeast which will ferment 6kg of sugar in 3 days for a 25 liter wash.  This is the advertized numbers and will produce a wash of 14.1%ABV.  The first thought that comes to mind is that since you added another 2kg over the recommended quantity this would produce an 18.8% ABV wash.  Just guessing here,  but that high a gravity wash may have caused way too much osmodic pressure on the yeast and killed them off.  18.8% is high even by S. Bayanus standards, and usually the  sugar is added in steps to reach this level.   This may explain why they start off fermenting fine and then stop.  I know for a fact that beer yeast only have a tolerance of 14% ABV and 18% is way over the limit.  Since turbo yeast has the nutrients in it, I dont believe thats a problem.

                                    Some other thoughs are did you aerate you wash and also the question of the pH as was mentioned before.  A properly aerated wash is necessary for yeast growth - read the posting I just made in New Distillers http://groups.yahoo.com/group/new_distillers/message/37653

                                    pH is important since yeast grow best between a pH of 4 and 6.  To quote Dr. MB Raines:

                                    pH.  The last factor to affect yeast growth is pH (a measure of acidity).  Yeast grow well at acidic pHs.  They grow best between pH 4 to pH 6.  Normal wort is acidic with a pH near 5.2.  During growth and fermentation the pH drops to about 4.1-4.2 and in some cases even lower. 

                                    One last thought is check the expiration date if there is one on the yeast package.  What I would do now is to remove about 1/3 of the wash (8 liters or so) and add water to bring the SG back to 1.110 (25.8 brix) for a 14% ABV wash again.  Since its been sitting for so long, aerate with a pump and stone for 6 hours or so and re-pitch another pack of turbo yeast. 

                                    And next time Juliet, please follow the directions when using a new product or procedure..... ;).

                                    Vino es Veritas,

                                    Jim aka Waldo.

                                     

                                    --- In Distillers@yahoogroups.com, juliet kent <julietyumyum@...> wrote:
                                    >
                                    >
                                    > OK. I used more sugar than usual, 8 kg instead of 6kg, i used a different yeast called turbo gold super yeast compound. I have measured sg of water (1%), brew (now at 14), sg of initial mix (8/25) (13) and alcohol reading still below zero but I can taste a small level of alcohol but it still very sweet.
                                    > I threw in a second lot of yeast (small amount and it worked away like crazy) but still no improvement in alcohol content so Ahem I threw in a beer yeast because it was all I had and I am miles from town and thought it couldnt hurt and it worked away for another week but still no change. More nutrient required?

                                  • jamesonbeam1
                                    Heck no Joe, I was on it late last night and early this morning. Try again. Vino es Veritas, Jim aka Waldo.
                                    Message 17 of 24 , Jan 13, 2010
                                    • 0 Attachment
                                      Heck no Joe, I was on it late last night and early this morning. Try again.

                                      Vino es Veritas,
                                      Jim aka Waldo.

                                      --- In Distillers@yahoogroups.com, joe giffen <joegiffen@...> wrote:
                                      >
                                      > Hi harry,
                                      > Is 'New distillers' closed?
                                      >
                                      > Regards
                                      > Joe
                                    • joe giffen
                                      Is it Jim aka Waldo,aka Harry? Regards Joe ... From: jamesonbeam1 Subject: [Distillers] Re: Questions from a newbie? To:
                                      Message 18 of 24 , Jan 13, 2010
                                      • 0 Attachment
                                        Is it Jim aka Waldo,aka Harry?

                                        Regards
                                        Joe

                                        --- On Wed, 13/1/10, jamesonbeam1 <jamesonbeam1@...> wrote:

                                        From: jamesonbeam1 <jamesonbeam1@...>
                                        Subject: [Distillers] Re: Questions from a newbie?
                                        To: Distillers@yahoogroups.com
                                        Date: Wednesday, 13 January, 2010, 15:12

                                         

                                        Heck no Joe, I was on it late last night and early this morning. Try again.

                                        Vino es Veritas,
                                        Jim aka Waldo.

                                        --- In Distillers@yahoogro ups.com, joe giffen <joegiffen@. ..> wrote:
                                        >
                                        > Hi harry,
                                        > Is 'New distillers' closed?
                                        >
                                        > Regards
                                        > Joe


                                      • jamesonbeam1
                                        No Joe, Jim aka Waldo AKA MODERATOR , is not Harry, but if you noticed, Harry has not been around recently since he has been busy with computer problems and
                                        Message 19 of 24 , Jan 13, 2010
                                        • 0 Attachment

                                          No Joe,

                                          Jim aka Waldo AKA MODERATOR , is not Harry, but if you noticed, Harry has not been around recently since he has been busy with computer problems and the moderators have been helping out by answering questions and approving messages.

                                           If you bothered reading some of the postings in New Distillers, you would have read:

                                          --- In new_distillers@yahoogroups.com, "gnikomson2000" <gnikomson2000@...> wrote:

                                           Sorry for the late reply.  I've just spent nearly 3 days & nights restructuring from a computer meltdown. (try recovering nearly 100 Gig of info if you want something to do.  Still not fully up to speed).
                                          ___snip

                                          Slainte!
                                           regards Harry
                                           
                                          ps...Many thanks Geoff, for filling the breach in my absence.  Good work!  So too for the moderators.  Thank you.
                                           H

                                          So anyways, your very welcome for answering your question....

                                          Vino es Veritas,

                                          Jim aka Waldo

                                          (Moderator filling in for Harry)

                                          --- In Distillers@yahoogroups.com, joe giffen <joegiffen@...> wrote:
                                          >
                                          > Is it Jim aka Waldo,aka Harry?
                                          >
                                          > Regards
                                          > Joe

                                        • juliet kent
                                          Thank you for that. It is extremely helpful and I think believe there is a nutrient problem which I have now rectified and will test ph tomorrow. Cheers,
                                          Message 20 of 24 , Jan 13, 2010
                                          • 0 Attachment
                                            Thank you for that.  It is extremely helpful and I think believe there is a nutrient problem which I have now rectified and will test ph tomorrow.  Cheers, Juliet
                                             

                                            To: Distillers@yahoogroups.com
                                            From: michael@...
                                            Date: Wed, 13 Jan 2010 04:26:32 -0600
                                            Subject: RE: [Distillers] Re: Questions from a newbie?

                                             

                                            http://homedistille r.org/forum/ viewtopic. php?f=3&t=12501

                                             

                                            Here is a link talking about PH.

                                             

                                            If the PH gets too low or too high the yeast can’t work right depending on the yeast.

                                             

                                            I have used baking soda it works OK.  I prefer Potassium Carbonate this is what I use when making beer. Since your going to be distilling, the baking soda will be left behind. With beer whatever you put in you will be drinking.

                                             

                                            I had a Rum that had stopped fermenting I used the strips (they can be a little hard to read) and my ph was under 3  I added baking soda and brought it up above 5 and it took of again.

                                            Just add a little at a time keep testing it after each addition. If you go too high you can add water to bring it down if you have room in the fermenter or add citric acid like fruit fresh from the grocery store or lemon juice

                                            What you want to shoot for is a PH of 5.2 most times

                                             

                                            I have started using a PH adjuster (from Brewhas  http://www.brewhaus .com/52-pH- Adjuster- P859.aspx ) and my washes take off and finish faster.

                                             

                                            I bought this ph meter and I like it very much http://www.brewhaus .com/pH-Meter- P973.aspx but the strips are OK.  If your wash has lots of color like from molasses they are hard to read.

                                             

                                            Missouri Bootlegger

                                             

                                             

                                             




                                            If it exists, you'll find it on SEEK Want to be a Space Travel Agent?
                                          • juliet kent
                                            Yes I did aerate the wash but it is really good to know all that attention to detail really is important. Alot of it I do just by gut feeling and years of
                                            Message 21 of 24 , Jan 13, 2010
                                            • 0 Attachment
                                              Yes I did aerate the wash but it is really good to know all that attention to detail really is important.  Alot of it I do just by gut feeling and years of helping my parents with their wine making and a bit of brewing but plan to make 2010 a year of learning brewing in more depth.  I have been a voyeur of this site for quite a few years but have been missing a bit of basic knowledge in hindsight.  Thanks all for your feedback (most of it non judgemental) and very helpful.  Cheers, juliet  

                                              To: Distillers@yahoogroups.com
                                              From: jamesonbeam1@...
                                              Date: Wed, 13 Jan 2010 15:08:11 +0000
                                              Subject: [Distillers] Re: Questions from a newbie?

                                               

                                              Hi Juliet,
                                              I assume you are using the Alcotec Gold Turbo Super yeast which will ferment 6kg of sugar in 3 days for a 25 liter wash.  This is the advertized numbers and will produce a wash of 14.1%ABV.  The first thought that comes to mind is that since you added another 2kg over the recommended quantity this would produce an 18.8% ABV wash.  Just guessing here,  but that high a gravity wash may have caused way too much osmodic pressure on the yeast and killed them off.  18.8% is high even by S. Bayanus standards, and usually the  sugar is added in steps to reach this level.   This may explain why they start off fermenting fine and then stop.  I know for a fact that beer yeast only have a tolerance of 14% ABV and 18% is way over the limit.  Since turbo yeast has the nutrients in it, I dont believe thats a problem.
                                              Some other thoughs are did you aerate you wash and also the question of the pH as was mentioned before.  A properly aerated wash is necessary for yeast growth - read the posting I just made in New Distillers http://groups. yahoo.com/ group/new_ distillers/ message/37653
                                              pH is important since yeast grow best between a pH of 4 and 6.  To quote Dr. MB Raines:
                                              pH.  The last factor to affect yeast growth is pH (a measure of acidity).  Yeast grow well at acidic pHs.  They grow best between pH 4 to pH 6.  Normal wort is acidic with a pH near 5.2.  During growth and fermentation the pH drops to about 4.1-4.2 and in some cases even lower. 
                                              One last thought is check the expiration date if there is one on the yeast package.  What I would do now is to remove about 1/3 of the wash (8 liters or so) and add water to bring the SG back to 1.110 (25.8 brix) for a 14% ABV wash again.  Since its been sitting for so long, aerate with a pump and stone for 6 hours or so and re-pitch another pack of turbo yeast. 
                                              And next time Juliet, please follow the directions when using a new product or procedure... .. ;).
                                              Vino es Veritas,
                                              Jim aka Waldo.
                                               

                                              --- In Distillers@yahoogro ups.com, juliet kent <julietyumyum@ ...> wrote:
                                              >
                                              >
                                              > OK. I used more sugar than usual, 8 kg instead of 6kg, i used a different yeast called turbo gold super yeast compound. I have measured sg of water (1%), brew (now at 14), sg of initial mix (8/25) (13) and alcohol reading still below zero but I can taste a small level of alcohol but it still very sweet.
                                              > I threw in a second lot of yeast (small amount and it worked away like crazy) but still no improvement in alcohol content so Ahem I threw in a beer yeast because it was all I had and I am miles from town and thought it couldnt hurt and it worked away for another week but still no change. More nutrient required?




                                              If it exists, you'll find it on SEEK Want to be a Space Travel Agent?
                                            Your message has been successfully submitted and would be delivered to recipients shortly.