Re: [Distillers] High Gravity Sugar Fermentation
- Thanks Smudge! A great recipe, and excellent instructions. I'll be giving that a go.As for Marmite, being a Kiwi I prefer Vegemite :-))Those poor souls who have never been introduced to the delights of either Marmite or Vegemite can see what they are missing at http://www.gty.org/~phil/marmite.htmI will never forget the look on the face of my American friend's daughter when she first tried Vegemite!Talk about hatred at first sight!!!!!Mike N
----- Original Message -----
Sent: Saturday, November 02, 2002 9:10 AM
Subject: [Distillers] High Gravity Sugar Fermentation
I have found lots of recipes for high-alcohol sugar washes on home
distillation sites. Most are represented as someone else's recipes,
but are touted as looking like they should work. They also tend to be
a little vague in their list of ingredients, referring to things
like "yeast nutrient".
I'm sure I'm not the only one who's never had any luck (until
recently) getting them to work, so I thought I'd share my recipe.
From experience, its easy to make a brew that will ferment out to
10%, but to make the effort of distillation worthwhile, you really
want something closer to 20%. Simply adding more sugar to a basic 10%
recipe doesn't work, even when using a high-alcohol tolerance yeast.
They seem to stick with plenty of sugar left.
While Turbo Yeasts are great, they are expensive (around $9) costing
more than the sugar itself. My recipe (excluding sugar) costs just
over $2 for a 25-litre batch, and is a little more in keeping with
the homebrewing ethos.
(All prices are in Australian dollars)
Here's my recipe for a 100 litre wash
Di-Ammonium Phosphate 175g
Yeast ICV K1116 35g
Fermaid K 25g
Yeast Hulls 25g
Magnesium Sulphate 25g
Baking Soda 25g
Tea 4 cups
With a 95% conversion efficiency, this much sugar will produce about
14.5 kg of ethanol which is about 18.5 litres.
Combine all the ingredients (except the yeast) with warm water so the
resulting mix is between 35 and 40 degrees. Aerate with an aquarium
pump and air-stone.
Rehydrate the yeast as per manufacturer's instructions, and add to
the brew. (http://consumer.lallemand.com/danstar-
Continue to aerate for 4 hours. Use a thermostatically controlled
heater to maintain the temp at 25 degrees (once it drops to 25
I achieve the following fermentation rate:
It's pretty much all over in three days, with the result best
described as an unpleasant tasting beer, but containing plenty of
A breakdown of the ingredients is as follows:
Molasses contains sugars but is mostly included for its vitamin and
mineral content. The fermentation rate halved when I didn't include
it. Molasses is a waste product of sugar refining and can be assumed
to contain bacteria. Do not dilute molasses if you do not intend to
add yeast immediately as the bacteria will get established. This
amount of molasses with this yeast does not foam over, despite the
rapid ferment. Buy it from a stock feed supplier 25kg for $22
Di-Ammonium Phosphate Source of yeast assimilable nitrogen. Its
need is well documented. About 350mg/L of Nitrogen recommended for
fermenting this much sugar. This recipe provides 375mg including the
DAP in the Fermaid K. Buy it from Winery Supplies
(www.winerysupplies.com.au) 1kg for $8.
Marmite Source of B group vitamins. If you don't know what it is
already, then you probably live in North America and won't be able to
buy it anyway. Often used in mead recipes. Fermentation sticks when
Yeast ICV K1116 Produced by Lallemand. Alcohol tolerance listed as
18%. Buy it from Winery Supplies (www.winerysupplies.com.au) 500g for
$35. Lallemand (www.lallemandwine.com/products.php) also market a
range of distillers yeast. Danstil A is claimed to have an alcohol
tolerance of +20%. According to Lallemand Australia the exact same
yeast is marketed to winemakers labelled L2226, which is easier to
obtain. I will try this yeast next. Keep it refrigerated in an
Fermaid K General yeast nutrient, produced by Lallemand. Do a web
search if you want to know whats in it. Buy it from Winery Supplies
(www.winerysupplies.com.au) 1kg for $23. Keep it refrigerated.
Yeast Hulls General yeast nutrient, prevents stuck fermentations.
Buy it from Winery Supplies (www.winerysupplies.com.au) 1kg for $23.
Keep it refrigerated.
Magnesium Sulphate Epsom Salts. Source of Magnesium for yeast and
plants alike. It's need is well documented. Buy it from the
Baking Soda Sodium Bicarbonate. An inexpensive pH buffer, but
molasses, tea and Marmite may also do the same job. Buy it from the
supermarket for $6.50 a kg
Tea Source of tannin. Often appears in mead recipes. No identified
role in fermentation, but it occurs in grape juice, so included on
the basis that it can't do any harm when I was trying everything I
could think of might help.
This recipe works, but probably includes excessive amounts of some
ingredients. The annoyance of a stuck fermentation outweighs the
likely savings, so I've pretty much stopped experimenting.
- From: smudge311065
Subject: [Distillers] High Gravity Sugar Fermentation
... and MARMITE!!!!!
Hot from Google! http://www.accomodata.co.uk/marmite1.htm
You can get Marmite in the USA, the importer, Liberty, will tell you which
distributors/stores sell Marmite in the USA . So give them a call and they
can tell you where you can buy the stuff.
400 Lyster Avenue
Tel# 201 843 8900
Fax# 201 368 3575
- You can also order it from the bbc america site -
This is where I go when I get an Airwaves gum jones :)
--- In Distillers@y..., "Mike Nixon" <mike@s...> wrote:
> From: smudge311065
> Subject: [Distillers] High Gravity Sugar Fermentation
> ... and MARMITE!!!!!
> Hot from Google! http://www.accomodata.co.uk/marmite1.htm
> You can get Marmite in the USA, the importer, Liberty, will tell
> distributors/stores sell Marmite in the USA . So give them a call
> can tell you where you can buy the stuff.
> Liberty Richter
> 400 Lyster Avenue
> Saddle Brook
> New Jersey
> Tel# 201 843 8900
> Fax# 201 368 3575
> Mike N