6 kg of white sugar top-up to 20 liters and 5 g of champaigne yeast, fermenting at 22 - 23 degrees Centigrade. Airlock still bubbling after two weeks with sg now at 1.06
Being the first attempt at this, is 2 weeks (and not yet finished) normal or am I impatien?
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You've raised a question I've asked myself (as a relative group newbie) with
every post I read. How many of you are running reflux/fractionating stills
for EtOH/H2O, how many potstillers, how many running a reflux like a
potstill a la Ian Smiley, and how many continuous types (did I miss
Because my personal interest is in developing traditional flavors (whiskeys,
brandies (especially eau de vies), rums), I run a 21 liter potstill.
>From: Robert Thomas <whosbrewing@...>----snip----
>Subject: Re: [Distillers] Sugar wash
>Date: Mon, 25 Jul 2005 02:58:16 -0700 (PDT)
>The more you add the more flavour you'll get! but
>seriously, if you want to go the whisky route, ditch
>most (all) the sugar. Sugar washes are great for pure
>ethanol, but when you want palatable heads and tails
>it's rubbish. You'll contaminate any potential good
>malt flavours with lousy sugar ones.
>'course this opens up the whole new world of
>potstilling, unless you start messing about adding a
>bit of this fraction to a bit of that.....
>There's something about it in the homedistiller site
>--- Boggin Bob <bogginbobbie@...> wrote:
> > Has anyone got any ideas on adding a small amount of
> > pre malted barley to a sugar wash replacing some of
> > the sugar. Would this work and when distilled the
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