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Re: [Distillers] hi guys i am a newbe to this group

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  • Ola Norrman
    Hi, Bakers yeast use to produce 10% of alcohol, sometimes 11-12%. To achieve this one must add some nutrients, this is easiest done using wine makers
    Message 1 of 1 , Jun 20, 2000
      Hi,

      Bakers yeast use to produce 10% of alcohol, sometimes
      11-12%. To achieve this one must add some nutrients,
      this is easiest done using wine makers nutrients,
      diammoniumphosphate, giving nitrogen and a little
      phosphorus to the yeast. Without nutrients you will
      produce more volatiles and also risk to get lower
      alcohol or stuck he fermentation.

      To ferment 1% alcohol in one liter of mash 17 grams of
      sugar is needed. So 2 kg sugar in 10 liters wash will
      produce approx. 12% alcohol and to add more sugar will
      only be wasting it with bakers yeast. 1 kg will
      produce approx. 6% alcohol.

      If you measure the mash with a hydrometer before
      adding the yeast and then measure again after
      fermentation (and calculate the difference) you will
      get a measure of fermented degrees (in SG or Oechsle),
      for example 80. If you divide this with 8 you will get
      the alcoholcontent in the wash in percent by volume.
      There is great info about the hydrometer at:
      http://partyman.se/hydrometer_choice.htm

      Using a Turbo producing 18% alcohol this calculation
      will not work. This is because the fermentation also
      produces some percent heavy fat, like glycerine, and
      some other byproducts, that are heavier then water.

      With a good Turbo you can divide with 7,5 as those
      produce more and purer alcohol. First the yeast is a
      strain for distilling purposes, then the nutrients is
      usually a mix of 8 ingredients or more. There is a lot
      of bad Turbos as they are so easy to make.
      You can read Gert Strands info about Turbos at:
      http://www.turbo-yeast.com/intro.html

      This is obviously written to show up know how and
      experience (to proof his quality), he also tells how
      the bad Turbos are made. It is 7 pages and a lot of
      detailed info.

      Kindest regards
      Ola



      --- leeham@... wrote:
      > i ahve also joined the new distillers site
      >
      > just a question for the more experienced of you
      >
      > i currently use the spirtsunlimited yeast and sugar
      > mix
      >
      > but have palyed around with bakers yeast to see what
      > happens
      > but not had much sucess
      > have tried it in small batches of 1 or 2 kilos of
      > sugar and 10
      > liters of
      > water to se what happens
      > tasted the wash and tasted sort of right but would
      > not distill???
      >
      > any one out there tried it and did you get it too
      > work
      > any info would be well recived
      >
      > i have been brewing an distilling about 3 years
      >
      > thanks all
      > keep your wash hot and your stills bubling haha
      >
      >
      >


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