- Nov 15, 2007--- In email@example.com, chris quine <cvquine@...> wrote:
>deg. In the next few days not much diffrentice. For the next week I
> Hi Jim,
> CQ here, 1.110 starting, ending after one week was1.094 at 73.4
lost track ( messing with it ) I put the whole gal. in the still
Started collecting at 172 and stopped at 176 degs.
> No yeast nutrients, other than the juce from 5 or 6 limes, also Ihave no way to ck PH.
> Solids? ( This is new to me, ) yeasties need something to hang onto? cork,orange peels or ?
> Yes, I used just plain white sugar, cheep stuff.come-back Jim----cq
> Thanks for the
> jamesonbeam1 <jamesonbeam1@...> wrote:Hello CQ,
> Hi C.Q.,
I'm Mason. I have had a similar problem to this, I just had a little
more patience with it, so far anyway. Back on October 2nd I made up a
sugar wash to a 1.100sg. It started so slow that I added some barley
malt to it and made a big ol mess. (stop laughing Jim). Anyways, as
of last night it is still slowly fermenting and is at 1.020sg. It
smells fine and looks fine but at this point I am considering tossing
it. I may distill it this weekend though just to see what i get.
Some say it is a waste of time to go over 1.080 and I am in that
category now. As I believe sherman said, "I like distilling,
watching bubbles through an airlock, not so much". Jim seems to be
having good luck with the ec1118. I like distillers yeast or bread
yeast. This high gravity wash was my first without a turbo and last
without one. The black label turbo that I used fermented the same sg
out in 3 days and thats the way i will go in the future next time I
want some vodka for vanilla extract or strawberry shine. Keep it
under 1.090 and you should get good results even with bread yeast.
Thats my 2 cents.
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