## Re: Problem Solving: Yeast

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• My wash was 25 litres with 6kg of sugar. I used fermaid K (50g) and EC1118 (100g) and just pitched both together. next wash add 23 liters with 3 kg sugar
Message 1 of 10 , Jan 5, 2004
My wash was 25 litres with 6kg of sugar. I used fermaid K (50g) and
EC1118
(100g) and just pitched both together.

next wash add 23 liters with 3 kg sugar warmed to 80f and mixed well,
start the yeast in a glass or jar per. instructions. after the yeast
has waited the 15 min. toss it into the wash. Stop and cover. after
12-24 hours open and stir, after about 5-7 days add 3 kg sugar to 2
liters of warm water and toss in and mix for a total of 25 liters
only about 30 gm of ec1118 is needed. and 1 tsp. of fermax per. 3
liters make sure all is well mixed

--- In new_distillers@yahoogroups.com, "The Ooz" <theooz@h...> wrote:
> I'm trying to problem solve my use of EC1118 Yeast.
>
> Although I was successful in using a starter, and the fermentation
certainly
> started, activity in the wash declined slowly over time before
being almost
> non-existant.
>
> Some people have mentioned the use of a yeast and fermaid K is
enough to get
> to the magic 990 mark, however I haven't found that to be correct
in my
> case.
>
> My wash was 25 litres with 6kg of sugar. I used fermaid K (50g) and
EC1118
> (100g) and just pitched both together.
>
> After 2 weeks the specific gravity is 1050 so not much has happened.
>
> One thing which may have contributed to the demise was that the
yeast was
> left in my letterbox for almost an entire day around the 38 degrees
C mark.
> So maybe some of most of the yeast was killed (my poor babies)
hence lack of
> fermentation.
>
> Any suggestions or comments greatly appreciated.
>
>
>
> _________________________________________________________________
• Hi Adam, I think you are right in the assumption that some of the yeast was killed in your letterbox and I presume if your letterbox was that hot then the
Message 2 of 10 , Jan 5, 2004
Hi Adam, I think you are right in the assumption that some
of the yeast was killed in your letterbox and I presume if
your letterbox was that hot then the fermenter also runs
fairly hot, most wine yeast prefers around 20C ( there are
MANY exceptions but generally cooler is better). If the
brew gets too hot in the first few days the yeast is
weakened and then when the alcohol level gets up the already
weak yeast can tend to give up and settle out. Try for a
COOL start temp and if necessary drop a few frozen PET
bottles into the bin as needed to help control the temp.
Theres a chance of restarting this batch by taking out a
litre, diluting said litre 50/50 with water and getting a
starter bottle going with fresh yeast then adding back to
( a cooler ) main batch.

Mark

I'm trying to problem solve my use of EC1118 Yeast.

Although I was successful in using a starter, and the
fermentation certainly
started, activity in the wash declined slowly over time
before being almost
non-existant.

Some people have mentioned the use of a yeast and fermaid
K is enough to get
to the magic 990 mark, however I haven't found that to be
correct in my
case.

My wash was 25 litres with 6kg of sugar. I used fermaid K
(50g) and EC1118
(100g) and just pitched both together.

After 2 weeks the specific gravity is 1050 so not much has
happened.

One thing which may have contributed to the demise was
that the yeast was
left in my letterbox for almost an entire day around the
38 degrees C mark.
So maybe some of most of the yeast was killed (my poor
babies) hence lack of
fermentation.

Any suggestions or comments greatly appreciated.

[Non-text portions of this message have been removed]
• Hi Mark, thanks for the advice. I just kept the fermenter within the fermentation temp listed on the site of the manufacturer. Most of the time it remained at
Message 3 of 10 , Jan 5, 2004
Hi Mark,

thanks for the advice. I just kept the fermenter within the fermentation
temp listed on the site of the manufacturer. Most of the time it remained at

I have a temperature-controlled fridge I use for fermenting my beer which
gives me control to +40C so if you give me the specific temperature I can
match it! I love these gadgets.

I did use the 'starter' technique as you mention below, however only got a
bit of bubbling for the next few days before it slowed right down again.

Any ideas on what length the fermentation period should be with this yeast?
Do you use this specific strain?

most wine yeast prefers around 20C ( there are
>MANY exceptions but generally cooler is better). If the
>brew gets too hot in the first few days the yeast is
>weakened and then when the alcohol level gets up the already
>weak yeast can tend to give up and settle out. Try for a
>COOL start temp and if necessary drop a few frozen PET
>bottles into the bin as needed to help control the temp.
>Theres a chance of restarting this batch by taking out a
>litre, diluting said litre 50/50 with water and getting a
>starter bottle going with fresh yeast then adding back to
>( a cooler ) main batch.
>
>Mark

_________________________________________________________________
Hot chart ringtones and polyphonics. Go to
http://ninemsn.com.au/mobilemania/default.asp
• Hi Adam, while I don t use that strain ( High Alc Turbos work very well for me, albeit at more expense ) I would recommend sticking nearer to the lowest
Message 4 of 10 , Jan 5, 2004
Hi Adam, while I don't use that strain ( High Alc Turbos
work very well for me, albeit at more expense ) I would
recommend sticking nearer to the lowest recommended temp
rather than the upper temp, especially if aiming for max
alcohol content. 25C sounds good tho most wine yeast tend to
top out around this temp. One thing I have noticed with a
controlled cabinet is that the actual temp in the centre of
the barrel can be quite different/hotter than the air temp
inside the cabinet, is it possible to tape? the thermostat
to the barrel and insulate to give a more accurate reading
of barrel temp ( if its not already done). When working
hard, as in an all sugar brew, yeast can generate quite a
lot of heat ( especially with a good dose of nutrients as
you have correctly used) and this can take a bit of
controlling, warmer start/ambient temp = more heat added by
yeast. As far as this particular brew goes maybe cut your
losses and distil anyway, with so much unused sugar this
will cause LOTS of foaming so keep the level inside the
still low to prevent foam going anywhere it shouldn't. If
you used a high sugar ratio you have probably used 1/2 to
3/4 of the sugar and should still get 3 or 4 litres ???? of
drinkable spirit.
Good Luck
Mark

Hi Mark,

thanks for the advice. I just kept the fermenter within
the fermentation
temp listed on the site of the manufacturer. Most of the
time it remained at

I have a temperature-controlled fridge I use for
fermenting my beer which
gives me control to +40C so if you give me the specific
temperature I can
match it! I love these gadgets.

I did use the 'starter' technique as you mention below,
however only got a
bit of bubbling for the next few days before it slowed
right down again.

Any ideas on what length the fermentation period should be
with this yeast?
Do you use this specific strain?

most wine yeast prefers around 20C ( there are
>MANY exceptions but generally cooler is better). If the
>brew gets too hot in the first few days the yeast is
>weakened and then when the alcohol level gets up the
>weak yeast can tend to give up and settle out. Try for a
>COOL start temp and if necessary drop a few frozen PET
>bottles into the bin as needed to help control the temp.
>Theres a chance of restarting this batch by taking out a
>litre, diluting said litre 50/50 with water and getting a
>starter bottle going with fresh yeast then adding back
to
>( a cooler ) main batch.
>
>Mark

____________________________________________________________
_____

[Non-text portions of this message have been removed]
• Hello everyone, i feel a bit guilty because i have been reading messages sent to and from the group for the last 18 months and consider myself a reasonable ;)
Message 5 of 10 , Jan 6, 2004
Hello everyone, i feel a bit guilty because i have been reading
messages sent to and from the group for the last 18 months and
consider myself a reasonable ;) distiller because of all the
information i have GLEANED in this time ( have not managed to poison
myself or my friends yet ) and everybody says my bourbon is better
than the bought stuff.
If anybody in Aust is looking for supplies - i have quite a few
contacts that i am more than happy to share with everybody, it may
make life a little easier ;)

Craig>
>
> ____________________________________________________________
> _____
>
>
>
> [Non-text portions of this message have been removed]
• Hi Guilty ozzie, Dr Tux from tight arse tours here, id love to have a list of your contacts. Thank you, ... poison
Message 6 of 10 , Feb 29, 2004
Hi Guilty ozzie,
Dr Tux from tight arse tours here,
id love to have a list of your contacts.
Thank you,

--- In new_distillers@yahoogroups.com, "barjarg2003" <barjarg@c...>
wrote:
> Hello everyone, i feel a bit guilty because i have been reading
> messages sent to and from the group for the last 18 months and
> consider myself a reasonable ;) distiller because of all the
> information i have GLEANED in this time ( have not managed to
poison
> myself or my friends yet ) and everybody says my bourbon is better
> than the bought stuff.
> If anybody in Aust is looking for supplies - i have quite a few
> contacts that i am more than happy to share with everybody, it may
> make life a little easier ;)
>
> Craig>
> >
> > ____________________________________________________________
> > _____
> >
> >
> >
> > [Non-text portions of this message have been removed]
• Hi another ozzie here dr_tucks talk about tight arse tours you take the cake mate (no offence) I run 2 x 25 litres of wash at a time put in a packet of turbo
Message 7 of 10 , Feb 29, 2004
Hi another ozzie here "dr_tucks" talk about tight arse tours you
take the cake mate (no offence) I run 2 x 25 litres of wash at a
time put in a packet of turbo and leave it, but with the quality of
water it takes more than 10 days, doing a few different trials at
the mowment to improve it advice from Hawraki Brewind in nz. Would
be interested to know what turbo you are using from you and "Guilty
ozzie?

Cheers
imbibed2
--- In new_distillers@yahoogroups.com, "dr_tucks" <dr_tucks@y...>
wrote:
> Hi Guilty ozzie,
> Dr Tux from tight arse tours here,
> id love to have a list of your contacts.
> Thank you,
>
>
>
>
>
>
> --- In new_distillers@yahoogroups.com, "barjarg2003"
<barjarg@c...>
> wrote:
> > Hello everyone, i feel a bit guilty because i have been reading
> > messages sent to and from the group for the last 18 months and
> > consider myself a reasonable ;) distiller because of all the
> > information i have GLEANED in this time ( have not managed to
> poison
> > myself or my friends yet ) and everybody says my bourbon is
better
> > than the bought stuff.
> > If anybody in Aust is looking for supplies - i have quite a few
> > contacts that i am more than happy to share with everybody, it
may
> > make life a little easier ;)
> >
> > Luck with your Brew
> > Craig>
> > >
> > > ____________________________________________________________
> > > _____
> > >
> > >
> > >
> > > [Non-text portions of this message have been removed]
• ... of ... and Guilty ... reading ... few
Message 8 of 10 , Feb 29, 2004
--- In new_distillers@yahoogroups.com, "imbibed2"
<nickandwendy@w...> wrote:
> Hi another ozzie here "dr_tucks" talk about tight arse tours you
> take the cake mate (no offence) I run 2 x 25 litres of wash at a
> time put in a packet of turbo and leave it, but with the quality
of
> water it takes more than 10 days, doing a few different trials at
> the mowment to improve it advice from Hawraki Brewind in nz. Would
> be interested to know what turbo you are using from you
and "Guilty
> ozzie?
>
> Cheers
> imbibed2
> --- In new_distillers@yahoogroups.com, "dr_tucks" <dr_tucks@y...>
> wrote:
> > Hi Guilty ozzie,
> > Dr Tux from tight arse tours here,
> > id love to have a list of your contacts.
> > Thank you,
> >
> >
> >
> >
> >
> >
> > --- In new_distillers@yahoogroups.com, "barjarg2003"
> <barjarg@c...>
> > wrote:
> > > Hello everyone, i feel a bit guilty because i have been
> > > messages sent to and from the group for the last 18 months and
> > > consider myself a reasonable ;) distiller because of all the
> > > information i have GLEANED in this time ( have not managed to
> > poison
> > > myself or my friends yet ) and everybody says my bourbon is
> better
> > > than the bought stuff.
> > > If anybody in Aust is looking for supplies - i have quite a
few
> > > contacts that i am more than happy to share with everybody, it
> may
> > > make life a little easier ;)
> > >
> > > Luck with your Brew
> > > Craig>
> > > >
> > > > ____________________________________________________________
> > > > _____
> > > >
> > > >
> > > >
> > > > [Non-text portions of this message have been removed]
• i use still spirits turbo yeast because it has a good operational temperature range of 15 to 28c (no waterbed heat pad at almost a dollar a day. In keeping
Message 9 of 10 , Feb 29, 2004
i use still spirits turbo yeast because it has a good operational

temperature range of 15 to 28c (no waterbed heat pad at almost a
dollar a day. In keeping with the motto and all! ).As well as being
able to take 8kg of dex or sugar. this is a great yeast for
victorians who brew in gal sheds. Queenslanders need SS temp
tollerant yeast 15-40c unless they have air cond. Dont worry about
the rubbish on the side of the pack unless you want the added
expense of heat pads. If your in that much of a rush 365 dollars a
year buys two extra barrels (grin) lots of yeast and sugar or dex,
and a whole lot of yeast {its just the strain i want to strech not
the empty retail packs.)
Mine takes approx 13 days to finish and bar stirring in yeast at
around 25c for two minutes pop on the lid and leave it until
finished, if its colder it will take longer. No rush when theres
always a barrel or two finished.

--- In new_distillers@yahoogroups.com, "imbibed2"
<nickandwendy@w...> wrote:
> Hi another ozzie here "dr_tucks" talk about tight arse tours you
> take the cake mate (no offence) I run 2 x 25 litres of wash at a
> time put in a packet of turbo and leave it, but with the quality
of
> water it takes more than 10 days, doing a few different trials at
> the mowment to improve it advice from Hawraki Brewind in nz. Would
> be interested to know what turbo you are using from you
and "Guilty
> ozzie?
>
> Cheers
> imbibed2
> --- In new_distillers@yahoogroups.com, "dr_tucks" <dr_tucks@y...>
> wrote:
> > Hi Guilty ozzie,
> > Dr Tux from tight arse tours here,
> > id love to have a list of your contacts.
> > Thank you,
> >
> >
> >
> >
> >
> >
> > --- In new_distillers@yahoogroups.com, "barjarg2003"
> <barjarg@c...>
> > wrote:
> > > Hello everyone, i feel a bit guilty because i have been
> > > messages sent to and from the group for the last 18 months and
> > > consider myself a reasonable ;) distiller because of all the
> > > information i have GLEANED in this time ( have not managed to
> > poison
> > > myself or my friends yet ) and everybody says my bourbon is
> better
> > > than the bought stuff.
> > > If anybody in Aust is looking for supplies - i have quite a
few
> > > contacts that i am more than happy to share with everybody, it
> may
> > > make life a little easier ;)
> > >
> > > Luck with your Brew
> > > Craig>
> > > >
> > > > ____________________________________________________________
> > > > _____
> > > >
> > > >
> > > >
> > > > [Non-text portions of this message have been removed]
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