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Supermarket Moonshine with EC-1118

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  • bokakob
    This is the follow up to my earlier post Supermarket Moonshine with EC-1118 in Distillers group. The fermentation went well even though I wish it took less
    Message 1 of 1 , Jul 1, 2005
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      This is the follow up to my earlier post
      "Supermarket Moonshine with EC-1118" in "Distillers" group.
      The fermentation went well even though I wish it took less than three
      weeks.

      For those lazy enough to skip the original post here is the
      compressed version:
      1.Dumped 5LB (2.27 kg) of sugar in 18 liter plastic bucket – dry.
      2.Squeezed two lemons on top – sugar is dry at the bottom.
      3.Dropped half cup of unsulphured molasses there – sugar is still dry.
      4.Toppled with cold tap water to 14 liters and mixed well.
      5.Sprinkled 20 gm of dry EC-1118 on top.
      6.Stirred and left alone at temperatures in between 75*F~85*F


      Here is what I did after the initial procedure.

      After three days I added a bit more sugar to the initial 5 lbs
      (2.27 kg) and added a bit more water making the total amount of 3.4kg
      in 15 L of wash (sugar dissolved). This translates roughly to 13.5%
      a.b.v. I was not able to get 18%. Perhaps more nutrients, more sugar
      and time would do the trick. To me those extra 4% are not worth
      struggling for.

      The ferment is dry with all sugar converted. S.G. is 0.99
      It is a clear and dark colored liquid without suspended particles.
      It is semi-translucent. It smells pleasantly fruity with hint of
      molasses. The taste is rather palatable.

      Conclusion:
      =================================
      EC-1118 works well in this setup.
      Sequential addition of sugar in several batches to the total required
      amount will ensure evenly paced fermentation with less strain on the
      yeast.
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