OK, I just made a new batch today. I used 10lb of sugar into 5 gallons
of water, which gave me the normal 1.092 SG. The PH is about 4.8,
which i think is optimal.(had to add some lemon juice to get it there)
I added yeast nutrient and some corn flakes. (making a poor mans
whiskey. It works!) To that, I added about 1oz of rehydrated baker's
yeast. The pitching temp is around 90. Maye i got it too warm this time.
Anyway, I'll let it ferment for about a week and check the SG. Lets
hope this one works. If not, maybe I will have to try pumping air into it.
--- In firstname.lastname@example.org, "Harry" <gnikomson2000@...> wrote:
> --- In email@example.com, "tyler_97355" <kd7enm@>
> > I recently made a 5 gallon wort for vodka. I used a clean
> > 10lb of sugar, and about 1oz of baker's yeast. It bubbled for
> about 3
> > weeks. When i tried to distill it today, the temperature went
> right up
> > to 203-204. After about an hour, i collected 2 bottles. The
> > temperature then went to 206, then shortly to 208. The alcohol i
> > in the 2 bottles are about 35% (70 proof US).
> > My question is, why is it going up to 204f, and why am I not
> > much out of it? I know that it could be a million reasons, and i'm
> > really giving much info, but just wondering if anyone has an idea.
> > FYI: my hydrometer broke last week, so i have no idea what the
> > SG was.
> > -Tyler
> Yeast food? pH? Aeration? Pitching temp? Ambient temp? These are
> some of the 'need to know' things. Without them, no idea. But a
> clue is the 3 weeks bubbling. This says that the yeast never got
> established as the dominant species. Therefore most of your
> fermentation was probably bacterial, likely lacto.
> Get that hydrometer replaced. It's your best friend when setting a
> wort. It does a whole lot more than just figure out if the ferment
> has stopped.
> regards Harry