Re: Home made turbo recipe - new to group
- Not really Blanik,
Unless your doing a grain mash and using internal heating elements
in your still and not watchin the temperature - ive blown the head
off about 3 times now...
But since im using external heating no harm was done. And yes both
yeasts give the same smooth product (corn whiskey in my case :-).
Vino es Veritas,
--- In firstname.lastname@example.org, "sonum norbu" <blanik@...>
>clear but does that matter? The end product from the still is fine.
> I've found exactly the same, David. Sure the mash or wash doesn't
> > ----- Original Message -----
> > From: David <david@...>
> > To: email@example.com
> > Subject: [new_distillers] Re: Home made turbo recipe - new to
> > Date: Thu, 01 Nov:18:17 -0000yeast
> > The limited graphing I have done so far is showing that bakers
> > can be just as fast as the 1118, IN THE END. The difference isthat
> > the bakers yeast starts out faster and slows down at the endwith no
> > definate stopping point with the graphed results being a curvingline
> > at the end. Correct that it does not settle. The 1118 isperfectly
> > linear until all sugar is gone going into negative PA easilywith a
> > distinct point where everything just stops and clears. (same asconcentrations
> > purchased Turbo's). Without testing the higher alcohol
> > yet I assume the bakers yeast is starting to max out at the 14%,but
> > it can get there just as quickly as 1118 at 14% since it startsout
> > faster, just differently.the
> > David
> > --- In firstname.lastname@example.org, "jamesonbeam1"
> > <jamesonbeam1@> wrote:
> > >
> > > Hi Marc, Im not one to, or trying to dispute anything Harry is
> > > saying, its just that from back to back comparisons between
> > > Fleischmann's Yeast and the Lalvin EC 1118 yeast (ive used the
> > > Lalvin K1-V1116 for
> > years
> > > making wine and its not as fast as the 1118), Ive just found
> > > EC 1118 to ferment out faster, allow for a stronger wash andas
> > > clear quicker. Using almost the exact same recipes for my
> > > "Bourbonesque" style whiskey, the Fleischmann's yeast - and i
> > > called the company - the strain is the same - (Saccharomycetes
> > > Cerevisiae) - took longer to ferment out by about 2 days and
> > > wouldnt clear. The 1118 fermented out and started clearing
> > > within 4 days and this was at a 16% abv potential mash. As far
> > > flavors, Ive found little or no difference between thethe
> > > Fleischmann's product distilled from a 12 - 13% abv mash and
> > > 1118 product distilled from a 15 -16% abv mash. Its just thatmy
> > > still is rather small, only 2 1/2 gallons and i need thebiggest
> > > "bang for the buck" I can gets...get
> > >
> > > If David is concerned on speed and amount of alcohol he can
> > > out then i would still recommend him the Lalvin EC 1118 overthe
> > > Fleischmann's product.<mavnkaf@> wrote:
> > >
> > > Vino es Veritas,
> > > Jim --- In email@example.com, "mavnkaf"
> > > ><mavnkaf@> wrote:
> > > > I ment a low alcohol wash to get a better favour.
> > > > > Marc
> > > > > --- In firstname.lastname@example.org, "mavnkaf"
> > > > >other
> > > > > Hi James, the yeast that Harry mentioned is very good > >
> > > (Saccharomycetes Cerevisiae), I've used it many times and
> > > produces > a > > good flavour in the final product. On the
> > > hand the turbo > works > > fine too for my pretend vodakstuff.
> > > I have the still for it. The > > Lavin stuff is ok too but ifand
> > > your after flavour from your work, go > > for a low % yeast
> > > do mass batchs. Yes, it's not easy but life > > is'nt either.time
> > > > > > > Cheers
> > > > > Marc > > > > > > --- In email@example.com,
> > > "jamesonbeam1" > > <jamesonbeam1@> wrote:
> > > > > >
> > > > > > Yup David, > > > > > > If your getting into this real
> > > now - and if theres anyone > > here > > > that can help ya itswith
> > > Harry... Hes the Owner and Head Moderator > of > > > this and
> > > Advanced Distillers with years of experience.
> > > > > > > > > Though as a old wine maker, i still cant agree
> > > him on bakers > > > yeast (maybe its just the strain ive used -main
> > > only type here is > > > Fleshman's fast acting), but hes the
> > > MAN to listen to.(Shakyamuni Buddha)
> > > > > > > > > Vino es Veritas,
> > > > > > Jim.
> > > > > >
> > >
> "Most of the troubles of the world are caused by human beings".
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- Yes, you can substitute KOH, potassium hydroxide, (potash lye)(NOT
regular sodium lye) which should be locally available as generic
brand liquid drain cleaner. Please be careful with this stuff. I
don't know the exact proportions, (a teaspoon per 15L?? depending on
strength) but it will be similar, probably less??? Check the
ingredients, there should be no sodium hydroxide and it should be
nearly clear. For experimenting only, use lab grade KOH if you are
going to drink it. Remember to adjust the final Ph to about 6.0 with
citric acid before pitching the yeast. [This is a VERY strong base
and will soapify your skin on contact.] I have also used potassium
vitamin supplements but not exclusively and the amount required is so
great that it won't be inexpensive (they usually come in 99mg pills)
for large batches. Yeast needs for K are on the order of 4500mg per
15 liter, that's a lot and is equivalent of one cup normal molasses
or 1/2 half cup blackstrap molasses. Molasses is loaded with K.
I must warn you that the acid should be added to the sugar solution
first and then the potassium. (especially if you already added the
DAP first by mistake). You can make small adjustments either way when
the PH is closer to 6PH. Kind of a catch 22 I know.
I'm sure I will be chastised for suggesting drain cleaner. But it is
a convenient economical source of K for testing purposes only cause
we don't know what else may be in it.
--- In firstname.lastname@example.org, RAY HARRISON <rahar2005@...>
>all the ingredients apart from the potassium carbonate-seems that no
> Hi David,
> I have downloaded your recipe and ready to give it a go. I have
one seems to stock this locally.
> Does it go by any other name (i,e. a commercial or generic name)have
> If I cant find it do you think I could subsitute something else?
> If so what would you recommend?
> Ray H
> David <david@...> wrote:
> Thank you to everyone!
> If you followed this thread last month, here are the results. I
> posted my final recipe in the files section here...last
> All Distillers Recipes
> Reflux Still Recipes
> Wash Recipes
> Sugar wash's
> I tried everything I could scrounge up on the web finding every
> amino acid and trace mineral and 'secrets' only to come full circleto
> to a very basic formula. I would very much like anyone with the
> ability to try it and report back with their individual results. My
> original goal was a clean good tasting wash that would produce the
> least amount of byproducts possible for a neutral spirit wash, and
> do it at least as fast as commercial turbo's. IMHO I have achievednow.
> these goals.
> Thanks again, David
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