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Re: [new_distillers] Re: Conversion type question

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  • No Name
    Hey john,  Sorry its me again, I just replied to your first post, But I didn t notice that all the Greats had already done so.  However I just saw your reply
    Message 1 of 9 , Jan 4, 2009
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      Hey john,
       Sorry its me again, I just replied to your first post, But I didn't notice that all the Greats had already done so.
       However I just saw your reply about adding more sugar,  And the yeast your going to use,
       For 30 Gallons  7 packets are low, Unless those are some big packets,LOL Most of the ones I have ever seen have come in 5 or 7 Gram sizes,  I know there are larger ones, but even still, this is way off what you need to pitch, 
        30 gallons of wash would need 600 Grams of yeast,   I get a way with using a pound. 454 Grams,  
      I used to use a 12 packs of yeast per 30 gallons, And would wait 3 weeks, as if it was a beer to ferment, By then Usually my wash had caught some type of sickness,LOL   (NO GOOD).  Anyways Just trying to save you from the same troubles that I had, (Untill I joined up in here, and got the best advice one could get), On top of that reading pervious post to others, One comes to mind Check out Message #32369. this one wasn't to far back I noticed it while looking through the messages,    It had a pretty large recipe, ANd the guy was useing packets of yeast, And the Owner of this room stepped in to help,  (pretty sure it was the owner of the Group whom help if not please forgive me, But its still good advice,)
       I used this advice myself just before new years and My trash can full fermented in 3 days and not 3 weeks With no side affects or sickness.
      Anyways I hope this helps you change your mind about adding sugar, And also hope this helps you decide to grab a lot more yeast.
      Thanks for your time, NoName
      ps. I liked that saying, No trees were harmed........


      From: John Chad Kinsey Sr. <cls315@...>
      To: new_distillers@yahoogroups.com
      Sent: Sunday, January 4, 2009 9:37:41 AM
      Subject: RE: [new_distillers] Re: Conversion type question

      Well, I have not pitched the yeast yet and I do have yeast nutrients I plan on using.  I was hoping for a little higher potential alcohol.  Is there a scale somewhere or a formula to arrive at sugar percentage?  The molasses was added for the minerals only, not for sugar or flavor.  I also have added pectinase already.  I am thinking very seriously of adding some more sugar.  I wanted to arrive at about a 14% to 15% ABV.  And yes I have champagne yeast which will handle it, six packets of it in fact, along with a pound of yeast nutrients.  Thanks!

       

      No trees were harmed to send this message however an awful lot of electrons were terribly inconvenienced.

       

       

      From: new_distillers@ yahoogroups. com [mailto:new_ distillers@ yahoogroups. com] On Behalf Of castillo.alex2008
      Sent: Sunday, January 04, 2009 9:15 AM
      To: new_distillers@ yahoogroups. com
      Subject: [new_distillers] Re: Conversion type question

       


      Hey Parrot

      The gravity is ok, but I´d be much more concern about the nutrients,
      seems to be ok in the minerals side (b/c of the molasses) but will
      ferment faster if adding some source of nitrogen, to which I suggest
      you to add about 2 cups of DAP or any other complete yeast nutrient you
      may have handy. Also is important the amount of yeast used, some 100
      grams of distiller´s or baker´s will be ok. Finally, since you are
      only after the apple´s flavor you may consider adding some pectinase to
      your wash, a few of those brewhaus sachets containing the 3 enzymes
      will go fine and you´ll receive them about on time, if you began
      yesterday and live in US.

      Alex

      P.D. try next time to go after a calvados, wouldn´t be a waste of
      fruit as now IMHO

       


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    • jamesonbeam1
      John, A few details here might answer some of your questions. First off, as Trid said, appples do not have much sugars. Apples have about 10% by volume/weight
      Message 2 of 9 , Jan 4, 2009
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        John,

        A few details here might answer some of your questions. First off, as Trid said, appples do not have much sugars.  Apples have about 10% by volume/weight in sugars - of which 2% is sucrose, 2.5% dextrose (glucose) and 5.5% fructose - though this might vary somewhat by different brand varieties.  Also as he stated that the little bit of molassas dont mean jack squat for the volume your making.

        So the 70 lbs of apples used, contained about 7 lbs. of sugars - along with the 30 lbs. added - thats about 37 lbs. for a 32-35 gallon wash.  Again,  as he said since the majority of ingredients used is fruit, it is called a "must" not a wash or mash.

        1/2 lb. of sugar per gallon of fermented liquid will  produce about 3.5% ABV.  Your 37 lbs. works out to a bit more then 1 lb. per gallon - say about 1 lb. 2oz. - which equates to an SG of about 1.050 and a potential ABV of around 7%.

        The charts you asked about are available in the Info Base.  For the Hydrometer readings - go to: http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm  - Hydrometer/Sugar/Alcohol Tables and you will see these figures.  To Calculate the amount of sugars with water needed to obtain a certain level of ABV in your wash / must - go check out Tony's Site at http://homedistiller.org/ and look at his self-calculation on Preparing a Sugar Wash and  sugar levels at: http://homedistiller.org/wash-sugar.htm

        Since you have such a low ABV potential in your must, it would not hurt to add some more suger (inverted of course) to bring the ABV potential up to around 12-13% which is what most wines, apple/grape/fruits are at to distill into brandy.  But as Gooseeyes and Nameless have stated - dont go too high or you will stress you yeast out and loose those apple flavors.  Even with your champagne yeast I would not go about about 12% for starters.  Check out the charts and that will give you an idea of how much more sugars to add.

        Also dont forget to add some nutrients to your must since apples dont have much nutrients in them either.  Your 6 packs of yeast should about do it, since each 5 gram pack is good for about 5 gallons - but I would consider making about a gallon or 2 starter first with the yeast from some of your must and get it going good for a day or so and then pitch it.

        Hope this helps.

        Vino es Veritas,

        Jim aka Waldo.

         


        --- In new_distillers@yahoogroups.com, "John Chad Kinsey Sr." <cls315@...> wrote:
        >
        > Well, I have not pitched the yeast yet and I do have yeast nutrients I plan
        > on using. I was hoping for a little higher potential alcohol. Is there a
        > scale somewhere or a formula to arrive at sugar percentage? The molasses
        > was added for the minerals only, not for sugar or flavor. I also have added
        > pectinase already. I am thinking very seriously of adding some more sugar.
        > I wanted to arrive at about a 14% to 15% ABV. And yes I have champagne
        > yeast which will handle it, six packets of it in fact, along with a pound of
        > yeast nutrients. Thanks!
        >
        >
        >
        > No trees were harmed to send this message however an awful lot of electrons
        > were terribly inconvenienced.
        >
        >
        >
        >
        >
        > From: new_distillers@yahoogroups.com [mailto:new_distillers@yahoogroups.com]
        > On Behalf Of castillo.alex2008
        > Sent: Sunday, January 04, 2009 9:15 AM
        > To: new_distillers@yahoogroups.com
        > Subject: [new_distillers] Re: Conversion type question
        >
        >
        >
        >
        > Hey Parrot
        >
        > The gravity is ok, but I´d be much more concern about the nutrients,
        > seems to be ok in the minerals side (b/c of the molasses) but will
        > ferment faster if adding some source of nitrogen, to which I suggest
        > you to add about 2 cups of DAP or any other complete yeast nutrient you
        > may have handy. Also is important the amount of yeast used, some 100
        > grams of distiller´s or baker´s will be ok. Finally, since you are
        > only after the apple´s flavor you may consider adding some pectinase to
        > your wash, a few of those brewhaus sachets containing the 3 enzymes
        > will go fine and you´ll receive them about on time, if you began
        > yesterday and live in US.
        >
        > Alex
        >
        > P.D. try next time to go after a calvados, wouldn´t be a waste of
        > fruit as now IMHO

      • Harry
        ... I plan ... there a ... There is. See my chart here... http://groups.yahoo.com/group/new_distillers/message/27020 Slainte! regards Harry
        Message 3 of 9 , Jan 4, 2009
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          --- In new_distillers@yahoogroups.com, "John Chad Kinsey Sr."
          <cls315@...> wrote:
          >
          > Well, I have not pitched the yeast yet and I do have yeast nutrients
          I plan
          > on using. I was hoping for a little higher potential alcohol. Is
          there a
          > scale somewhere or a formula to arrive at sugar percentage?


          There is. See my chart here...
          http://groups.yahoo.com/group/new_distillers/message/27020


          Slainte!
          regards Harry
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