Re: SG and Wash
- Well Royce,
Depending on the temps and yeast, you still have several days to go.
Watch you SG as it goes down. If you used the 7 lbs. of sugar as the
recipe states, you should get an ABV from 8 to 9%.
Also tis a good idea to stir lightly to break up the crust, called a
cap, once a day which will keep the yeast in suspension. Also watch the
bubbles. As the yeast goes through the stationary phase and produces
alcohol and C02 while using up the sugar, the yeast will flocculate to
the bottom and the bubbles will become bigger and less frequent.
After they stop, you should let it clear for a few days then strain it
through a 5 gallon paint strainer bag or siphon it off the grains
Fermentations can be keep for several weeks like this as long as the
vessel is air tight or has an air lock after fermentation stops. Any
longer that that it sould be racked or siphoned off the trub again and
put into a glass secondary fermenter with an air lock to prevent
--- In email@example.com, Royce Thigpen <fireside58@...>
>it.Â I started it Sunday morning.Â After it quits working, will
> It is still working right now.Â It has a mat (soft crust) on
it keep for a couple of days?
>hit a key earlier and I don't know what happened.
> If I have already sent something like this, please excuse me.Â I
> From: jamesonbeam1 jamesonbeam1@...
> To: firstname.lastname@example.org
> Sent: Tue, June 8, 2010 12:06:40 PM
> Subject: [new_distillers] Re: SG and Wash
> A finished mash or wash should have a specific gravity of 1.000 and
> less. However when they contain grains or molasses for rums, the
> additional solids in them will skew the hydrometer readings to the
> If the bubbles have stopped and its beginning to clear, a good idea is
> to taste it. If its dry and a bit bitter, its done. If it still tastes
> sweet, you may have a problem.