Re: [new_distillers] stuck wash
- Take the top off and leave it open to the atmosphere with just a towl over it to keep the bugs out. Use EC1118 yeast and you won't have this problem in the future. Make sure its warm, I use black food grade plastic barrels and put them in the southeast corner of my house where they get sun almost all day. You really don't have to get to elaborate in making this stuff, just remember 100 years ago they had nothing like we do today. Good luck!James D. Graves
Ravenwood Solutions, llc.
From: StephenA <skarnold74@...>
Sent: Saturday, February 23, 2013 2:47 PM
Subject: [new_distillers] stuck wash
I apologize in advance if this is a little wordy.
I'm fermenting a cracked corn and rye wash with 8 lbs of sugar in 5 gallons of water. I'm on my 8th day with it and the airlock only lets out a bubble every 25 seconds (been that way now for the last 6 days). SG is 1.08 and still tastes sugary as hell. I'm using reverse osmosis water and started with 2 packets of champaign yeast. I'm on my 3rd run. 1st 2 washes i didnt even know to check SG before and after. got me some equipment and decided to get a little more aggressive with my wash. this is my 2nd wash using RO water. 1st went ok but in retrospect probably still had a lot of sugar in it. I confess I didnt rehydrate my yeast at 1st, did some more reading and decided to add another packet of champaign yeast after rehydrating it for 30 min and adding sugar and letting it foam. added the new rehydrated yeast about 4 days ago. doesnt seem to have helped much. Any way I can get it going again? any ideas what to do different? if my problem was dry yeast, shouldnt adding a yeast starter have helped?