Re: [new_distillers] Turbo Yeast & Fermentation temps
- Thank you Flyboy for that advise with the circulation of warm aquarium water
around the fermentation vat, i certainly will try it this coming winter.
Now something for all the experienced distillers.I have offered to me
several hundred gallons of dextrose syrup for FREE.Does anybody know how to
use it in a 25 litre batch with the normal turbo yeast.How do i start, like
the first hydrometer reading etc etc. All info geatly appreciated. Thank
>Subject: [new_distillers] Turbo Yeast & Fermentation temps
>Date: Fri, 13 Apr 2001 19:51:35 -0000
>I am new to this news group and have been doing a lot of reading
>about distilling. My interest started with wanting to distill water,
>and still is my primary interest. Are there any suppliers in the US
>that supply Turbo Yeast? If not, what/who is the least expensive
>place to order it?
>Many years ago I played around with winemaking and something that we
>utalized back then may be of use to some of you. I have read
>numerous posts about maintaining the temperature of the mash. We
>have a 55 gallon aquarium, in use. The water temp is maintained at
>76 degrees. I purchased 100 feet of 3/8" clear vinyl hose, and
>wrapped/coiled it around the container I used for fermentation. I
>then wrapped the bucket up with an old blanket, covering the tubing.
>The tubing was connected to a small fountain pump in the aquarium,
>which circulated the 76 degree water around my bucket and returned it
>to the aquarium. This always worked great, the heater in the
>aquarium would maintain the temp in both the aquarium and my
>fermentation bucket. I welcome your thoughts and comments.
>Thanks again for a great new group.
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