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Re: Question about wash fermention: (Follows on from Re: [new_distillers] warning about baking soda!)

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  • Darryl Ward
    Thank you for that. It is funny to think that, despite having been distilling for nearly 13 years, there are still things to learn. I was aware that one could
    Message 1 of 5 , Jan 22, 2003
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      Thank you for that.
       
      It is funny to think that, despite having been distilling for nearly 13 years, there are still things to learn.
       
      I was aware that one could distill earlier... I just tend to avoid doing so to ensure maximum output.
       
      Cheers
       
      Darryl
      ----- Original Message -----
      From: BOKAKOB
      Sent: Thursday, January 23, 2003 8:07 AM
      Subject: Re: Question about wash fermention: (Follows on from Re: [new_distillers] warning about baking soda!)

      Most likely it should taste dryish sour -- if it is then there is no sugar left in the solution. You can distill it. You can also distill it without waiting till the fermentation is completely done.

       Darryl Ward <taliesin@...> wrote:

      Thanks for that!
       
      So... can I safely assume that there is no point in delaying fermentation any longer?
       
      Cheers
       
      Darryl
      ----- Original Message -----
      From: BOKAKOB
      Sent: Thursday, January 23, 2003 7:53 AM
      Subject: Re: Question about wash fermention: (Follows on from Re: [new_distillers] warning about baking soda!)

      When you stir it the diluted carbon dioxide gas is coming out of the solution. Same ting happens when you open champagne and soda bottles. If you could only see what happens when you put the pot with this mix on the flames!

       Darryl Ward <taliesin@...> wrote:

      Hi there
       
      That is identical to my standard sugar based vodka, except that I normally use Turbo Yeast, (at the moment I am using the yellow label "Temperature Tolerant" variety of Turbo Yeast, it being the middle of Summer here), as well as carbon treating, filtering and diluting  the spirit.
       
      Otherwise the recipe is the same.... 5 kg sugar, 20 litres of water.... and my current batch went from 1110 to 988 in 4 days.
       
      However that was two days ago, and the gravity is the same, meaning that I will be dragging the still out as soon as my wife goes to work.
       
      Yet it still fizzes merrily for about a minute when I give it a rapid stir.
       
      This would appear to indicate  that fermentation is still continuing, yet the SG has not changed for two days.
       
      Could anybody kindly explain this phenomenon for me?
       
      Kind regards
       
      Darryl
      ----- Original Message -----
      From: BOKAKOB
      Sent: Thursday, January 23, 2003 1:40 AM
      Subject: Re: [new_distillers] warning about baking soda!

      Mike, perhaps I am ignorant but I enjoyed a smooth glass of martini made as I mentioned in the post while reading this post. To sum up I repeated the process again and did not get anything but clean alcohol. Perhaps there is not much whatever nutrient there is in the sugar mash I do, but here is the scoop:
      - up to 20 L tap water after I dilute 5 kilo sugar and one packet of Black Label yeast fermented from 1.11 to 0.99 in one week. That is it! My copper column, coil and condenser did not change or smelled anything. Not that I want to upset anyone or to set up a ill thought experiment, but I guess ignorance is a bliss. I will continue to repeat the routine. Twice done with no effects is pretty stable to me. If I do get blue crystals and whatever else I certainly will post it. I have no reason to keep it from the source which taught me a lot of things.

       "mwmccaw <mwmccaw@...>" <mwmccaw@...> wrote:

      Alex made an interesting post about his experience with baking
      soda.  I am ASSUMING that he was re-distilling a previously stripped
      wash.

      DO NOT use baking soda (or any other base) to raise the pH of the
      PRIMARY wash!!

      Why not?  Yeast nutrients (and dead yeast for that matter) contain
      lots of ammonium compounds that are stable at low pH (acid
      conditions), but that give off lots of ammonia at higher pH
      (starting about pH 4.5 to 5 - not exactly alkaline conditions).

      What will this do?  Stink up your collected product(and turn it blue
      if there is any copper in the still), AND corrode the heck out of
      any copper in the still.  You will Find your condenser covered in
      blue crystals of a complex ammonium salt.

      Once you've stripped the wash, the first distillate doesn't contain
      any of the ammonium compounds, so it is safe to play with the pH.

      Mike McCaw



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      I can be wrong I must say.
      Cheers, Alex...



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      I can be wrong I must say.
      Cheers, Alex...



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      I can be wrong I must say.
      Cheers, Alex...



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