 Rank: Junior Member Groups: Registered
Joined: 7/14/2011(UTC)
Posts: 29
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"When brewing beer when one wants a little more alcohol we add a little more malt. So I tried the same with my sugar wash thinking the same may apply. Silly me. As the name says, Novice. Primary for one week, then when bubbling slowed to an occasional bubble racked to a glass secondary. Doesn't look like mountain dew but does look like milk. No off smells, still occasional bubble. Probably needs clarifier to settle out is my guess, especially since no off smells. Gravity is still above desired at 1.016 so could be needs more time.
Thoughts? Stick to beer or all is ok and continue to practice and experiment?
As always your guidance is appreciated.
Jim"
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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dont give up -- but try to use the recipes the way they are. You will figger it out soon enough. OK so with beer the malt extract is right but with a likker wash its more sugar that will give you more ABV. to an extent. The yeast will only convert so much to alcohol and then the alcohol level will kill the yeast and not get utilized and make your distillate sweeter. Which is not always a bad thing if thats what your after, but most folks around here will tell you to keep your ABV level at around 8-12% in a wash. (better tasteing likker in the end)
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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Novice, I have found in a likker wash you really dont need to worry much about the gravity of the wash. You are GONNA distill it anyway. If you set your mind up and say --I'm gonna let this sit for 15 days no matter what-- you'll see that its fermented and all settled and ready to run the next time you look at it. You really dont need to secondary this like you do beer (well beer REALLY dosen't need it either) It wont hurt it to use a secondary but its just another step added to the process. Try this on your next wash --- make your wash, add your yeast, put the bucket in the right place, (watch the airlock if you want to) and dont open or bother it for 15 days. On the 16th day make sure your ready to still it cause it'll be ready!!!!!!
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Rank: Junior Member Groups: Registered
Joined: 7/14/2011(UTC)
Posts: 29
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All excellent advice. Thank you both for taking the time to respond.
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Rank: Junior Member Groups: Registered
Joined: 9/16/2011(UTC)
Posts: 36
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heh heh heh
Looks like I (newbie) ain't gonna be distilling 2-1/2 days after putting the little yeasties into the pool.
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Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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Don't think you can drive them that hard no matter what. My wine takes 15 days to ferment to dry so what heeler said about the sugar wash is true too. I don't kill it or clarify it. I have, but seemed not to make any difference so I quit making work for myself.
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