"Well, I dove in and started with 4 gallons of tap water in two pots, raised the temp to about 150 on them (mostly to remove chlorine), then added tomato paste to one and 5lbs of sugar to the other. Then I combined them in my fermenter.

While waiting for it to cool, I re-read a packet of EC-1118, followed directions on it, and when the wash finally reached 80F I added the hydrated yeast, and covered with a lid and a one way valve. BTW, I stirred the hell out of it while it cooled and again before adding the yeast, so as to put some air in it.

Twelve hours later, I broke the rules and took the lid off. I have small bubbles in the center of the bucket, but not much else goin on.

A guy at Austin Homebrew suggested using half the sugar now, then add 1/4 two days later, then the last in 2 more days.

Now here's what I didnt do....I didnt check the PH on the municipal tap water, and the yeast called for it to rehydrate for 15 minutes before pitching. I jumped the gun and had the yeast ready long before the wash had cooled down. It was about an hour before it was pitched.

I checked the SG of the wash before pitching but as it was my first time I didnt record it. I THINK it was 1.050, but not sure. I didnt check it this morning.

Thoughts???? Comments???? Suggestions????"

"Thanks for the fast reply heeler, I guess I am just nervous over my first batch. I thought the tomato paste supplied some nutrients...am I wrong? I read on Tony Ackland's site you can add vitamin B-1, DAP, or a fertilizer....I think someone here said 21-0-0....is that right ? What would you reccomend as a nutrient? Is it too late to add nutrients?

Thank you for the assist"

"Thanks guys for the info...BW, im using the birdwatcher recipe from Bayou-ruler, but the guy from austin said put the sugar in stages to get higher ABV, so im gonna try it. Also i read on Tony Acklands site about staging the sugar...it says to start SLOWLY when you add sugar and stir like hell or you'll have a huge mess. I plan on using 10 lbs sugar when done.

Heeler, thanks, i didnt know what the tomato paste did, but i know its acidic and would maybe help the PH. I think i have some multi-vits around here and maybe some B-1, I'll crush a cpl and see what happens.

Just to be sure i understand, are you sayin add ammonium phosphate, magnesium sulphate and multi-vitamins or just one of them?? I didnt get it clear in my head.

Thanks guys"

I don't really think you found a substitute for DAP. DAP is a yeast nutrient, like fertilizer. The Epsom salt is magnesium , an element that yeast utilize to stay healthy. The lemon juice,citric acid, is basically used to change the PH. The fertilizer is what makes the yeast have robust growth.

You need ammonia phosphate. You may find a substitute fertilizer at a garden store that contains ammonia phosphate or if you have a brew supply near you can get the yeast nutrient(ammonia phosphate). I've never tried it but I've heard you can use Miracle Grow. I've added nutrients towards the end of the fertilization cycle and it makes the yeast go crazy for a short period of time , the short period probably due to the sugar being mostly gone. I believe that you can ferment without yeast nutrients but it will probably take longer. I've always used nutrients so I really can't say what not using them will do. I just looked at some Miracle Grow out in the garage and it contains ammonia, phosphates, and some other minerals. I think it would work, it just may give your wash a off color which shouldn't make any difference when you distill it. The directions on it says to use a table spoon per gallon but since it's a kind of unknown I'd start with a couple of teaspoons in the 5 gallons and see what the yeast does.

"Ok, another update. I had planned on running the wash by now, but got the dreaded email from BH telling me they're out of kettles and I can expect mine around the 15th. SOOOOO.... its been exactly 2 weeks and i checked my wash tonight. There was still small bubbles on the surface, but when i checked it with my hydrometer the ABV had DROPPED from 12% last week to 6% tonight!!! WTH??? I tasted it and it taste like a Reisling but sweeter.

Whats going on? What do I need to do? I was tempted to add some more sugar but wanted to get a 2nd opinion.

Thanks"

"FITW's, leave it alone for starters, then re-read the directions on how to read and use a beer and wine hydrometer and a alcohol hydrometer.
An alcohol hydrometer will not read the ABV% correctly in a wash or mash cuase it cant read that low ( and besides thats not the proper use of that instrument). A beer and wine hydrometer is used before you add yeast and when its totally done fermenting and then you subtract the 2 readings. I dont think you should add more sugar to your wash and I dont think the alcohol is evaporating from the bucket so dont fret and just let it finish.
This is just my opinion so for what its worth I hope it helps you learn. Good luck."

How long it takes is mostly related to temp. Remember pools of water will be about 10 degrees cooler then ambient temp.(air temp) So if your fermenter is in a room 75 degree your mash is only 65. Anything below 70 and all you get is a little bubbling and really slow progess. Ideally you want your fermenter to be around 75-80 degrees.

"

Something to remember about fermentation --its an exothermic action....when fermentation is at its peak the temp inside the fermenter will be hotter than the outside temp by a few degrees, unless you store your fermenter in your garage and its 105F ( that would prolly kill your yeast anyway). If you store it in your spare bathroom and its 78 in there you can bet the temp in the jug will be 84-86F. Now after it peaks and starts to finish up it'll fall to the room temp or less for sure."