 Rank: Junior Member Groups: Registered
Joined: 3/6/2012(UTC)
Posts: 26
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"I guess I'm not clear on (at least) one thing:
I'm making neutral sugar washes right now. I know when the hydro gets down to around 1.000, the sugar's all been converted and then you're supposed to clear the wash, right?
What do you do to stop the yeasts though? I thought I read somewhere that if you let the finsihed wash sit too long it starts to develop off tastes. So let's say I have a finished wash, do I just rack it into a carboy? Won't some of the yeast get sucked in as well?
I guess I know the process (finish the ferment, let settle, rack into carboy, let settle some more, rack into still pot), I guess I just don't know when.
Any advice?"
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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Well aint never sunk to Carboy stage cept for fine wine..MD 20/20 clones etc. For hooch..I know some who do that religiously also..but I am personally way too lazy. When it clears up some I am a firm believer in siphoning it off into the boiler and start cooking. Them yeastes do not seem to come out of the condenser..lol. Neither do the dumb ants who manage to work their way through the barriers. I have let some cornmeal wash set on its residue for two months at least and it still tasted just fine. Now I do like to give it a chance to filter itself through a swimming pool leaf dip net and a layer of cheese cloth. That gets the chunky stuff when you hit the muck in the bottom. Not that it would hurt the hooch just dont like giving anything an excuse to stick in the boiler. Thus far..knock on the wood..aint never had any sticky boiler issues either pot stilling or refluxing. Best of fortunes on the deal..sure you get some conflicting advice. If so just ignore it..lol.
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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You dont stop the yeast for plain alcohol. Let it run till fermenting stops. Off flavors dont start for a long time. Listen to the WHEEL.
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Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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Just ran a sugar wash this past week. I start it & walk away. After 2 weeks or so I take an SG to verify that it's done & then when I get around to it I just siphon it off into the boiler. I really dump just about everything in, a thin layer of dead yeast is all that's left in the bucket. Pot still the hell out of it & then reflux. I get a high quality product out. This last 12 gal run netted about 3L of 96* that I cut to 45% & another 750mL or so of okay stuff I'll clean up with charcoal. Everything else went into the feints bucket for next time. I screwed around with yeast & corn flakes & bran flakes, etc. For my $.02 nothing beats sugar, some nutrients & EC1113. Cheap & tasty product with no fuss or muss.
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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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Not quite sure why anyone would want to stop the yeast but if you cool it down it WILL go to sleep and fall out of suspension. And if you make it pretty hot it will kill it but then your alcohol production also stops. If you must run it you dont have to wait for it to stop, syphon it off and run it.
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Rank: Advanced Member Groups: Registered
Joined: 6/4/2010(UTC) Posts: 360   Location: Louisiana
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" Originally Posted by: heeler  Not quite sure why anyone would want to stop the yeast but if you cool it down it WILL go to sleep and fall out of suspension. And if you make it pretty hot it will kill it but then your alcohol production also stops. If you must run it you dont have to wait for it to stop, syphon it off and run it. Indeed, if they aint quit, they aint finished!" |
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