"Hello, guys. I've been brewing for a couple years now and have had pretty good luck making high test hooch on my reflux still. But this summer i've had a heck of a time getting my mashes to yield a high % ethanol. In the past i've simply heated my sweetfeed/sugar/water combination to break the sugars loose, let it cool, toss my distiller's yeast, stretched a bedsheet over it to keep bugs out and walked away. In 4-5 days the yeast are done. I've had VERY good yields in the past. In fact I had to detune (remove packing from) my still to get the hooch below 170 proof and retain some flavor. Typical yields have been maybe 15-18%.
But this year i've ran 4 batches and in every case i can't get the yeast to take off. They peter out in 1-2 days and yield only 5% ethanol. I've even resorted to making a pure sugar mash, thinking it might have been substandard sweet feed (TSC brand All-Grain). But my sugar mash isn't taking off either. I've even tried some yeast nutrient on the latest attempt. I use 2lb sugar/ gallon water which should be plenty of sugar. I tried both Crosby & Baker's distiller's yeast and Lalvin EC 1118 yeast. I use untreated spring water. I keep the mash between 65 and 90F. Can anyone help me figure out what I'm doing wrong? Any help wouldbe appreciated."

Thanks for the response. I actually did put a tsp of lemon juice per 5 gallon in the mash before it started. I'm getting the water from the same spring I always used when i was faring better, though. I'll try to get the heat up to 90F as you suggest and keep it there. Wanna hear something funny? Last run I put the 5 gallon jugs in my hot tub and used it as a hot bath.

Wow..glad you clarified the temps issue. Thought for sure you getting it too hot..but then it come down like a bolt from blue..it too cold. I have had the same set of issues ever since the hot weather started. Two batches got too hot and production went South..then overcompensating..the current ferment has been too cold too long and aint making any progress. I am walking out to the mancave and boosting temps as we speak. Hanging out on here is like getting a phd in hoochology.

Hey there SB, if I read your post correct you been using a bedsheet to cover your beer? I have heard of others doing the same and I always wondered how it keeps the O2 out of the bucket. I understand the beer needs some O2 to start, then it needs an absence of it to continue. I know I always use a lid with an airlock, and usually no worries.

I'll admit with this summertime heat my production is down a little, but it still makes about 4 pints of 170 proof to 5 gals of beer.

The bedsheet is the only thing that stood out to me as maybe needing modifying...but IDK.

FWIW, my dad made wine for years in a crock and covered it with a damp cheesecloth, but the yeast in it never consumed all the sugar and left it syrupy sweet, just the way he liked it!!

Farmin