Sure is a possibility on the lack of air. Cant immediately think of any personal batches which was asphyxiated to death from that particular ailment..but sure could have stunted unbeknownst. Used to not pay much mind to it other than to try to splash around in the liquid as much as possible..which that one prob a hold over from the old beer/wine days..but since hanging out on here and getting slightly edumacated and taking advice from Smart Fellers..I have now become a dedicated aerator. I use the fish bubbler more than the fish ever used it..lol. I think the fine wide spray pattern from the garden hose nozzle while topping it off helps too as do several spankings with the paint stirring apparatus for the cordless drill. That sure beats swiping Mama's hand mixer for the few who maybe aint tried it. Person whup that around starting on bottom and winding up with a whirlpool on top of the liquid bound to give it an extra breath or two. The distillers yeast do not seem to stay crazy active that long..so may be a factor there. After about two days it seems to to quit pharting and sputtering even with plenty of air. Betcha the young man come out with a good ferment. Whutcha think? I prob be willing to bet a big swaller of hooch..lol.

Howdy Boys,

Well, Im by no means an expert, but I will tell you what I did & it seemed to work alright --- even though it was my first whack at it. I'm using a 30 liter fermenting vessel.

*Add 10 liters of HOT water to vessel.
*Add 13.25 LBS of table sugar.
*Stir the crap out it till you have sweet, thick syrupy goo and all the suger is completely dissolved.
*Add 15 more liters of cold water. Some here say you should spray it in to promote oxygen but I was not able to do so --- I have to use bottled cause my well water is too minerally)
*I add the fancy turbo yeast and stir the crap out of it again.
*Slap the ferment lock on and away you go. Its bubblicious time for 2 or 3 days.

Even though I ended up using a clearing agent, it still took 2 full weeks to settle. I found out from the friendly folks here that "clear" is not reffering to the color, but rather that all the dead yeasties have settled to the bottom. My sugar wash never got clear --- it was always kind of yellowish. I also learned not to peek so much --- just give it the full 2 weeks & let her be. I kept mine in a 72 degree environment.

My final product came out at 90% --- not too bad for a first run. I cut it to 45 & ran it through carbon and its quite tasty. I have done a few side by side taste tests compared to popular brands of vodka and it holds up well. Even has a slightly sweet taste to it. Someone here mentioned my original "hound dog" smell (pre filtring) was because I kept to much of the tails. Makes sense from what I read, but the funny thing is ALL of it had the hound dog smell until I filtered it. I dont think I would know when to quit collectin' anyhow. Yes, I suppose I was being greedy....

Hope that helps a little --- until next time... Lachiam! Salute! Cheers!

Yeah thats the ticket yeah. Confident he get enough hooch to wet the whistle..lol. If it dont make a volume to suit..do it different next time. That should work. I got two five/six gallon models (swear I am going to decide how much them buckets actually hold one of these days) of cm and rye which should be ready to run as soon as the current snake bite meds is exhausted. Cant wait to see if it tastes like a Reuben Sandwich. Last time it got stabbed a few days back think it said 1.003 or thereabouts on the villainous wash checker gauge. Should be a welcome relief in the world of crappy ferments. Take care Sir. Hope it shaping up to be a great weekend for you and yours. PS Edit: Just stuck it and as best as I could see it say 1.002 on the checker. Tasted not real sweet..but mighty yummy flavored and odored. Guessing it slowed down a bit but a person could hang meat in the man cave. Mama gonna severely whup my head when the giant electric bill hits. I best enter a contest or something to get some money...hmmm. I done tole yall next year I am going to be like a squirrel and horde the nuts up over the cold weather where a person do not have to keep that crap cool in the hot summer. I am getting riled up just thinking about it. I am looking for the slide rule as we speak to try and figger out how many extra runs I will need to make a week..month..etc. to plan on drinking all summer without having to birth a wash. Tell me what you'uns think about this deal. Thanks.[/


Yep Lewis sounds like you on the train....Good job.....Big I'm thinking 1.double knot 2 I running!!!Thats gonna be some right tastey hooch!!Of course as long as you didn't start at 1. double knot 3! lmao Took a qt over to my bro in laws last night, set around the grill and sipped away. He got up this morn and said, ""Man I think I'm still drunk"", I said hahahahahahahahahahahahah welcome to the club, when do you wanna build one? roflmao Went and got the sue plies to start another 20 gal and bought some stuff called Yeast Enigizer!!!!! gonna throw about 7 tbsp of that stuff in ther and see what happens.......I'll keep you posted. That part about the boat just cracked my ass up!!!!!!!!! Thanks Friend!"