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hello. new to fourm. so i made my mesh and its fermiting. problem is im being sent out to work for adout 7 days. by the time i get back it well be fermeting for 12 days. is that ok? how long before it goes bad ? its corn /sugar/moonshine. thanks. also will it hurt to add more yeast on day 4?
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 Rank: Senior Member Groups: Registered, Moderator
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no worries mate, can you put somewhere to keep the critters out of it. And if you put it out of the elements and out of the sunlight or heat it should be better.
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Rank: Advanced Member Groups: Registered
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heeler and BW said it best. Yup it's okay to leave it sitting for a while. In fact I usually let mine sit for 2 or 3 weeks. I mix everything up pitch the yeast the next morning put the lid on the fermentation bucket fill the airlock and let er work. The first week and a half she's pretty active then it starts to slow down. I usually take an SG reading day 1 then day 7 day 13 or 14 then I decided on when i'm going to let it settle out and distill. But even if it's done fermenting its okay to leave it a while to let it clear out. So to answer your question it'll be fine to leave for 7 days. even if you pitched the yeast day 1. best of luck!
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Rank: Junior Member Groups: Registered
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ok thanks guys. the extra yeast was just too keep it fermeting while i was gone.
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Rank: Junior Member Groups: Registered
Joined: 10/23/2012(UTC)
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one more thing if a may ask here. im useing 1/2 copper tubing .riser and and all. is that ok?
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Unless a person go real creative..there bound to sure be a plethora of active yeast still in the bucket on day four. Now might be tempted to add sugar on that day. And would not bother me at all to dump a 1/4 cup of Bread yeast on top of the distillers yeast which got a four day head start. I may be fixing to get that strategy patented based on if the lawyer ever calls me back. Getting some hinderance here of not knowing what recipe you following..what kinda yeast..sugar per gallon etc. Certain basic factoids required to make accurate heads and tails on this kinda bizness. Keeps us posted. Thanks. I will reserve the hard ware questions to the resident grease monkeys. I buy my extraction equipment already built. Its only plastic huh? Originally Posted by: wannapepsi  ok thanks guys. the extra yeast was just too keep it fermeting while i was gone.
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Rank: Advanced Member Groups: Registered
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Originally Posted by: wannapepsi hello. new to fourm. so i made my mesh and its fermiting. problem is im being sent out to work for adout 7 days. by the time i get back it well be fermeting for 12 days. is that ok? how long before it goes bad ? its corn /sugar/moonshine. thanks. also will it hurt to add more yeast on day 4? Oh its gonna do you wonders leaving for 7 days.......lol Keep you from looking at it........when you get back, providing you haven't tried to push the limits on the alcohol limits you should have some damn good wash!!!!!!!! Don't drink all that at once!!!!!! 
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Rank: Junior Member Groups: Registered
Joined: 8/22/2012(UTC)
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"On the SG issue, I took a reading before pitching and then pitched the yeast. I assume fermenting is done when it returns to my original reading of SG prior to pitching. Is this correct? How else can you feel confident fermenting is done?
Thanks"
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Rank: Advanced Member Groups: Registered
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Originally Posted by: gryphon On the SG issue, I took a reading before pitching and then pitched the yeast. I assume fermenting is done when it returns to my original reading of SG prior to pitching. Is this correct? How else can you feel confident fermenting is done?
Thanks Hey gryphon, sure don't want it to return for sure. ex: lets say you took your OG original Gravity and it read 1.090 as your yeasties begin to convert the sugars and starches you SG will begin to decline. So if you write that OG down yes it is possible to know when you are done. The mark you are aiming for is somewhere in the .990 range. so lets say that 4 days into your fermit you take another SG reading and you now read 1.040 you can rest assure that you are converting(making hooch) and can tell that you are about 1/2 way there. you want those numbers to drop. Hope that helps.
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Rank: Junior Member Groups: Registered
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"hey fatboylo, Hell ya that helps. Its hard as hell for me to get specific information. I will be looking for the 'somewhere in the .990 range'. Working on some applejack with unpasteurized apple cider and 5 lbs of sugar. Seems that 'when fermenting is done' extends to a large span of time. I need something 'workable'. Not sure if my apple cider will spoil if I wait too long. Thanks, thanks, thanks Gryphon Originally Posted by: fatboylo Hey gryphon, sure don't want it to return for sure. ex: lets say you took your OG original Gravity and it read 1.090 as your yeasties begin to convert the sugars and starches you SG will begin to decline. So if you write that OG down yes it is possible to know when you are done. The mark you are aiming for is somewhere in the .990 range. so lets say that 4 days into your fermit you take another SG reading and you now read 1.040 you can rest assure that you are converting(making hooch) and can tell that you are about 1/2 way there. you want those numbers to drop. Hope that helps. "
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Rank: Advanced Member Groups: Registered
Joined: 7/14/2012(UTC)
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Originally Posted by: gryphon hey fatboylo,
Hell ya that helps. Its hard as hell for me to get specific information. I will be looking for the 'somewhere in the .990 range'. Working on some applejack with unpasteurized apple cider and 5 lbs of sugar. Seems that 'when fermenting is done' extends to a large span of time. I need something 'workable'. Not sure if my apple cider will spoil if I wait too long.
Thanks, thanks, thanks
Gryphon Nah.......you ain't gonna leave it to long I know a feller (Big) whos a pretty fine hooch maker and he swears that he have left some of his for a month or two. I can't never seem to leave mine that long cause I run outta hooch. lol The longer you leave it you will notice the clearer it will get (hopefully) it will. I have had those times where I just couldn't wait and ran a batch a bit cloudy in the 1.010 range and still made some damn fie hooch, just not as much as I would have had I waited!!!!!! I was able to do this because I was minting 15 gal at a time and my small pot just holds 3 gal. Good luck on your applejack and let us know how it turns out.....Happy Hooching!!!!!!!
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Rank: Junior Member Groups: Registered
Joined: 10/23/2012(UTC)
Posts: 25
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Oops I posted a reply in report fourm . I've been stuck in the bush longer then a thought. I've been doing lots of reading about shining. I'm just worried about leaving it fermeting too long and turning into vingar. Prob sounds dum but I thought id ask. I'll coming back home today. Hope to distill tomorrow. I still have to get my still running. Also is 170f good for cooking?
Thanks you guys help alot
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Rank: Senior Member Groups: Registered, Moderator
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i was just going to see what that report was-- i just recieved the email-- Ill just ignore it. lol lol
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Rank: Junior Member Groups: Registered
Joined: 8/22/2012(UTC)
Posts: 22
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"Fermenting generally takes as little as a few days with turbo yeast to a week or more. A bunch of the guys that blog in here stated that 2 weeks is not too long. You can be more scientific about this if you read up on specific gravity or measure the percent alcohol in the mash. I have some apples that have been setting for about 9 days now and the gas is still coming out of the airlock pretty steady so I will let it sit a while yet. I use a pot still and alcohol begins to distill out of the mash at 174 degrees. If you let it run up much above 200 degrees your quality goes to hell. Gryph Originally Posted by: wannapepsi Oops I posted a reply in report fourm . I've been stuck in the bush longer then a thought. I've been doing lots of reading about shining. I'm just worried about leaving it fermeting too long and turning into vingar. Prob sounds dum but I thought id ask. I'll coming back home today. Hope to distill tomorrow. I still have to get my still running. Also is 170f good for cooking?
Thanks you guys help alot "
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Rank: Advanced Member Groups: Registered
Joined: 7/14/2012(UTC)
Posts: 217
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" Originally Posted by: gryphon Fermenting generally takes as little as a few days with turbo yeast to a week or more. A bunch of the guys that blog in here stated that 2 weeks is not too long. You can be more scientific about this if you read up on specific gravity or measure the percent alcohol in the mash. I have some apples that have been setting for about 9 days now and the gas is still coming out of the airlock pretty steady so I will let it sit a while yet. I use a pot still and alcohol begins to distill out of the mash at 174 degrees. If you let it run up much above 200 degrees your quality goes to hell.
Gryph Gry, as long as your mash is still working, bubbling, chruning your making hooch, let it go."
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