 Rank: Advanced Member Groups: Registered
Joined: 8/22/2012(UTC)
Posts: 201
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Been seeing some posts and read somewhere before about adding sugar in stages. Now I know that I've read while rehydrating yeast that you should take the wash from your bucket so the sugar/water ratio and what not is the same so when you pitch the yeast it won't be stressed. Also reading on high amounts of sugar at once will stress yeast. Now lets say 20 lbs of sugar at once will probably stress yeast so maybe you do it in stages?? Would it be beneficial at all to do this with 5-10 lbs of sugar for a smaller wash. Just thinking here would like to get this cleared up and sorry sometimes I just jabber and get confusing questions. Let me know if you don't quite understand what I'm asking 
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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This is a subject that definitely interests me. Some folks say we are being greedy but ill tell you slow colder fermenting and slow distilling off sets the down side to pushing for higher alcohol % i make 6 gallon sugar washes of 14% --16.5 pounds of sugar in around 6 gallons using ec1118- I have succesfully made 16% washes too 20 pounds of sugar will easily get you 16%-- 22.5 will give you 18%. you will need 25 pounds of sugar to get you to 20%-- I have made a couple of 16 % by proper oxygenation in 2 stages stirring during the population stage and -a large starter bottle. Also by adding the nutrients, energizer and hulls in 3 stages. Im hoping to try higher % when i catch up with projects. I found the method on the old Tony Ackland website when it was all just type written pages Originally Posted by: Mkjt88  Been seeing some posts and read somewhere before about adding sugar in stages. Now I know that I've read while rehydrating yeast that you should take the wash from your bucket so the sugar/water ratio and what not is the same so when you pitch the yeast it won't be stressed. Also reading on high amounts of sugar at once will stress yeast. Now lets say 20 lbs of sugar at once will probably stress yeast so maybe you do it in stages?? Would it be beneficial at all to do this with 5-10 lbs of sugar for a smaller wash. Just thinking here would like to get this cleared up and sorry sometimes I just jabber and get confusing questions. Let me know if you don't quite understand what I'm asking
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Rank: Advanced Member Groups: Registered
Joined: 8/22/2012(UTC)
Posts: 201
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Sounds good Scotty.. Just something I was wondering.. I only add 7 lbs to my wash so I do it all at once and no worries here.. I just like knowing what if ya know. And agreed on temp and speed. My buckets ferment right now in a 65-70f room. They take Atleast a few weeks to finish up but after their done and run them with a slow drip I'll tell you what some of the smoothest 120 proof I've ever drank. Sipping on some aged on a toasted/ slightly charred cherry chunk bout 5 days right now.
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 Rank: Junior Member Groups: Registered
Joined: 8/7/2012(UTC)
Posts: 86
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"i like to ferment in winter and in an un heated room.
I use a brew belt and a heating pad. I put a thermowell into the bucket or carboy and use a ranco control to maintain about 65 degrees. in summer my place is 78 degrees with the ac on. I dont like that temperature so i make wine in the warmer months"
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