1 pack of turbo48 yeast. 17lbs of sugar and fill to 25liters of water, when it is through fermenting you can let it settle on its own or use sparkoloid. then run through your still.

"5 gallons water
10 pounds sugar
2 cups crushed ""All Bran"" (or the like)breakfast cereal
4 oz flieschman's dry active bakers yeast"

"This is for a 6 gallon wash. (23 Liter)
9 pounds of sugar{dissolved in hot water}
1Tbsp 5.2 ph Stabilizer
1 15oz can tomato sauce
1 Tbsp of DAP (Yeast Nutrient)
1/8 tsp Epsom salts
60 grams Red Star Premier Cuvee Yeast OR 1/4 cup bakers yeast.


Keep the temp up at this will finish in 4 days"

"Just started a wash, normal sugar(3.45kg), turbinado(3.135kg), cane(1.5kg).

Super xpress yeast (works very nicely)

I try and go low on the cane since its flavor profile is very dominate.

Tasters choice

Enjoy!"

This only applies to neutral spirit - why bother with anything beside sugar & nutrients? I've tried shredded wheat, bran flakes, corn flakes, etc. Al it's ever done for me was leave a bunch of trash int he bottom of the fermenter. Refluxing kills any taste anyway, not much point to anything besides simple - IMO

"50 Gallon Simple Sugar Wash

50 gallon wash (189 Liters)
14.1% ABV. Should yield 26.9 Liters (7.2
Gallons) of 93% (186 proof) Ethanol.

Ingredients:

100 lbs (1600oz) Sugar (dissolved in hot water)
3 lbs (48oz) Tomato Paste (8 - 6oz Cans)(Yeast Nutrient)
4oz Diammonium Phosphate (DAP) (Optional but Recommended)
1 lb (16oz) Saccharomyces Cerevisiae (Bakers Yeast)

Instructions:

(1)Dissolve 3 lbs of tomato paste in 2 gallons of hot water.
(2)Dissolve 100 pounds of sugar in 20 gallons of hot water stirring until all
of the sugar is dissolved and not gritty.
(3)Pour the dissolved sugar into the fermenter with the tomato paste.
(4)Top off the fermenter to 50 gallons with cold water and stir well.
(5)Once the wash has cooled to 80 degrees Fahrenheit or less add 1 lb of
bakers yeast and stir well.
(6)Place lid on fermenter add airlock and allow to ferment until complete.

Notes:

The beginning Specific Gravity of the wash should be 1.092
The ending Specific Gravity of the wash should be 0.980

Narrative:

100 lbs sugar made up to 50 gallons total volume should have a Specific
Gravity (SG) of 1.092 and only require 42.62 gallons of water. This should
produce a wash of 14% Alcohol By Volume (ABV) and finish with a final
Specific Gravity (SG) of 0.980

-"

Lmao........I just now working on my reflux'er.....still have a lot of questions......when refluxing?????? I full reflux for an hour right?......... How do I get my heads and fores off? Close the reflux take off the fore and then start my colection??????? HELP!!!!!!!!

The added processed cereal is the yeast nutrients, no?

"Hi Shovel,

This is a great question. The short answer is: because the lowest FG/quickest ferment may not be goal.

If all yeast simply converted sugars to pure Ethanol (and did nothing else), then there would be no reason to prolong the process. But fortunately (and sometimes unfortunately) there's a lot more going on. The guys that really know what yeast do, and I am not one of them, use terms like ""pathways"" and ""genomic expression"" and ""transient response"" and a bunch of other such terms that leave my head spinning. But it basically all boils down to this: yeast produce a bunch of different things during fermentation and each strain is unique. Some of those things may be good or desirable (ethanol is obviously desirable, certain congeners at appropriate levels, etc) and some may be bad (an overabundance of certain congeners). It all depends on what you're trying to accomplish.

That said, when you measure the final gravity, all you really know is the relative density of your wash compared to pure water. It doesn't tell you anything about what's in your wash. So we're left with trying to figure out why our fermentation finished lower/quicker ... and whether or not it produced the results we want. Here's an example:

When I started out I would ferment at 30 C. I maintained the temperature with an aquarium heater. It was great (or so I thought). The fermentation was vigorous, huge krausen caps, a very active airlock and always done in seven days or less. It was great to watch ... it looked so healthy. When I ran those washes I had lots of heads. So I spent a lot of time learning how to run the column better. Then I started getting lots of compressed heads. The problem wasn't solved -- I just got better at taking off heads.

Then I started paying more attention to what guys like scotty, BR, heeler were saying about slower, cooler fermentation. I read up on the attributes of different yeast strains ... even tried to understand what the beer guys were trying to do with lagering. So I dropped the temps down to 20 (or lower), started using more ""neutral"" yeasts and things got much better. My washes now take two to three weeks to finish, but my neutrals are much cleaner now and I have a lot less heads.

And here's the trump card: my OG and FG are still the same, no change, nada.

Anyway, it took time for me to figure things out, develop some patience, and listen more closely to the guys on this forum that have been doing this for years. They're a great resource and very nice people as well.

Regards,
--JB"

Yep.. and very well put John. Just like you I learned this the hard way and made a few washes myself that were quick and hot. Tasted "ok".. I was thinking in the back of my mind it's drinkable but not what I really want.. I almost just accepted it and then listened to these guys and now my washes take atleast 2-3 weeks to ferment and boy are they tasty. My fermenters stay in the 60-65F range most now. Before they were 80- high 90's