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Im Using Turbo Pure 48 Yeast In A Sugar Wash And Geting 16% At Finish. Im Using 17 Lb. Sugar To 25lt Water As Instruction States.How Can I Get THE % Up? Is The Room Temp. A Facter? My Dropeds To The Low 60s At Night .
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" Originally Posted by: RIGFISHER  Im Using Turbo Pure 48 Yeast In A Sugar Wash And Geting 16% At Finish. Im Using 17 Lb. Sugar To 25lt Water As Instruction States.How Can I Get THE % Up? Is The Room Temp. A Facter? My Dropeds To The Low 60s At Night . I think the instructions are to add enough water to the sugar to total 25 L of wash.Adding 25 L of water will be a larger volume of ferment and so lower %. However, this will give you a cleaner ferment, with less stress on the yeast, and the same amount of alch. even if less percentage. Best to keep temp. in the mid 70's if possible. Will slow your ferment down drastically if cold. a ferment of 15% or less will make a better, cleaner product. Even double distilled."
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Rank: Junior Member Groups: Registered
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My Bad I Just Added Enough Water And 17 Lb Sugar To Tatol 25 L.
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What are your original and final specific gravity readings?
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Rank: Junior Member Groups: Registered
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Start Was 1.110 End Was .982
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The OG is low. Was the liquid very warm when you took the reading? If that was not the issue, then I have to assume that either the sugar weight was lower than you thought or the total mash volume was higher.
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"Thats a very common issue. People don't make allowance for the temp. There is a chart on Brewhause and other places that has correction charts for that. I have to use a digital thermometer, due to my eyesight, but it also is almost immediate. I use it for almost every aspect, gelatinizing grains, mashing temps. pitching yeasts, and the fermentation. Then in the head of my distiller with an allarm to let me know when to turn on water for reflux and or condensor.
Not often, but some meters are off. Same with thermometers."
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Rank: Junior Member Groups: Registered
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How long can you store turbo yeast ? What is the best way to store it ? Thanked you for your help.
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I have left Turbos and ec's in my frig for several months with no ill effect that I'm aware of. Just make sure they stay dry if in the fridge. Now that I'm thinking of it I left a pack of Turbo there for a least 5 months but used it just to get rid of it when I ordered the ec-1118's. Seemed fine to me.
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"Let me add to the upper posts, temp is everything when pitching yeast. 70's is much safer than 80's-90's. And a starter bomb is the ticket for KNOWING your yeast is ready for the fermenter.
So.....your mash is cooling ( this may take 6 hours so time your yeast starter accordingly)
make your yeast starter (let stand for 20-30 mins)
your mash or wash is now in the 75 degree range????
pitch your yeast and add and air lock."
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Rank: Senior Member Groups: Registered
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" Originally Posted by: heeler Let me add to the upper posts, temp is everything when pitching yeast. 70's is much safer than 80's-90's. And a starter bomb is the ticket for KNOWING your yeast is ready for the fermenter.
So.....your mash is cooling ( this may take 6 hours so time your yeast starter accordingly)
make your yeast starter (let stand for 20-30 mins)
your mash or wash is now in the 75 degree range????
pitch your yeast and add and air lock. I totally agree, heeler. Except when pitching a DWWG (Death Wish Wheat Germ). Its name is because the ferment is so powerful, that it will block the airlock and potentially project it out hard enough to put a hole in a sheet rock ceiling, plus expunge several gallons of mash like a shaken up beer or champagne bottle when opened. I put the lid on tight and place a large towel over the airlock hole and keep it in a spare shower for 24 hours just in case. For any, who want to make a really good whiskey without the hard core mashing of grains, this is really easy. It makes a great flavored whiskey which most enjoy as a ""White dog"", but is also excellent aged on oak. The ferment actually makes a beer that many decide to bottle as such, like a hint of pear. Its not my recipe, but I posted it here several times. Pint O Shine is the developer of it. ec1118 is what most use as the yeast for this one. Enjoy!"
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