 Rank: Junior Member Groups: Registered
Joined: 3/2/2007(UTC)
Posts: 83
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"If you use the 1118 yeast,make a large starter with 2 packs and let it work for 3 days.I use the distillers yeast or bakers yeast for best results.This is low gravity for a reason.To keep it clean,and to NOT get stuck.If you add more sugar than the recipe calls for,it will take alot longer to ferment,might get stuck,and wont be as clean.Try it!You will be glad you did.
Heres a simple recipe for sugar.Its a low gravity wash.
4 gallons of water{This makes 6 gallons}
yeast starter or 1/2 cup bakers yeast,or 1/4 cup superstart distillers yeast
8 pounds of sugar{dissolved in hot water}Starting SG 1070-1080
1 Tsp of DAP
1 Tsp of citric acid
1 Tsp of gypsum
A pinch of epsom salt
Ferment at 75f until finished {2 weeks or when its at 990SG},and let settle for another week,then run.I potstill it.This will make a clean neutral thats
tasty at 80 proof.Just throw out the first 200mls and stop collecting at 35%."
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Rank: Junior Member Groups: Registered
Joined: 9/9/2008(UTC)
Posts: 16
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"The topic post ""Plain old sugar wash recipe"" drew me in for a look. I've been reading and note taking getting ready for my first attempt. I'll be using turbo pure 48 (thats what was supplied in the kit). Your recipe differs some from the very simple ones. I would like to know why the gypsum and the epsom salt? I hope to end up with a decent SPD, because my wife loves the smooth strawberry moonshine thats indigenous to our area.
thank you sir"
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Rank: Junior Member Groups: Registered
Joined: 3/13/2009(UTC)
Posts: 22
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"Smeag, I've used wineos recipe several times and can vouch for it. The gypsum reduces the acidity and I forget why the epsom salt is for.  Wineo can tell you that, but I would strongly suggest that you follow his recipe. He's done a lot of work perfecting it. blanik"
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Rank: Junior Member Groups: Registered
Joined: 9/1/2009(UTC)
Posts: 20
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Rank: Junior Member Groups: Registered
Joined: 3/13/2009(UTC)
Posts: 22
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Rank: Junior Member Groups: Registered
Joined: 9/1/2009(UTC)
Posts: 20
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"Thanks for the info.
I am learning thanks to you folks RW"
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Rank: Junior Member Groups: Registered
Joined: 3/13/2009(UTC)
Posts: 22
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"You're welcome. Learn steadily and safely. :)
blanik"
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Rank: Junior Member Groups: Registered
Joined: 5/25/2009(UTC)
Posts: 20
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As far as the DAP goes, at my local wine supplier all i can find is a Yeast Energizer. It contains Contains Diammonim phosphate, yeast hulls, magnesium sulphate, and Vitamin B Complex.. Will that work?
Do i still need to add the Epsom Salt?
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Rank: Junior Member Groups: Registered
Joined: 3/13/2009(UTC)
Posts: 22
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Rank: Junior Member Groups: Registered
Joined: 5/25/2009(UTC)
Posts: 20
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Seeing that the energizer contains epsom salt i wouldn't have to add that or should i still throw some in there?
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Rank: Junior Member Groups: Registered
Joined: 3/13/2009(UTC)
Posts: 22
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"No, it's already in the energiser. I just add the DAP, magnesium sulphate and B vitamin separately. The yeast hulls are only dead yeast. I use the dead yeast from the previous wash. It's the same thing. Plain sugar has no nutrients, all you're doing is giving it something to feed on.
Just add the Yeast Energiser that you bought according to the directions on the packet.
blanik"
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Rank: Junior Member Groups: Registered
Joined: 5/25/2009(UTC)
Posts: 20
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"------- Actually it includes, DAP & Urea. The Label says i should use one tsp
Per Gallon.
----------Should i still use the 6 tsp or follow the wash recipe?"
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Rank: Junior Member Groups: Registered
Joined: 3/13/2009(UTC)
Posts: 22
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Seems like a lot of nutrient to me. I use around a tspn of DAP and about 1/2 a tspn for five gallons. You can always add some nutrient if it isn't fermenting well.
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Rank: Junior Member Groups: Registered
Joined: 5/25/2009(UTC)
Posts: 20
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Thanks for the replies Blanik. .... I threw in about a tsp last night and it seemed to take off pretty good, got home from work and it had slowed down. Threw in another tsp and took off soon as it hit the water! Thinking i need more because it has more urea then DAP. Also thinking i should start looking for just plain dap as the extra nutrients are going to translate into extra taste..  Just to clear something up though.. Im guessing you are doing 10 gallon washes? How does that turn out for you? I'm wanting to do 18 so that i can do three strips then a flux :)
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 Rank: Advanced Member Groups: Registered
Joined: 1/16/2010(UTC)
Posts: 453
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" Originally Posted by: dnlb32  As far as the DAP goes, at my local wine supplier all i can find is a Yeast Energizer. It contains Contains Diammonim phosphate, yeast hulls, magnesium sulphate, and Vitamin B Complex.. Will that work?
Do i still need to add the Epsom Salt? The magnesium sulphate is epson salt as stated by Blankidog its already in the Energizer."
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 Rank: Newbie Groups: Registered
Joined: 11/7/2012(UTC)
Posts: 1
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" Originally Posted by: wineo If you use the 1118 yeast,make a large starter with 2 packs and let it work for 3 days.I use the distillers yeast or bakers yeast for best results.This is low gravity for a reason.To keep it clean,and to NOT get stuck.If you add more sugar than the recipe calls for,it will take alot longer to ferment,might get stuck,and wont be as clean.Try it!You will be glad you did.
Heres a simple recipe for sugar.Its a low gravity wash.
4 gallons of water{This makes 6 gallons}
yeast starter or 1/2 cup bakers yeast,or 1/4 cup superstart distillers yeast
8 pounds of sugar{dissolved in hot water}Starting SG 1070-1080
1 Tsp of DAP
1 Tsp of citric acid
1 Tsp of gypsum
A pinch of epsom salt
Ferment at 75f until finished {2 weeks or when its at 990SG},and let settle for another week,then run.I potstill it.This will make a clean neutral thats
tasty at 80 proof.Just throw out the first 200mls and stop collecting at 35%. Yes I am new. 35 percent of what."
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Rank: Advanced Member Groups: Registered
Joined: 8/22/2012(UTC)
Posts: 201
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He stops collecting distillate at 35% abv
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Rank: Senior Member Groups: Registered
Joined: 1/27/2012(UTC)
Posts: 526
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That's the ABV, Alcohol By Volume, he stops collecting at. If you use an alcohol tester during your run to test what's coming out you can stop collecting when ever you want. Some folks do it that way to be more precise and others just go by smell, taste, and feel.
Just be sure to throw out the first 100 to 150ml of fore shots and start a new collection jar every 250ml so you don't mix up the heads-hearts, and tails.
Have Fun.
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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Nice recipie man. I've heard of using gypsum. They say it locks in the Ph of your water and gives it an ultra smooth taste without any harsh flavors. I don't know what the epsom salt does other than a possible yeast nutrient like DAP.
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