 Rank: Newbie Groups: Registered
Joined: 1/17/2007(UTC)
Posts: 3
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Hello all,
Your help with the following screwy-in-multiple-ways situation is much appreciated. About six months ago, I mixed up a standard 17lbs. white sugar wash with Turbo 48 that was already expired by 18 months. Not having any fresh yeast on hand, and not wanting to waste what *might* be a usable product, I gave it a try just to see what would happen.
I then forgot about it for six month.
Cracking the wash open today, I knew a few things aren't typical.
1. My wash has been sitting for six months.
2. The yeast was already way old.
3. I forgot to take a specific gravity reading.
The wash is light yellow, well-settled, with an SG of 1.025. It smells vinegar-y.
Does anyone know the standard starting specific gravity for a 17 lb. Turbo 48 batch? That would help me establish my alcohol content. I know my SG should be around .990, but that's obviously not going to happen.
Is the vinegar smell a problem? Should I just distill it as-is and hope for the best? I have the Brewhaus carbon funnel thing to filter it afterwards.
Cheers!
Chris
UPDATE: Tastes slightly sweet (expected considering the SG) and slightly vinegar-y.
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"Sitting on the yeast for so long, its gonna have a lot of offs. If the vinegar taste isn't like a real vinegar type= strong acetic acid, I would do a stripping run, cut it down to at least 40% and add a 1/3 cup of bakeing soda, and let it sit for several days or longer, if you get any alchohol at all.If so, then do your reflux run. Back several years ago, during a massive drought, my spring dried up, and I had some like yours that were over 4 months old, and they turned out allright doing it this way. Originally Posted by: amazing  Hello all,
Your help with the following screwy-in-multiple-ways situation is much appreciated. About six months ago, I mixed up a standard 17lbs. white sugar wash with Turbo 48 that was already expired by 18 months. Not having any fresh yeast on hand, and not wanting to waste what *might* be a usable product, I gave it a try just to see what would happen.
I then forgot about it for six month.
Cracking the wash open today, I knew a few things aren't typical.
1. My wash has been sitting for six months.
2. The yeast was already way old.
3. I forgot to take a specific gravity reading.
The wash is light yellow, well-settled, with an SG of 1.025. It smells vinegar-y.
Does anyone know the standard starting specific gravity for a 17 lb. Turbo 48 batch? That would help me establish my alcohol content. I know my SG should be around .990, but that's obviously not going to happen.
Is the vinegar smell a problem? Should I just distill it as-is and hope for the best? I have the Brewhaus carbon funnel thing to filter it afterwards.
Cheers!
Chris
UPDATE: Tastes slightly sweet (expected considering the SG) and slightly vinegar-y. "
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Rank: Newbie Groups: Registered
Joined: 1/17/2007(UTC)
Posts: 3
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Hey mtnwalkter, thanks for your reply. I'm not very familiar with the terminology, but am pretty familiar with the Amazing Still equipment and process. It's not extremely vinegary, so I'll take a stab at it.
What do you mean by stripping run? I assume you mean 40% volume relative to my full amount?
And do you know the starting SG of the Turbo 48 batch? I think it's around 1.1, which would mean I've got about 10% alcohol right now...
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: amazing Hey mtnwalkter, thanks for your reply. I'm not very familiar with the terminology, but am pretty familiar with the Amazing Still equipment and process. It's not extremely vinegary, so I'll take a stab at it.
What do you mean by stripping run? I assume you mean 40% volume relative to my full amount?
And do you know the starting SG of the Turbo 48 batch? I think it's around 1.1, which would mean I've got about 10% alcohol right now... Not all that familiar with the workings of an amazing still. But a stripping run is just to run it as fast and dirty as possible, no cuts. Just collect whatever alchohol comes out. From what I have garnered, the amazing still is most like a pot still. Ole time moonshine was denoted with X's Tripple x was 3 times distilled and considered good drinking whiskey. Would presume you have a hydrometer to measure % alchohol? If not get one plus a glass flask. 40% is alcohol by volume ie. 80 proof. Brewhaus has charts for SG and alchohol percentages in the left had syllabus under calculators."
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Rank: Newbie Groups: Registered
Joined: 1/17/2007(UTC)
Posts: 3
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"So the procedure for the stripping run you describe would be:
1. Distill until I've collected 40% of the full volume (which should be all alcohol).
2. Add 1/3 cup baking soda, wait a few days.
3. Distill as usual, filter, etc.
If I use sparkaloid to clear the wash, I should do that before the stripping run, right?
I do have an hydrometer, but that only works for the distilled spirits. I know BH has calculators for SG change, but I don't know my starting specific gravity!
Somebody here has to have done the 17 lb. Turbo 48 sugar wash recipe - anybody know the starting SG?
Cheers,
Chris"
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