 Rank: Junior Member Groups: Registered
Joined: 5/10/2010(UTC)
Posts: 10
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"I bought some Super Start Dry Distiller's yeast at my local homebrew shop and thought I'd give it a try on a sugar wash. I made a sugar wash with 25lbs of refined sugar and 8.14 gals of water to make a 10 gal wash with a SG of 1.11. Once cooled I split it into two separate glass carboys, oxygenated it with an airstone, added yeast nutrient and pitched reconstitued Super Start at 1g/gal...so 5grams in each carboy. Well, they went off and everything was lookin good and when the fermentation was over I checked the SG and it was only 1.089. So I've repitched it and hope that it'll do the rest of the job. This is the first time that I haven't used Turbo yeast...and it'll prolly be the last. Maybe the yeast are old??? Primary fermentation was very vigorous....hmmm anyone used this yeast before???
Thanx,
Rob (Newbie)"
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 Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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Rank: Advanced Member Groups: Registered
Joined: 3/17/2007(UTC)
Posts: 167
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you could add yeast energizer.or add 1 can of tomato paste. next time start with a sg of 1080. here is a cheap easy and fast sugar wash. i have never had one fail.
try masons mum hybrid.
7lbs sugar
1 6oz can tomato paste
2 womens multivitamins
5tsp Miracle Grow All Purpose Plant Food
4tsp Epsom salt
1 pack bread yeast.
melt the sugar in a gallon of hot water
add the tomato paste crushed vitamins and 3tsp plant food and 2tsp of epsom salt
top to 4 gallon mark
pitch yeast then 15 minutes later stir
after 36 hours add 1tsp each of plant food and Epsom salts
after 24 hours add 1tsp each of plant food and Epsom salts
let it settle. it will turn green. then it will turn a darker green. you can track the progress by the color separation.
this is easy and cheap.do a stripping run and add 1 tsp of baking soda(not baking powder) to the stripped product. when you have 3 stripped runs add 3 gallons of water and do a spirit run.let them air for a day and dilute your hearts and enjoy.
just me
Hurra for the humble yeast, It makes the poor man feel like a king, And harlots look like queens.stolen sig.
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Rank: Junior Member Groups: Registered
Joined: 5/10/2010(UTC)
Posts: 10
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Hey thanx for taking the time to help me out.. I will try your suggestions.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"I have had 2 failures with sugar wash. I always try for 14 ti 16 %.
I believe doing it in steps is the secret.
I have this proceedure that i will use for the next try. THIS IS ONE OF MY HOBBYS. I'M ENJOYING THE EXPERIENCES.
TITLE
6.6 GALLON BATCH OF SUGAR WASH
YEAST
NAME OF YEAST=_______________________-USE 2 PACKETS
STARTER
BOTTLE TO BE MADE FROM DILUTED WASH MIXTURE
AMT. WATER
6.6 GALLONS TOTAL
AMT SUGAR
13.78 POUNDS WILL YIELD 14% ABV
D.A.P.nutrient
125 GRAMS TOTAL-make three packets--45g--45gr--35gr-3 FEEDINGS
mix sugar syrup
ad 7 qts. water to the 13.78 pounds sugar--
HEAT
MIXTURE TO MAKE A SYRUP AND ADD FIRST PK OF DAP---COOL IN SINK
TOP UP
WITH TAP WATER TO 6.6 GALLONS
MAKE
STARTER BOTTLE-with 1 qt wort diluted with 1 qt. water
add 2 pks. yeast
to the starter bottle and allow 2 hours to re hydrate and multiply
take hydrometer
READINGS FOR SPECIFIC GRAVITY AND POTENTIAL ALCOHOL
ADJUST PH
(((((no info on this item yet)))))OK I think this is it===adjust ph to 4 and periodically keep it in the 3.4 to 4 range
aerate
for 30 minutes
pitch yeast
starter bottle and stir
cover with
cloth and elastic
stir often
several times a day for the first 2 days
starting on 3rd
day stir daily once
also on 3rd day
add second 45 grams of D.A.P.
also on 3rd day
RE AERATE THE MIXTURE
ON 5TH DAY
RE AERATE AND ADD THE LAST35 GR. OF D.A.P.
ON 6TH DAY
MOVE TO CARBOY UNDER LOCK"
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"I left out the barley malt from the original recipe. In one of my latest 2 batches i added 1.5 pounds of light malt extract to the last batch-- the first batch took over a month to finish but only after i added nutrient 2 times.
This latest batch with the malt extract is fermentin hot and looks like it will be done in 10 ot 11 days--,
i need to read instructions more carefully. I guess tomato pase would have done the same thing."
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"On the eight day its down to just a hair over 1.020 and still fermenting with about 2 bubbles a second. Tomorrow ill switch to the precision hydrometer..
Im glad i have detailed notes on this batch. I will get a third one started if this one finishes as fast as it seems to be going.
The still boiler is still in the welding shop."
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"Its below 1 now on the 15th day. bubbling slowing down. ill wait till later to decide if i will wait another day to see how low the sg goes. we are anxious to get the counter space back so we can do 50 pounds of sausages. 25 lbs italian and 25 lbs brats.  sugar wash, the meat grinder up front next to the marion berry wine in the plastic bucket and las but not least the globe slicer way back against the window.  "
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Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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"Sorry, taken me a while to see this.
I used Super Start exclusively but I'm thinking of moving over to bakers yeast for ease. I don't have any problems with it, but when I make a sugar wash I'm only using 1/2 or a little over of the recipe sugar and then after a few days stir in the rest of the. You can easily overload the SG & kill the yeast or at least strain the heck out of them. My last batch was mixed with corn flakes & it helped on the residual sweet taste & left a hint of corn. Tomorrows run was made with bran flakes."
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Indeed Ratflinger. Keeping your yeast healthy rather than making their environment so toxic that they can't even finish will not make for good likker. I really like the cornflake and all bran adjuncts. Keeping the abv down round 12% makes for fast and clean ferments. Whisky drankers can get a nice little flavor carryover. And the nuetral crowd is happy with those adjunts as a cereal wash stills (reflux) up pretty clean too. If folks would get their production cycles so that something is fermenting, something clearing and something ready to be stilled, then they wouldn't have to worry so much about squeezing out more volume with a higher abv in the wash. And if they insure that they put their stills into 100% reflux mode for a good long while and leave a bit of headspace in the boiler,,,they will increase the chance of stilling those coveted high ABVs. Ah,just pontificating out loud.  "
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Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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"Quite
Today's run was over an hour in full reflux before I started pulling. Cooling management on this still is running really tight. I know a bunch of guys like vapor management, but I'm happy with this setup. Only mod I'm making is moving to a beer keg with internal hw heater elements. Mainly so I only do 1 stripping run. My new packing really improved the control ( 6 copper scrubbers around the reflux tubes) and I could make 2*C changes with only the output of the reflux coolant.
This was a bran recipe & the wife likes it much better than the corn flakes. I used Wally World brand.
Recipe
For 6 gallon of 14% minimum wash
* 24 cups sugar (12 pounds)
* 1 box All Bran flakes, apx 8 cups
* 3 tsp Vegemite
* 1 1/2 tsp Epsom salt
* 1/2 cup yeast (any dry active yeast works fine up to 14.1% with this recipe)
* 1 tsp of citric acid
*2 tsp of DAP (Diamonium Phosphate - yeast nutrient)
Process
* Cover sugar with water. When sugar clears add critic acid. Low boil for 10 minutes
* Cover cereal with water, simmer, & mix with kitchen wand while sugar boils
* Mix Epsom salt, DAP, Vegemite, & cup of water in a jar, using kitchen wand
* Add the invert sugar, cereal, and nutrient mix to fermenter
* Top off fermenter and allow wash to cool to 95F
* Pitch yeast and aerate for 1 minute (additional aeration optional)
Notes
* This process yields a fully fermented and cleared wash within 72 hours at 78f
* The wash can be pot stilled for flavor or refluxed for clean neutral spirit
* Full head within 15 minutes is not uncommon
* Adding more cereal will potentially impart more flavor (experiment with more or less)"
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Rank: Advanced Member Groups: Registered
Joined: 3/17/2007(UTC)
Posts: 167
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where do you get Vegemite?i thought they couldn't sell it in the USA.i think we are in the same neck of the woods(as Texas goes).
Just Me
"Life is like a jar of jalapenos. What you do today, might burn your ass tomorrow".
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Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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World Market sells it. I've also sometimes seen it on the shelves of a supermarket. Sometimes it's label "Marmite"
One other thing, mentioned it before: I don't run all the sugar at once, no more than 2/3 to start, stir every once in while & after a day or so, I just stir in the rest of the sugar. Stirring every day helps & no need to air lock unless you need to leave it in the fermenter a while. I've air
locked and left it 2 weeks before a strip with no ill effects.
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 Rank: Newbie Groups: Registered
Joined: 9/4/2011(UTC)
Posts: 3
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"I'm not trying to promote their site, but I use 48 hr. turbo yeast from Mile High Distillers. I have a food grade 55 gallon barrel with screw off lid and a 2"" bung in the top. I drop in 150 lbs. of sugar, fill with warm tap water, stir to dissolve, add 4 packages of yeast ($4.50 each) then close up. After two weeks I have 20% wash, with no boiling, no mess, and no fuss.
I have started using Sparkalloid for clarifying, and love it."
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Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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If it works it works. We don't argue with success.
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