 Rank: Junior Member Groups: Registered
Joined: 7/2/2010(UTC)
Posts: 22
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"Ingredients; (30L stock Pot), 23L of purified/distilled water, 8L of Flaked Maize, 1.5L of crushed (ground) 2-row Barley Malt.
Process: Placed 23L of water in stock pot, PH 8.4, reduced PH with Citric Acid and Gypsum to 5.9. Heated 23L of water in stock pot to 165F, introduced Maize and stirred, allowed temp to reduce to 152F then introduced 1.5L (1.65Lbs) of above Malt and stirred frequently for the next 90 minutes. Allowed 'Mash' to sit overnight, temp in morning 82F, SG check 1.060 w.Refractometer. Aereated 8 times pouring from bucket to stock pot. Filled fermenter with above recipe, totaling 30L of combined ingredients. Pitched Yeast and stirred (Gert Strand AB, Prestige WD, (Active Dried Yeast) expiration date: 08/16/10. Placed fermenter with Air Lock installed in storage area, ambient temp 82F. After 2 hours no noticeable reaction that Fermentation has begun,ie;bubbling, belching,etc.
We followed the directions/instructions as indicated in Smiley's ""Making Pure Corn Whiskey"", pages 72-74,84 Precisely.
Where did I Fail, is there anything I can do to initiate the fermentation process or is this a total loss?
Thanks,
AzJim"
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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"No its not a total loss yet....
I dont think 2 hours is enough time. You may still be ok. But if not you can add more yeast and giveranother go. Looks like you did it right. But wait and see - then try bakers yeast. Proof it or pour it on top and let it hydrate for a while and then stir it in good.
After rereading, your mash may still have been to hot. Probabley not but just trying to rule out everything. Dont toss it out yet. Wait for more responses and keep that wash in a cool place, like your house where its 78 degrees not 85. I always leave mine in my spare bathroom where its 75 - 80 all the time. And you know that sometimes the yeast will create its own heat. I'm not saying thats what happened but something to think about."
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Rank: Junior Member Groups: Registered
Joined: 7/2/2010(UTC)
Posts: 22
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"I moved the fermenter to a cooler place, maintains about 70-75 F. Will monitor it closely and see what occurs. BTW, did you get my PM-Email regarding the Moonshine Jugs that I can make? Let me know, okay.
Appreciate the advise,
Jim"
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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I did and was hopeing you would post some pics of the jugs you have made. I dont really know what I want just something cool.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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In the first post did I see that you used NO sugar... that might be an issue. I know some dont but thats what feeds the yeast.. mostly.
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Rank: Junior Member Groups: Registered
Joined: 7/2/2010(UTC)
Posts: 22
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"The Recipe out of ""Making Pure Corn Whiskey"" didn't call for any sugar???!!! Attached is a pic of my latest Moonshine Jug. Cheers, Jim" AzJim attached the following image(s):  Moonshine Jug.jpg (3kb) downloaded 0 time(s).You cannot view/download attachments. Try to login or register.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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Did i miss the part where you oxigenated the wort before pitchinf and the ngave it a day or two for the yeast to colonize befor putting it under air lock??? oh i just re read nowi will read it again and look for the time to colonize part. I like a very large starter bottle. 1 liter of wort diluted with one liter of water-- pinch of nutrient and energizer. 2 1/2 hours in this before pitching.
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Rank: Junior Member Groups: Registered
Joined: 7/2/2010(UTC)
Posts: 22
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"Gentlemen,
Checked my distiller about midnight, last night, and all of the corn and malt mixture had completely settled to the bottom of the fermenter ( 30ltr food grade plastic bucket). Thought it was a ""lost cause""! . A slight push on the top of the lid did cause the air lock to bubble.
I was overly concerned and anxious (very first run). It is now plugging away. Checked the fermentor a few minutes ago, 23 1/2 Hrs since pitching the yeast, and the mixture is now completely uniform top to bottom. The air lock is bubbling every 2-3 seconds. Sooo, it appears that everything is ""working"" properly.
Thanks to all of you for your quick and timely responses, I was very nearly ready to abandon this ""run"".
I had planned on making 2-3 batches, stripping run on each and then combining ALL for a Spirit Run.
Any suggestions for proceeding from this point are most welcome.
Best Regards,
AzJim :ebiggrin:"
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Rank: Junior Member Groups: Registered
Joined: 7/2/2010(UTC)
Posts: 22
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"Just checked my fermenter again, 23L, with Air Lock, and the Air lock is bubbling about 2-3 times per second. I re-stirred the mash. I have not seen the ""aggressive boiling/churning as indicated by other posters. SG check with refractometer read 1045, Temp is 70ºF. The Mash is consistent in appearance throughout, no settling to the bottom of the container with clear liquid on top. It has a strong alcohol beer aroma.
Correct me if I'm wrong, but the threads I've read indicate that the SG should ideally be around .990 to suggest a complete fermentation. So, do I ""Hurry up and Wait"" or am I overlooking something that is really obvious. I've read all of the posts on fermenting and based on their content I presume that the Mash is still working.
I just took some pics that I can post if desired.
Thanks Again for your input.
AzJim"
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