":) I have a yeast book. "" YEAST CULTURE BY PIERRE RAJOTTE"" It is getting me started and has enough information ror me at this time. I also have a microscope with a dedicated camera that is hooked up to a dedicated laptop. i'm waiting for some tweasers now-- i have the test tubes and concave slides that i hope to use to make make slants with yeast to store and use at a later date.





This is my first photo using the camera. it took me hours to realise that it was just the edge of a slide cover lol--the learning curve starts again

Here is a shot of ec1118. i'm gearing up to see if i can get some live action shots.

soo much yeast soo little time
"

"Here is an article that EC KRAUSE had posted con cerning a product called ghostex which are merely just yeast skeletons. This article is for wine makers but reading it will give us much insight into why folks have problems with fermentation of a wash.

this is all fact.


(((IN MY OPINION OXYGENATING IS NOTHING TO BE TAKEN LIGHTLY AFTER MASHING AND BEFORE PITCHING YEAST)) THE HEAT HAS DRIVEN MOST OF IT OUT AND YEAST MULTIPLICATION DEPENDS ON IT))

(((BACK TO THE ARTICLE)))

A FEW WORDS ABOUT YEAST NUTRIENT

One of the nutrients naturally lacking in most wines is nitrogen.

Having sufficient nitrogen in the fermentation allows yeast to reproduce more

readily. The higher the rate of reproduction, the higher the wine's rate

of fermentation. Nitrogen also helps the yeast to produce higher levels

of natural enzymes, which means your wine will clear and age quicker.

Having plenty of nitrogen will also increase the yeast's tolerance to

alcohol. The most common source of nitrogen is Yeast Nutrient it comes either in

powder or tablet form. Yeast Nutrient supplies nitrogen to the yeast in

the singular form of a phosphate. Yeast Nutrient is sufficient for make

wines from grapes and other fruits that are similar to grapes such as

currants and berries.In certain situations Yeast Energizer may be more beneficial than Yeast

Nutrient. Just like Yeast Nutrient, the Energizer supplies the wine yeast

with much needed nitrogen, but from a wider range of nutrients than just

phosphate. Yeast Energizer contains over a dozen yeast extractive

proteins, along with B1 Vitamin, and di-ammonium phosphate. All are

valuable sources of nitrogen.

Yeast Energizer should be used when fermenting certain types of wines

such as meads, vegetables, herbs, etc. The more the produce is unlike

grapes, the more likely Energizer will be of benefit. Unlike grapes, these

type of musts are typically deficient in the set of nutrients wine yeast are

used to receiving. Yeast Energizer compensates for these deficiencies. Another essential nutrient that aids the fermentation process is lipid.

Lipid is what makes up the outer wall of the yeast cell. Every time a yeast

cell reproduces itself (budding), a single yeast cell is split in half to form

two cells. During the budding process the amount of lipid available for

each cell is cut by half. So as available lipid is decreased through each

generation of budding, the ability of a yeast cell to reproduce itself

diminishes.Ghostex (((YEAST HULLS OR SKEKETONS)) is a product we offer that is designed to replenish the supply of

lipid to the yeast during its reproductive stage. This will help to eliminate

a sluggish fermentation later on. Ghostex also causes the yeast to

remain suspended longer. This will be a beneficial factor later in the

fermentation as alcohol levels rise and sugar levels fall."

"

I never knew that MW. ill tell you how much i paid for a large jar of yeast hulls. but ill bet what you say is basically what they do.

ill even bet that they culture large populations and then de hidrate them.
I never thought of how they gathered yeast hulls.

Perhaps with a magnifying glass and tweasers

I paid 20 dollars++ for 4 pounds at this place
http://www.piwine.com/index.php...virtuemart&Itemid=82"

Ill post the formula that finally gave me complete success-- i failed 3 ti,es before this one worked.--

This is a copy from an off brand word processor so i hope it comes out correctly--



TITLE- REV.#10 a 6 GALLONS BATCH OF SUGAR WASH( for pure spirit or vodka & gin)(((STARST AS
6 GALLONS---(((BECOMES 7 AND ENDS UP AS 6.5)))
Itms.needed Ph meter-citricacid-DAP- yeast energizer- yeast hulls- malt-beakers--bucket-stirrer-sugar-scales-3 ziplocs
YEAST NAME OF YEAST=______-USE 2 PACKETS-use 1 gallon glass jar for starter bottle
AMT SUGAR 14pounds of sugar to 7gallons of water will yield about a 10.5 % wash-after adding all items the batch is about 7 gallons---20 POUNDS OF SUGUAR,WILL YIELD ABOUT 14.5% ALCOHOL
D.A.P.nutrient 125 grams total- in three zip locks--45g--45gr--35gr-( use gunpowder scale)
add 1 tsp of energizer and hulls to each zip lock bag
acid blend add 1tablespoons to wort BEFORE adding the first zip lock bag ((note effect on ph))

mix sugar syrup add 5 qts. water to the sugar--and add first DAP packet that contains energizer and hulls
A TOP UP WITH TAP WATER TO 6 GALLONS
either or Add the 3/4 pound of malt extract or 1/2 pound dry malt extract
B ADJUST PH adjust ph to 4 and test periodically to keep it in the 3.4 to 4 range- -- i didnt test the ph tried 2 tbsp acid-too low---try only 1 tbsp acid blend
C P.H. NOTE
see potassium bicarbonate notes to raise ph and gypsum or acid to lower it.
D P.A& S.G. ON FIRST DAY P.A ___.-- SG ___(( AFTER FIRST DAY, USE ATTACHED CHART ONLY))
E MAKE START BOTTLE-1 qt/liter wort & 1 qt./liter water. AERATE-15 minutes
F add 2 pks. yeast to the starter bottle and allow 2 1/2 hours to re hydrate and multiply
G Aerate wort for 45 minutes during the last 45 minutes of re hydrating the yeast in starter bottle
H pitch the starter bottle, stir and cover wort
I stir often at least 3 times a day for the first 2 days
??? stirring record DAY#1___ - -STARTING ON DAY 2 MAKE NOTES ON ATTACHED CHART only
note all TESTS MAKE DAILY ENTRY'S ON the new ATTACHED CHART-((dont eliminate tests))
A on 3rd day stir daily once every morning from the third day untill racked to carboy under lock
B also on 3rd day add second 45 gm of dap that contains energizer + hulls ((( add slowly or it may overflow))
add 1/3 at a time mixed in a total of 1 cup water
C also on 3rd day STIR AND RE AERATE THE MIXTURE for 15 minutes
All tests ALWAYS make and enter all TESTS BEFORE PERFORMING OTHER ACTIONS
ON 5TH DAY RE AERATE AND ADD THE LAST 35 GR. OF D.A.P. that includes the energizer and hulls
((( add slowly or it may overflow)) add 1/3 at a time mixed in a total of 1 cup water
ON 7TH DAY MOVE TO CARBOY UNDER LOCK
NOTE---------- Keep testing once daily till S.G. Shows 1.020 or less
## NOTE ## SWITCH TO PRECISION HYDROMETER AT S.G. OF 1.020 OR LESS
USE THE NEW daily record sheets for--P.A.--S.G.---P.H. and bubbles/sec in air lock
NOTE The wash is a wine of sorts and may be stored for a later date always ((clarify and stabilize ))
sodium bicarb. ????possibly???? may be added to wash before distilling for a cleaner spirit\\ not sure of this yet

NOTES ON DISTILLING AND FERMENTING
1--sodium bicarbonate combines with oils to form a compound that will not evaporate at normal distilling temperatures. add to low wines at a rate of 4.5 grams/ liter or 3.875X4.5=17.45 grams per gallon of fermented wort.
There are 3.875 liters in a USA gallon
2- yeast nutrient is added at a rate of 3 grams per liter
3-D.A.P. added too quickly in large quantities can put stress on yeast
4- yeast energizer may be needed near end of fermentation in order to get fermentation to finish to below ((1))
5- (((adding salt will raise the boiling point of water))) non iodized Table-salt 6 oz. (180 g) to 10 galls. (38 L) of any liquid , will greatly improve the flavor, taste, and strength of the spirit." I always add regular salt for the second distillation in proportion of about two heaping table spoons for about 8-10 liters of 65% abv"

--------------------------------------------------------------------------------------------------- RUNNING THE COOLING MANAGEMENT STILL FOR VODKA--GIN

GATHER EQUIPMENT=1500w.hot plate and base board- control-- boiler--tower--tower bung-tower thermometer--copper mesh--((possibly fill whole tower with copper--((4 cups of raschig rings for boiler chips)) water lines--parrot--50-10 alcoholometer- resistant tubing-- jars, 2 sizes--
put the variac in series with the control
fill the boiler--set the hot plate on the board and set the boiler on the hot plate--pack and attach the tower
connect power cords and set the control for . 212 degrees F.-put probe in thermo well
collect 50 mm fore-shots and collect all the rest
when the head temp reaches 174 deg F. set variac back to 50% power
collect hearts from 85% to 55-60%
save in a 6 gallon carboy and do another run if more wash is available
################# SEE NEXT PAGE FOR MORE INSTRUCTIONS #############
20 pounds of sugar $___________
2 5 grain measures of ___________ Yeast $________
?? _______ of malt extract or DME $_______
?? Misc chemicals aproximate cost = $________ Grand total=$________
load the boiler with low wines and set control to 212 degrees again .
((NOTE))with new variac, heating method may change
discard 50 ml fore shots and collect whatever is next to the end
when the head temp reaches 174 deg F. set variac back to 50% power
collect heads in 8 ounce glasses till %ABV reaches 85% than start collecting main body
stop collecting main body when %ABV reaches 50 to 65%
Collect tails from 50 to 65% ABV till head temp becomes unstable and rises to the 200 degrees F range.
Stop collecting tails at about 20% ABV--save heads and tails for another special run
determine if another spirit run is necessary or set in a pot for activated carbon treatment


----------------------------------------------------------------------------------------------------------------------


A METHOD OF CARBON FILTERING
after all batches are run and saved, the 6 gallon carboy should be ready for carbon filtering
Actually i would prefer carbon filtering each batch to keep the size of the operation smaller
dilute the spirit to 50 % with water
(liters collected X alcohol strength) divided by desired strength = amt. water required
use 12X40 or close activated carbon at a rate of 25 grams per liter: ((liters X .2642 = gallons)) 3.785 875 liters in a gallon-soo 17 grams X 3.875= 65.875 grams per gallon or 2.32ounces/gal
pour spirits into a vessel and add the carbon---STIR VIGOROUSLY
stir every morning and night for 7 days-- i guess 3 times would be better.
then allow it to settle --( 24 hours i guess)) Longer is always better
siphon off the clear spirit and carefully filter the rest that has the carbon in it.
discard the carbon((( Actually filter both clear and the rest of carbon



FORMULAS

% ALCOHOL BY VOLUME using specific gravity-ABV= 1000(o.g. -t.g.)/7.4
E=IXR----P=IXE----R=E2/P---R=P/I2---P=E2/R

CONVERSIONS

1 gal H2O = 3785.4 GRAMS
1 OUNCE H2O= 29.57 grams
1 qt. H2O = 946.35 GRAMS
1 GAL h2o WEIGHS 8.345 pounds
1 qt. H2O 2.086 pounds
to convert watts to BTUs. Multiply watts times 3.412.