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My round with my buddy got me to thinking. I looked at some of the recipies on different sites. Does anyone have a couple of standard recipies that can be made with regular 6 gal wine equipment? ,Tried and true ones, I don't think I want to get all that gear just to do this every once or twice a year when I already have perfectly good equipment that is just smaller than the standard. Don't want to buy a pot until I know for sure.
Thinking on:
Rum
Sugar/vodka
Corn
Any 23 liter recipies?
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Just use 17Lbs of sugar,and a pack of turbo 48,or the black label turbo,for neutral vodka.
If you want a light rum,just use brown sugar,and a cup of molasses.I use the black label turbo for this kind of rum.You can do a UJSM corn in a regular size fermenter,but a bigger fermenter is better for grains.I would start out with a simple sugar wash,or rum until you get your feet wet.Then you can get the hang of things,without all the extra work.
wineo
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Thanks wineo. I got some turbo and gave it to my buddy when he left. I was wanting to use store products and ec1118 if possible. Plenty of wine experience, but not much on grain or I should say none on grain. I don't have the pot yet, to run either.
I was going to try this if no one had done the 23L size wash:
18# wh sugar
1 can tomato paste
3tsp energizer
1tsp nutrient
1/2 larger lemon
2 pks ec1118
Sound about right?
Couldn't get the UJSM corn at the brew shop. just flaked.
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Rank: Guest
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As far as the corn goes,find a place that sells livestock feed,and you can buy a 50Lb bag of cracked corn for 6-7$.If you make that wash recipe,dont put in all that sugar at once.You will probably get a stuck ferment,because the yeast cant handle that much sugar all at once.
I would boil the sugar,with the lemon juice and tomato paste for 15-20 minutes,and let it cool.
Then just dont use all the sugar at once.Put enough in the wash,to get an SG of 1080.Save the rest of it to add later.{put an airlock on it}
By keeping the SG at 1080 or under,you wont stress the yeast.when the Sg drops to 1010-1020,add the rest of the sugar.{do it very slow,or it will foam up and make a hell of a mess}Also it would help to make a starter with the yeast,a day or two before you plan to do it.
It will give you a lot more yeast to work with.
wineo
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One more quick question. I know I could do sugar and probably rum inside the house. Will the UJSM start stinking the house up once the backset is added and it goes sour?
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Not too much.All ferments have some smells,but its not bad.Of course my house smells like a brewery.The kids think its beer!
wineo
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