Birdwatchers sugar wash recipe

bigredgrizzly · Post by **bigredgrizzly** » Sun Mar 13, 2016 5:53 am

What would be the recipe for the birdwatchers sugar mash scales to 5 gallons. Sorry if this has been answered here but it would take a while looking through q5r pages of this thread. Thanks

Post by **Danespirit** » Sun Mar 13, 2016 6:32 am

Divide everything with 4,2
Personally, I cut back on the tomato paste and use some spent yeast as nutrient, a B-vitamin pill is also added (one for every ten liters).
It's up to you if you will follow the original recipe, or take up my practice...the original is a tried and true..
5 US gallon (liquid) are 3,78 L x 5= 18,9 L
80L divided by 18,9 L = 4,23
Edited for type error.

Undies · Post by **Undies** » Sun Mar 13, 2016 12:00 pm

bigredgrizzly wrote:What would be the recipe for the birdwatchers sugar mash scales to 5 gallons. Sorry if this has been answered here but it would take a while looking through q5r pages of this thread. Thanks

Have you been here?
http://shuggo.com/birdwatchers/

bigredgrizzly · Post by **bigredgrizzly** » Sun Mar 13, 2016 1:24 pm

Undies wrote:
bigredgrizzly wrote:What would be the recipe for the birdwatchers sugar mash scales to 5 gallons. Sorry if this has been answered here but it would take a while looking through q5r pages of this thread. Thanks
Have you been here?
http://shuggo.com/birdwatchers/

Thanks Undies. I will check it out

bigredgrizzly · Post by **bigredgrizzly** » Mon Apr 11, 2016 10:59 am

Well I put 2 25 liter batches on 7 days ago. One was all white sugar and the other was around 1.5 kg of molasses and the rest white sugar. The SG of both was 1.075. I checked today and the molasses one has no bubbles on top and SG is 1.01. The white sugar one has bubbles in top and the SG is 1.01. The temp has been around 20-22 degrees. Should I wait it out for 14 days and see what it reads? Is that about normal SG after 7 days?

der wo · Post by **der wo** » Mon Apr 11, 2016 11:18 am

20-22 is cold for bakers yeast. It should go to 0.990 or less. But at this temp I think it will need 3-4 weeks for that.

Post by **UnSub** » Wed Apr 20, 2016 5:39 pm

Ok. I made it through 22 pages...
Q: What inherent problems may I have if I do a 200 liter wash?
Q: My barrel is a "55gallon" food barrel (208.2 liter), I'm just assuming here but my guess is that it actually will hold slightly more than labeled, so does that leave enough head space?

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Post by **still_stirrin** » Wed Apr 20, 2016 6:23 pm

UnSub wrote:Ok. I made it through 22 pages...
Q: What inherent problems may I have if I do a 200 liter wash?
Q: My barrel is a "55gallon" food barrel (208.2 liter), I'm just assuming here but my guess is that it actually will hold slightly more than labeled, so does that leave enough head space?

I would plan for at least a 10% ulage. If not, you likely will have a sticky mess.

Now, back to reading...you've got another 30 to go!
ss

Post by **UnSub** » Wed Apr 20, 2016 6:49 pm

30?'s? Nah. I just figured I'd ask someone who has done a 200ltr wash. Weather here has been up and down, not sure where I should start it but; wth- I'll just set it on some foam in the garage and see what happens..

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Post by **HDNB** » Wed Apr 20, 2016 6:55 pm

UnSub wrote:I just figured I'd ask someone who has done a 200ltr wash.

done lots. biggest risk is alcoholism. leave 12" of headspace in the barrel or buy a mop.

NZChris · Post by **NZChris** » Wed Apr 20, 2016 7:15 pm

Large ferments can create quite a bit of heat, so have a target temperature range and try to keep within it. I adjust the amount of insulation almost daily for the first few days and often have a fan plugged into the same controller I use for heating.

Post by **UnSub** » Sat Apr 30, 2016 1:03 pm

Any reason this won't be a good starting recipe? (It's a copy/modify/paste)

My recipe for an 160 liter wash. Ingredients as follows:

6 cups/48oz tomato paste
Juice 6 lemons
Approx. 36 kg (80lbs) sugar
80g RedStar DADY
water (municipal)

Procedure:
Carefully mix paste, juice, say 14 kg (30 lbs) sugar with 60 liters (15 gallons) water at 30C (90f). I plan to heat the water in 2 batches of the 15.5g boiler and transfer it to the 55g barrel and add the sugar, stirring it in the barrel with a maximum sugar content of abt 80lbs
I'm aiming for 1.06

Carefully add water and sugar to bring mixture to 160 liter (42gallonish), WITH A SG 1.06. Temperature of finished mixture should be 30C-35C (85f-95f)to start.

I should now have 160 liters(42gallons) of mixed ingredients.

Carefully sprinkle 80 grams of DADY over surface, Place cover loosely.
My food grade barrel has an inkbird control with a 300w aquarium heater and a squirrel cage fan for wash temp control and a small recirculating pump. I have it set for 80f, heat on at 78f,, cooling on at 82f.

I don't plan to check the gravity aside from OG/FG unless there appears to be an issue.

I don't plan to stir at all.

Ideally, I will reach an FG of .995 in a week or so.

Sound about right?
-Is that a sufficient amount of yeast?
-would I benefit from peters 20/20/20 or Epsom salt?
-it doesn't look like there is generally a ph issue so I'm not too concerned about that.

I appreciate any input offered:)

Regards

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NZChris · Post by **NZChris** » Sat Apr 30, 2016 5:34 pm

Check the pH before adding acid/lemon juice to any sugar head. Sometimes they don't need any.

If it doesn't go to completion quickly, you may have pH problems. I add a few large clam shells to act as a buffer and then keep an eye on the pH.

Aerate the water or the wash.

jedics · Post by **jedics** » Tue May 03, 2016 12:37 am

I just had to join up and say thank you to Birdwatcher, I just cant believe how pure tasting your recipe is especially coming from that nasty still spirits potion.

The recipe tastes like a cross between Vodka and Sambuca minus the overwhelming sweetness, I love it but ironically I hate Vodka and Sambuca

I was getting into using wood staves to make my scotch and liked it much more than the mixing kits (or chivas for that matter) but now I have tried it with only water added Ive kind of gone of the wood staves, especially in summer, this is a refreshing drop.

I cant believe how much money I have been wasting to drink what tastes like poison compared to the birdwatcher recipe after distilling.

My pocket thanks you, my taste buds thank you and I thank you

oh, has anyone by chance found a way to speed the recipe up?

my only criticism really......I know I know, you cant rush good art.

Post by **Haus** » Tue May 03, 2016 2:43 am

jedics wrote:
oh, has anyone by chance found a way to speed the recipe up?

my only criticism really......I know I know, you cant rush good art.

You could take the off-set approach. Stagger out two or three ferments over a three or four day intervals. Then one will always be near ready or ready when you are and not mess with the recipe.

NZChris · Post by **NZChris** » Tue May 03, 2016 2:46 am

jedics wrote:oh, has anyone by chance found a way to speed the recipe up?

Yeah, easy. Get a bigger fermenter.

Post by **UnSub** » Wed May 11, 2016 4:41 pm

My wash is at a ph of 4.1. SG 1.065. Temp is at 68*f.

I'm guessing I need the ph to be higher (like 5.5ish) and temp to be up to 80f or so before I pitch yeast?. A little direction if anyone can please..:-/
(-edit: digital ph meter that I have used a few times in pools and seems to be calibrated)

I am not sure of exact gallons but it's about 40 and only added 60# of inverted sugars- I thought for sure I'd need closer to 70 to get to 1.06.... I'm sure I missed something...

Post by **HDNB** » Wed May 11, 2016 5:10 pm

sg seems accurate for about 40 gal. there is a calc by Rad on the parent site that will confirm for you.

i'd be a bit concerned with that Ph for starting at. may stall in a day or two. consider some kind of buffer or alk up a bit.

i ferment with bakers at 72, just take a couple more days.

Post by **rad14701** » Wed May 11, 2016 5:11 pm

UnSub wrote:My wash is at a ph of 4.1. SG 1.065. Temp is at 68*f.

I'm guessing I need the ph to be higher (like 5.5ish) and temp to be up to 80f or so before I pitch yeast?. A little direction if anyone can please..:-/
(-edit: digital ph meter that I have used a few times in pools and seems to be calibrated)

I am not sure of exact gallons but it's about 40 and only added 60# of inverted sugars- I thought for sure I'd need closer to 70 to get to 1.06.... I'm sure I missed something...

I would definitely get that pH higher so your ferment doesn't stall early on...

Posted the same time as HDNB...

Post by **UnSub** » Wed May 11, 2016 5:15 pm

Sodium bicarb? I do have shells (not crushed).

Heater is on- was going to wait until 75-80 to pitch yeast? Sound appropriate?
(Not sure how critical the wash temp is- plan to just put ADY on top)

HDNB- I used the birdwatchers calc and I recall it saying closer to #72 for 40gallons.. Doesn't matter to me as long as it finishes fair.

Post by **rad14701** » Wed May 11, 2016 5:21 pm

Shells don't need to be crushed... Either would work and both with be better than baking soda... Also, shells have more of a buffer effect than sodium carbonate...

Post by **UnSub** » Wed May 11, 2016 5:23 pm

Baking soda is sodium bicarbonate Rad?

Post by **rad14701** » Wed May 11, 2016 5:25 pm

UnSub wrote:Baking soda is sodium bicarbonate Rad?

Correct...

Post by **UnSub** » Wed May 11, 2016 5:29 pm

rad14701 wrote:Either would work and both with be better than baking soda...

Sorry, thought you meant sod. bicarb or shells were better.
What about temp... Let it come up would be best?

Post by **rad14701** » Wed May 11, 2016 5:33 pm

UnSub wrote:
rad14701 wrote:Either would work and both with be better than baking soda...
Sorry, thought you meant sod. bicarb or shells were better.
What about temp... Let it come up would be best?

Personally, I like pitching at a warmer temperature and then letting the wash establish it's own temperature... I've pitched yeast as high as 95F - 115F without issues but closer to 90F - 95F is my preference...

The Booze Pipe · Post by **The Booze Pipe** » Sat May 28, 2016 5:59 pm

Can you pot distill this recipe for a final product? Say, a double or triple distilled?

Post by **rad14701** » Sat May 28, 2016 9:37 pm

The Booze Pipe wrote:Can you pot distill this recipe for a final product? Say, a double or triple distilled?

Yes...Be your own judge... Single, double, triple... Or do stripping runs followed by one big spirit run... You have options...

der wo · Post by **der wo** » Sun May 29, 2016 12:25 am

The Booze Pipe wrote:Can you pot distill this recipe for a final product? Say, a double or triple distilled?

Yes. A great plus for triple distillation is, that the diluting between the distillations rises much the cleaning effect of the distillations.

sweetfa · Post by **sweetfa** » Mon May 30, 2016 1:23 pm

Hi, I'm extremely new to all this and have been just using commercial yeast packages and want to try this birdwatchers wash, I'm wondering what the addition of lemon juice is actually for.

Apologies if I'm asking a really dumb question but I'm trying to understand the process

Thanks in advance for your help

This forum has been providing me with a wealth of information but there is so much to learn

Cheers
Greg - NZ

Undies · Post by **Undies** » Mon May 30, 2016 1:48 pm

Hey Greg. Welcome!

No dumb questions, just dumb answers.

I believe the lemon juice is to adjust to the correct ph. IE more acidic to keep the yeast all nice and happy.

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