Wineos Plain Ol Sugar Wash

[rad14701]

The only yeast I have been able to get locally that does not seem to be a "turbo yeast" is the Super6 Eltra Pure from essencia.co.nz Does anyone have any experience with this yeast and WPOSW? is this the type of thing that I should be looking at?

Any input appreciated

That's turbo yeast... Essentially, any yeast that comes prepackaged with nutrients is turbo yeast... When you see a 100 gram sachet capable of of fermenting 25 liters to 15% - 17%, or higher, without any additional nutrients, it's turbo... They just use a bit less nutrients than some other brands and have eliminated urea from the ingredients list...

[ajp001]

That's turbo yeast... Essentially, any yeast that comes prepackaged with nutrients is turbo yeast... When you see a 100 gram sachet capable of of fermenting 25 liters to 15% - 17%, or higher, without any additional nutrients, it's turbo... They just use a bit less nutrients than some other brands and have eliminated urea from the ingredients list...

OK thanks for the info. So.... I have a number of yeasts in store that I use for brewing different types beer (saflager, munton's gold etc) should I be looking at using those. It seems to me at the moment that "distillers yeast" is a mythical beast.

I understand the issue of not trying to get too much out of 25 litres, and that does not bother me as I thing good things are worth waiting for and spending the time on, I found this out experimenting with beer and using specialty yeasts, hops grains etc. Just not sure where to go with the WPOSW.

[rad14701]

That's turbo yeast... Essentially, any yeast that comes prepackaged with nutrients is turbo yeast... When you see a 100 gram sachet capable of of fermenting 25 liters to 15% - 17%, or higher, without any additional nutrients, it's turbo... They just use a bit less nutrients than some other brands and have eliminated urea from the ingredients list...

OK thanks for the info. So.... I have a number of yeasts in store that I use for brewing different types beer (saflager, munton's gold etc) should I be looking at using those. It seems to me at the moment that "distillers yeast" is a mythical beast.

I understand the issue of not trying to get too much out of 25 litres, and that does not bother me as I thing good things are worth waiting for and spending the time on, I found this out experimenting with beer and using specialty yeasts, hops grains etc. Just not sure where to go with the WPOSW.

I've never had issues with plain old Fleischmann's dry active bakers yeast... I've accidentally pushed it well beyond 14% but usually shoot for 12% - 14%...

[Bushman]

I've never had issues with plain old Fleischmann's dry active bakers yeast... I've accidentally pushed it well beyond 14% but usually shoot for 12% - 14%...

Neither have I and I aim for the same abv also have never had a problem with Red Star, I've used both active and pizza yeast without problems!

[Mr.Brown]

Have used fleischmanns & Red star both with this and been quite happy with the results. usually takes 8 days to 2 weeks for my wash to finnish. starting at 1.082 +/- .Makes a real nice clean nutural .

[bgrizzle]

I haven't made any hooch in a year or so because I have been so busy with work and raising two toddlers. I am helping a friend open a microdistillery, so he asked me to teach him how to make liquor.

I started with this wash because all there are basic chemicals (no grains, no natural nutrients, no carbs other than sugar). I wanted to teach him that it takes very basic ingredients to make ethanol. Once he has this concept down, we will move on to some more complicated washes.

We made a 55 gallon wash in a HDPE food barrel (wanted to do a large ferment like a microdistillery would do). I measured everything EXACLTY except I only used half the citric aci, but it just never really took off. I kept it warm and happy, there was no explosion like I expected. I added tomato paste thinking it was nutrients. I aerated again and pitched more yeast. After a day or so there was still really no change in the SG. The initial SG 1.077 and it was still only 1.06 after 10 days! Finally, I thought the only thing I had not checked was the pH. So I check the pH and its hovering a little over 2!!! I added sodium carbonate to the wash until the pH came up to 5. I then aerated like hell and pitched a little more yeast. I check it the next morning and this thing is going crazy!!!

So the reason I am posting this is to remind everybody to consider every variable when trying to figure out why a wash has stalled. AND this wash is difficult because Citric Acid so powerful. I think most of the time you probably dont need to add any citric acid. Also, tomato paste has citric acid in it as well. So, if your wash has stalled, check the pH!!!

Cheers.

[ThrownOlive]

That's a good point about the PH! It'll be an interesting thing to check out.

[rgarry]

I have been playing around with several of the tried and true recipes and this one takes the cake. I pitch l- 1118 and let it ferment and sit for 4 wks and it's a great neutral.

[ThrownOlive]

Just racked out my white sugar wash and my brown sugar wash. The brown is at about 11% abv and the white is about 6%. The white just smells kinda funky, but not awful.

I'm working on a new worm and should be able to run both batches this week. Pretty stoked.

[mtblackdog]

I got an analysis of our local city water before I started this recipe. So here are my results. pH 7.6, Alkalinity 175 mg/l, Hardness 192 mg/l, Chloride 13 mg/l, Sodium 18 mg/l, and some others I dont believe are relevant. Based on these numbers is there any thing I should change about this recipe or for that matter anything to look out for in recipes down the road?

[HellBentForLeather]

1.075 - 0.993 in under 3 days, wow. only cost about $1/gallon of wash, per 8 gallons i used 12# sugar, 8 multi-vitamins, 8tsp DAP & 2/3 cup bakers yeast. tastes very clean too, i can't wait to run it once it's cleared!

[baron4406]

My water in my house here is very hard, I have a refrigerator with the most expensive filter Sears puts into their refrigerators. Just asking because the recipe calls for gypsum and Dap for soft water will I need to use them?