Shady's Sugar Shine

Refined and tested recipes for all manner of distilled spirits.

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Windy City
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Re: Shady's Sugar Shine

Post by Windy City » Tue Sep 29, 2020 10:56 am

So far i am really impressed with this recipe. :D :D :D
I started at 1.071 & PH 5.8
24 hrs 1.037 & PH 4.8
48 hrs 1.010 & PH 4.9
72 hrs 0.994 & PH 5.0
96 hrs FG 0.992 & PH 5.2 10.19% ABV
All readings were done with a Anton Paar EasyDens and a Hannah PH meter.
It tastes very clean and I hope to run some or most of it this weekend.
I did not mention this in the original post but I did leave my mixer on during the entire ferment at a speed of 15 RPM. I do this with all my ferments that will be distilled.
I also set the temperature of my kettle to 85 F for the first 72 hrs and then bumped to 87 F for the last end of fermentation. My controller/kettle set up can keep the ferment generally within one degree F. For the first 72 hrs the heaters never turned on but the kettle chiller was active.
I find it interesting that my PH is going back up. I will reduce the amount of chicken grit on my next try, but I really don't think this should be a problem.
Really looking forward to running this.

Thanks Shady
The liver is evil and must be punished

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Re: Shady's Sugar Shine

Post by Warble » Thu Oct 01, 2020 4:56 am

Looking forward to finally getting a batch on this week-end. :D Unable to get Epsom salts but believe it is less important; anywhere I go is all with added fragrance! :? Anyway, just wondering about using the oyster shell (and sock). How should that be sterilised - just boil it or let it soak for a bit in StarSan or equivalent?
Thanks

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Re: Shady's Sugar Shine

Post by Tummydoc » Thu Oct 01, 2020 5:05 am

Don't bother sanitizing, just put it in. Sanitation is critical when I make beer or wine. Distillation is a different beast, and the ferments are the easy part. An infection doesnt usually ruin a ferment, may enhance it. If you're concerned, boil the sock and shells, but I never do.

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Re: Shady's Sugar Shine

Post by Warble » Thu Oct 01, 2020 6:19 am

Really appreciate the reply. With the distillation process I was thinking what you suggested but wasn't sure. I'll just make sure all is well rinsed and clean. Some of the 'precautions' people take on here sometimes seem excessive, although they probably aren't as they have been doing this for a lot longer. Always good to get a second opinion.
Thanks again. :thumbup:

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Re: Shady's Sugar Shine

Post by shadylane » Thu Oct 29, 2020 9:25 pm

Windy City wrote:
Tue Sep 29, 2020 10:56 am

Really looking forward to running this.

Thanks Shady
How did the run go?

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Re: Shady's Sugar Shine

Post by StillerBoy » Fri Oct 30, 2020 7:36 am

Windy City wrote:
Tue Sep 29, 2020 10:56 am
I did not mention this in the original post but I did leave my mixer on during the entire ferment at a speed of 15 RPM.
Would like to mention a few things or thoughts on your post..

The continuous stirring of the wash, is really no different than using a stir plate for making a yeast starter.. I stir my wash / mash also but done manually and very slowly a few times during the fermentation.. I have found that when the SG reaches 1.000, it is really of benefit in allowing the ferment to finish cleaner.. and degassing once it finished dry helps in clearing..
Windy City wrote:
Tue Sep 29, 2020 10:56 am
I find it interesting that my PH is going back up. I will reduce the amount of chicken grit on my next try, but I really don't think this should be a problem.
On the Ph steadily raising, I would say that it is due to the ferment being stirred and that the acidic buffer used as the cause, as buffering is not required after the 24 hr period.. a wash acidic level, when stabilized at the 24 hr, will remain stable after that period and doesn't require buffering after that.. so you may want in the future to remove the buffering shell from the ferment.. I don't use oyster shells and prefer to use powder buffer for that reason..

I found that a Ph over 4.5 will cause more foaming during the stripping run, as there is always some foaming from unfermented sugars left in the ferment, especially if the ferment did not finish dry.. so I shot for a Ph of around 4 - 4.2 in stabilizing the ferment at the 24 hr period..

A stable fermenting temp in very important, as demonstrated by your setup, in shorten the fermentation period.. 85 - 86*F is the prefer range for any bread yeast, be active dry or instant, and SAF Red Label instant yeast is as good the Red Star, just a little more costly..

One difference from my list of ingredients, which your is very similar to my, is that I add Bentonite clay.. I have found that once the wash has finished fermenting, it assist greatly in helping to clear the wash especially if the wash is degassed.. a wash that finishes dry in 3 days will clear itself in another 3 days..

Overall I like your method and process of doing the wash..

Mars
" I know quite certainly that I myself have no special talent. Curiosity, Obsession and dogged endurance, combined with self-criticism, have brought me to my ideas "

– Albert Einstein

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Re: Shady's Sugar Shine

Post by Windy City » Tue Nov 03, 2020 7:28 am

shadylane wrote:
Thu Oct 29, 2020 9:25 pm
Windy City wrote:
Tue Sep 29, 2020 10:56 am

Really looking forward to running this.

Thanks Shady
How did the run go?
Sorry I did not get back to you sooner.
I ran this through my 4-plate (bubble cap) column. I did collect in approx 20 jars but besides the fores cut I ended up mixing it all for a second run through a new reflux still I am building. So now I have product for a cleaning run and a spirit run.
I finished most of my plumbing this weekend and I am just waiting for my control box to come back from edm machining so I can put it together and get to running. The anticipation is killing me :D :D
I did steal a little of the hearts and proofed them down to give it a taste, Wow very clean and very smooth especially being that it only went through 4 plates.
The liver is evil and must be punished

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Re: Shady's Sugar Shine

Post by Windy City » Tue Nov 03, 2020 7:34 am

Thank You Mars for the input
I will get some bentonite clay and give it a try. Also I will start deleting the oyster shell and replacing with calcium carbonate.

Again Thanks for the input thats what makes this site so great.
The liver is evil and must be punished

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Re: Shady's Sugar Shine

Post by IDPotatohead » Tue Nov 03, 2020 8:44 am

Any idea if DADY causes this to ferment super slow?

I started at 7.5% potential, used a bag full of crushed oyster shells, DAP, and used the boiled yeast. It started off super crazy and voracious but now it's been nearly two weeks and I'm only at 1.0 and still bubbling steadily. Temp has been kept at 72-75.

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Re: Shady's Sugar Shine

Post by StillerBoy » Tue Nov 03, 2020 9:57 am

IDPotatohead wrote:
Tue Nov 03, 2020 8:44 am
Temp has been kept at 72-75.
The major issue is your temp is to cold for the yeast being used.. in the previous post above, states what temp is best.. and the other is it was not monitor during the process..

As it stands now after 2 wks and at 1.000 it probably done.. give it a good degassing and give it a day and see if it moves..

It will not clear well due to in large part to the temp being to cold for the yeast..

Mars
" I know quite certainly that I myself have no special talent. Curiosity, Obsession and dogged endurance, combined with self-criticism, have brought me to my ideas "

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Re: Shady's Sugar Shine

Post by IDPotatohead » Tue Nov 03, 2020 9:14 pm

That’s interesting if you’re suggesting it’s purely the temperature based on the east. My UJSM ferments out completely in four days at the exact same temperature

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Re: Shady's Sugar Shine

Post by artooks » Wed Nov 04, 2020 5:10 am

Hi Everyone sorry but as I am using metric system can you please tell me if 1/2 cup yeast is 150 grams is that correct ? I got some values from a calculator but the yeast amount seemed a little bit low so I just wanted to make sure I get the correct value.

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Re: Shady's Sugar Shine

Post by Saltbush Bill » Wed Nov 04, 2020 5:12 am

1/2 cup is 125 ml

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Re: Shady's Sugar Shine

Post by artooks » Wed Nov 04, 2020 5:35 am

Saltbush Bill wrote:
Wed Nov 04, 2020 5:12 am
1/2 cup is 125 ml
Thanks

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Re: Shady's Sugar Shine

Post by IDPotatohead » Wed Nov 04, 2020 11:28 am

Do you need to change out the bag of crushed oyster shells with each ferment?

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Re: Shady's Sugar Shine

Post by NZChris » Wed Nov 04, 2020 12:45 pm

IDPotatohead wrote:
Wed Nov 04, 2020 11:28 am
Do you need to change out the bag of crushed oyster shells with each ferment?
I weigh mine wet so that I can re-weigh them wet after the ferment to find out how much was used up. Keep good records, including pHs, and eventually you will have an answer that works for your water, ferments, etc..

I use whole shells and re-use them until they disappear.

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Re: Shady's Sugar Shine

Post by shadylane » Wed Nov 04, 2020 1:11 pm

IDPotatohead wrote:
Wed Nov 04, 2020 11:28 am
Do you need to change out the bag of crushed oyster shells with each ferment?
I'd recommend using fresh crushed shell for each run.
I've tried reusing crushed shell and the second fermentations didn't go as good.
The fermentation was slower and didn't get to as low of a SG before finishing
The wash also didn't smell or taste as good
Just guessing, I'd say the dust and finer pieces got used up on the first go around.

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Re: Shady's Sugar Shine

Post by artooks » Sat Nov 07, 2020 3:58 am

shadylane wrote:
Wed Nov 04, 2020 1:11 pm
IDPotatohead wrote:
Wed Nov 04, 2020 11:28 am
Do you need to change out the bag of crushed oyster shells with each ferment?
I'd recommend using fresh crushed shell for each run.
I've tried reusing crushed shell and the second fermentations didn't go as good.
The fermentation was slower and didn't get to as low of a SG before finishing
The wash also didn't smell or taste as good
Just guessing, I'd say the dust and finer pieces got used up on the first go around.
Hi,

Would it be ok to use whole shells ?

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Re: Shady's Sugar Shine

Post by VLAGAVULVIN » Sat Nov 07, 2020 5:10 am

artooks wrote:
Sat Nov 07, 2020 3:58 am
Would it be ok to use whole shells ?
Pardon me my poor French, gents: in a heterogeneous environment the reaction rate is directly proportional to the interface area.

The smaller = the better.

Never make banana brandy. And never ferment potatoes: better make banana brandy... Oct.20, 2019


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Re: Shady's Sugar Shine

Post by NZChris » Sat Nov 07, 2020 7:36 pm

Smaller = faster. That doesn't necessarily mean better. It is why I prefer using whole shells. Whole shells can be used to simulate a buffer better than ground, or powdered, forms of Calcium Carbonate.

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Re: Shady's Sugar Shine

Post by VLAGAVULVIN » Sat Nov 07, 2020 7:50 pm

Yepp, you are right, NZ: faster :)

If I care of deoxidation, I just drop some coffee-grinded egg shells at the day 2 or 3 and don't care anymore. What must react — just reacts. And no sudden sharp edges for my filtering cotton cloth in the end of the process...

The pH would be always slightly acidic excepting the case I dropped a kilo of baking soda in (that's disastrous, yeah) ;)

Never make banana brandy. And never ferment potatoes: better make banana brandy... Oct.20, 2019


Watching your run is making me lazy (c) James LaBrie

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Re: Shady's Sugar Shine

Post by shadylane » Sat Nov 07, 2020 10:25 pm

artooks wrote:
Sat Nov 07, 2020 3:58 am
shadylane wrote:
Wed Nov 04, 2020 1:11 pm
IDPotatohead wrote:
Wed Nov 04, 2020 11:28 am
Do you need to change out the bag of crushed oyster shells with each ferment?
I'd recommend using fresh crushed shell for each run.
I've tried reusing crushed shell and the second fermentations didn't go as good.
The fermentation was slower and didn't get to as low of a SG before finishing
The wash also didn't smell or taste as good
Just guessing, I'd say the dust and finer pieces got used up on the first go around.
Hi,

Would it be ok to use whole shells ?
I haven't tried using whole shells
Their not readily available around here..
The crushed shells I've been using are easy to get.
It's made from crushed oyster shells and corral.
I'm guessing it's mostly calcium carbonate.
Maybe there's trace elements or minerals in it

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Re: Shady's Sugar Shine

Post by artooks » Sun Nov 08, 2020 5:04 am

Also one other thing because I am trying to convert the imperial measurements to metric, for example in Rad's All bran I am using 130 grams of yeast for 8 Gallons but in this recipe apart from the boiled yeast it comes to 30 grams bakers yeast is this correct, I am sorry for asking that but the reason that I am asking Is because this recipe looks like to call for less yeast can anyone confirm this ?

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Re: Shady's Sugar Shine

Post by artooks » Fri Nov 27, 2020 10:18 pm

Hi,

After a 2 year brake from distilling, yesterday I started my first fermentation with this recipe, I also use Vitamin B and Epsom Salt also I use 3 big whole scallop shells to act as a buffer which I usually do, they weigh 7.20 ounce. Most of the time, once I finish mixing up everything I take back 17 oz to a measuring cup and pitch the yeast on top of it and wait 30 minutes, during this time, as you could see in the pictures the yeast starts to activate and fill the measuring cup to the top, once it reaches there I put it right back into the fermenter, so by doing this way, it is more or less acts like a starter, and the fermentation starts very quickly, one thing that I have to mention is that, the amount of yeast seemed quite low compared to some other recipes out there, but everything is now looking very good now, it started yesterday and today the room filled with a nice smell, thanks shady for this great recipe I will give more details along the ways, Pitching temperature of wash: 75.2 F and OG:1.070 and I am fermenting it@86F.

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Re: Shady's Sugar Shine

Post by artooks » Fri Nov 27, 2020 10:40 pm

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Re: Shady's Sugar Shine

Post by artooks » Fri Nov 27, 2020 10:42 pm

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