Troubleshooting a Wash

[PNW]

Long time lurker, first time poster.

Issue: No active bubbling in airlock, has been sitting with yeast since 8:00pm PST. When the lid is pressed down upon gently, bubbles hit the airlock; no idle bubbling occurring however. Can faintly hear fizzing occurring when ear is up to bucket.

Recipe:
5.5lbs sugar
5.5lbs molasses
1 Capful of Vanilla Extract
6tsp Red Star DADY
20L water

Should I be concerned yet or wait? I've duct taped the lid shut, eliminating the possibility of a bad seal.

[PNW]

Think I solved it. I pushed the airlock down just a tad more and it's bubbling away now at a bubble per second.

[zapata]

Good job. For future reference airlocks are never to be trusted and a true seal is not needed. Save a duct tape tree next time, if you hear it fizzing you're good to go.

[Bushman]

+1, taking an OG and FG reading is your best indicator. I tend to be more like Cranky and let my ferment sit longer than necessary.

[PNW]

That was my mistake. In the excitement of getting everything in the bucket, I did not use the hydrometer. Should I crack it open at this point and pull a reading?

[Pikey]

Don't worry about it - with all that molasses, you won't get an accurate reading anyhow. You know it's fermenting, and sooner or later it will stop. Good time then to get a Gravity reading, so you will have an idea of where that molasses combo finishes up.

You won't get a real reading anyhow once it's fermenting as the CO2 bubbles stick to the glass and lift the hydrometer up

[zapata]

FYI it was stated in a recent thread that vanilla doesnt really distill over.

[PNW]

Don't worry about it - with all that molasses, you won't get an accurate reading anyhow. You know it's fermenting, and sooner or later it will stop. Good time then to get a Gravity reading, so you will have an idea of where that molasses combo finishes up.

You won't get a real reading anyhow once it's fermenting as the CO2 bubbles stick to the glass and lift the hydrometer up

Now here comes the green question: what reading should I be looking for or anticipating?

[HDNB]

moleass will kick up .02 or .03 in normal amounts. so if you want a 10% wash, 1.095og to finish at 1.02 would not be un-normal. for a ball park guesstimate...ymmv

[PNW]

Weird question, but is a black olives smell normal on a molasses/sugar wash that has fermented 6 days?

Reading today was 1.090

[zapata]

I don't think I have ever smelled a wash that I would call black olives? Is that 1.090 a clear sample? Temp corrected? What temp is it fermenting at?
How close was everything measured? And did you add 20 liters of water, or top up to 20 liters final volume? I ask because while molasses does vary, I just plugged your recipe into a calculator that estimated your og at 1.086 for a total volume of 20 liters, it would be even less if you added 20l of water to get a total volume of, just guessing, maybe 24l?
I think something is off if you are anywhere near 1.090 after 6 days. Test it again after 24 hours, it should be dropping steadily, regardless of innacuracy from molasses unfermentables and what not.

[Shine0n]

Your temp is key, mid 80's f should have been finished by now but if at lower temps it may take a while.

You can use a hydrometer with molasses but the readings will be off BUT you can use a simple calculator to determine your abv

OG-FG ×'s 130=???

1.090-1.020=.07xs130=9.1% Just an example

[PNW]

I don't think I have ever smelled a wash that I would call black olives? Is that 1.090 a clear sample? Temp corrected? What temp is it fermenting at?
How close was everything measured? And did you add 20 liters of water, or top up to 20 liters final volume? I ask because while molasses does vary, I just plugged your recipe into a calculator that estimated your og at 1.086 for a total volume of 20 liters, it would be even less if you added 20l of water to get a total volume of, just guessing, maybe 24l?
I think something is off if you are anywhere near 1.090 after 6 days. Test it again after 24 hours, it should be dropping steadily, regardless of innacuracy from molasses unfermentables and what not.

Measured fairly closely. No scale, but used amounts listed on sugar and molasses packaging. I added the ingredients to 20L water, following these instructions: http://m.wikihow.com/Make-Rum" onclick="window.open(this.href);return false;" rel="nofollow

Not sure I understand the clear sample question. Used a thief to extract sample of what is in the fermenter. Liquid is brown due to molasses. Temp is 68F.

[zapata]

Shine is right, get that temp up. DADY likes temps up to 90*F, 86-89 being ideal, and rum benefits from the flavors made at the higher end. Warming it up might suffice, but some light stirring to get the yeast back in suspension could help too.

[PNW]

Alright, so I can’t really control the temp since it’s in my garage, but I rehydrated some yeast and threw a tad more in. This is likely a stupid decision, but I’ll check again tomorrow. The yeast wasn’t very active throughout the past 7 days to begin with, so maybe this will do the trick while I noodle on how to warm it up.

[NZChris]

Every ferment I do is in my garage and I control the temperatures of all of them.

[PNW]

How so?

[zapata]

A $10 aquarium heater is the easiest place to start, and they have moderately accurate thermostats. I prefer the fully submersible ones to the clip over the side type which don't seem to heat the wash evenly since it isnt circulating like an aquarium, especially when stalled out.

[NZChris]

Anything except aquarium heaters. I use cheap controllers from Ebay and heat from below the fermenter with a variety of elements. I also insulate the fermenters, or put them in an old fridge.

[Worm_Drippinz]

I use the high quality stainless steel aquarium heaters. They are high dollar but last WAY longer.


Well worth the coin.



On a side note- the longer the ferment takes = the better the likker' ends up being.


Jme.

[PNW]

Would the cord from the aquarium heater break the seal on the fermenter?

[still_stirrin]

Would the cord from the aquarium heater break the seal on the fermenter?

Well...duh. It might, depending on how you run it.

If you run the cord through a stopper and seal the hole the cord runs through, then push the stopper in the lid of your fermenter...it wouldn't have to "break the seal". If you use your brain to figure something out, chances are it'll work for you.
ss

[Truckinbutch]

I put a 32 gallon Brute inside a 44 gallon Brute . Mash goes inside the 32 gallon .Clear water in the 44 gallon achieves nearly negative buoyancy and gives me a clear medium to insert an aquarium heater into . Few other tricks , too , but that's the basics .

[HDNB]

i always pitch warm 105* or so. usually by the time the temperature drops to the 70's the ferment is all but done (day3). (assumes reasonable ambient temp, 72*) if you want it to stay warmer, just fold up a towel on top the pail.

I once wrapped one pail up and folded a painting dropsheet on top another,for an overnight GL rest. in the morning, the temperature of the totally wrapped up one was only about 2* higher, they were still both very warm...don't recall but too hot for yeast still. maybe 118-120?

[raketemensch]

I put a 32 gallon Brute inside a 44 gallon Brute . Mash goes inside the 32 gallon .Clear water in the 44 gallon achieves nearly negative buoyancy and gives me a clear medium to insert an aquarium heater into . Few other tricks , too , but that's the basics .

I’d read recently about a “heater bomb” where you put the aquarium heater in a sealed bottle and drop it into the wash, but I like this idea even better.

Good stuff, man.

[Worm_Drippinz]

"Breaking the seal" is the least of your worries .....

[The Baker]

Would the cord from the aquarium heater break the seal on the fermenter?

Well...duh. It might, depending on how you run it.

If you run the cord through a stopper and seal the hole the cord runs through, then push the stopper in the lid of your fermenter...it wouldn't have to "break the seal". If you use your brain to figure something out, chances are it'll work for you.
ss

Had to cut off the power plugs, they were 'formed' with the electric cord.
Drill a hole in the bung that goes into the bigger hole in the lid, and fit a replacement plug after pulling the cord through that hole....

Geoff

P.S. Actually my electrician friend fitted the cord using a two part fitting that goes above and below the lid (through a hole) and screws together... G.

[Truckinbutch]

I put a 32 gallon Brute inside a 44 gallon Brute . Mash goes inside the 32 gallon .Clear water in the 44 gallon achieves nearly negative buoyancy and gives me a clear medium to insert an aquarium heater into . Few other tricks , too , but that's the basics .

I’d read recently about a “heater bomb” where you put the aquarium heater in a sealed bottle and drop it into the wash, but I like this idea even better.

Good stuff, man.

I line the 32 gallon with a clear 55 gallon bag . When I get it full and ready to ferment I stretch another 55 gallon clear bag over top for a seal . I never have to open anything to the environment to see what is going on inside .
Once the ferment is finished the top bag becomes the next liner and all the previous ferment lifts out with the last liner bag once I have racked and strained all I can dip out of it .
I concentrate that 2-3 gallons in one corner of the bag over a bucket and knife it to drain whats left .

[PNW]

Good news!

The airlock had the most action I've seen since I've started it, since I pitched more yeast (this time rehydrated) yesterday. The reading is now 1.080! That is a significant drop...0.60 more to go!