Sorry for the likely old ass question

Many like to post about a first successful ferment (or first all grain mash), or first still built/bought or first good run of the still. Tell us about all of these great times here.
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Sorry for the likely old ass question

Postby Jerrycan in Japan » Mon Jul 17, 2017 4:10 am

Start by saying I have read a bunch but not all of required reading .

Equipment

Brewhause four inch sectioned colum 15 gal boiler .

Mash recipe used birdwatcher first a five gallon wash then a doubled quantity wash . As far as the doubled quantity wash it called for a whole cup of yeast ( used DADY )

So far two stripping runs

first run I dumped about 250 ml

Second I dumped about 1000 ml

Collected second run in quart jars in 500 ml quantities per . Total jar count 9

First and second defiantly had a nail polish kinda stench

3-4 were better more of a strong alcohol smell

5-6 not bad clean smell

The rest progressed to a strong yeast smell

I stopped pulling at 70% ( was late and needed to go to Tokyo the next dawn )

I pulled fast as I haven't figured out how to control the speed very well yet . ( using two band heaters Rated for American 110 but have 100 v .

Anyway my question is how to rid my product of the yeast smell ?

Am I using too much yeast ? DADY Call for one tbls per gallon but I'm going by the recipe and it called for a ton more .


In any case I'm just collecting for a spirit run for now this isn't for drinking yet .

Thanks for any input and nudges in the proper direction .

Will try to answer any questions best I can I admit I didn't take notes but my starting gravity was 1.08 FG 1.00 - wash finished at nearly 10% on the alco meter .
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Re: Sorry for the likely old ass question

Postby still_stirrin » Mon Jul 17, 2017 5:07 am

Jerrycan in Japan wrote:...two stripping runs...first run I dumped about 250 ml <- That's about right for a foreshots cut for a 5 to 8 gallon charge.
Second I dumped about 1000 ml <- That's about right for foreshots cut for 4 charges of 5 to 8 gallons.
Collected second run in quart jars in 500 ml quantities per . Total jar count 9 <- Total collected for the 2nd run was approx. 4-1/2 liters? (after dumping a liter out)

Anyway my question is how to rid my product of the yeast smell ? Am I using too much yeast ?
You shouldn't need more than 11 to 15 grams (probably around a Tablespoon's worth) per 5 gallons of ferment for either a bread yeast or distiller's yeast. Properly rehydrated and aerated, it will bud (reproduce) healthy yeast to populate to the necessary population for latent fermentation.

Jerrycan in Japan wrote:...In any case I'm just collecting for a spirit run for now this isn't for drinking yet.
Have you completed the mandatory cleaning runs, including a sacrificial alcohol run? If not, then your 1st run was exactly that and all of the product from that run should be dumped out.

Also, aside from a foreshots cut, there is no need to make cuts on a stripping run. Just collect it all until the collected product is 30 to 35%ABV. This is your "low wines" which you process through the spirit run. Then, you collect in small jars...enough so you collect at least a dozen, preferrably 2 dozen, jars for making cuts.

Mark them with sequence number and proof measurement and then cover with a coffee filter or paper towel for 24-36 hours to outgas the volatile vapors. That'll reduce the ethyl acetate (nail polish) smell significantly.

But your complaint of "yeast smell" sounds like the tails. I associate that (tails) with a "wet dog" or sometimes "cardboard" smell. On a grain mash, it will also have a "grain husk" smell. But in a sugar wash, it does often smell "yeasty".

Good luck. Be safe, responsible, and discrete.
ss
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Re: Sorry for the likely old ass question

Postby Jerrycan in Japan » Mon Jul 17, 2017 5:24 am

Thanks for the reply.

Yes I did do a cleaning run , I used three gallons of box wine and resulting product smelled kinda good but I just use as a cleaner . Seems a good use for all forshots ..

Ok . For the next ferment I try using less yeast . Which will work out for me as I have to order from the states .

Ordered a five pound bag of malted rye ... 80 freaking dollars to ship to me ... Christ on a biscuit ..

. cracked corn ... don't get me started ... for now I'll try to get this birdwatchers under control ..

sugar is cheap but tomato paste is hard to source ..
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Re: Sorry for the likely old ass question

Postby still_stirrin » Mon Jul 17, 2017 5:31 am

Jerrycan in Japan wrote:...for now I'll try to get this birdwatchers under control...sugar is cheap but tomato paste is hard to source ..

You might give Rad's All Bran recipe a try. I prefer it over the BW for making neutral. And if you've got enzymes, I bet you have the ingredients there to make a fantastic rice mash...also a great neutral base.
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Re: Sorry for the likely old ass question

Postby just sayin » Mon Jul 17, 2017 7:03 am

Uncle Remus rice vodka has been a favorite here since 2007. Welcome & enjoy!
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Re: Sorry for the likely old ass question

Postby Mikey-moo » Mon Jul 17, 2017 8:40 am

Can you get any sort of breakfast cereal? Most work fairly well as they get enriched with extra nutrients.

Or, thinking about it... how's about some powdered kombu or nori? That stuff is supposed to be loaded with nutrients if I recall.

Ha... yeah... rice... totally forgot about the rice. I'd go with that :-)
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Re: Sorry for the likely old ass question

Postby NZChris » Mon Jul 17, 2017 12:36 pm

Jerrycan in Japan wrote: Yes I did do a cleaning run , I used three gallons of box wine and resulting product smelled kinda good but I just use as a cleaner .

It's dirty and possibly toxic. If you dump it, there won't be a chance of someone accidentally, or deliberately, drinking it.
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Re: Sorry for the likely old ass question

Postby Jerrycan in Japan » Mon Jul 17, 2017 1:33 pm

NZChris wrote:
Jerrycan in Japan wrote: Yes I did do a cleaning run , I used three gallons of box wine and resulting product smelled kinda good but I just use as a cleaner .

It's dirty and possibly toxic. If you dump it, there won't be a chance of someone accidentally, or deliberately, drinking it.



Haha good point ... I did label the bottle very well . In English :D hope none of my neighbors get brave :crazy:

I can use breakfast cereal to make neutral ? Now I need to go price it and have a look at the recipe.

Rice .. rice is dirt cheap I'll go have a read on the recipe mentioned .

Thanks guys
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Re: Sorry for the likely old ass question

Postby Tapeman » Wed Jul 19, 2017 3:42 am

I thought the extra charge of yeast is boiled to kill it so it can be used as food for the yeast added to do the fermentation? Also, did you allow the wash to settle for a couple of days followed by a careful racking? Those Dead yeast cells stink when they are heated up.
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Re: Sorry for the likely old ass question

Postby Jerrycan in Japan » Wed Jul 19, 2017 3:23 pm

Tapeman wrote:I thought the extra charge of yeast is boiled to kill it so it can be used as food for the yeast added to do the fermentation? Also, did you allow the wash to settle for a couple of days followed by a careful racking? Those Dead yeast cells stink when they are heated up.



No I didn't , though I did filter the wash through cheese cloth as I was filling the boiler .

I don't really have the space or the agreements in place with the wife to have a bunch of large bottles sitting around .
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Re: Sorry for the likely old ass question

Postby Tapeman » Wed Jul 19, 2017 4:20 pm

Just letting it sit for a couple of days after the fermentation is over then carefully siphoning it into your still is usually enough to clarify the wash. Keep trying! It's a constant learning process
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Re: Sorry for the likely old ass question

Postby thecroweater » Wed Jul 19, 2017 8:32 pm

You are worrying too much, cuts on low wines is simply not needed and a waste of alcohol. As for taste its low wines all of it will taste smeared because that's what it is. Don't significantly change your recipe until you have enough for your spirit run.
You can make a fine neutral from rice, I have been present when friends have ran rice and found it pretty neutral.
A lot of guys will say birdwatcher's is not that great a recipe and that statement makes me question how good a stiller they actually are, if anything birdwatcher's it a little on the high sugar side and you can keep the yeast happier dropping it a bit otherwise its good.
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Re: Sorry for the likely old ass question

Postby Still Life » Thu Jul 20, 2017 12:12 am

thecroweater wrote:A lot of guys will say birdwatcher's is not that great a recipe....

I've seen that, too, and wondered what the hell.
Just finishing 3 bucket runs and find it extremely pleasant.
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Re: Sorry for the likely old ass question

Postby NZChris » Thu Jul 20, 2017 12:35 am

thecroweater wrote:A lot of guys will say birdwatcher's is not that great a recipe and that statement makes me question how good a stiller they actually are...

Me too. I've done a few BW's and never had a hint of tomato in the final product except for one. That was an experimental run made out of the foreshots, heads and extreme tails, with the intention of concentrating the tomato flavors to see if it was possible. It was possible, but the tomato wasn't very strong and needed added tomato juice to make a nice Bloody Mary style cocktail.
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