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Welcome to the club 🍻. If there's anything at that brew shop I would definitely say to stay clear of is the turbo yeast. It's posted here countless times. A simple easy to find bread yeast is a much better place to start. Stay safe :thumbup: Further to that there are plenty of yeasts far more suite...

Soon finished fermenting a batch of this one. About 123 hours in and 2 lines/points on my hydrometer left to .990. If I want to try putting another batch onto the same yeast cake, what nutrients would for sure be depleted? Thinking if I should add any more bran, dap, epsom, vitamins etc. Any ideas?...

jonluk wrote: ↑Fri Sep 06, 2024 4:46 am Started tffv as my very first wash.
Couldn't get wheat bran so used wheat germ.

Next time try to get the bran - baking section of your supermarket. It is better as it does not have the oils that germ has - hence the reason for its being in the recipe

good luck

Welcome
There is a very active community here in NZ and a wealth of knowledge.
Which part of the country do you live in?

A comment on temperature. Where I am it is cold outside now ( close to snow today) Inside we keep to a cosy 22degrees. I currently ferment in 60l barrels in the spare bathroom (a variation on the ubiquitous bathtub hooch?) no extra heating for the barrels. The ferment takes typically 8 to 14 days bu...

Since starting this all back in 2019, I have tried a lot of ways with AYL. My current routine for a Bourbon is to actually ferment each component separately, ie a ferment each of corn/maize, barley, wheat oats and rye. These are all stripped separately and the low wines kept. I then blend in the des...

@Dirksy
This is designed as a vodka. I suggest that once through 3 plates is not going to strip all that unwanted taste. You should use more reflux to achieve a higher abv.
I have not found the need for clearing agents such as those you used. Time and cold crash after degassing works well.

A couple of points here. I developed it with bakers’ yeast - specifically Angel Instant Dry. That is readily and cheaply available here. Any good bakers yeast will work. I have never tried or used fresh yeast. Wheat bran is indeed a source of nutrient as well as flavour. Ours here is pretty fresh. I...

Broken Jug wrote: ↑Wed Jun 23, 2021 3:14 pm “Yellow labeled yeast”?

I haven’t heard of it before, is it any good?

viewtopic.php?t=76531

Best find at a charity shop for me.

They had no idea what it was so I got it for 50c

Garouda wrote: ↑Tue Feb 14, 2023 1:35 am Ted's recipe deserves the qualification of bulletproof recipe, congratulations and many thanks again !

Thanks indeed. I am humbled by your praise

In New Zealand, Anchor Ethanol - now Lactanol, was developed as a solution to a massive waste disposal problem ie getting some value out of whey which was until then a totally expensive to get rid of by-product. If it costs to source that whey economies go out the window. The yeast Kluyveromyces mar...

Thanks Teddy, I too have the option of steeping and holding temp, I bought a klarstein electric brew kettle last year, fully automated. So much easier than biab! So raw wheat?! Do you get good conversion with the enzymes? What sort of sg are you looking at? Would you mind sharing your process? Just...

All-grain Wheat vodka with Enzymes Where I am, wheat is plentiful and inexpensive. Sugar is not grown here and hence is imported and processed here. With the former costing close to 1/3 that of the latter, it makes sense to go “natural” where I can. For this I recommend a one-step unit such a RoboBr...

It all comes down to what is available locally to you. In my case here, I buy raw wheat for approximately 1/3 the price of white sugar. Time is not a problem for me hence I do most of my vodka now from wheat and using Hi-temp enzymes. It makes an even better result than my TFFV. That said I also hav...

Welcome. Plenty of info here. I am also happy to help and advise. (Up the island a bit from you)

I'll try a different yeast that'll be more appropriate. Any recommendations are very welcomed If you can find Angel IDY (standard bakers yeast) go for that It is what the recipe was developed on. Angel make a huge range for different purposes. Else a standard bakers yeast will work. image.png

Interesting that no one seems to have commented on your yeast (unless I missed it) For what you are making, I believe you can get much nicer results with a nice whiskey yeast rather than ec1118. That is a wine / Champagne yeast and brings very little character or flavour into the mix. As others have...

Welcome. From which part of NZ do you hail

Here is one I use

Just chiming in here ( as the originator of this thread) Many refer to the yeast as Angel. Angel actually produce a huge range of yeasts for wide purposes. This particular yeast is the Yellow Label ( denoted by a small yellow square at about 10 o’clock position on the front) along with the words sta...

It was great. Have done it several times since

Bradster68 wrote: ↑Sat Apr 09, 2022 4:20 am Same here LO. I know there are definitely more sugar wash recipes in the tried and true, BUT this is one of the winners.

Thanks for the comment appreciated.

you can dry ( raise the abv by reducing the water content) of the ethanol by using drying agent such as molecular sieve (3A) or by using anhydrous calcium sulfate or magnesium sulfate.

I always have a batch on working with Yellow Label, however I also do others with the cooking / enzymes system for speed ( and I have the equipment as well)

Talk to me. I can likely help

Hi and welcome
I am close by if you need a hand

With multiple runs on the same trub base, the yeast will still be viable but the nutrients are rather depleted. I also found it lost a certain zing and crispness to the flavour - subtle but it is there. I have no idea why wheat bran would be in short supply, it is a direct product of flour milling. ...

The high temperatures softens the bran and allows the ingredients to be more accessible to the yeast as well as enhancing the overall flavour

Molasses does indeed have unfermentable which stay in solution and hence mean the density will be higher than 1.000.