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Can you still get corn favor, using a reflux still?

Can I reuse the chips? How many time?

Ok this is what I am trying out 80 ounces and some chips, not sure how much chips to add



Is that enough chips or should I put in more?

That was a typo I forgot to put the the E in whiskey, I was looking to get a jack daniels whiskey or a crown royal whiskey look and flavor. Maybe something like this: https://www.youtube.com/watch?v=AMqAunLew2w" onclick="window.open(this.href);return false;" rel="nofollow would u...

Is there a way to make shine into a whisky, look and flavor?
Is there an easy and best way to do it?

Thanks

It took 4 weeks or so and only got a 8% wash before boiling and only got 3L out of my t500

I also would like to make one of these for the t500 http://stillspirits.com/collections/sti ... -pot-still" onclick="window.open(this.href);return false;" rel="nofollow

I am not getting the same amount of volume with the red star as I can with super yeast x-press.

How can I get the volume of alcohol up by using red star?

I am finding that the red star bread yeast is taking over 3 weeks to ferment.

Am I not using enough nutrient?

I got a small bag of nutrient from the brew store and added a tablespoon of it to the wash.

I was hoping that it was just a weak bottle, but the funny part is it stayed in there for a few days with out breaking. It scared the crap out of me when it blew up, it made a good dang glass went everywhere and so did the shine lol

Doogie wrote:Yeast produce likker and CO2
if you closed them in, you made a pressure bomb out of sugar and yeast

this happened a few days after it was distilled and cut with water to bring it to 40%

I have had a bottle of shine blow up on me.

what would cause this?

could it have been a weak bottle?

MadMasher wrote:yeast nutrient for a sugar wash like birdwatcher's

can't u just use store bought nutrient in the bags?

What does the tomato paste do?

I have had one bottle blow up on me. What would make this happen?

Picked up a heat belt and it seems to be doing better now

I have one bucket going on 3 weeks now and still not done fermenting.

Under pitching adversely affects flavor more than over pitching, over pitching affects yeast health more over generations. Both can produce higher levels of diacetal, acetaldehyde and ferments that do not finish dry. Pitching to high can also result in low or unexpected ester production. Pitching t...

I tried 3 tablespoons for 21L of total mash,(water & sugar)

What happens if I use too much yeast?

Is that not warm enough for red star to work?

How long should it take to fully ferment using red star?

Prairiepiss wrote:What temp?

Its around 20'c in the house

My air lock is budding but it is really slow, is this normal for using Red Star?, this is my first try with it.

There are a couple reasons for making a starter: Because you want to grow your yeast colony to an appropriate size for the wash/mash that you plan to ferment. I maintain 5 or 6 strains of ale yeasts. I store them in slants and petri dishes in a mini fridge. When I decide to use one I start out with...

Eastcoast, just to add to the mix (confusion?), here's my 2¢... I make a lot of bread, and less ferments. But knowing a bit about how yeast behaves, I have made washes where I did not hydrate the yeast first, just threw it in the wash when it was around 75-90°, and it did just fine. I have hydrated...

frunobulax wrote:I use http://www.mrmalty.com/calc/calc.html For making beer. There's 3 teaspoons per tablespoon, 1 Tablespoon = 9 grams. and use ale profile.
For an average wash, It's pretty close to what MitchyBourbon said.

thanks

Red star bakers yeast. I rehydrate in boiled water. I let it drop to 110 to 115 deg f. Then add the yeast. I have found the higher temps work better for rehydrating. And since its such a small amount. Usually a pint or so. The temps drop pretty quick. I get much more activity with the higher temp. ...

jarheadshiner wrote:Hydrate in a liter of 95 to 100 degree water for say 30 minutes then add a cup of sugar should do the trick. Make sure this is done in a fairly large container or you will have a mess on your hands. Don't ask...

ok thanks

As many have mentioned that they simply pitch their yeast dry and have no problems... that they know of. You too can probably just pitch without proofing/re-hydrating. You should know that as much as 50 % of the yeast will die if pitched without re-hydrating first. Pitching the right amount of yeas...

should I proof (active) yeast before I add it to the mash or just dump it in?