Search found 86 matches

by Galeoturpis
Thu Nov 19, 2015 9:18 am
Forum: Mashing and Fermenting
Topic: Yeast nutrients
Replies: 9
Views: 1832

Re: Yeast nutrients

Wineos sugar wash- This is for a 6 gallon wash. 8 pounds of sugar; 1 tsp of citric acid; 1 tsp of DAP; 1 tsp of gypsum; A pinch of epsom salts; 1/2 cup of bakers yeast My Recipe for 24- 25 litres (which I have adapted from scientific yeast articles I have read but dropped the amount of DAP) Sugar 2...
by Galeoturpis
Fri Jul 17, 2015 8:37 pm
Forum: Mashing and Fermenting
Topic: Low dp and long mash times
Replies: 18
Views: 772

Re: Low dp and long mash times

http://beerandwinejournal.com/mash-how-long/" onclick="window.open(this.href);return false;" rel="nofollow Maybe 20°? How long can enzymes work at minimum mash temperature before being denatured? An analogy would be - what's the minimum temperature that can cook an egg? Maybe what's the maximum heat...
by Galeoturpis
Fri Jul 17, 2015 7:48 pm
Forum: Mashing and Fermenting
Topic: Low dp and long mash times
Replies: 18
Views: 772

Re: Low dp and long mash times

http://www.thebrewingnetwork.com/forum/ ... 69#_thread" onclick="window.open(this.href);return false;" rel="nofollow

Apparently 30° is the answer.
by Galeoturpis
Fri Jul 17, 2015 7:38 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Olive oil for yeast and experimentation results
Replies: 36
Views: 3969

Re: Olive oil for yeast and experimentation results

Kinda. I guess I didn't entirely qualify my statements, or perhaps I've been misinformed. The ratio of omega-6 to omega-3 acids are undesirable in a human diet, and may also be detrimental to yeast health. I would stick with olive oil personally. omega 3:6 ratio is a controversial and second order ...
by Galeoturpis
Fri Jul 17, 2015 7:03 pm
Forum: Off-Topic Discussion
Topic: Methanol posioning. cure?
Replies: 5
Views: 422

Re: Methanol posioning. cure?

Methanol ,per se, isn't that toxic - its the metabolite -( Formic acid I think) that is. The whisky / ethanol competes for the enzyme -alcohol dehydrogenase, and so decreases the rate of formation of the toxin. It's only a cure for mild cases of overdose (like under 3ml of methanol). You can remove ...
by Galeoturpis
Sun Jul 12, 2015 11:19 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Olive oil for yeast and experimentation results
Replies: 36
Views: 3969

Re: Olive oil for yeast and experimentation results

I use fish oil (linoleic acid)and sunflower oil (mostly linolenic acid) emulsified with some odor free detergent. The recipe that mycologists use to grow yeast has these essential fatty acids in them (emulsified with tween) so it is probably evidence based. It prevents h2s formation and makes for a ...
by Galeoturpis
Sun Jul 12, 2015 11:04 pm
Forum: Mashing and Fermenting
Topic: 50 gallons of 18% sugar wash, like googe's goo, with ec-1118
Replies: 21
Views: 2096

Re: 50 gallons of 18% sugar wash, like googe's goo, with ec-

There is one point that is missing in this thread. Lg11 has written "First lets be really clear what we are talking about here, Ethanol is a type of Alcohol but it is by no means the only produced by fermentation. It has a set tolerance to Ethanol and while you can get yeast that claims to produce >...
by Galeoturpis
Fri Jul 10, 2015 3:31 am
Forum: Research and Theory
Topic: Activated carbon and washing soda
Replies: 2
Views: 482

Activated carbon and washing soda

OK. I'm bit embarrassed but I added activated carbon and washing soda together to a spirit run and a lot of CO2 bubbled off. Patently it was the wrong thing to do. Have I buggered up the alkanization of heads or the removal of tails? I guess I'll see when I redistill the results. Edit: I meant the s...
by Galeoturpis
Fri Jan 16, 2015 4:50 pm
Forum: Mashing and Fermenting
Topic: Ph Adjustment
Replies: 19
Views: 1095

Re: Ph Adjustment

Quantitative acid-base chemistry calculations require the use of quadratic polynomials. Here's an app. http://www.anaesthetist.com/mnm/wine/Findex.htm" onclick="window.open(this.href);return false;" rel="nofollow The actual starting pH per se is not as important as how it got there. Using the analog...
by Galeoturpis
Fri Jan 16, 2015 4:32 pm
Forum: Mashing and Fermenting
Topic: Finings
Replies: 2
Views: 320

Re: Finings

Just a quick question. Does that mean you haven't thought about it or that you are demanding a succinct answer or just reassurance that you can do whatever is easiest based on another member's preference? I presume that you are using the verb refluxing to mean distilling rather than its literal mean...
by Galeoturpis
Sat Jan 10, 2015 5:58 pm
Forum: Mashing and Fermenting
Topic: Yeast: how much and how long
Replies: 4
Views: 438

Re: Yeast: how much and how long

So 32 gallons is about 128 l. The final amount of yeast is about 3G/l or 430g  (about a pound). You need to put in at least 4% or 1/25 of that amount which is 17g (one tablespoon.) I have wondered if rehydrating with water is good because just as high osmolarity of the mash is bad so too is the low ...
by Galeoturpis
Wed Dec 24, 2014 12:33 am
Forum: Tried and True Recipes
Topic: Wineos Plain Ol Sugar Wash
Replies: 1135
Views: 229773

Re: Wineos Plain Ol Sugar Wash

Wineos sugar wash- This is for a 6 gallon wash. 8 pounds of sugar; 1 tsp of citric acid; 1 tsp of DAP; 1 tsp of gypsum; A pinch of epsom salts; 1/2 cup of bakers yeast My Recipe for 24- 25 litres (which I have adapted from scientific yeast articles I have read but dropped the amount of DAP) Sugar 25...
by Galeoturpis
Wed Dec 17, 2014 6:59 pm
Forum: Sugar
Topic: what is the difference between vodka and straight alcohol
Replies: 45
Views: 5653

Re: what is the difference between vodka and straight alcoho

The definition of vodka is hotly contested here. Does it refer to the the method of production (potatoes, milk filtering etc.) or the constituents of the final product? In any ferment there are a lot of other substances besides ethanol. See http://homedistiller.org/forum/viewtopic.php?f=1&t=12350 fo...
by Galeoturpis
Wed Dec 17, 2014 6:40 am
Forum: ** Welcome Center **
Topic: Just taking time to say thanks
Replies: 7
Views: 313

Re: Just taking time to say thanks

Mate, I have to say thanks as well. All the people on this site - Jimbo, rad, lg, bushman, Odin ( legend), somo, hell even bearriver, they've all given me a well deserved kick up the ass and well I sort of appreciate it. I finally started doing cuts and couldn't be happier. Lads you are doing a grea...
by Galeoturpis
Thu Dec 11, 2014 6:46 am
Forum: Sugar
Topic: Turbo Yeast? Have you tried it? why all the hate?
Replies: 33
Views: 7120

Re: Turbo Yeast? Have you tried it? why all the hate?

Wow! Seriously the most impressive post I have read on this site. Bye-bye my idea of a high gravity ferment. 14%. I had thought that higher alcohols were a function of how much nitrogen you put in the ferment. http://www.newworldwinemaker.com/pdf/awri_nitrogen_management_report_22.pdf" onclick="wind...
by Galeoturpis
Sun Dec 07, 2014 12:51 am
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Off topic discussions and journal club for LG11's thread
Replies: 6
Views: 1086

Re: Off topic discussions and journal club for LG11's thread

My flatmate was very smart but thought it amusing that a cancer"eukaryotic" researcher arrogantly thought that their field was of a much higher standing and more prestigious.   Prokaryotes and eukaryotes share the genetic code, many similar biochemical pathways and if something like omega 3 fatty ac...
by Galeoturpis
Fri Dec 05, 2014 4:37 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: More than you ever wanted to know about yeast
Replies: 39
Views: 7074

Re: More than you ever wanted to know about yeast

These are old studies but hopefully answer your questions. my old flat-mate did a pHd in micro and someone sad to him "Hey, you seem smart enough to work on eukaryotes!" http://www.sciencedirect.com/science/article/pii/S0163782704000220" onclick="window.open(this.href);return false;" rel="nofollow h...
by Galeoturpis
Thu Dec 04, 2014 8:21 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: More than you ever wanted to know about yeast
Replies: 39
Views: 7074

Re: More than you ever wanted to know about yeast

Welcome aboard LG11. Your posts are fascinating. I recently looked up the genes that the yeast can use to make lipids. I noted that they have no capacity to make omega 3 or 6 fatty acids yet these are a vital component to yeast cell walls. They must pick them up from the environment. Should we be ad...
by Galeoturpis
Mon Dec 01, 2014 12:23 am
Forum: Flavoring and Aging
Topic: How to carbon Filter
Replies: 97
Views: 9457

Re: How to carbon Filter

Activated carbon is good at getting rid of Fusel oils but not so good at getting rid of esters. Indeed activated carbon increases the oxidation of ethanol to make more aldehyde and acetal (which has a pungent aroma). http://books.google.com.au/books?id=nmmpK0oDE20C&pg=PA72&lpg=PA72&dq=ethyl+acetate+...
by Galeoturpis
Sun Nov 30, 2014 12:01 am
Forum: ** Welcome Center **
Topic: Hi from tas Australia
Replies: 5
Views: 258

Re: Hi from tas Australia

Boags or cascade? Welcome
by Galeoturpis
Tue Nov 25, 2014 6:13 am
Forum: My First .....
Topic: My First Rum Wash
Replies: 7
Views: 494

Re: My First Rum Wash

Or what S-Cackalcky said.
by Galeoturpis
Tue Nov 25, 2014 5:47 am
Forum: My First .....
Topic: My First Rum Wash
Replies: 7
Views: 494

Re: My First Rum Wash

Stuck ferment. Adding all the yeast at the start is fine and means you don't have to add heaps of nutrients ( like the vitamin b tablets, fertiliser and Epsom salts in a pugirum) however if you have a dud batch of yeast or too much of it is killed by heat, it won't work. add more yeast.
by Galeoturpis
Mon Nov 24, 2014 11:57 pm
Forum: ** Welcome Center **
Topic: questions so many questions!
Replies: 61
Views: 2283

Re: questions so many questions!

The basic answer for foreshots is 50 mls (2oz) for a reflux still and 200 ml (7oz) for a pot still for a 24 litre ferment. 1) ethanol as fuel - uneconomical for the home distiller 2) purest vodka - a 2 meter bokabob column, plus 2-3 distillations (cleaning the distillate with washing soda after firs...
by Galeoturpis
Thu Nov 20, 2014 4:28 am
Forum: Flavoring and Aging
Topic: Purifying vodka with milk
Replies: 39
Views: 5180

Re: Purifying vodka with milk

Home distillers can't make vodka. Whilst they can make superior rum and whiskeys compared to commercial distilleries and the vodka of 130 years ago, they can only make an inferior vodka (according to the 2014 definition). It's an objective standard that can be proven.
by Galeoturpis
Thu Nov 20, 2014 2:00 am
Forum: Flavoring and Aging
Topic: Purifying vodka with milk
Replies: 39
Views: 5180

Re: Purifying vodka with milk

Vodka has a definition according to EU law. (1) Ethyl alcohol of agricultural origin Ethyl alcohol of agricultural origin possesses the following properties: (a) organoleptic characteristics: no detectable taste other than that of the raw material; (b) minimum alcoholic strength by volume: 96,0 %; (...
by Galeoturpis
Wed Nov 19, 2014 9:07 pm
Forum: Flavoring and Aging
Topic: Purifying vodka with milk
Replies: 39
Views: 5180

Re: Purifying vodka with milk

I've been thinking about the sodium hydroboride and realize that it's pointless. If you have a litre of 95% alcohol - that's still got 50 ml of water in it so adding the nabh4 would just mean that there is a lot of fizzing and creation of hydrogen gas and no reaction with the aldehydes. Adding 50 g ...
by Galeoturpis
Tue Nov 18, 2014 6:13 am
Forum: Mashing and Fermenting
Topic: Total novice pawpaw mash started last night
Replies: 18
Views: 2052

Re: Total novice pawpaw mash started last night

Point well taken reddfoxrambler. I think you're right about the pectinase. Thats why I post - to learn. As for nzchris Full endorsement.
by Galeoturpis
Tue Nov 18, 2014 5:31 am
Forum: Novice Distillers
Topic: using wine yeasts. need tips and hints
Replies: 8
Views: 582

Re: using wine yeasts. need tips and hints

Toddross -I put distilling conditioner in my still to prevent puking and frothing. It doesn't boil off through to the distillate and is pretty harmless. I read a lot of scientific studies where tween was used and seems standard for yeast experiments. I wouldn't drink what remains in the still post-d...
by Galeoturpis
Mon Nov 17, 2014 11:58 pm
Forum: Mashing and Fermenting
Topic: Total novice pawpaw mash started last night
Replies: 18
Views: 2052

Re: Total novice pawpaw mash started last night

I haven't made pawpaw wine but had a crack at strawberry wine recently. I used a pectinase to break down the thick purée and the following recipe recommends it. http://winemaking.jackkeller.net/pawpaw.asp" onclick="window.open(this.href);return false;" rel="nofollow A paint stripping bag was very us...
by Galeoturpis
Mon Nov 17, 2014 11:51 pm
Forum: Novice Distillers
Topic: using wine yeasts. need tips and hints
Replies: 8
Views: 582

Re: using wine yeasts. need tips and hints

I too tired of turbo. Yeast needs pretty much everything a human needs to thrive. Recipe for 24- 25 litres Sugar 250 mg/ l - about 6 kg Protein - aim for a Yeast assimilable nitrogen at 150-200 mg/ l so DAP is about 1/5 nitrogen so 24 g gives you 200 mg/l and 18 g makes 150 (or about 1/2 - 3/4 tbsp)...