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Can you leave the sodium carbonate sit/soak in the low wines too long before distillation...to the point of having a negative impact...,or is the length of time that the sodium carbonate is sitting in the low wines not a factor?? In other words, I've seen guys on this forum say that it's best to add...

I checked the fermenter earlier this morning with the digital refractometer, like the one in the pic below, and the gravity was still 1.025, but when I checked the gravity with the glass hydrometer, the gravity was only 1.008. So, apparently my digital refractometer may not be correct, even though ...

but as mentioned above sebamyl GL could take it further, or just some powdered enzyme. Not just the GL, but also use the TL, that's the one that remove the ray mash's snot gel from it, and they do provide cleaner finish, and clear lots better also.. I've done many raw and malted raw 80% bills, with...

Not just the GL, but also use the TL, that's the one that remove the ray mash's snot gel from it, and they do provide cleaner finish, and clear lots better also.. The TL is the one to use went mashing with rye, and I've never even tried to doing one without it, especially after reading all the issu...

Did you correct the refractometer reading for alcohol present? The ferment is most likely finished if you did not: FG Brix WRI Alcohol Present: Original Gravity: 17.03 Brix FG - (Brix WRI): 6.32 Brix Wort Correction Factor: 1.00 OG - Corrected: 17.03 °P, 1.070 FG - Corrected: -0.09 °P, 1.000 Alcoho...

I’m fermenting on the grain (75% rye, 15% corn, 10% pale ale malt), I Mashing a 75% raw rye (or malted really does not matter), it would of benefited had the SEBamyl GL been added at the right temp (130*F or lower) and had some SeBflo TL been used at (140*F or lower) which helps the breakdown of be...

enzyme companies state a temp range for their products, maybe SEBamyl enzymes also have a sweet spot regarding temp.(probably in the middle of the stated range) howie, Great point with the "sweet spot". I always try to hit the middle of the stated range with all my PH's and enzymes. But, ...

greggn, Yeasts used were a 50-50 blend of SafAle S-04 and SafSpirit M-1 yeasts. Also, I am measuring my pH with a scientific digital pH meter. Twisted Brick, The rye is a raw/unmalted rye. Adjusting pH with citric acid to lower pH and calcium hydroxide to raise pH. Mash temps process: heated water ...

it's also worth noting that although the enzyme companies state a temp range for their products, maybe SEBamyl enzymes also have a sweet spot regarding temp.(probably in the middle of the stated range) i have obtained a Temp/activity graph & a PH/activity graph for my enzymes so i (try) to get ...

shadylane wrote: ↑Mon Aug 15, 2022 2:12 pm

7bruno7 wrote: ↑Sun Aug 14, 2022 5:10 pm
Digital gravity refractometer, and the calibration was checked for accuracy...

Measure it with a hydrometer.

shadylane,
That's what I'm doing tomorrow morning...comparing my digital refractometer reading to the hydrometer reading...thanks...

[/quote] Did you correct the refractometer reading for alcohol present? The ferment is most likely finished if you did not: FG Brix WRI Alcohol Present: Original Gravity: 17.03 Brix FG - (Brix WRI): 6.32 Brix Wort Correction Factor: 1.00 OG - Corrected: 17.03 °P, 1.070 FG - Corrected: -0.09 °P, 1.00...

8Ball,
Digital gravity refractometer, and the calibration was checked for accuracy...

OtisT,
It is hard to explain, but the corn portion was cooked in a separate vessel for convenience, per the same temperature and enzyme mixture as the rye at the 190° mark…in other words, the corn slurry was already gelatinized when it was added to the larger mash tun…

greggn, Yeasts used were a 50-50 blend of SafAle S-04 and SafSpirit M-1 yeasts. Also, I am measuring my pH with a scientific digital pH meter. Twisted Brick, The rye is a raw/unmalted rye. Adjusting pH with citric acid to lower pH and calcium hydroxide to raise pH. Mash temps process: heated water i...

I have a rye fermentation that has stalled, and I’m not sure why?? I’m fermenting on the grain (75% rye, 15% corn, 10% pale ale malt), I’ve stirred the contents of the fermenter the last 2 days to get the yeast back into suspension, the temperature of the fermenter is currently at 83°, the PH is cur...

NZChris, I’m beginning to think like you…I think the next time I do a run, I’m going to seal up my distillate in my jars/containers immediately and see what happens. Hopefully, after sitting in the containers, being sealed up, and not being aired out for a few days that the distillate will retain th...

Hey all, Since many of you on this forum are WAY more experienced than me, is there any benefit or negative impact of “airing out” your distillate for 24 to 48 hours after it comes off the still?? Only asking because I’ve done a handful of runs and aired my distillate for approximately 36 to 48 hour...

Thanks for the feedback zapata!! Yeah, the pH is below 5…about 4.8, I’ve added some yogurt to inoculated, and I have the pit open to the air to catch any airborne yeast. This is my first time trying this, so I’ll see what happens…

For those who maintain a dunder pit, do you add anything to the dunder pit while waiting for it to do its “thing”?? I’ve heard of some distillers throwing spoiled bananas, banana peels, cut up rotten apple pieces, zest from oranges, limes, lemons, cut up rotten pear pieces, other various spoiling/ro...

Sounds good guys....I think I'll just spice the rum after distillation...lol.. Thanks all!!

Sounds good...thanks guys...

What about putting the spices in a gin basket? Would that be more effective or would that still provide diminished results when compared to adding the spices after the rum has been made?

Hey all, Starting to develop my rum recipe and wondering if anyone has any experience with adding the desired spices…vanilla, nutmeg, allspice, cinnamon, orange zest, etc. etc…to the fermenter to steep/macerate during the molasses and cane sugar fermentation, then put everything in the still boiler…...

Thanks for all the feedback everyone!! Yeah, I’ll probably toast all the wood together…I think I have 8 to 10 different types of wood right now that I’m going to experiment with…hopefully experiment with others in the future. Checked out some of OtisT’s posts with regards to experiments, lots of goo...

Hey all, I’m wanting to experiment with how a different variety of woods impact the flavor of a 75% corn, 15% rye, and 10% malted barley spirit at 105 proof… I am toasting the various woods in my electric oven I have in my shop, and my question is… Does anyone know if I toast all the various woods i...

Thanks for the reply Windy City and Demy... Windy City, I assume your CIP is a "system" you have on your still/column that has the small spray balls inside for cleaning?? Demy, Yeah, I'm afraid my bubble plates will hold water after flushing the column as well, plus my shed I have the stil...

LWTCS, Ditto on opening the valve during heat up to purge air… After confirming with the manufacturer, yes, my kettle/boiler is rated for 15 psi. Windy City, Good to know because I am fermenting on the grain and will be distilling on the grain as well, so the mixer for the boiler will be running the...

LWTCS, below is the PVR, gauge, valve, etc. etc....

LWTCS, Yeah, that makes sense now with regards to purging the air/air bubble from the jacket so the steam vapor can occupy the entire jacket. Thanks!! If I remember, I’ll come back to this thread and let you know the new heat up time. I know when I steamed everything a couple days ago, it took just ...

LWTCS, Yes, I can purge air from the jacket during heat up via the top valve, but wouldn't that defeat the purpose of building steam to heat the contents of the boiler?? I have no way of "creating" a vacuum in the jacket...jacket is not linked with a steam boiler...heat and steam are creat...