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i had a chance to try different corn/maze..the white had little flavor,blue was earthy, red was my pick with a fruity taste.. but for genreal use yellow does fine. I was gonna ask if anyone had tried blue corn, thanks for the info. :thumbup: Yeah, blue corn seem to be interesting. Are you going to ...

#1 yellow corn. But I use Flaked corn or brewers corn, it may be the same as #1 just cooked and rolled. If you use flaked just mash in, no need to cook, saves time. There are three classes of corn: Yellow, White or mixed Each class is divided into five numerical grades and U.S. Sample Grade. The di...

Dnderhead wrote:i had a chance to try different corn/maze..the white had little flavor,blue was earthy, red was my pick with a fruity taste..
but for genreal use yellow does fine.

I like your description of your experience with the corn. Red seems very interesting.

sweet corn is dent corn same as some field corn but it has a long season so when its picked it is still in the "milk" or not ripe.if you pick it when its ripe it wont be sweet either..the corn/maze plant produces sugars. then this sugars goes to the grain and as the corn/maze ripens the s...

Yes, you are right. Not all whiskey use corn. My curiosity was the type of corn they use. I wonder if there is any information what the different type of corn will contribute to the whiskey. Just like what they d with the different grains, they know that rye gives the spice, and wheat the sweetness,...

I have read about Whiskey and all kind of whiskey. All of them say CORN, but my question is what kind of corn? There are so many types of corns, and I don’t know which is the best. Is it a specific type of corn to make Bourbon for example. What type of corn do you use for your Whiskey? Is it accessi...

ok cool

now if i add more sugar, do I also need to add more yeast or nutrients?

I'm planing to make a simple sugar wash. I will use 12 gallon of water 16 lb of sugar 2tsp of citric acid 2tsp of DAP 2tsp of Gypsum A pinch of Epson salt Yeast K1-v1118 The SG should be 1.070 - 1.080 PH 4.0 - 3.8 My question is, how can you control the SG values to go up and down? What do you do wh...

Hi I have a question about distilling grains. *******This is just an example, to give you an idea********* Let say I'm fermenting 70% Rye and 30% malted Barley. I will use 1.5lb/water. I will use 10 gallon of water. I use distillery yeast or bakers yeast and so on. Lets also assume that everything w...

So for my first run, it went good.

not as i wanted but i learned a lot. I will try my rum soon, and will hold on the rum because i really want to try to make some vodka.

See how that goes.

Alex

wow, how cool. i didn't know that.

Well, i'm not sure if i should change yeast. i do want to make some changes in the quantities of black strap and whole cane sugar.
If i change the yeast it could change the flavor, for sure.
So i don't know.

If you do as hook said and add boiled dunder to the fermenter. And it kill the remaining yeast. The new yeast you pitch will use it for nutrients I see, you kill the K1-v1116 because bakers yeast are not the same. So the dead yeast from K1-v1116 will function as bakers yeast nutrients. Am i right? ...

Thanks! Yes, in my new wash i will use backers yeast, i will add whatever was at the bottom. Last time i used K1-v1116 and i'm happy with the result. First i have to distill it and then taste it. I hope it goes well. Stuff on the bottom is unfermentable molasses and yeast. so i can use that for the...

Thanks! Yes, in my new wash i will use backers yeast, i will add whatever was at the bottom. Last time i used K1-v1116 and i'm happy with the result. First i have to distill it and then taste it. I hope it goes well. Stuff on the bottom is unfermentable molasses and yeast. so i can use that for the...

Thanks!

Yes, in my new wash i will use backers yeast, i will add whatever was at the bottom.
Last time i used K1-v1116 and i'm happy with the result.
First i have to distill it and then taste it.

I hope it goes well.

Another question for you who uses internal heating source. Have you done rum with your apparatus? All my stilling is done with an internal element, and maybe half is rum. The color of the wash is not clear because of the black-strap. Clearing refers to removing solids, not making it colourless. It ...

So today i transferred from one bucket to another for the last time. The smell is awesome, like caramel, coffee and chocolate. At the bottom i found this thick layer. Do you guys save this for the next wash or do you throw it away? Another question for you who uses internal heating source. Have you ...

Grain? I thought you used molasses and sugar? Just rack and let it clear. Alcohol becomes a vapor. Nothing else with come out unless it pukes and that will be foam. leave 1/3 head space in the still. Yes, molasses. I just gave you an example of what happen with my grain mash. Does it happen to mola...

Transfer to another container by siphon off the sediment, let it sit another week and siphon again and run it. Sounds like it should be very tasty. I use gas heat so I can't say. You might have to clean the element. Cane sugar is 100% fermentable. I see, should i run it through a coffee filter? don...

You have about 9% abv & about 72% attenuation or fermented product. Black Strap Molasses doesn't ferment 100% but sugar does. Just remember that next batch. Molasses is about the flavor, fancy will ferment down lower but I can't find it anywhere around me, so Black Strap it is. Ok, cool. Thanks...

Heck, for a one gallon wash I'd consider a bubble every ten seconds as plenty done... What's the SG...??? Ok so the first day before i added the yeast the hydrometer showed me 1.094 Temp 85F PH 3.8 Yeast used K1-V1116 (I tried 5g for every 5 gallon.) Fermax Yeast nutrient Yesterday and today Hydro ...

So it has been fermenting for 6 days.
The bubbles are very slow, a bubble comes out every 33 second (average)

Does it has to come to a complete stop?

That pH of 3.8 is for finished product, not your fermentable wash... :idea: You need a wash pH that will keep the yeast colony happy and the low pH is quite possibly the reason behind the slow ferment... Well today is the fifth day of fermenting, that is why it is so slow. The PH was fine, they wer...

What size batch & how much acid? Mine is 22 gallons, how much i added to the bash i do not remember. Stupid me for got to write it down, and when i lost count i just made sure it went down to 3.8 and made sure it stayed like that for an hour. Of course i used my PH meter, do not like the sticks...

Did you use any citric acid to bring down the ph?

Yes i did, i took it down to PH3.8 since the PH for rum has to be 4.0 or lower.
So i went with 3.8

Right now it is bubbling veeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeery slow. I'm sure it will be ready for Sunday/Monday.

Hi Everybody The K1-v1116 was not working at first. I waited an hour and it was bubbling like crazy. It was like this for two and a half days. Today its the 4th day fermenting and it is bubbling very very slow. I read that it is recommended to let it rest for two days when it stop bubbling so everyt...

Today i have some sugar fermenting using the K1-V1116

At first i was kind of scare it didn't bubble as much. Just a bubble or so.
Right now it is bubbling like crazy.

I Just read about

Lalvin ICV-K1 (V1116)

And it seem to be great, i will give it a shot. I will go and see if i can find it on a local brewery or winery.

Alex

King Of Hearts wrote:I just picked up the Lalvin V1116 K1 so that's what I'm going to use, let you know in about a month how it comes out, I just need to find out how much acid blend to use or get a good ph probe.

thanks for your help!

Please keep me posted how your new adventure goes.

Alex

Ok, so i have been looking around the internet. I read that it is good to invert the sugar to make the fermentation go a little faster and the taste becomes better when the sugar is inverted. The PH needs to be 4.0 or lower. I can add DAP and regular yest nutrients before adding the yeast. How much ...