Search found 111 matches

by kyolic
Sat Jan 09, 2021 12:04 pm
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 2062

Re: pH 5.5 should be kept constant during all process?

Just don’t “freak out” if it takes a few days longer. I’ve never had an EC-1118 ferment finish in less than 2 weeks....regardless of the temperature or pH being monitored. It’ll be done when it’s finished. ss SS have you watched the video I posted above? With this speed, it will finish at 0.400 or ...
by kyolic
Sat Jan 09, 2021 11:08 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 2062

Re: pH 5.5 should be kept constant during all process?

You don't mention any thing about fermenting temp, and I'm of the view that is why your previous ferments stopped at 1.020, Ph plus temp issue.. any deviation in temp from a stable temp with create issues such longer fermenting and / or stalling of the wash.. Temperature is at 31°C and as there is ...
by kyolic
Sat Jan 09, 2021 9:28 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 2062

Re: pH 5.5 should be kept constant during all process?

Ok this is how it is now (yeast has been pitched 6 hours ago): https://streamable.com/kghg5t Should ferment dry in 5 days with this speed unless it doesn't decide to slow down at 1.020 and almost (not exactly but almost) stall. This is what happened last 3 ferments (not UJSSM) so I decided to switch...
by kyolic
Sat Jan 09, 2021 8:45 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 2062

Re: pH 5.5 should be kept constant during all process?

still_stirrin wrote:
Sat Jan 09, 2021 8:36 am


Fiddling with the pH quite possibly will cause problems. Monitor it, sure. But don’t adjust unless you must.
ss
Understood! 8)
by kyolic
Sat Jan 09, 2021 7:55 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 2062

Re: pH 5.5 should be kept constant during all process?

and you do not raise the Ph back to 5.5.. Mars Hmm, yes! This is what you had told me last year: As to the starting Ph, start it at 5.5.. and check the Ph at the 6 - 8th hrs and adjust as required and also check it at the 24 hrs.. aim for a Ph of 4 at the 24 hr mark. Ok, I will be aiming for pH 4. ...
by kyolic
Sat Jan 09, 2021 3:59 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 2062

Re: pH 5.5 should be kept constant during all process?

Thanks for the replies guys. A few hours ago I pitched my yeast (Lalvin EC 1118) to UJSSM at pH 5.5 and it took off instantly! Yes, 10 minutes after pitching, activity started! :esurprised: Must be the yeast bomb in it! :D Now I am going to wait 6 hours and check pH as Mars always suggests. I will r...
by kyolic
Fri Jan 08, 2021 12:18 pm
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 2062

pH 5.5 should be kept constant during all process?

I read that ph 5.5 is the recommended level for pitching yeast. After the fermentation starts, pH may drop slightly or considerably depending on many factors. This is not my first fermentation or anything (may be 50th). I just started making larger batches and it seems pH started to become an issue....
by kyolic
Wed Jan 06, 2021 12:37 am
Forum: Tried and True Recipes
Topic: uncle jesse's simple sour mash method
Replies: 4429
Views: 832000

Re: uncle jesse's simple sour mash method

I have a question about volume. This is from the OP: So, for 40 liters of wash. Recipe goes like this. 7kg cracked feed corn, 7kg raw or white sugar (I like raw) Dissolve sugar in hot water, then add enough cold water to make 40 l total. Do I just use 40 liters of water in total ? Or the overall vol...
by kyolic
Tue Jan 05, 2021 2:35 pm
Forum: Novice Distillers
Topic: Replacing corn with barley in UJSSM
Replies: 15
Views: 568

Re: Replacing corn with barley in UJSSM

Crabmanstyle wrote:
Tue Jan 05, 2021 2:24 pm
I've done barley. Loved it. I'm sure others have also.

https://homedistiller.org/forum/viewtop ... 15&t=80179
Saltbush Bill wrote:
Tue Jan 05, 2021 2:32 pm
Ive run a mix for ages....corn barley and wheat.
That is great guys, thanks for the confirmation. :thumbup:
by kyolic
Tue Jan 05, 2021 2:02 pm
Forum: Novice Distillers
Topic: Replacing corn with barley in UJSSM
Replies: 15
Views: 568

Replacing corn with barley in UJSSM

Since UJSSM is actually a sugar head with added corn just for the aroma, you can replace corn with barley (or rye etc) for example and still get good results, as long as you don't mind sugar headiness. Am I right?
by kyolic
Sun Oct 25, 2020 12:04 pm
Forum: Sugar
Topic: Clearing sugar wash - any tips and tricks?
Replies: 19
Views: 3663

Re: Clearing sugar wash - any tips and tricks?

hi All I’m in a bit of a hurry and cannot wait 2 weeks for the wash to settle. As the wash is 100 liters, I cannot move it outside - a cold crash would work best :) the temperature is 20 C where the fermentor is places - so what will work here? Bentonite of course. Dissolve 80 grams (for 100 liters...
by kyolic
Sun Oct 25, 2020 12:35 am
Forum: Mashing and Fermenting
Topic: Stalled ferment
Replies: 6
Views: 467

Re: Stalled ferment

Check pH and correct if necessary. If no activity despite correct pH, just pitch some yeast and add some DAP.

DAP will take care of it most of the time.

Also check temperature of the mash. If it is too low, yeast will become inactive.
by kyolic
Sat Oct 24, 2020 9:21 am
Forum: Novice Distillers
Topic: Go to neutral wash?
Replies: 27
Views: 1175

Re: Go to neutral wash?

I would take 1/2 liter of water to 1 kylo of sugar. And I would add some lemon acid to invert it better while boiling. Actually citric acid doesn't help sugar invert better. All it does is to stop crystallizing sugar if the syrup will wait for a while before being used. As for 1/2 liters of water f...
by kyolic
Sat Oct 24, 2020 8:53 am
Forum: Novice Distillers
Topic: Go to neutral wash?
Replies: 27
Views: 1175

Re: Go to neutral wash?

Nonsense huh? Maybe you should tell the many thousands of newbs including my self who made it as there first wash that. What ever you might think of it, its a useful and easy wash for first timers. For what its worth I know of at least one Commercial distillery that uses it as a base for thier gins...
by kyolic
Sat Oct 24, 2020 4:59 am
Forum: Novice Distillers
Topic: Go to neutral wash?
Replies: 27
Views: 1175

Re: Go to neutral wash?

Birdwatchers is a nonsense hype. A neutral is just sugar + nutrients + yeast. Make invert syrup from sugar (boil 1 kg of sugar in 2 liters of water)- Add the syrup to the water until OG is 1080 - Add some good nutrients (I suggest Yeast Bomb) - Pitch yeast when the temperature is down to 28-30 Celsi...
by kyolic
Fri Oct 23, 2020 1:29 pm
Forum: Novice Distillers
Topic: Vapor infusion attempt with corn, great success!
Replies: 7
Views: 310

Re: Vapor infusion attempt with corn, great success!

Actually you can turn it into pulp and that could maximize vapor exposure. I may try it that way next time. Yet, the flavor was more than enough even this way.
by kyolic
Fri Oct 23, 2020 1:19 pm
Forum: Novice Distillers
Topic: Vapor infusion attempt with corn, great success!
Replies: 7
Views: 310

Re: Vapor infusion attempt with corn, great success!

Alcophile wrote:
Fri Oct 23, 2020 1:16 pm
Did you crush the corn to maximise vapour exposure to it?
Nope. It is fresh corn as you can see in the pics (something you eat directly out of the package). How can one crack fresh corn?
by kyolic
Fri Oct 23, 2020 11:10 am
Forum: Novice Distillers
Topic: Vapor infusion attempt with corn, great success!
Replies: 7
Views: 310

Re: Vapor infusion attempt with corn, great success!

What kind of basket is that? It sounds like a great trial run. Homer This one: https://images-na.ssl-images-amazon.com/images/I/61sb30hM2SL._AC_SL1000_.jpg https://www.amazon.co.uk/LNDDP-Stainless-Steaming-Vegetable-Multi-tool/dp/B0816R2FB2 I just paid 3 USD for mine, which is high quality stainles...
by kyolic
Fri Oct 23, 2020 10:52 am
Forum: Novice Distillers
Topic: Vapor infusion attempt with corn, great success!
Replies: 7
Views: 310

Vapor infusion attempt with corn, great success!

Ok pictures first: https://i.ibb.co/X7QHMzZ/20201023-193649-comp-low.jpg Basket Closed https://i.ibb.co/f2sSv6n/20201023-193512-comp-low.jpg Basket Open https://i.ibb.co/FWrF3Dm/20201023-192816-comp-low.jpg Basket in the Boiler (open) 1 https://i.ibb.co/CsVPY23/20201023-192759-comp-low.jpg Basket in...
by kyolic
Mon Oct 19, 2020 2:14 pm
Forum: Novice Distillers
Topic: Vapor infusion in the pot question
Replies: 3
Views: 197

Vapor infusion in the pot question

Seeing the thread by der wo, I decided to give this a go: http://homedistiller.org/forum/download/file.php?id=48237&mode=view You place this in the boiler and fill with fruits to get the vapor infusion. Although I checked the thread several times, I couldn't find the answers to these two questions: ...
by kyolic
Mon Oct 19, 2020 6:41 am
Forum: Novice Distillers
Topic: Adding artificial flavoring at the stage of spirit run
Replies: 16
Views: 573

Re: Adding artificial flavoring at the stage of spirit run

This is what I did when I first started and my first still was a VM which basically only made neutrals. I lived with that whiskey for about 1.5 years until I built my second still. Not just the better product but the satisfaction of doing it right and producing a product that is 10 fold better is w...
by kyolic
Mon Oct 19, 2020 6:26 am
Forum: Novice Distillers
Topic: Adding artificial flavoring at the stage of spirit run
Replies: 16
Views: 573

Re: Adding artificial flavoring at the stage of spirit run

That would likely work but if it were me, I'd go all the way through to making a neutral spirit. Then macerate whatever you want in that at about 60% abv. Then redistill that, just like you would if you were making gin (but with fruit instead of botanicals) A-ha! I get the point now CopperFiend. Th...
by kyolic
Mon Oct 19, 2020 6:22 am
Forum: Novice Distillers
Topic: Adding artificial flavoring at the stage of spirit run
Replies: 16
Views: 573

Re: Adding artificial flavoring at the stage of spirit run

CopperFiend wrote:
Mon Oct 19, 2020 6:17 am


I wouldn't add them into the boiler but macerate for a few days instead, then distill.
So that means I do the strip run, add fruit to the low wines, wait for a few days and distill it for the spirit run. Am I getting it right?
by kyolic
Mon Oct 19, 2020 6:14 am
Forum: Novice Distillers
Topic: Adding artificial flavoring at the stage of spirit run
Replies: 16
Views: 573

Re: Adding artificial flavoring at the stage of spirit run

JesseMarques wrote:
Mon Oct 19, 2020 6:11 am

If you like a clear spirit with fruit flavor try putting real fruits in your neutral and redistill it. I also never did it, but looks like some guys here does it
You mean adding fruits at the spirit run? This is doable?
by kyolic
Mon Oct 19, 2020 5:46 am
Forum: Novice Distillers
Topic: Adding artificial flavoring at the stage of spirit run
Replies: 16
Views: 573

Adding artificial flavoring at the stage of spirit run

Recently I am experimenting with artificial flavoring (apple, peach, apricot, etc) of the neutral spirit. To be honest I am getting great results depending on the artificial flavor I am using. However, no matter how good the spirit tastes, you can still sense the artificiality to a certain degree. D...
by kyolic
Sun Oct 18, 2020 3:45 am
Forum: Novice Distillers
Topic: Help needed for oak stick size
Replies: 1
Views: 172

Help needed for oak stick size

I found a guy who will provide American White Oak sticks for me. He is going to slice the oak to the size I desire. I will be using these with Nuclear Aging only. However, I am not sure about the size. I plan to have them cut as 2 cm X 12 cm (0.75 inch X 4.75 inch) and use one stick for a liter of s...
by kyolic
Tue Sep 29, 2020 3:25 am
Forum: Novice Distillers
Topic: My new pot still
Replies: 4
Views: 797

Re: My new pot still

I have produced like 30 liters of spirit with it so far, and not a single issue. 8)

Works extremely efficiently and I love the taste (column is fully stuffed with copper mesh).
by kyolic
Sat Sep 26, 2020 6:13 am
Forum: Novice Distillers
Topic: Is the baker's yeast slower than brewer's/distillers yeast?
Replies: 13
Views: 885

Re: Is the baker's yeast slower than brewer's/distillers yeast?

8Ball wrote:
Sat Sep 26, 2020 6:07 am
It might finish in 5 days. I’d use 20 grams. I’d also pay attention to all the great advice you’ve been given.

🎱
20 grams for 40 liters of mash at 1080 OG? Is that really enough? I remember reading 70-80 grams for 40 liters. :?
by kyolic
Sat Sep 26, 2020 6:11 am
Forum: Novice Distillers
Topic: Is the baker's yeast slower than brewer's/distillers yeast?
Replies: 13
Views: 885

Re: Is the baker's yeast slower than brewer's/distillers yeast?

still_stirrin wrote:
Sat Sep 26, 2020 5:38 am

Whatcha’ fermenting?

Fruit mash.
by kyolic
Sat Sep 26, 2020 6:10 am
Forum: Novice Distillers
Topic: Is the baker's yeast slower than brewer's/distillers yeast?
Replies: 13
Views: 885

Re: Is the baker's yeast slower than brewer's/distillers yeast?

2 things you need. Tempature definition and later, patience. At 70, the same yeast would take the better of 2 weeks. 86 degrees is the maximum I can reach. So I think that it will ferment within a week with proper amount of Yeast Bomb added. Am I right? And also how much of it for 40 liters of wash...