Hi. I'm new here (feel free to check out my welcome: http://homedistiller.org/forum/viewtopi ... 5#p7007635
I just wanted to say how great I'm finding this recipe to be.
My first ever wash was a 48hr Turbo
At the time, I thought it was great.
Then I read this thread. ALL 42 PAGES (at the time).
I'm onto my third 55L BW wash now.
On my first BW run, I cut the heads too soon because they smelt and tasted so much better than the Turbo hearts!
Oh and I have to mention the unbelievable yield you seem to get from this stuff compared to the turbo-yeast (especially if you soak the low-wines with Bi-Carb for a week).
I got 7.5L of hearts (Max.93%, Min.90%) from a 60L, 16% turbo wash. That's about 30% lost alcohol after cuts.
I'm able to get 6.0L of hearts (Mostly 94.5%, Min.90%) from a 55L, 11.4% BW wash. That's only 10% lost alcohol.
(My cuts are done after 3 days of airing and I'm not real fussy, so I may dip into the heads and tails more than others)
One strange thing I have noticed,
The first batch I did, I kept the ferment temp at around 26-28°C as suggested here. It took 4 weeks to get down to 0.985 (OG was 1.077).
I kept the next batch at around 20-22°C and it fermented faster. 3 weeks from 1.080 down to 0.985.
I'm using Lowan dried bakers yeast and no epsom salts.
It seems that this yeast is happier at lower temps?