Panela goodness

[Oldvine Zin]

Under pitching by so much will absolutely lead to slow ferments that will stress the yeast. If you were making beer this could be a bad thing but in this case it will probably enhance those estery flavours you are looking for. Report back when you run it, it sounds interesting

Not sure if the yeast is stressed - its happily bubbling away

OVZ

[nerdybrewer]

And I thought 5-6 days was long! It all should be the same but how many gallons are you fermenting? What's your bill? Are you among the Dunder crew?

5 Gal of dunder goodness
30 Gal of water
50 LBS panela
Couple of oyster shells

OVZ

Wish I had a temperature controlled fermentation room, with the forcasted low temps this coming week down into single digits for where I live I don't dare start anything.
But I've got the itch, need to scratch soon! Maybe we'll get a heat wave after the cold snap.

[Bushman]

Wish I had a temperature controlled fermentation room, with the forcasted low temps this coming week down into single digits for where I live I don't dare start anything.
But I've got the itch, need to scratch soon! Maybe we'll get a heat wave after the cold snap.

I insulated a cart for fermenting and works through the cold spell.
http://homedistiller.org/forum/viewtopi ... =2&t=54259

[nerdybrewer]

Wish I had a temperature controlled fermentation room, with the forcasted low temps this coming week down into single digits for where I live I don't dare start anything.
But I've got the itch, need to scratch soon! Maybe we'll get a heat wave after the cold snap.

I insulated a cart for fermenting and works through the cold spell.
http://homedistiller.org/forum/viewtopi ... =2&t=54259

I also have an insulated box but I experienced some equipment failures with my last ferment regarding heating and temperature control.
I can use the heating pad on the side of the fermenter method and monitor temp, not entirely sure about my aquarium heater and controller after it wigged out on me last time.
Maybe I'll do it anyway, but only 50 to 60 gallons as that will be easier to keep warm.

[GrassHopper]

And I thought 5-6 days was long! It all should be the same but how many gallons are you fermenting? What's your bill? Are you among the Dunder crew?

5 Gal of dunder goodness
30 Gal of water
50 LBS panela
Couple of oyster shells

OVZ

I didn't add the dunder like you did. I probably should have ( I have 5 gals of 1 yr old dunder), but it smells like what I remember the high school dressing room smelled like back when I was in high school "61". Some of you remember......you know, that funky jock strap, dirty sweaty unclean nasty smell. It has a white fuzzy layer of sumthin on top. Been covered with lid indoors for a year. Just can't bring myself to add that to my wash....and NO, I am not going to taste it. I will add fresh dunder after my first distill.

[nerdybrewer]

And I thought 5-6 days was long! It all should be the same but how many gallons are you fermenting? What's your bill? Are you among the Dunder crew?

5 Gal of dunder goodness
30 Gal of water
50 LBS panela
Couple of oyster shells

OVZ

I didn't add the dunder like you did. I probably should have ( I have 5 gals of 1 yr old dunder), but it smells like what I remember the high school dressing room smelled like back when I was in high school "61". Some of you remember......you know, that funky jock strap, dirty sweaty unclean nasty smell. It has a white fuzzy layer of sumthin on top. Been covered with lid indoors for a year. Just can't bring myself to add that to my wash....and NO, I am not going to taste it. I will add fresh dunder after my first distill.

Sounds like proper dunder.
You have to get at what's under the cap, that's the stuff you want to use.
Don't worry, you're not drinking it it's just to enhance your wash then you distill and only consume the pure spirits after.
Trust your dunder.

[GrassHopper]

And I thought 5-6 days was long! It all should be the same but how many gallons are you fermenting? What's your bill? Are you among the Dunder crew?

5 Gal of dunder goodness
30 Gal of water
50 LBS panela
Couple of oyster shells

OVZ

I didn't add the dunder like you did. I probably should have ( I have 5 gals of 1 yr old dunder), but it smells like what I remember the high school dressing room smelled like back when I was in high school "61". Some of you remember......you know, that funky jock strap, dirty sweaty unclean nasty smell. It has a white fuzzy layer of sumthin on top. Been covered with lid indoors for a year. Just can't bring myself to add that to my wash....and NO, I am not going to taste it. I will add fresh dunder after my first distill.

Sounds like proper dunder.
You have to get at what's under the cap, that's the stuff you want to use.
Don't worry, you're not drinking it it's just to enhance your wash then you distill and only consume the pure spirits after.
Trust your dunder.

Thanks for that Nerdy. Sooo, if I jump off the cliff, I will fly.

[nerdybrewer]

I didn't add the dunder like you did. I probably should have ( I have 5 gals of 1 yr old dunder), but it smells like what I remember the high school dressing room smelled like back when I was in high school "61". Some of you remember......you know, that funky jock strap, dirty sweaty unclean nasty smell. It has a white fuzzy layer of sumthin on top. Been covered with lid indoors for a year. Just can't bring myself to add that to my wash....and NO, I am not going to taste it. I will add fresh dunder after my first distill.


Thanks for that Nerdy. Sooo, if I jump off the cliff, I will fly.

I believe I can fly...
It's all about faith. And chemistry. Mostly chemistry.

[nerdybrewer]

Bending to peer pressure, I just started up a 100 Lb batch.
That's 2 BOP's of 25 gallons each plus a little cold water to rinse the pot and the pump.
Was sitting at 105F when I came in the house, it's about time to get my yeast going!
This is going to be fun when the temp drops to below 10F next week, I hope my heating equipment works.

25 gallons of panela pumping into the fermenter.

[nerdybrewer]

Well there's always that time between when you start rehydrating your yeast and your wash temperature getting down to the right temperature to pitch.
What to do...?

Read HD forum of course!

Look for a really big BIAB to put into my new wort / mash strainer?
In case nobody saw what I just bought...



It should hold around 100 gallons, it is for the 145 Gallon Brew Kettle.

Anyway, just killing time right now waiting for the drop of wash temp and the blooming of the yeast.

And it's my 800th post!

[Bushman]

I also have an insulated box but I experienced some equipment failures with my last ferment regarding heating and temperature control.
I can use the heating pad on the side of the fermenter method and monitor temp, not entirely sure about my aquarium heater and controller after it wigged out on me last time.
Maybe I'll do it anyway, but only 50 to 60 gallons as that will be easier to keep warm.

I switched my heater out for a shop light with 75 watt bulb. I had the same issue with a heater and my aquarium controller when I moved from a small bathroom in the house to the cart in my outbuilding.

[nerdybrewer]

I also have an insulated box but I experienced some equipment failures with my last ferment regarding heating and temperature control.
I can use the heating pad on the side of the fermenter method and monitor temp, not entirely sure about my aquarium heater and controller after it wigged out on me last time.
Maybe I'll do it anyway, but only 50 to 60 gallons as that will be easier to keep warm.

I switched my heater out for a shop light with 75 watt bulb. I had the same issue with a heater and my aquarium controller when I moved from a small bathroom in the house to the cart in my outbuilding.

Now I'm using a heating pad that I've duct taped to the outside of the fermenter which is inside the insulated box and there's a blanket on top of the fermenter and there's a sleeping bag on top of the box.
If it doesn't hold the temperature at 85 - 90F then I'll have to try something else, I'll check it tomorrow morning.
The thing I fear the most is that it will rise in temp too far and kill the yeast, but that's a remote possibility as it's already freezing outside.

[Oldvine Zin]

HaHa the yeast in the ferment that is going forever taking it's time is happy around 70º F - sure wish that it would finish soon

OVZ

[nerdybrewer]

HaHa the yeast in the ferment that is going forever taking it's time is happy around 70º F - sure wish that it would finish soon

OVZ

Give it time, it will be great you'll see.

[nerdybrewer]

I just checked and it's freezing outside in the shed but my rum wash is sitting at 94F.
Oh Boy that yeast is busy!!!!!

[Badmotivator]

The thing I fear the most is that it will rise in temp too far and kill the yeast, but that's a remote possibility as it's already freezing outside.

You could get a $30 single-stage (heating only) thermostat with probe. Assuming the heating + insulation are sufficient, you could dial in your optimal temp and walk away (ha ha) for a few days. I'm sure you know, but maybe it'll help someone.

https://www.amazon.com/Inkbird-Electron ... B01486LZ50" onclick="window.open(this.href);return false;" rel="nofollow

[nerdybrewer]

The thing I fear the most is that it will rise in temp too far and kill the yeast, but that's a remote possibility as it's already freezing outside.

You could get a $30 single-stage (heating only) thermostat with probe. Assuming the heating + insulation are sufficient, you could dial in your optimal temp and walk away (ha ha) for a few days. I'm sure you know, but maybe it'll help someone.

https://www.amazon.com/Inkbird-Electron ... B01486LZ50" onclick="window.open(this.href);return false;" rel="nofollow

Thank you!
The one I've been using is for Sous Vide and I get the impression wasn't built to operate for days at a time and in outdoor temperatures.
That is basically the same idea but hopefully is built a bit more ruggedly.
I'll buy one and try it out!

Edit: I see the ambient temperature is -22~ 167 °F so it will work fine out in the shed.

[nerdybrewer]

I had my coffee then went out and took a look at my ferment.
Good news!
It's very active, I love the way you can see the CO2 patterns swimming around on the surface and knowing that means a healthy active ferment is going on is truly gratifying.
Temperature is just at 85F so it's holding well at over 16 hours.
I'll go out and check it again after dinner, if I can hold temperature for three days this one will be ready to settle and then run next weekend.
Happiness is a good ferment!

BTW I'm using Red Star bakers yeast and the Best By date is 2/18.
That was the last of that package, I don't think I'm likely to ever hold onto a package of yeast long enough for it to go bad!

[nerdybrewer]

Still 78F and active this morning.
I decided to put the sleeping bag inside the insulated box on top of the fermenter and I'll check to see if its still warm tomorrow morning.
So far so good with this one, hopefully it will be one of those 72 hour ferments and be done!
The weather report says it's going to be 17F outside tomorrow night.
I may need another sleeping bag out there (or two).

[nerdybrewer]

The Monday morning check...
Just 70F but still lots of CO2 bubbles popping on the surface of the deep.
I was going out with another sleeping bag but I think maybe I should take an old car cover and just cover over the whole thing.
It will be colder tonight than last night, the sky is clear and that means the temp will dip down into the teens.
Just tryin' to keep yeast alive...

[GrassHopper]

Jeeze, glad I don't have to deal with the outdoors. Sounds like ur gettin' there though Nerdy.
My ferment finished today (about 3 days). FG of 1 and can't taste any sweetness, so I will wait a few days, rack it off and start another. Going to try and use the trub to start another ferment.......or should I just repitch more yeast? Gonna strip a batch of these and then do a spirit run in reflux mode. Can't wait to taste it.

[nerdybrewer]

Jeeze, glad I don't have to deal with the outdoors. Sounds like ur gettin' there though Nerdy.
My ferment finished today (about 3 days). FG of 1 and can't taste any sweetness, so I will wait a few days, rack it off and start another. Going to try and use the trub to start another ferment.......or should I just repitch more yeast? Gonna strip a batch of these and then do a spirit run in reflux mode. Can't wait to taste it.

What yeast are you using?
If bakers yeast then while I would pour hot wash over the trub for the nutritional and flavor elements I'd pitch a new bunch of yeast to start the ferment.
So yes, and yes. Yes pour your new wash over your trub and yes pitch new yeast.
That's just me, YMMV.

Mine's been about 72 hours now so I'm sure it is mostly done but I would like to keep it at 70F or above for a couple more days just to be sure.
My new temperature controller should be here Thursday so I can warm it back up if need be.
I pump directly out of the fermenter into the boiler so it will settle a couple days in the fermenter and hopefully I can start running it on Saturday.

[Badmotivator]

I'm on my second round of fermenting panela, and I have a mystery.

Ferment 1 went fine but there appeared to be a mild infection on the surface. Didn't take a picture. Fermented fine, distilled fine.

For ferment 2 I boiled the panela for at least ten minutes before diluting to 10% in well-sanitized buckets. Same "infection" after one day. Anyone else seeing this? Any idea what it is, and should I try to get rid of it?

[nerdybrewer]

I'm on my second round of fermenting panela, and I have a mystery.

Ferment 1 went fine but there appeared to be a mild infection on the surface. Didn't take a picture. Fermented fine, distilled fine.

For ferment 2 I boiled the panela for at least ten minutes before diluting to 10% in well-sanitized buckets. Same "infection" after one day. Anyone else seeing this? Any idea what it is, and should I try to get rid of it?

I get it too, but I don't worry about it and I don't know exactly what it is.
Did you use dunder? Did you boil it too?
FYI I do not boil but I do bring up to 175F and it stays above 150F for quite some time, mainly this helps dissolve the Panela but it also kills some nasties that may be lurking.
When I added my dunder to my current ferment I poured the 6 gallons of dunder into the 175F pot of Panela and water which cooled it to 150F PDQ.

[Badmotivator]

Cool. I'm glad to know it isn't just me. . Maybe it's just dusty stuff from the panela trapped under the oily film and inflated by CO2.

I am going to add the dunder when the ferment gets down to 2% so the dunder bugs don't get in the way of alcohol production too much.


Sent from my iPhone using Tapatalk

[nerdybrewer]

Cool. I'm glad to know it isn't just me. . Maybe it's just dusty stuff from the panela trapped under the oily film and inflated by CO2.

I am going to add the dunder when the ferment gets down to 2% so the dunder bugs don't get in the way of alcohol production too much.


Sent from my iPhone using Tapatalk

Interesting protocol for using dunder?
Anyone else doing it that way?
I get everything mixed up good and then pitch yeast, always done it that way around.
Your dunder should be acidic, so I hope you take appropriate measures.

[Badmotivator]

I am going to add the dunder when the ferment gets down to 2% so the dunder bugs don't get in the way of alcohol production too much.

Interesting protocol for using dunder?
Anyone else doing it that way?
I get everything mixed up good and then pitch yeast, always done it that way around.
Your dunder should be acidic, so I hope you take appropriate measures.

I think I got the idea from the big Still Dragon forum thread on dunder pits initially. It refers to guidance in the Arroyo patent. Here's a link to one page of that thread where this strategy is discussed: https://www.stilldragon.org/discussion/ ... -thread/p7" onclick="window.open(this.href);return false;" rel="nofollow

[Badmotivator]

From the Arroyo patent:

The maximum initial total sugars concentration of 13 grams per 100 ml. has been selected to the benefit of the bacteria, as most bacteria of the propionic and butyric groups do not tolerate the sugars at much above 6 grams per 10 ml., and are also inhibited by alcohol concentrations of 8 percent by volume, or above. Since 13 grams per 100 ml. does not yield over 8 percent by volume probable yield, (7.0 to 7.5 percent), a safety factor is provided regardless of the yeast action. Since the total sugars are reduced to about 6.0 grams per 100 ml. at bacterial seeding, the consequent alcohol concentration will not exceed 4 percent by volume, and the bacteria are then well able to proceed with their own work and in the symbiosis.

In other words, the bacteria don't like high sugar or high alcohol contents. So I want to inoculate my wash when the sugar has gone down a lot but not yet been completely converted to alcohols.

I think.

[Snackson]

Finally stripped my first 24 gallons today. I threw down another 30 gallon ferment with 50# panela, 8 gallons fresh dunder right off the still, the old yeast trub and some oyster shells. Sitting around 1.064 again. I used another 8 gallons of dunder to start a 20 gallon hodgepodge UJSSM (corn, rye, white wheat cause I didn't want to use any of my fancy white corn with 25# sugar).

[Oldvine Zin]

My hefe rum is taking it's time but still bubbling Racked it into carboys (my collection is growing)

Scooped the trub out of the fermentors and added it to my new batch, 30 gal of water, 50 lbs of panela, and using good ole red star bakers yeast this time.

hard to tell from the photo but the center is peculating like a volcano. I think that I'll add dunder ala bad mo when it's closer to finishing (at the rate it's going that might be tomorrow)

OVZ