re-using turbo classic

bushido · Post by **bushido** » Thu Mar 22, 2007 2:58 pm

This is the first time I have tried using an yeast more than once. I took the bottom of last wash and put it in garage where it would get cold and stop being active. Today, I pulled it back in, put it on top the stove with the oven on, added 1/2 cup sugar, just waiting now to see if it starts up again.
Will this be good to use?
I am just making some brandy, which should end up no higher than 72%, right? If the turbo don't come back, could I use bakers yeast in this? (never used bakers before).
Wine shop is an hours trip, trying to avoid it today if I can.

Post by **Tater** » Thu Mar 22, 2007 3:24 pm

BUSHIDO its time for you to read read read .Don't expect us to do your homework for you. You came here to learn, so study and learn! We're not here to hold your hand, We are not your mother, and the distilling world doesn't owe you instant answers because you don't care to do a search. We spent hours searching to learn more about the art of distilling , and we don't expect someone to hold our hand, and neither should you.

bushido · Post by **bushido** » Thu Mar 22, 2007 3:32 pm

Sorry Tater, I do read, read, read, and I am trying to contribute actively to your board so I am giving and not just taking, but as mentioned, as I have never done this before, I haven't really paid any attention to this aspect. Too boot, I am only trying this because I have read on here that alot of you do re-use your yeast
I have the yeast on the stove right now, and setting up, just figured asking was quicker, but never mind, I've gotten along for 10yrs without help, I'll do so again. Thanks for your advice though.

Post by **theholymackerel** » Thu Mar 22, 2007 3:52 pm

Talk about contributin' actively! Wonderful!

Yer post started off with a fourty four word sentence. Truly amazin'. I was so in awe I had to lean back in my chair and take another sip of my whiskey and water as I pondered the greatness of that first sentence.

Then I was truly blown away. The second sentence was masterful with fifty three words before achievin' a period.

I am humbled. Even the anti-climax of the third, and last sentence at only five words couldn't lessen yer achievement.

bushido · Post by **bushido** » Thu Mar 22, 2007 3:59 pm

Imagine that, you can count

My turn to sit back in awe.

Post by **theholymackerel** » Thu Mar 22, 2007 4:15 pm

Pithy, with short powerful sentences.

Much better, grasshopper.

No gold star though: ya didn't have a period on yer first sentence.

bushido · Post by **bushido** » Thu Mar 22, 2007 4:25 pm

lol. O.K. theholymackerel. I didn't realize proper english was a prerequisite on this site. I will attempt to curb my literary wanderings in the future.
Maybe a lil white star?

Post by **theholymackerel** » Thu Mar 22, 2007 4:55 pm

Jesus.

No, proper usage of the english language is not required.

I was simply messin' with Bushito as I would mess with anyone that got snippy for bein' told they weren't gonna be spoon fed.

He eventually took it in good spirits, and I thought it was over. I hope it is now over.

hans · Post by **hans** » Thu Mar 22, 2007 5:09 pm

He said "bushito" that was a clever dig!

hans · Post by **hans** » Thu Mar 22, 2007 5:10 pm

I'm sorry Bushito.

bushido · Post by **bushido** » Thu Mar 22, 2007 5:22 pm

If at first you don't succeed, cry, cry again (crying emoticon here).
Anyway, I got my answer. No action, no sign of life, tagged on the toe dead. (another crying emoticon here).

mtnwalker2 · Post by **mtnwalker2** » Fri Mar 23, 2007 12:04 am

cmon all, Please lets not let this degenerate. Hopefully, this is an escape from flame forurms. Go back and read the entry fee to enter, and remain. Other wise leave, master or beginner, or intermediant..

This is what it is, a forum for learning, shareing, and helping. Period. If I were the authority, and I am not, I would put anyone on probation, that was fractious, and argumentive,

Please pardon my grouchy temper, but have a touch of flu, so can speak my mind.

There is no room in this forum for grouch and lambast. Hopefully, we left that all behind, and will focus on main issues here.

Ther's no room for argumentation here. Period

vinifera · Post by **vinifera** » Fri Mar 23, 2007 12:16 am

A lot of talking and no answers to the question.

Why not keep information density a bit higher.

I've tried reusing turbo in a sugar mash and it works to a degree, but you have to add nutrition and fiddle with the pH. It's both cheaper and more efficient if you buy some new turbo instead.

Reusing yeast in beermaking works great. I take a sample, not just from the bottom to get a mix of all differnet yeast strains. I've kept the slurry in the fridge for a few weeks with good results. I've even frozen the yeast and managed to get it working again.

Post by **theholymackerel** » Fri Mar 23, 2007 6:53 am

Mntnwalker, thanks so much for the bitchy post about not bein' bitchy here on the boards. Heh.

Vinifera: I agree the info density around here here gets deplorably low at times. I think what would help that problem more would be if folks would do a bit of basic research and use the search tool instead of startin' a new post on a subject that has allready been covered in dozens of threads.

Come on folks! Try and make contact with yer lost sences of humor... even Bushito laughed and he was the one I was messin' with.

Try and have some fun and laugh! Think about it: Our hobby lets us build stills, play with fire, and make booze!!! My god! Try and smile, regain' yer sences of humor, and have some fun. Our hobby is every little boy's dream. All that's asked of ya'll is to read the main site, and do a search before postin' the 99'th thread on the same subject. Don't expect to be spoonfed.

bushido · Post by **bushido** » Fri Mar 23, 2007 7:07 pm

Now I am really laughing my FAO.

Anyway, good news is, I woke up this morning (11:00 am?), and the slop was bubbling away about 2 or 3 bubbles per sec. Added another Tbsp of sugar, it foamed, all is good.
Sooo...
My observations are:
keep it cold after you bottle it
add sugar when you warm it up

Don't know about the necessity of adding nutrient, but I did anyway when I mixed it into the wash.

It was a learning experience, and now I know, thus, never have to ask again!

Thanks, even for the ribbings. (I better get a F'n white star for this theholymackerel) lol!

hornedrhodent · Post by **hornedrhodent** » Sat Mar 24, 2007 4:35 am

bushido wrote:Today, I pulled it back in, put it on top the stove with the oven on, added 1/2 cup sugar, just waiting now to see if it starts up again.

Are you sure you didn't cook it? Yeast doesn't like being overheated.

msrorysdad · Post by **msrorysdad** » Sat Mar 24, 2007 8:44 am

I thought the porpoise of turbo yeast was the nutrients were in the pac? So reusing it would call for more nutrients, as Bush was gonna use it on somethin fruity, that had the feed in it it would be ok, however to try out on a sugar wash, then you would have a nutrient issue? correct? The yeast is yeast, it should do ok if it has nutrients, right. Porpoise, get it, a sea mamal, I kill myself!!! Since we got so far off track, I have to. What did the fisherwoman say to the fisherman, not tonight dear, I've got a haddock!!!

bushido · Post by **bushido** » Mon Mar 26, 2007 2:36 pm

Are you sure you didn't cook it? Yeast doesn't like being overheated.

I don't think so rodent, it was fizzling away when I checked yesterday. I had set it on top of the stove(electric) and turned the oven on about 300*. I thought it was dead, so I turned off the oven and went to bed. It was still slightly cool when I turned it off.
I figured the nutrient was used up, that is why I added nutrient. Sat night, I threw in a 1/2 cup pureed oatmeal and if bubbled up like crazy. It is doing well.

goose eye · Post by **goose eye** » Tue Mar 27, 2007 2:11 am

aint sayin so here but it you got somethin that works fast it could be quit
an them slow bubles that linger - liers -. suspended carbon dixoide think that what doc called it.
so im tole

bushido · Post by **bushido** » Tue Mar 27, 2007 5:23 pm

I think I got that Goose. Even though you get bubbles, it may not be the yeast working, but CO2 being released from the liquid. Not sure about the first part though.
It is perking along well though. I have a good crust of bubbles forming in the ferment.
I have found though, that it is a slower process. If I had used new yeast, I'd be cookin' tonight. As is, I am just getting under 1.1 this morn. It will be 1, maybe 2 more days before ready.
I'll spend the 5 bucks and cut the 2 days anytime.

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