First try

[slocan1]

Hi this is my first post ever, and my first try at making alcohol, ive been making wine for a while. I hope this is not a stupid question but I am making a sugar 8kg, water 21L, 48 turbo yeast, in a sealed bucket with an airlock. It has been bubbling hard for 2 days now, still going strong. Do I need to stir it or anything or do I just let it sit for the seven or so days till finished?? I am thinking I just let it sit but want to make sure.

[Dnderhead]

Id lit it sit. I tried shaking my 50gal fermenter but after picking it up I could not shake it hard enough

[Freedave]

dang dnder,, you are strong. 50 x 8 = 400 lb
i just tip mine over and roll it around a bit. could never pick it up.
i do that once a day for three or four days. then let it sit till done.
but i did just learn that 'the best way to get it clear is to let it finish working, then rack, let it sit some more, then rack again, then let it sit some more'. i'm a slow learner though.

[Dnderhead]

na do not stir,,,just joking ,,, aerate to start then let it go.

[slocan1]

Okay I hear stir, shake, leave it. I guess I will just leave it be since it is bubbling away quite fine. I will rack it once its finished and things settle a bit. how do clearing agents work with a recipie like this? I have 2 stage clearing agent, and sparkloid? Thanks for the quick replys guys this site is a great source of knowlege, been reading for hours!

[rad14701]

Okay I hear stir, shake, leave it. I guess I will just leave it be since it is bubbling away quite fine.

Right... Remember, every time you open the fermenter you are extending an invitation for contamination to occur...

I will rack it once its finished and things settle a bit. how do clearing agents work with a recipie like this? I have 2 stage clearing agent, and sparkloid?

Don't bother with clearing agents unless they are absolute;y required... Most washes will clear with time, the best clearing agent of all... No need rushing...

been reading for hours!

Keep reading - especially the parent site, http://homedistiller.org/static_menu.htm" onclick="window.open(this.href);return false;" rel="nofollow

Sounds like things are going well... Just be patient and don't attempt to rush things...

[Dnderhead]

Rads pretty well covered it all but if you are inpatient and want to run more just make up more ferments, staggered like once a week./everyother day.
or what fits your schedule. that way you always have one to run. and they do keep if not opened.

[slocan1]

Today is day 3 the bubbling has tapered off a bit every 5 seconds now, still leaving it, I will leave out the clearing agent. My temperature is holding at 75 its a little cold here, is that a good number?

[rustyone]

75 isn't too bad. My fermenter has been at about 75 - 77 for the last 2 weeks and it's looking good. Last SG read I did looked like it was drying out nicely, so the yeast is still doing it's job. I wouldn't let it drop too much below 75 though, maybe just wrap something around it? I have a nice thick blanket around mine.

[slocan1]

Okay had a towel around it, will replace with somthing thicker. Was thinking a brew belt might be a good idea??

[new_moonshiner]

or sit it on a heating pad ..

[slocan1]

Yes never thought about a heating pad, I though about a submersible fish tank heater, but would have to drill hole in bucket.

[new_moonshiner]

you can also use an electric blanket tightly wrapped around the carboy which help insulate as well in colder temps .. the blanket works well . I dont think i would leave it unattended though .. too hot= dead yeast.

[slocan1]

I am using a blanket around it and it seems to be keeping it a good temp. Now im wondering why my first batch looks like milk, does that turn clear or is that what a sugar wash look lke?? Thanks for all the great help guys!!!

[rad14701]

I am using a blanket around it and it seems to be keeping it a good temp. Now im wondering why my first batch looks like milk, does that turn clear or is that what a sugar wash look lke?? Thanks for all the great help guys!!!

That "milky" appearance is probably the yeast doing its thing... As the ferment finishes it should settle to the bottom and look like yeast pudding...

[new_moonshiner]

as rad14701has said it will settle out to the bottom but dont expect it totally clear it will still have a tainted color to it..