I think I'm finally learnin something

[carl1078lewis]

I'm running another run tonight, a combo of a fast fermenting 2nd generation sugar wash and my 1st attempt at using backset in another sugar wash (aka the cream of wheat thread). Tonight I stuffed another copper scrubber in the column (for a grand total of 3 in my 12" high 2" column) and turned the heat down to "warm" on my big electric burner for the 1st time. I started my 1st runs way up on medium/medium high, but over time I realize that it don't take much to keep vapor coming up fast enough to take off at a few drops per sec. Tonight I actually watched the takeoff slow down and then pick back up to my desired rate as the electric burner cycled. I know the electric burner isn't ideal, and am looking for a big 14" cast iron pan or something to set my pot on to level out the temp fluctuations. Anyway, it was just one of those 'aha' moments, knowing finally what 'keep the heat low' means. Also, I'm separating all my takeoff (excluding foreshots) into 200ml amounts, and will sample them in a couple days, rather than guessing at the cuts as they come off. Maybe this will help. I've not been too upset by my last couple runs, and I feel like I'm learning a bit each time. I'm running it real slow tonight, too . . . we'll see if these few tweaks makes for a more drinkable result! A great way to kill the afternoon and evening!

[Maynard]

I was just thinking about how to do a 2nd gen sugar wash and know I haven't read a whole lot about people doing that. How does one go about doing that? I have another gerber going right now. The only thing I think I am trying to get away from is using more yeast in a new batch.
Should I:
-clear as usual then remove some of the bottom sediment with the yeast in it and save it
- then add that to a new wash once my normal process is followed with new gerber and sugar, minus adding the yeast
- does backset add anything to a sugar wash?

[carl1078lewis]

Well, I'm no expert on nothing yet. I have a carboy of 2nd generation gerber wash with backset and the original yeast done and ready to run now, and that's all the experience I got. This is a bastardized gerber wash that I ran out of gerber on and substituted by volume cream of wheat cereal. The cream of wheat swelled up way more than the gerber, and because of that I figured there might be enough nutrients in all that trub for a second run, so I added about 25% backset from my still with 8.75 US lbs sugar back to my trub and it fired up again bubbling within a few hours. I added plain water to the trub after siphoning it off for my distillation run, that way the yeast has lots of fresh water and doesn't die or get mad while you sit around distilling for 6-8 hours before that backset is ready to add back in. Well, it stalled about 5 days in, I added a little DAP and vitamin B suppliment and it fired back up and finished a few days later. Overall, the 2nd generation took about twice as long to complete as the 1st generation, but I'm blaming half of that on me not adding any additional gerber to the second generation. I'm planning on getting rid of most of my trub this round and add the usual 3.75 cups of gerber to this round. If I didn't take some trub off at this point, I'd just be filling up my carboy with old cereal. I'm hoping to take this wash out 4 generations, maybe there will be some 'charater' to it by then, maybe not because it's just sugar and freakin' baby food. I figure it's a great place to start and screw up several times so I don't waste my money on more expensive ingredients to ruin! I hope to keep posting my results and maybe I'll have really learned something by the time this wash hits it's 4th generation.

If you're hurting from expensive baker's yeast, and if you have one around, I've found good active baker's yeast at my local food co-op for $6.16 per pound. I use 2/3 cup of it in a 5 gallon wash, and I figure if I reuse the yeast 4 times I pay 10-15 red cents for the yeast. I'm a bastard of a cheapskate, but even I'll pony up that little for my wash. I just keep hoping I can find bags of sugar bigger than 25 lbs somewhere now!

[Hawke]

The backset from a sugar wash won't be good for much. Will drop the Ph a bit, possibly add some off flavors.
The lees,(stuff left in the bottom of the fermenter) can be re-used. About a quart/litre in a 5 gallon wash should be good.

[rad14701]

I've never re-used any part of a sugar wash but would be interesting in the results of others... As Hawke mentioned, the yeast might be wort re-using, but I get yeast so cheap, at ~$4.00 for 2 - 1 pound bricks, that it's just not worth the aggravation... Not to mention that many of my washes are for recipe development purposes and thus are started from scratch every time...

[LWTCS]

I just finished a back to back from the same yeast bed (All Bran).

Only had 5 lbs. of sugar though.
Brought it up to 10 liters with nothing else added.

Finished fast and dry with no issues.

I should have taken pics cuz it cleared up really nicely in 2 days after racking to the fridge.

Sippin on part of that with last weekends run blended to it.

Gonna start hyper-punctuating here shortly. I can feel the heat comming on.

[noobsauce]

An interesting thought....

Could be possible if you reuse yeast for whatever wash you are doing....long as you arent pushing it, arent you making a yeast that gets used to whatever recipe you happen to be using?...could result in less stressed yeast, giving a better product in the end..


It isnt all about cheapest way...

Anyone tested this yet?

[LWTCS]

recon that part of what multiple generations are all about.

I think thats a valid assertion.

[UnclePaul]

I see you mention being cheap,,,,
with this stinking economy,,, it's frugal, not cheap! I'm in the same boat right now and I think it was made by the same people who made the titanic.
I don't know if you have them, but the cheapest place I've found for sugar is Sweet Bay grocery stores. 10# for 3.89. Walmart doesn't match that. I've yet to try Sam's.
When the women, how have got to know me too well, I'm blessed with the gift of gab, ask "that sure is a lot of sugar. Wha cha doing with it?"
I tell them I make homemade wine, which is the truth. Just not that much.

[noobsauce]

I wasnt saying you are cheap (are you?..hehe). I know we talk of multiple generations for many recipes LWTCS, but i havent noticed if it has been mentioned for straight sugar washes.

*And there is no such thing as cheap sugar where i am...best i have found so far is 13.50 for 10 kilos..But that does make a fair bit of product so i dont complain. I just make vodka from it for the father-in-law as i am a rye drinker myself.