First batch (sugar)

[Mel Gibson]

30 lbs. sugar
1 quart bottle of log cabin pancake syrup
4 multi vitamins
1/4 cup of yeast food (Brewhaus)
1/4 cup of citric acid
1 pack of liquor quick Super Yeast
15 gal. water

I mixed this all up around 4 p.m. it is about 9 p.m. and it's starting to bubble.
This reads about 12% potential alc. on the hydrometer should I add more sugar to bring it up to 18% (thats what my yeast says it will handle). I have another packet of yeast should I add it?

[LWTCS]

should I add more sugar to bring it up to 18%

No.

Unless you feel compelled to disregard the forthcoming recomendations.

[Mel Gibson]

should I add more sugar to bring it up to 18%

No.

Unless you feel compelled to disregard the forthcoming recomendations.

So, no. Correct?

[Tater]

You will get better results and taste if ya don't try to max out the yeast.

[LWTCS]

Well you can.
Its just that your final product will likely be better if you don't push quite so hard.

[Mel Gibson]

You will get better results and taste if ya don't try to max out the yeast.

From one fellow rebel to another can you tell me how you would have made it? (I'm not trying to be a smart ass, I would like to know what I did wrong so I can get better)

[Mel Gibson]

Well you can.
Its just that your final product will likely be better if you don't push quite so hard.

Why is that? just so i know for future reference.

[olddog]

See Birdwatchers recipe in "Tried & True"recipe's in the main menu.


OD

[Tater]

Id say your recipe do fine like it is . Theirs some sugar recipes in tried and true section Might be a good time to start doing some reading .Ya can read a lot about sugar on parent site .Most the whys and how comes are there .

[rad14701]

12% is fine... I wouldn't push any yeast beyond 14%... Stay at 12% and see how it goes... You can always get adventurous once you know you have a properly proportioned recipe by making small adjustments of the ingredients...

[Mel Gibson]

Thanks everyone.

[Mel Gibson]

Day 2. I slid a garbage bag down over it last night to keep the bugs out. When I woke up the bag was standing about a foot above my fermenter. I took the bag off and that stuff was rollin like my stomach after eatin mexican food. It was producing a little heat so I'm blowing a fan on it.

[N0N4M3]

What kind of container is the wash in? Is it closed?
I'm not sure if I'm getting this right, is the fan blowing on top of the wort in a unclosed container or just blowing on the container?
It is preferred to use a closed container to keep nasties out, like bacterias & bugs..

I've been to a few distillery's in Scotland and the brew masters I've talked with don't produce washes over 12%