Sugar Wash Details

[la Bleue]

Just posting another sugar wash, I started 15 gallons last night in 5 gallon carboys.

Here is some info on the three mashes:

1st: 9.25 lbs white cane sugar, 6 oz of paste, 1/3 cup of lemon juice, 40 Grams of Saf Instant Bakers Yeast. The SG was 1.080.


2nd: 9.25 lbs white cane sugar, 6 oz of paste, 1/3 cup of lemon juice, 45 Grams of Saf Instant Bakers Yeast. The SG was 1.079.


3rd: 9.25 lbs white cane sugar, 6 oz of paste, 1/3 cup of lemon juice, 35 Grams of Saf Instant Bakers Yeast. The SG was 1.080.

The current temp on the carboys reads between 25-27 C.

On my next batch Im going to shoot for SG of 1.090 but Im trying to figure out a proper amount of yeast to ferment in 7 days for my climate.

when I was adding my nutrients to the batch, I was wondering if people check the SG before or after the nutrients are added?


I also have a lot of Lalvin EC-1118 in the fridge so I'm excited to try that in the near future.

I have really become interested in Absinthe, I distill these simple sugar washes four times and experiment with the herb amounts. I know I'm going the right direction because I tried some Lucid the other day and my last batch tasted very similar but with more of a numbing sensation and a flatter aftertaste.

[Clearcut23]

I always check my Starting Gravity before I pitch any yeast or nutrients or anything. Theres no sense in pitching yeast and then grabbing it back up in the hyro test

[rad14701]

I always check my Starting Gravity before I pitch any yeast or nutrients or anything. Theres no sense in pitching yeast and then grabbing it back up in the hyro test

You end up testing yeast laden wash the entire rest of the way through the ferment so I don't see much difference at the beginning unless you sprinkle rather than stirring in and aerating to reduce the lag between aerobic and anaerobic fermentation phases...