Wineos Plain Ol Sugar Wash

[Dnderhead]

" I would recommend that all sugar wash recipes include pH requirements,"
I dont understand why,,all yeast work 5.5 and above.

[Mr.Brown]

I knew some one would weigh in on that. i went to the pool supply place & asked for sodium carbonate & they sold me a tub of bi carbonate. didnt know it til i got it home, so that's what i have until i use it up. Thanks lampshade. Like you said, the ph does matter. Took me a few falures to figure that out.

[lampshade]

" I would recommend that all sugar wash recipes include pH requirements,"
I dont understand why,,all yeast work 5.5 and above.

Without adequate buffering, for your particular water, the yeast naturally make the wash acidic, so much so that it drops below 3 at which point the yeast become dormant.

White Labs addresses this. http://www.whitelabs.com/distilling/dis ... #Re:_Vodka

[ErnieV]

Thanks guys, I'll add some baking soda, check the PH and hopefully it will restart.

Hope i've not killed those yeasties...

[ErnieV]

Added some sodium bicarbonate and got the ph up. It hasn't re-started, so I added some more yeast. Still nothing.

I think it ruined :-(


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[Maritimer]

You can get sodium carbonate as the Arm & Hammer product so clean!. It is also known as washing soda. Check out the laundry detergent section of you grocery store.

M

[Durace11]

bi carbonate should work as well, I have used potassium bi carbonate a ton and never had a problem.

[lampshade]

bi carbonate should work as well, I have used potassium bi carbonate a ton and never had a problem.

I prefer carbonate over bi carbonate -- you use a lot less and it doesn't foam.

[rgarry]

What is the spg at current? If you went from 1.07 to 1.030 and it won't finish, you can still run it but you will get less etoh.

[ErnieV]

Yes, there is some alcohol so I will run it as my cleaning run for my new still,

I would just like to know what went wrong, and would like a great sugar and necessary chemicals recipie, that made it as cheap as possible.

[lampshade]

Yes, there is some alcohol so I will run it as my cleaning run for my new still,

I would just like to know what went wrong, and would like a great sugar and necessary chemicals recipie, that made it as cheap as possible.

I follow Wineos' recipe with great success. The only changes I make are (1) add potassium carbonate on the second day to raise the pH to 4 and (2) use a heating blanket to keep the temperature at 80 degrees. Otherwise, with my water, it takes a month for the the wash to completely settle. Also, I think it helps the yeast to vigorously stir, for a minute, once a day for two or three days to oxygenate the wash.

[fruitbat]

first would like to say hello from fruitbat
making this recipe this evening (all so pardon spelling not my strong point thanks)
Just wanted to check when you are checking the SG on the wash is it at 95 or what ever the temp that yo are pitching at or at 60 that a hydrometer is caladrated at.
thanks new guy
fruitbat

[Dnderhead]

always check SG at the temperature your hydrometer is calculated at,if not then you need to make adjustments.

[fruitbat]

I am planing to cool the whole wash down to 60 to get a sg reading and then making a yeast starter out of 2 pkgs of lalvin ec 1118 then pitching in 2 days or so. i've just done two runs both with turbos (one sugar and started uncle jesy sour mash ran the ujsm not so good going to add to next run. the sugar came out all right in the 90% but taste not so good plan to rerun that to)prehaps i f&^%&up ugsm with the turbo should i ditch it and start over? )
thanks for any help out there the fruitbat.

[Dnderhead]

UJSSM with TURBO???????
that's like mixing your favorite 40 year old single malt with water from a swamp.
ditch it now before wasting more time/money..

[fruitbat]

so why does the recpie want to pitch at 95 as far as i under stand yeast does fine in a wide range of temps may be 60 to 80 being better (back to my misshaps when doing turbos the temp jumped to 100+ after pitching think add to the off flavors)
thanks fruitbat

[Dnderhead]

I believe their using bread yeast? if so it will with stand temps over 100f and quick rise over 120f.

[fruitbat]

so take a sample of wash get a reading of 1.07 to 1.08 at 60F . what do yoy think of the lalvin1118 yeast will it be ok. just started the fam is sleeping just want to produce a good/great liquor don't want to have to go to the store any more thanks for the info all so other info or places to look thanks fruitbat i love bourbon

[Dnderhead]

1118 is a good neutral yeast but works a bit slow.

[fruitbat]

thanks for the info all so would like any other that you could give or direction thanks
the fruitbat

[frozenthunderbolt]

1118 is a good neutral yeast but works a bit slow.

1+
Very clean . . . eventually - figure on a month or two, not a week or two with this one (that said i don't heat so average of 18-25 Celsius - probably a bit faster if temp controlled)

[reckless kelly]

Hello ,
My very first wash here and from all the posts used this one since it seems newb freindly.
I followed the receipt to the tee.

My SG was 1.040 and it was under 95, but have no clue as to what temp my tester is calibrated at.
I checked it before adding yeast , and stirred after 15 like instructions say.

Will keep ya posted.

[reckless kelly]

Wow,
its already burping every 3 seconds , should I be concerned that I only have a couple of inches from top of wash to top od bucket?
I am using a airlock.

[Dnderhead]

Id watch it,,but it depends on what it is..

[reckless kelly]

Its a brand new fermentation bucket froma local homebrew shop witha tight lid and airlock.
I have 3 inches max from wash to lid.

I have it inside since its cold out, and a spill would land my behind in my shed for the remainder of the year.
Inside temp is 69F

[Dnderhead]

I meant the wash,,if foaming then watch it,, if not it is safe to leave it,to be on safe side you can sit it in a tub.
but dont see anything to foam in wineos wash..

[reckless kelly]

Oh,
and the tub ,Duh!
Thanks man.

[ron71157]

cooked my brown sugar molasses version came out nicely...64 ozs 120-140 proof....haven't tasted yet due to holiday excess....smells good anyway.

[lampshade]

I boiled the sugar too long while inverting and the wash is brown instead of yellow. Is this still useable?

[Dnderhead]

sounds like you caramelize the sugar, the yeast will not use the part that is, so how much will ferment is hard to tell.
you can take OG then a FG reading the difference will give you the corrected amount of alcohol in your wash.