Wineos Plain Ol Sugar Wash

[wirdip]

Hi folks, I am going to have a go at this recipe but need to check first. I am based in the UK and want to clarify the measurements given, does tsp mean teaspoon as in UK or tablespoon. Also I am going to try bakers yeast for the first time, can this be reused on the next run or is it better to use fresh yeast each time.

[Raging56]

Hi folks, I am going to have a go at this recipe but need to check first. I am based in the UK and want to clarify the measurements given, does tsp mean teaspoon as in UK or tablespoon. Also I am going to try bakers yeast for the first time, can this be reused on the next run or is it better to use fresh yeast each time.

I hope it means teaspoon. I'm about to work on this tonight....that would explain a lot if it were tablespoon....but I don't think so. otherwise it would be tbsp right?

[rad14701]

tsp = teaspoon
tbsp = tablespoon

3 tsp = 1 tbsp

1 tsp = 5ml

[Raging56]

I made another batch last night. The distillers yeast made a big difference. In my opinion its much better than the LALVIN EC-1118. It only took about 30 minutes for it to kick in and its been bubbling non stop since last night at a very good pace. Neither batch is ready for a taste test but I will keep ya posted.

[wirdip]

Thanks for clarification of tsp.

Happy brewing

[zero]

Small update from my side... Did a slow and low spirit run on my pot still, and that's the only way I'll do this from now on. I was keeping the hearts off of a single run, but I decided to finally try going for a second distillation. I can see now why people talk about running it through 2+ times, because the change from the first to second run is unbelievable. My hearts wasn't as big as it could have been, since I wasn't saving everything for the spirit run... but I won't make that mistake again. Hats off to Wineo!

[nbman]

The first time i tried this, it stalled like others. Added calcium carbonate and more yeast and got it to finish after about 2 weeks

Second time I added CC first, and then added yeast. It took about 10 days to finish to .990

The third time, I added 1/2 cup of debittered brewers yeast, along with the usual amount of bakers yeast. It took off like crazy.

http://youtu.be/nxNYx1aPgXg" onclick="window.open(this.href);return false;" rel="nofollow

This was about an hour after pitching yeast. It went steady like this for 4 days, and stopped, at .990. I make it that way every time now, and it has never taken more than 4 days. I just put on a 100 litre batch today.

[Raging56]

The first time i tried this, it stalled like others. Added calcium carbonate and more yeast and got it to finish after about 2 weeks

Second time I added CC first, and then added yeast. It took about 10 days to finish to .990

The third time, I added 1/2 cup of debittered brewers yeast, along with the usual amount of bakers yeast. It took off like crazy.

http://youtu.be/nxNYx1aPgXg" onclick="window.open(this.href);return false;" rel="nofollow

This was about an hour after pitching yeast. It went steady like this for 4 days, and stopped, at .990. I make it that way every time now, and it has never taken more than 4 days. I just put on a 100 litre batch today.

can I get away with distillers yeast only on this and just add the calcium carbonate? How much did you add? I'm going on 3 weeks now and I bet it will be 4 weeks before its done. I wouldn't mind shaving a few weeks off. Lastly, how was the end product? Still a good neutral spirit?

[wirdip]

Have done my first batch which I did in a 5 gallon fermenter so I reduced sugar content to 7lbs. SG of 1055, let it run and then put through my pot, only got 3.5 ltrs of 40% but it is very clean and tasteless (what I was after). Have just put another 2 x 5 gallon washes on and this time have used 4 bags of sugar each for a SG of 1060. This much sugar equates to 8.5lbs for a gallon less than recipe states but still lower SG (1060 is stated) is it possible to get "weak" sugar. Whatever the SG the taste (or rather lack of it) is great and I will be doing further experiments.

[Tiernome]

I made a couple batches of this, one near the end of Feb and one near the end of March, but then had to go out of town for work for a couple of months and just got home. I have two 6 gal batches that have just been sitting there for a few months now...do you think they will be okay or should I just toss them? I couldn't find anything on the forum here about the life of wineos wash so I hope it hasn't been asked already. If so, please post a link or point me in the direction. Thanks everyone! I was using an airlock, but obviously from it being so long the liquid is no longer in it. All help is appreciated! Thank you!!!

[jholmz]

I made a couple batches of this, one near the end of Feb and one near the end of March, but then had to go out of town for work for a couple of months and just got home. I have two 6 gal batches that have just been sitting there for a few months now...do you think they will be okay or should I just toss them? I couldn't find anything on the forum here about the life of wineos wash so I hope it hasn't been asked already. If so, please post a link or point me in the direction. Thanks everyone! I was using an airlock, but obviously from it being so long the liquid is no longer in it. All help is appreciated! Thank you!!!

as long as nothing is obviously real funky run it

[Tiernome]

it smells like old wine pretty much. nothing super nasty or anything. sure is SUPER CLEAR! lol i just wasn't sure if there was a "life" of mash where it was no good to run anymore. i think i'll try and run it tonight, if it comes out alright, this will be the ultimate wash...clear and long lasting! haha

[thegoose]

Hi all,
Just a quick question for you guys with more experience.
My WPOSW has just finished
This is a rundown of the day by day

1june 1400
SG 1.06
1 every 5 seconds through air lock

2June 1500
SG1.03
1 every 3 seconds through air lock

3June 0900
SG1.024
1 every 3 seconds through air lock

3June 1730
SG1.016
1 every 3 seconds through air lock

4 June 1700
SG1.004
1 every 5 seconds through air lock

5 June 0900
SG1.00
1 every 6 seconds through air lock

6 June 0900
SG 0.96
1 every 14 seconds through air lock

7 June 0730
SG 0.92
Stopped
I was a bit concerned about the final SG....is it too low?
Smells great still cloudy heaps of CO2 bubbles in the sample I have taken.
Any advice would be appreciated
Cheers

[rad14701]

thegoose, are you sure your last two readings weren't 0.996 and 0.992...??? I don't think either 0.96 or 0.92 could even be possible...

[thegoose]

Thanks rad14701 yes mate you are correct 0.996 and 0.992

[edenassociate]

1/4 cup of distillers yeast,or 1/2 cup of bakers yeast{sprinkled on top}

Any particular brand names for these yeasts? "Bakers Yeast," seems to be a nebulous term of sorts, as is Distillers yeast...

I am reading that White Labs has a neutral yeasts with 'high temperature and alcohol resistance'. Does this seem like a good direction to go?

[rad14701]

1/4 cup of distillers yeast,or 1/2 cup of bakers yeast{sprinkled on top}

Any particular brand names for these yeasts? "Bakers Yeast," seems to be a nebulous term of sorts, as is Distillers yeast...

I am reading that White Labs has a neutral yeasts with 'high temperature and alcohol resistance'. Does this seem like a good direction to go?

Stop reading yeast sales literature as though it's gospel and start thinking more clearly... They advertise in an effort to gain your business... Most here have figured that out and avoid the yeast hype, opting for good old fashioned bakers yeast... Saccharomyces cerevisiae is the species most often used for fermentation and bakers yeast strains fall into that category right along with all of the other strains sold as specialty yeasts... You might be surprised to find that the same yeasts sold as bakers yeast are also sold to the distilling industry... And molasses is used as the growing medium... And bakers yeast can sustain the temperatures and is resistant to alcohol for our purposes... You should never be shooting for extremely high %ABV washes anyway, so what's your point...???

Bakers yeast... It just works...

[cabtoohell44]

K, thanks for that Rad and all others that have said the following.... "follow the recipy", bakers yeast here I come ! Bit slow but I get there eventually

[Michaeln416]

Exactly how much WPOS can you make with 500kg of sugar?

This dude in front of me at the Costco checkout line had 20 bags of sugar on his cart. I asked what it was all for and he said "coffee." While that is not completely inconceivable, I got the impression from the look on his face that he was lying to me.

What do you think, is he buying enough sugar for a few hundred thousand cups of coffee at once; or, is he making WPOS in his kid's swimming pool?

[buddahj]

Exactly how much WPOS can you make with 500kg of sugar?

This dude in front of me at the Costco checkout line had 20 bags of sugar on his cart. I asked what it was all for and he said "coffee." While that is not completely inconceivable, I got the impression from the look on his face that he was lying to me.

What do you think, is he buying enough sugar for a few hundred thousand cups of coffee at once; or, is he making WPOS in his kid's swimming pool?

Lol, that's a shit load of sugar.

[5inned]

That going to be me this weekend, but with a whole lot less sugar

[Oxbo Rene]

I tell em my ole lady and the neighbor lady are going into business making candy ...................

[vmarkus]

I have a 5 gallon reflux still and I was wondering if it would be acceptable to scale down this recipe to 4 or 5 gallons so it could fit in my still. Do you guys think I should scale down to 4 gallons or 5 gallons or not at all?

[Raging56]

I have a 5 gallon reflux still and I was wondering if it would be acceptable to scale down this recipe to 4 or 5 gallons so it could fit in my still. Do you guys think I should scale down to 4 gallons or 5 gallons or not at all?

I don't see why you couldn't scale it down (but I'm still new at this myself) I fully plan to scale up this recipe. I've used it a few times and it works well.

[moose11]

I usually have the wife pick up my sugar at costco when she's grocery shopping, then I don't have any guilty looks on my face and I don't look suspicious and have to tell any lies like the guy in the photo.

[MGofPickens]

I've tried it three times now, with the third today. This one was the best. Almost 1.5 gallons from a 10 gallon wash. Using distillers yeast (DADY), starting sg was 1.75 and ended at 0.95. Beginning abv was 70%. I collected until about 40% abv. I found that by keeping the initial wash temp in the mid 80's worked best for me. It finished in 3 days and by day 10 was clear enough to run (apple juice clear). I did a real slow run and don't think I'm gonna double distill. I did make one change, or omission, to the recipe. I did not put the gypsum in.

[MGofPickens]

Also, what is the amount everyone is getting? I got approx 7 quarts of hearts (I'm new, so my cuts most likely aren't that precise) on a 10 gallon wash. Is that about right? And, like I said earlier, comes out at 140 proof, but drops off pretty sharply after the first few quarts. The last quart was 80 proof and had just started getting into tails. Please, let me know the amount y'all are collecting. And thanks to all the experienced people that keep responding. I've learned a lot just reading through these posts.

[Raging56]

I have a couple questions...(I'm trying to nail this recipe down)

Is what I'm adding in this recipe going to correct the PH automatically for me? Or at least get it close? If not, what PH should I be shooting for? I have heard 4.0 to 4.5 but I wanted to double check with you guys. If I need to correct PH on my own...what is my best bet for doing this? What to buy, where to get it, etc etc.

2nd...what temp should I keep there wash at while its fermenting? I have heard anything from 70 degrees up to 85 degrees. what works best for everybody?

I've done this recipe a few times...I'm hearing some guys finish in less than 10 days. I'm on my 3rd week and one bucket is still bubbling VERY slowly but still going....I want to make sure all conditions are perfect so I can speed up the process if at all possible.

Thanks!

[rad14701]

I have a couple questions...(I'm trying to nail this recipe down)

Is what I'm adding in this recipe going to correct the PH automatically for me? Or at least get it close? If not, what PH should I be shooting for? I have heard 4.0 to 4.5 but I wanted to double check with you guys. If I need to correct PH on my own...what is my best bet for doing this? What to buy, where to get it, etc etc.

2nd...what temp should I keep there wash at while its fermenting? I have heard anything from 70 degrees up to 85 degrees. what works best for everybody?

I've done this recipe a few times...I'm hearing some guys finish in less than 10 days. I'm on my 3rd week and one bucket is still bubbling VERY slowly but still going....I want to make sure all conditions are perfect so I can speed up the process if at all possible.

Thanks!

pH should ideally be 5.2 but higher is better than lower... You can use bicarb (I use baking soda) to bring the pH up... The ideal temperature for most yeast strains is 75F - 85F...

[Raging56]

pH should ideally be 5.2 but higher is better than lower... You can use bicarb (I use baking soda) to bring the pH up... The ideal temperature for most yeast strains is 75F - 85F...

Thanks for the fast reply! I did see the 5.2 before as well.

That leaves me with another question....I assume this stuff would work?: http://morebeer.com/products/52-ph-stabilizer-1-lb.html If that IS an option....should I remove anything from the original recipe? ...should I just add this? I still need to get PH testing strips, for all I know....my water is already fine.