Birdwatchers sugar wash recipe

[F6Hawk]

You can use anything acidic and food safe... lime, lemon, citric acid.

[SIXFOOTER]

So I put in about a cup of Lime juice at 4pm. At 5:30 there was 4" of foam on top, so I guess its working.

[Ormlår]

Cheers guys!
I`ve made my 1. Birdwatchers containing fresh bakers yeast. The batch looks like this:

150L total volume
30KG sugar
450G yeast
1200g of tomato paste
3 ts epsom salt
6 ts caslium cloride
6ts Calcium sulfate

Mixed this apx. 3 weeks ago, started verry well, great activity in the mash barrel.

But now, it seems that its no life remaining in the barrel. Completly silence. Meassured SG today, stopped at 1.050.

Anybody have an idea to this?

- Ormlår

PS: I just added 6 lemons (juice) and added some air, I have a special made copper tube, sliced up several places with hose connection, connected to a compressor with oil mist filter and regulator. Added air (bubbling) for 30min. and will see tomorrow how`s going. The temp. is a bit low, 20-22`c at daytime, 10-12`c nighttime. In the garage, temp in mash is about 15-16`c 24/7.

[acfixer69]

Inducing air at the end of the ferment is not a good thing, it puts airborn nasties in when the yeast is slowing down. Also a bit chilley should be 20-35 C for most yeasts.
AC

[Beerbrewer]

Yeah, ramp up the fermentation temp, I was fermenting at 20oC, took me a month to get it fermented out. Go for 25-30oC and it finishes in around a week.

[HoBo Bill]

Jeez s, Will ya quit with the metrics or at least include the USS equivalents. I'm an old guy and I need nice easy input. I'm sure all of the old farts world wide feel the same way. Any questions?

[Prairiepiss]

Jeez s, Will ya quit with the metrics or at least include the USS equivalents. I'm an old guy and I need nice easy input. I'm sure all of the old farts world wide feel the same way. Any questions?

Google will convert anything for you. Easy.

[Undies]

Jeez s, Will ya quit with the metrics or at least include the USS equivalents. I'm an old guy and I need nice easy input. I'm sure all of the old farts world wide feel the same way. Any questions?

Go to http://www.google.com and type in ""30 deg celsius in fahrenheit"".

[xslickstax]

hey guys, just started my first 25l w yesterday, after an hour or so had a great layer of froth and everything seemed to b working fine, i left the lid loose just incase it overflowed or anything, and after a few hours put the lid on and airlocked it, checked on it today and its still fizzing away, but im getting no airlock activity, i didnt have the epsom salts so it'll take a little longet to ferment obv, as this is my first bw, im not sure what should be happening at this point, just looking for some reassurance i guess lol, temp is sitting at 28C atm, started around 32.

[Undies]

hey guys, just started my first 25l w yesterday, after an hour or so had a great layer of froth and everything seemed to b working fine, i left the lid loose just incase it overflowed or anything, and after a few hours put the lid on and airlocked it, checked on it today and its still fizzing away, but im getting no airlock activity, i didnt have the epsom salts so it'll take a little longet to ferment obv, as this is my first bw, im not sure what should be happening at this point, just looking for some reassurance i guess lol, temp is sitting at 28C atm, started around 32.

If you can hear fizzing, then it's still going. Unless something has gone seriously wrong (like temperature spikes) it should all be okay.

Double check the seals on the the container, cause if there are any leaks (even pinhole leaks) the airlock will not work - IE not show gas being released.

[rad14701]

Jeez s, Will ya quit with the metrics or at least include the USS equivalents. I'm an old guy and I need nice easy input. I'm sure all of the old farts world wide feel the same way. Any questions?

Only us US Neanderthals don't use the metric system so the rest of the world thinks we're odd... Kinda like how we get pissed when we have to press one for English on the telephone...

[stairman]

Jeez s, Will ya quit with the metrics or at least include the USS equivalents. I'm an old guy and I need nice easy input. I'm sure all of the old farts world wide feel the same way. Any questions?

Only us US Neanderthals don't use the metric system so the rest of the world thinks we're odd... Kinda like how we get pissed when we have to press one for English on the telephone...

you know what does piss me off...I go to the bank that knows my ss number. bank balances in three accounts, where I live and what I spend my money on but the assholes don't know that English is my language of choice!! WHY!!!!!!!!!! I still have to choose a gd language every time I use their damn ready teller!!!

[Undies]

you know what does piss me off...I go to the bank that knows my ss number. bank balances in three accounts, where I live and what I spend my money on but the assholes don't know that English is my language of choice!! WHY!!!!!!!!!! I still have to choose a gd language every time I use their damn ready teller!!!

Try adding more sugar...

[stairman]

now that's moonshine funny!

[xslickstax]

hey guys, just started my first 25l w yesterday, after an hour or so had a great layer of froth and everything seemed to b working fine, i left the lid loose just incase it overflowed or anything, and after a few hours put the lid on and airlocked it, checked on it today and its still fizzing away, but im getting no airlock activity, i didnt have the epsom salts so it'll take a little longet to ferment obv, as this is my first bw, im not sure what should be happening at this point, just looking for some reassurance i guess lol, temp is sitting at 28C atm, started around 32.

If you can hear fizzing, then it's still going. Unless something has gone seriously wrong (like temperature spikes) it should all be okay.

Double check the seals on the the container, cause if there are any leaks (even pinhole leaks) the airlock will not work - IE not show gas being released.

thx for the reply, i checked the container and it's airtight, still fizzing away nicely so im guessing it'll be fine, i've had it wrapped in a blanket as its a little chilly at my place atm, every time ive checked on it today its been at 28 so id say temp is rather steady, shouldnt of had any spiking hopefully lol. any idea how long it'll take to ferment without the salts?

[Undies]

thx for the reply, i checked the container and it's airtight, still fizzing away nicely so im guessing it'll be fine, i've had it wrapped in a blanket as its a little chilly at my place atm, every time ive checked on it today its been at 28 so id say temp is rather steady, shouldnt of had any spiking hopefully lol. any idea how long it'll take to ferment without the salts?

At 28°C, I'd guess 6-8 days. Ideally leave it for two weeks to make sure it's all done (if you have the time).

As a tip, the more consistent the temperature throughout the fermentation, the better the quality. Apparently the yeast prefers a constant temperature... Apparently...

[xslickstax]

so i hear, i rescrewed my container and would you know it, its bubbling away like a trooper, i thought it was on pretty tight but it looks like u were right, i love how clean smelling this wash is in comparison to turbos, while with enough filtering and doing the wash right you can get them to a half decent standard, but i have a feeling this is gonna be a whole new level of clean lol.

[norske]

Ok I may be late posting but I am up to page 70 and so far no one seems to deal with the water! Jack Daniels is all about the water. We all have water available but what does it contain? What about PH, PPM, chlorine, iron and such. Maybe a little more infomation on the water would help in mashing. I'm thinking about getting my water right and then mix the BW receipt in. I would like constructive responses.

[Undies]

Ok I may be late posting but I am up to page 70 and so far no one seems to deal with the water! Jack Daniels is all about the water. We all have water available but what does it contain? What about PH, PPM, chlorine, iron and such. Maybe a little more infomation on the water would help in mashing. I'm thinking about getting my water right and then mix the BW receipt in. I would like constructive responses.

I'm afraid that water does get a lot of attention on these forums. You may want to have a more thorough search, cause if you ask a question that has already been asked, beware the wrath of the regular contributors! You have been warned!

[Dnderhead]

" infomation on the water would help in mashing"
first its not a "mash" a mash is the proses of cooking,converting starches to sugars.
and doing that does make a difference in water..
this recipe like most on here use sugar,and makes little difference with the water.all that is needed is good portable water.as long as its not "funky" your good to go.

[pt49]

Yup, just make sure theres no Cane Toads still swimming in it and you should be OK. Boiling does wonders with water

[rad14701]

Ok I may be late posting but I am up to page 70 and so far no one seems to deal with the water! Jack Daniels is all about the water. We all have water available but what does it contain? What about PH, PPM, chlorine, iron and such. Maybe a little more infomation on the water would help in mashing. I'm thinking about getting my water right and then mix the BW receipt in. I would like constructive responses.

Jack Daniels is more about the process than the water... The water gets filtered and conditioned, it doesn't come straight out of the source and into the distillery...

[norske]

OK! I opened my mouth and removed all doubt about my ignorance. I feel properly scolded. Let me rephrase my question. It is my understanding that yeast is much happier in water with certain minerals, the absent of iron, a certian PH (less than 7) and within certain temperature limits. Lemon is a citric acid which will lower the PH. Is the lemon used for that purpose or is there a nuteriant that is useful in the lemon juice? PH can be lowered with sulphric acid, a littlebdrop goes a log way. The well water I have is harder than the Hubs Of Hell, 687 ppm measured on a TDS meter. The PH is 8.35 per my PH meter. Good potable water should be around 150 ppm. Potable water should be alkaline or PH above 7 to keep the metal plumbing from being eaten away by an acid. I'm trying to get the water right to make the yeast happy. Maybe I am thinking to much about water but if the water is right to start with then I won't have to worry about stuck batches and off tastes in my final product.

[Saltbush Bill]

The lemon juice is to adjust the acidity, or you could also use a little citric acid as many do. You really don't need to over complicate this recipe, read and run the original recipe and it will work fine. Thousands of people world wide use this recipe using all kinds of water, very few have complaints.

[Undies]

The lemon juice is to adjust the acidity, or you could also use a little citric acid as many do. You really don't need to over complicate this recipe, read and run the original recipe and it will work fine. Thousands of people world wide use this recipe using all kinds of water, very few have complaints.

True that. The amount of lemons are to increase acidity to an average level for all (read:most) types of water. There seems to be quite a sizeable pH range that works fine, so unless you live next to ACME Acids And Alkalis Incorporated (AAAA Inc), you should be fine.

[norske]

Thanks for the info on the lemons. My still is not set up yet and this forum has gotten me smart enough to ask stupid questions so that is progress on my part!

[Greaney]

Hi guys

Just a quick few questions on this wash. I have had 2 x 30 l tomatoe paste washes running for the last month, so they have stopped. I think I put too much sugar in both of them , like 2kg and cannot get to 990 , is it possible for me to put it through my t500 if there is still sugar present in the wash ? It is very close to 990 and i am having temperature issues at the moment 20 degrees , I have only brewed 2 turbos before trying this so any help or advise on my issue would be much appreciated, and yes I will put in the correct amount next time .

thanks in advance
Greaney

[Beerbrewer]

What was your starting gravity and what's the final gravity reading at the moment?

[Greaney]

Ok that 2 i will need to measure before putting down my next wash , i had broken my hydrometer but now have a new one . It is about 1 inch from reading 990 , i am away at work atm so cannot retest . Also as it has been down for soo long now if adding heat to them to try and get 30 degrees do you think this will reactivate the yeast , or cut my losses and start fresh ?

[Saltbush Bill]

Greaney , have a taste , if it doesn't taste sweet run it , and it should be ok.