Maxing out the yeast

[fooznfool]

Looks like a stay in read only is where your heading . Now back on topic please

CLASSIC !!!

[woodshed]

Thanks tater.

[goose eye]

Couple thangs
You was saying uneducated folks was makein likker
They mite not of had formal education but someone showed
em or talked them thru it .
You don't need turbos to get in the hi teens or
low 20s. Stair step ur feedin

So IM tole

[jackfiasco]

IDK. Man Any other rocket scientists want to comment about needing years of experience, Tons of Knowledge, A chemists degree, And The necessity of kissing someones ass to learn a little bit of information. Back in the day I guess you had to start with a college degree to brew moonshine. I guess Einstein is the father and all this....And the information has been meticulously passed down through the ages. Give me a freakin break dude. Back woods none educated people did just fine and most what you know came from them. Anyone labeling themselves with Master Brewer without owning a real distillery is just trying to brag on himself. Maybe ur opinion isn't welcome, Or if you think I'm going to cower in you presence ur dead wrong. this is just a hobby to me and that's all it's going to be, so if you can't comment without saying something demeaning, Don't post anything on my thread. The Ole saying applies here....Opinions are Like Assholes, Everybody has one, and most of them stink !!!

P.S N.Y USA.....Ur Prob. One of those NYC assholes HUH?

Hey I don't know if you're familiar with how forums work in general or if this is your first day on the internet or what but most forums automatically give members "titles" based on how many posts they have made. So when you're new it will say something like "novice" and when you have made hundreds or thousands of posts it will say something like "Master Distiller". He didn't put that title on himself, nor is he claiming to actually be a "Master Distiller", the forum gave him that title because he has posted 14,000+ posts - though based on his experience level, compared to you, he IS a master distiller.. and he is also a moderator, so have some respect.

[pounsfos]

once again if you have to use turbos refer to this thread.

Pretty much you can take 1 turbo And use it for a 20gal wash (25 if you really want to push it)
http://homedistiller.org/forum/viewtopi ... 61&t=13267

yeast by nature don't like going over 14% (their natural tolerence), after you go higher than that, you start "stressing the yeast", which produces off flavours.
also the higher in ABV you go, the longer it will take to ferment (unless you have LOTS of nutrients)

turbo yeast where orignally designed for ethanol production for cars, so fast and furious for turnover. and no desire for flavour

there is alot of study for this hobby, but you will get there, there is a "forum google search" button in the top right of this forum, if you have a question, chances are it has been asked before, so check it out first before you aask a new question.

I also Highly suggest keeping a "brewing book"
I have 2, one for theory, nutrients, info abnout yeast etc..
the 2nd one is for my mashes, so you can keep track of your washes and if they stall you will know why and adjust to suit, keep records of flavour and ferment times

moderators around here are good people with (literally) Decades of experience, so they know what they are on about, but when you get new people asking the same questions everyday, it gets abit annoying. they mean well.
a few of them do have chemistry degrees, own/have owned there own distilleries, the best part is every member has something they can input to the forum, and that's why it's the best and most informative forum you will find out there.

goodluck on your venture

[pizzaninja]

I personally find 14% to be the perfect quantity vs quality. I do a 40 gal sugar wash starting at about 1.11 ish tends to die off right at about 13 or 14%.

[genejonesiii]

I you are trying to make fuel then here is something that would help. if you take your distilled product at around 90% and you add some Calcium oxide. The oxide reacts with the water but does not react with alcohol. After it finishes I have got alcohol up to 98%. I always redistill it after it quicks reacting. I never drink it, this is what i do just to make fire starter.

[rad14701]

I you are trying to make fuel then here is something that would help. if you take your distilled product at around 90% and you add some Calcium oxide. The oxide reacts with the water but does not react with alcohol. After it finishes I have got alcohol up to 98%. I always redistill it after it quicks reacting. I never drink it, this is what i do just to make fire starter.

You cannot achieve and retain 98% alcohol at atmospheric pressure because the alcohol will absorb water out of the air and drop back down to 96.5% or lower... Might as well not bother dicking around trying with that in mind... If it was that easy we'd all be shooting for higher than 95%...

Thinking I'm an ass if fine... Doubting my experience and wisdom - well...

[Prairiepiss]

I personally find 14% to be the perfect quantity vs quality. I do a 40 gal sugar wash starting at about 1.11 ish tends to die off right at about 13 or 14%.

Sounds like your wasting sugar to me? 1.110 has the potential to finish out at 16%. If its stopping at 13% or 14% you wasted 2% to 3% worth of sugar. And by the yeasties dieing earlier. They will ne stressed and shitting in your drink.

I really don't understand this line of thinking. Pushing the yeast to their max and wasting sugar. When this could have been split into two ferments. And you would have gotten more drinkable alcohol out of it.

[rad14701]

Greed...!!!

[Prairiepiss]

Greed...!!!

It's even counter productive for that.

[genejonesiii]

I only checked the level after distillation and burnt it short after. Great to know it will not maintain that level