a few days ago after doing my sacrificial run. I decided to use up the other 'Turbo Classic' sachet, and make a generic whisky that came with the T500 I bought. Rather than following the instructions (yeah, I know my bad). I inverted the 6Kg's of sugar, added some nutrient to help reduce the stress on the yeast (SG 1.100) and pitched the yeast at 30 degrees C.
Three days later, after a lot of activity, the fermentation died down. So I came home tonight, and checked the results!
Threw a hydromter in the beaker, and almost had it punch out the otherside of the vessel. FG is 0.900 ABV is about 26.25% Is that even possible?
Inverting sucrose, table sugar, is boiling it in solution with an acid like citric acid to break the sucrose molecule into its constituent sugars glucose and fructose. The intent is to make the sugar easier for yeast to metabolize. There's evidence it can help fermentation but yeast can break sucrose on its own. I have tried it and can't say for me its worth the extra steps.
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Zed
When the Student is ready, the Master will appear.
If you can't explain it simply, you don't understand it well enough.
Heating an aqueous solution of sucrose will hydrolyze it into glucose and fructose. The reaction can be sped up with acid (lemon juice, citric acid, cream of tartar). It's called invert sugar because the hydrolysis changes the optical rotation. Theoretically makes the solution easier for yeast to ferment, but yeast are capable of doing this on their own given time. I dont find its worth the time/energy but there are proponents.
What did you use for your sacrificial run? I've purchased the same condenser for my Grainfather and have realised I should probably do one also.
Is a basic turbo wash sufficient for this?
Reaverman wrote: ↑Wed Jan 27, 2021 11:54 pm
I might have errd, but when you look at the Hydrometer. Its in the end of the red part, north of 1.0. if it is, that would make more sense.
IF your hydrometer looks like mine then it's an easy mistake to make. They mark "1.0" and then "90" which would logically be 0.900 but is in fact 0.990. If you look at the numbers after 1.0 they work the same way. 10 is 1.010 not 1.100.
Based on your SG that would give you a more reasonable 14% which corresponds to 6kg of sugar in a 25l wash.
"I have a potstill that smears like a fresh plowed coon on the highway" - Jimbo
Reaverman wrote: ↑Wed Jan 27, 2021 11:54 pm
I might have errd, but when you look at the Hydrometer. Its in the end of the red part, north of 1.0. if it is, that would make more sense.
IF your hydrometer looks like mine then it's an easy mistake to make. They mark "1.0" and then "90" which would logically be 0.900 but is in fact 0.990. If you look at the numbers after 1.0 they work the same way. 10 is 1.010 not 1.100.
Based on your SG that would give you a more reasonable 14% which corresponds to 6kg of sugar in a 25l wash.
My bad, and tbh that puts my mind at rest. I was aiming for 14%, and having 26% would have really thrown a spanner!
HmBrwr Whsky Drnkr wrote: ↑Wed Jan 27, 2021 7:02 pm
Great question MartinCash! Have you tasted the wash? Does it taste sweet?
Looks like the yeast have munched all the sugar, you can taste the booze with a tiny sour after taste (and very little character). Looks like the yeast have also fallen out of suspension, and are now at the bottom of the bucket.
Dancing4dan wrote: ↑Sat Jan 30, 2021 5:24 pm
Inverted sugar... Thanks for the information!
I like inverted sugar.
It mixes much more readily into water than sugar crystals.
I put some cold water into the fermenter so hot invert sugar does not damage the plastic.
Then let it cool a bit so it is safe to carry and tip in; it raises the temperature of the liquid
so the yeast likes it (maybe with a bit of adjustment of the temperature of the required additional water...)
I also invert sugar . I figure that seeing I need to add hot water to raise initial wash temp ,and most sugar recipes add a little citric acid , why not kill two birds with one stone also making dissolving the sugar really easy .
I am beginning to suspect I get a lower heads cut too . Interestingly I accidentally boiled my all Molasses wash while dissolving ( mixing in ) the Molasses with the Dunder and water . For some reason I got a significantly lower heads cut than normal . Deliberately did it again this Rum wash so will be keen yo see if it happens again .
Maybe there is something in this inverting sugar stuff .
Yummyrum wrote: ↑Sat Jan 30, 2021 9:07 pm
I also invert sugar . I figure that seeing I need to add hot water to raise initial wash temp ,and most sugar recipes add a little citric acid , why not kill two birds with one stone also making dissolving the sugar really easy .
I am beginning to suspect I get a lower heads cut too . Interestingly I accidentally boiled my all Molasses wash while dissolving ( mixing in ) the Molasses with the Dunder and water . For some reason I got a significantly lower heads cut than normal . Deliberately did it again this Rum wash so will be keen yo see if it happens again .
Maybe there is something in this inverting sugar stuff .
The wash kicks is faster at higher pitch temps. I always figured getting the wash to work off asap rendered a better result.
I've done side by sides with panela and imo the hotter pitch temps definitely rendered a cleaner beer than pitching at room temp.
twistylisty wrote: ↑Wed Jan 27, 2021 6:29 pm
Reaverman
What did you use for your sacrificial run? I've purchased the same condenser for my Grainfather and have realised I should probably do one also.
Is a basic turbo wash sufficient for this?
Just used the Turbo yeast pack, as it fermented out quickly
The Baker wrote: ↑Sat Jan 30, 2021 8:21 pm
I like inverted sugar.
I put some cold water into the fermenter so hot invert sugar does not damage the plastic.
Geoff
I have just made my first batches of Ted's fast fermenting vodka, three batches of 69 litres each. I boiled the sugar each time (6kg in 6 litres twice, 12 kg of sugar in each batch) to get the sugar hydrolysed, but also to help sanitize my fermenter. Furthermore, I'm not a fan of plastic. Both my boiler and my fermenter are 100-litre SS noodle soup pots Ø 50 cm.
"In wine there is Wisdom, in beer there is Freedom, in water there are bacteria."
Benjamin Franklin "In moonshine there is Rebeldom"
Garouda
Is that even possible?
