White Sugar Nutrients Informantion

[BoomTown]

So, on the 13th, I started a Sugar head, (with tomato paste, multi Vitamins, white cane sugar crystals) using 11/2 lbs per gallon, 4 gallon total. Original SG 1.070., casting temp 100F, 1 Tblp of Red Star Bakers yeast. The fermenter vessel is a 5g Plastic Water bottle, and fermentation temperatures have been 80F to 85f.

By all appearance, the wash is working, I can see the bubbles rising through the wash, there is a slight froth on top, and sucking vapor from the headspace gives significant alcohol hit. No significant byproduct orders.

But.. (you knew there has to be a but...right?)

SG this morning is 1.083, after 2.5 days of fermentation. The wash is still a nice rosy color, and the is no residue in the bottom of the fermenter.

My instrument may be 5 years old, but it worked fine last week.

Have I discovered a perpetual alcohol making formula, or what’s going on.

Did you correct for temp?

You mean the reading on the alcometer right? Never gave it a thought, All the readings taken haven nearly the same temperature profile, 80 - 85 degrees...

[Expat]

So, on the 13th, I started a Sugar head, (with tomato paste, multi Vitamins, white cane sugar crystals) using 11/2 lbs per gallon, 4 gallon total. Original SG 1.070., casting temp 100F, 1 Tblp of Red Star Bakers yeast. The fermenter vessel is a 5g Plastic Water bottle, and fermentation temperatures have been 80F to 85f.

By all appearance, the wash is working, I can see the bubbles rising through the wash, there is a slight froth on top, and sucking vapor from the headspace gives significant alcohol hit. No significant byproduct orders.

But.. (you knew there has to be a but...right?)

SG this morning is 1.083, after 2.5 days of fermentation. The wash is still a nice rosy color, and the is no residue in the bottom of the fermenter.

My instrument may be 5 years old, but it worked fine last week.

Have I discovered a perpetual alcohol making formula, or what’s going on.

Did you correct for temp?

You mean the reading on the alcometer right? Never gave it a thought, All the readings taken haven nearly the same temperature profile, 80 - 85 degrees...

You mentioned a pitch temp of 100, if you took you initial reading then it will be skewed.

Else there was undissolved sugar on the bottom.

[BoomTown]

Have I discovered a perpetual alcohol making formula, or what’s going on.
[/quote]
Did you correct for temp?
[/quote]

You mean the reading on the alcometer right? Never gave it a thought, All the readings taken haven nearly the same temperature profile, 80 - 85 degrees...
[/quote]

You mentioned a pitch temp of 100, if you took you initial reading then it will be skewed.

Else there was undissolved sugar on the bottom.
[/quote]

Undissolved sugar....?hmmm?.....I put the tomato paste in before I checked to see if All the sugar had Been completely dissolved...that could be the solution to the puzzle. OSG temp was at about 100f too.

This must be the correct logic...thanks. And I apparently added more sugar than I’d thought...

[Alkyholik]

What does it mean when you say inverted?

[Yummyrum]

What does it mean when you say inverted?

Normal white sugar we buy is sucrose . Its a glucose and a fructose molecule joined together ..

Inverting is a process which breaks the bond . To invert Sucrose , you bring it to the boil with water an weak acid .

[Alkyholik]

Thank you rummyrum.sorry for asking by the way but theres a lot I'm needing to know as I'm just starting out.

[Cristof]

Hello, I'm planning to make sugar wash and I need some advice. My plan is:

100 l water
20 kg sugar (is it ok or too much?)
Yeast (don't know yet which - thinking about lalvin ec1118, safspirit hg-1, safspirit gr-2 or safspirit c-70)
50 g yeast nutrient (contains dap, vitamin b1 and cellulose)
Epsom salt (how much?)
Citric acid (how much?)

I only have experiences with turbo yeasts and after some reading of this forum I want to make it without turbo.

[StillerBoy]

Cristof.. you got lots to learn for doing a sugar wash from scratch.. and it not a wise move to start with 100L batch, as there will be issues that you don't understand yet.. and sugar should not be anymore than 170 gr/L..

Best you research the one's in the T&T section.. such as Wineo's or Shady's to start from.. as they will have the recipe already formulated out..

Mars

[Cristof]

Well, I have 10 years experience of distilling (schnapps, some whiskey, a few 60-200l batches of sugar wash with turbo yeast) so I'm pretty sure I only need some advice on amounts of nutrients.

I'm looking at Wineo's recipe but I'm lost in that teaspoons and cups... How to translate it to grams since teaspoons are unit of volume and grams are unit of weight?

[Saltbush Bill]

Why not just use volume then.....a measuring cup is 250ml.
A teaspoon is a teaspoon.

[Cristof]

Weighting is easier and more accurate. What about teaspoon?

[Saltbush Bill]

Could you not find that out by searching the internet?
I dont really want to walk to my kitchen to measure how many ml a teaspoon holds for you.
How is weighing easier that measuring by volume.?
Edit
Everything you ever needed to know about measuring ingredients......including spoon sizes, volumes and weights.
https://sharedkitchen.co.nz/weights-measures/

[StillerBoy]

Well, I have 10 years experience of distilling (schnapps, some whiskey, a few 60-200l batches of sugar wash with turbo yeast) so I'm pretty sure I only need some advice on amounts of nutrients.

If so, then they were mostly following instructions.. so no great learning occurred.. and expect to be supplied with info as it's not very difficult to modify a recipe to suit one purpose..

And as pointed out, very easy to make the conversion by using the internet..

As to tsp vera weight, both are accurate if one know how to use the tools..

Mars

[shadylane]

Weighting is easier and more accurate. What about teaspoon?

My teaspoon weights 24.85 grams

[Yummyrum]

Well certainly in Aussie and New Zealand , a teaspoon is a specific size as is a Table spoon when it comes to cooking and recipies .

Seeing as most recipes use teaspoons as a measurement , maybe go but yourself a little set from a kitchen supply shop . You may even find your wife or mother has a set in the kitchen drawer .

Same goes for cups . Its a standard measure ... as Salty said , its 250mls

[Cristof]

Seeing as most recipes use teaspoons as a measurement , maybe go but yourself a little set from a kitchen supply shop . You may even find your wife or mother has a set in the kitchen drawer .

Don't believe I can get it here in any shop and actually don't want to get it. I'm staying with metric system.

[SomethingObscure]

Sometimes I get annoyed with the whole cup and spoon size thing.

In the UK a teaspoon is 5ml (that's what my measure say) or so I thought. But Google informs me that is it is fact 5.91939 that's almost 20% difference.

Now I'm never that accurate when measuring DAP. I used about 1 spoon(the spoons I use are definitely not 5 or 5.919ml) per 10l or so.

I took a couple of picture of how much my dap weighs for one of my measuring teaspoon

So i can get nearly twice as much in with a little heapage.

Cheers SomethingObscure

Edited to add pictures

[Cristof]

Thanks SomethingObscure.

That's why I don't want to use spoons. I mean, if you make one 10 l batch, a few grams of difference is not much, but when making some 100 l batches that difference becomes really big.

[SomethingObscure]

I should probably add I didn't tare the scales after weighing the spoon. So the second and third pictures are the weight of the spoon and dap.

Thanks SomethingObscure.

That's why I don't want to use spoons. I mean, if you make one 10 l batch, a few grams of difference is not much, but when making some 100 l batches that difference becomes really big.

I do 2x 50l batches and don't worry about weight much. With dap you can always add more later. I think less is better if you want neutral. Epsom salts I guess it depends on the water you use.

Hope this is helpful but beware these the the ramblings of a newb

Cheers

SomethingObscure

[Yummyrum]

We are not working in an analytical Lab .
There is no need to worry about the exact size of a teaspoon .

If that were the case , then the person that made the recipe would have said “ use slightly less than a teaspoon “ or a good heaped teaspoon ...: but no , a teaspoon full is rough enough and good enough .

The exact amount of things like DAP , Epsom salts , Vitamins etc are not critical to how a sugar fermentation will work out compared to the amount of sugar and the range of temp .

[Saltbush Bill]

We are not working in an analytical Lab .
There is no need to worry about the exact size of a teaspoon .

Yummy you have just written about exactly what I thought about writing a couple of hours ago.....you were much more diplomatic and polite though .....nice work

[Cristof]

Thanks to everyone

[SomethingObscure]

We are not working in an analytical Lab .
There is no need to worry about the exact size of a teaspoon .

Yummy you have just written about exactly what I thought about writing a couple of hours ago.....you were much more diplomatic and polite though [emoji106] .....nice work

[emoji106]

[Trapped-in-Oz]

Water and Dunder in litres, Malts and Molasses need to be in grams (kg) as does everything else all the way down to the last 1 or 2 grams of Epsom salts…..in grams.
When reading of gallons (UK or! US), pounds and cups I skip away.......move on........ look for another source.

If you want to reach the minimum (or zero) use of DAP, grams matter.

[shadylane]

It doesn't matter what unit of measurement someone's recipe uses.
I'm grateful they took the time to share it with me.

[8Ball]

It doesn't matter what unit of measurement someone's recipe uses.
I'm grateful they took the time to share it with me.

+1
It is a basic skill set to be able to convert units of measure.

[Deplorable]

It doesn't matter what unit of measurement someone's recipe uses.
I'm grateful they took the time to share it with me.

+1
It is a basic skill set to be able to convert units of measure.

+2
I'll go further to say one doesn't even need the skill to convert units of measure. Just the ability to use a conversion calculator on the internet. Or, hell just download an app to your "smartphone".

[StillerBoy]

It is a basic skill set to be able to convert units of measure.

I'll go further to say one doesn't even need the skill to convert units of measure. Just the ability to use a conversion calculator on the internet.

Agree.. But one has to have developed the ability to be able to comprehend that it is possible to be done..

Mars

[Rumhead]

Weighting is easier and more accurate. What about teaspoon?

My teaspoon weights 24.85 grams

DSCF0291.JPG

Good to know!

[Hebden]

I do 2x 50l batches and don't worry about weight much. With dap you can always add more later. I think less is better if you want neutral. Epsom salts I guess it depends on the water you use.

Would someone please tell me the role of epsom salts in a wash, is it just to add magnesium to feed the yeast, there must be more to it?