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All four batches were at 1.080 specific gravity. I am hoping they will finish within a week to ten days.More on this... Before you start mixing your ingredients, you should have an ideal SG in mind (or a range at least), IE SG1.090. The amount of sugar in the calculator (http://shuggo.com/birdwatchers/)can be too much for your desired SG. Hence, it's a guide as to how much sugar to have on hand (cause you may need that much), but you probably won't need all of it.FlyboyTR wrote:In using the Birdwatchers Calculator: http://shuggo.com/birdwatchers/" onclick="window.open(this.href);return false;" rel="nofollow,
At the bottom it says; "As a helpful hint, don't add all the sugar at once, this is just the MAXIMUM amount you'll need." I am not seeing this addressed as a common practice. So, in a 25L batch, how much sugar would I hold out and when should it be added? I will assume that when I dissolve the sugar in hot water, I would pull out a liter or two, and not fill the bucket completely, then at a certain point, add the remaining sugar/water mixture. ??? A little clarification would be appreciated! Thanks
Undies,Undies wrote:More on this... Before you start mixing your ingredients, you should have an ideal SG in mind (or a range at least), IE SG1.090. The amount of sugar in the calculator (http://shuggo.com/birdwatchers/)can be too much for your desired SG. Hence, it's a guide as to how much sugar to have on hand (cause you may need that much), but you probably won't need all of it.FlyboyTR wrote:In using the Birdwatchers Calculator: http://shuggo.com/birdwatchers/" onclick="window.open(this.href);return false;" rel="nofollow,
At the bottom it says; "As a helpful hint, don't add all the sugar at once, this is just the MAXIMUM amount you'll need." I am not seeing this addressed as a common practice. So, in a 25L batch, how much sugar would I hold out and when should it be added? I will assume that when I dissolve the sugar in hot water, I would pull out a liter or two, and not fill the bucket completely, then at a certain point, add the remaining sugar/water mixture. ??? A little clarification would be appreciated! Thanks
For example, I have my 12kg of sugar ready from the calculator, but usually only end up adding 11.4kg to get my desired SG of 1.080-1.090.
Hope this helps. I'm glad you're all enjoying the calculator though.
I have been using up some Fleischmann's Dry Active Bakers Yeast that I've had for a couple years... That's all I use...FreeMountainHermit wrote:What yeast did you use rad ?
Getting ready for my first BW.
FMH.
Bakers yeast would not simply give up without there being something else going on... I have fermented to well over 14%, closer to 19%, by accident, using Fleischmann's... I'd be leaning more towards pH than any other reason for stalling... Merely tossing EC1118 into a low pH wash won't accomplish much other than killing off more yeast due to acidity...peteturbo wrote:18th Nov, 1.02 and 28 degrees. Now well into stuck territory, maybe the bakers yeasties have given up. i could throw some ec1118 in, or i could just use it anyhow..... calculators show it is at 9.3 alc abc so no real worries. i might just campden tablet it and fine it.
i didnt have the full amount of tomato paste so used yeast supplement, i would be surprised if that did it.....\ducks
braemar wrote:Hi luke777,
Like you i am in oz only down south.
i have been doing this recipe for a while now and have posted my process earlier this year it is much the same as yours but i do mine in 27 litre batches, i use 6 kg. sugar dissolved all at once in around 12 litres hot tap water then i add the paste and Epsom salts together dissolved in around 1 litre of hot water i then add cold water to a total of 27 litres before adding ascorbic acid or lemon juice (it is better if you don't put the acid in while it's too hot around 26-30 deg. c.) then the yeast on top and not mixed in. The difference between the two is i use 140 grams of tomato paste and 1/3 of a tin of the same yeast in 27 litres, considering your volume is double what i do there is a bit of difference in the quantity of paste and yeast what difference that would make i don't know but it is always said the least nutrients the better.
Regards
Braemar
thanks for the pointer Rad.
It could be used. But it is a neutral wash. So I don't think I would use backset.danmac660 wrote:can the backset method be used or do you have to dump everything and start over? if it can be used does any know how and man this recipe takes a lot of sugar.
Um...casting wrote:hey hey.i have used this recipe but result is not ethanol.all the product is fusel oil even at the first of distilling.at the 30-35 c and without DAP and high acidity the result of distilling is oily alcohol.be careful that fusel oil is like to ethanol.that fired with blue flame and has hangover.it is oily and not good for health.
i wonder why you don't buy spirit from store because the commercial spirits are controlled and analyzed in lap and don't have nasty material!
I've posted in your thread you started about this. Hopefully we can get the problem resolved in that thread. Found here.casting wrote:hey hey.i have used this recipe but result is not ethanol.all the product is fusel oil even at the first of distilling.at the 30-35 c and without DAP and high acidity the result of distilling is oily alcohol.be careful that fusel oil is like to ethanol.that fired with blue flame and has hangover.it is oily and not good for health.
i wonder why you don't buy spirit from store because the commercial spirits are controlled and analyzed in lap and don't have nasty material!
Prairiepiss wrote:The temp doesn't really mater. As long as you get the sugar dissolved. And let it cool to pitching temps. Before you add the yeast.
What kind of still are you using?
