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Wineo thankyou for your informative and interesting posts but could you help out a Canadian by either giving me your recipe in imperial gallons or litres

this mite help you -----http://www.sciencemadesimple.net/volume.php
8lb sugar=3.63kg 6 gal===22.71 L but most do not have to be that accurate.
http://www.sciencemadesimple.com/conversions.html" onclick="window.open(this.href);return false;" rel="nofollow

http://www.convert-me.com/en/" onclick="window.open(this.href);return false;" rel="nofollow

Hey thanks Dnderhead and Punkin for your swift assistence much obliged.

Google = friend !!

Search for "8 lbs in kg" and see what you get. It works for just about any calculation or conversion.

My wash is finally clearing after 5 weeks@75° SG 1.080 down to SG .996 Has anyone's WPOSW taken longer? Will there be ill effects from extended time?

smeag wrote:My wash is finally clearing after 5 weeks@75° SG 1.080 down to SG .996 Has anyone's WPOSW taken longer? Will there be ill effects from extended time?

Should be just fine... Many of my washes take longer to clear than to ferment... Just depends on how clear I want them to be...

Great news, and thanks for the quick reply Rad! - 15 minutes, gotta love this place

I just upsized this recipe to 35 gallons multiplying the ingredients roughly X6+ and using the calculator to keep the SG at 1.070. I used 45 lbs. sugar.

It was easy enough to start it, much easier than a Birdwatchers wash. It's snuggled very cozy in an electric blanket in the shop and smelling the air from the airlock will take your breath away already. I just used a lb. of bakers yeast sprinkled over the top.

I figure I'll strip this to an average of 50% then do 2 more runs attempting to keep the hearts output below 80% and see if it comes out clean through my hybrid potstill. I have a brother-in-law and his wife whom I feel sorry for (They drink some commercial rubbing alcohol from a plastic jug that's labeled "Vodka") and I also need some neutrals for Apple Pie and panty dropper.

Checked the SG day before yesterday and it was down to 1.001, gonna let it keep going till it stops completely then degas and let clear. Smells cleaner than a birdwatchers, only smells like yeast and not much of that.

my brother n i r new 2 the sport...first i would like to like thnk u all very much 4 the massive wealth of knowledge spread about this forum.. had quite a few all nighters reading till my eyes hurt n i start rubber necking at the laptop..our first 2 ferments r turbos.. (they came with a fermenter kit) ... gonna use one 2 clean the still n the other 2 practice making cuts with... n not bother with turbos anymore... our third ferment is an apple wine with 2 packs champagne yeast... its steadily poppin' away once a second for 4 days now...
k... back on the topic... our 4th ferment is a WPOSW the only change 2 the recipe is the yeast n how we pitched..we used 2 packets of the e491 champagne... its what we had on hand (i ordered a lb of super start distillers.. seems thats what Mr. Wineo recommends the most)... we made a starter with 1c. sugar, 4c. H20, n a tiny pinch of both citcric acid n yeast nutrient...this went nuts in about one hour n we pitched in the aerated wash at 82f...OG 1068... my ambient kitchen temp is between 77 n 79...xpected 2 c lots of action like in the culture... never happened. took several hours 4 the first bubbles 2 appear.. n since than we get one pop every 2 or 3 seconds...with nothing developing on the surface.. it looks like a large glass of sprite n smells very little.... were in no rush 4 this 2 run dry.. just wondering if we dropped the ball by 1...by culturing the starter 4 an hour rather than a day.. (hadn't found a time frame 4 that yet...after more research 24-48hrs seems 2 be it)...2. by pitching the yeast 5 degrees 2 hot..(doesnt sound like alot..)...any thoughts would b greatly appreciated ... also if anyone can give me measurements n directions 4 a proper yeast culture/starter... we kinda winged it from a vague description in a book...
thnx 4 this forum..... i very happy 2 b here...

r u uzin ur fon 2 submt posts? Or is ur keybrd missn keys?

I think you gave your yeast a fatal dose of sugar in the starter.I use a 1/2 cup of sugar in a gallon starter.Your yeast is not dead,but it might as well be,because it suffered osmotic stress,and its permantly damaged.Dont worry,just pinch more yeast,and if you make a starter,dont use very much sugar.Bakers yeast works real well,but you need to use quite a bit of it to get it going strong.A 1/2 a cup will fire it up real good.And yes,the distillers yeast is the best for this recipe.Its just a little cleaner than bakers yeast,but it responds well if you try to re-use it.The bakers yeast doesnt.

Your text message writing style is a pain in the ass to read.

Just get some bakers yeast and pitch in with the other. you probably shocked the shit out of em in the starter.

I have to agree with the others, dropping_planets...

First, about the writing style... You obviously have enough of an education to type like a normal human being so why chance not getting the help you want by aggravating people...???

Second, champagne yeast is a long haul yeast and isn't properly suited for fermenting washes for distillation... Just because you had it onhand doesn't mean you had to use it... People around here talk a lot about bakers yeast for a reason - it works...

Trial end error is one of the best ways to learn - just as long as nobody gets hurt... Good luck...

thank you all for the immediate response.. i will avoid the text type.. creature of habit i guess..
i will get some bakers yeast and add it to the wash. i didnt know the champagne yeast was for a long a haul, the brew store guy recommended it. now thats its gone i'll stick to something else. thanks for the info

dropping_planets wrote:i didnt know the champagne yeast was for a long a haul, the brew store guy recommended it. now thats its gone i'll stick to something else. thanks for the info

Take some time, but not a lot, to read up on how champagne differs from wine and you'll discover why the term "long haul" was used... It's definitely a specialized class of yeast... Now that doesn't mean there isn't a fast working strain if champagne yeast because there is and that's what they use to rapidly produce the barely aged rot gut swill champagne they pass out on New Years Eve that leaves everyone with a headache on New Years Day...

1/2 a cup bakers yeast and half an hour later, i got all the action i expected.. have that same e491 yeast in the apple wine.. gonna let that one ride out and see how long it takes.. whats poppin' out the airlock sure smells good..thank you all for sharing your know how...much appreciated

This is without a doubt the most fun wash I've made so far. I made the last batch with dark brown sugar and a little white sugar and it really does taste like rum. Finally something that tastes like I think it should. I also added copper mesh to the column in my still and I think some of the nasty sharp tastes went away. Started a third batch of this one with the brown sugar, and I'll run that next weekend I hope. Thanks for all the help guys.

wondering bout using Distillers' Nutrient; available in Canada from Smiley's.

doesnt say what the ingredients are; and they mention to use it with Distillers yeast (?). I only use baker's yeast (flieschman's) with birdwatchers tomatoe paste recipe. I would like to try this nutrient with wineo's recipe; less the gypsum...

any thoughts?

thank you

AT

Don't know about the nutes you speak of but I just did this wash to the letter sans gypsum but upsized it to about 35 gallons. Finished out slow but it's been cold here for the last week or so.

Incidentally, my was finished out at .991, did a search and couldn't find out exactly what a low final gravity means other than pretty much everything in the fermenter except the plastic was consumed. My question is, does a lower final sg mean that the wash is necessarily cleaner or just that all fermentables were used up? Will this translate to a cleaner finished product?

trthskr4 wrote: My question is, does a lower final sg mean that the wash is necessarily cleaner or just that all fermentables were used up? Will this translate to a cleaner finished product?

All fermentables were used up.

Nutrients, or lack thereof, fermentation temp,potential ABV%, and how happy the yeast were have a much bigger impact on how clean the ferment was.

thanks alot trthskr4;

they recommend to use 2 gram per liter of mash to obtain 11%, and to pitch in more to obtain a higher mash alcohol yield; I think this might be to "up" the yield of Distiller's Yeast to something like Turbo stuff. Might give some off flavours. I am going to try it; less gypsum (as i cannot procure gypsum other then the drywall stuff, which i believe as a binding agent added); for a 11% potential yeild. My measuring equipment will be in by then; and will try for Wineo's suggested starting SG.

Here's a quote from the site:
"Distiller's Nutrient is not to be mistaken for Yeast Nutrient (usually just diammonium phosphate) or Yeast Energizer (usually simply yeast nutrient with the addition of vitamin B). Our new Distiller’s Nutrients are all of the minerals, micro and macro nutrients, vitamins, pH buffers, and more, that are found in a quality Turbo Yeast."

Appreciate your comments.

AT

trthskr4 wrote:Incidentally, my wash finished out at .991, My question is, does a lower final sg mean that the wash is necessarily cleaner or just that all fermentables were used up?

i believe a final sg of 1.0 indicates that all the residual sugars in the wash were consumed... a sg less than 1.0 is caused by the 10% (roughly) booze in the wash... i may be wrong

Ok....The local brew supply did not have brewers yeast....I bought lalvin EC 1118. they did not have dap but had Crosby & baker fermax yeast nutient. Am I good to go??

The fermax will do fine,but the 1118 probably wont.Go buy a jar,or brick of bakers yeast,and use a 1/2 cup of it.It will do better on this recipe.Save the 1118 for something with more fermentables in it.

Thanks again wineo

Capt S

Hi Wineo,

With your recipe, I couldn't find an easy source of gypsum, so I used a teaspoon of agi- dolomite lime, mostly calcium carbonate with a little bit of magnesium. It works very well every time. This is for a 25-30 litre wash. I also add 1 multivitamin tablet.

Thanks again wineo for the great recipe.

My well has hard acid water How should I correct?


capt still

captstill215 wrote:My well has hard acid water How should I correct?

Sounds like you won't need any added Iron... Have you checked the pH of the water...???