BrassicaNigra wrote: ↑Sun Jan 17, 2021 12:12 pm
Good job, Shady!
I had been using turbo yeast for several runs to get started and recently got some dady. First couple of runs did not go well at all. Very little yield and what I got was awful tasting.
The most recent batch I followed Shady's recipe for Sugar Shine and what a difference! I was working with a six and a half gallon fermenter so I had 6 gallons of wash. Since I was using dady and not baker's yeast I added a little more sugar because alcohol tolerance is higher. 15lb total for 6 gallons. Used the DAP, vitamins, epsom salts and dead yeast along with about half a cup of crushed oyster shell. Kept temperature between 75-87F. Went like crazy for four days and activity dropped (along with temperature) for the last three. Never saw the pH drop below 7 so will probably use about half of the oyster shell in the future.
Did a stripping run and yielded a gallon and a half of about 115 proof product. Just finished up the spirit run with about a gallon of 160 proof!
Going to try another run just like this except no vitamins or epsom salts.
Thanks for getting me straightened out with sugar wash and dady.
Ok Shady said that no Vitamin B since the dead yeast is already a substitute for Vitamin B but Epsom salt provides phosphate and nitrogen which is essential for the yeast to grow.
artooks wrote: ↑Sun Jan 17, 2021 1:59 pm
Ok Shady said that no Vitamin B since the dead yeast is already a substitute for Vitamin B but Epsom salt provides phosphate and nitrogen which is essential for the yeast to grow.
Not using epsom salt because I live in the front range of Colorado and we have a lot of naturally occurring magnesium sulfate. Some years it forms a white crust on top of exposed soil. Checked drinking water report for my city and we have what I believe to be enough magnesium in our water. Hoping to verify that with this next test.
And the dead yeast should provide the vitamin B's that are required by the yeast.
Hoping this next run will be about like this one. Like to leave out anything that doesn't really make a contribution. Time will tell. I'll report back in a couple of weeks and let you know my results.
Go for it
Depending on the location, the mineral content and pH of water varies.
Where your at a pinch of Epsom salt may not be needed.
It's in the recipe for folks using the water that's avail.
Just a thought
Yeast likes magnesium sulfate.
They don't seem to mind having 2X more than needed
Just don't drink the wash
artooks wrote: ↑Sun Jan 17, 2021 1:59 pm
Ok Shady said that no Vitamin B since the dead yeast is already a substitute for Vitamin B but Epsom salt provides phosphate and nitrogen which is essential for the yeast to grow.
It sure would be nice if we all had the capability to take PH and mineral analysis of our water when we publish a recipe. I'm getting the feeling that the water you start with makes a lot of difference in all the recipes.
The PH of my water can hit 8.
Bee wrote: ↑Tue Feb 09, 2021 6:59 am
I'm getting the feeling that the water you start with makes a lot of difference in all the recipes.
The PH of my water can hit 8.
I've used water from different sources within the region I resides in (within a 100 miles), and there was no noticeable different in making a sugar wash, nor any others who made a sugar wash within that area..
The Ph of the water itself is not the issue, what is important is the Ph at pitching time, and that should be done at a Ph of 5.5..
The two major issues with doing a sugar wash is unstable fermentation temp and a failure to monitor and adjust the Ph level within the first 24 hrs after pitching..
Mars
" I know quite certainly that I myself have no special talent. Curiosity, Obsession and dogged endurance, combined with self-criticism, have brought me to my knowledge and understanding "
Bee wrote: ↑Tue Feb 09, 2021 6:59 am
It sure would be nice if we all had the capability to take PH and mineral analysis of our water when we publish a recipe. I'm getting the feeling that the water you start with makes a lot of difference in all the recipes.
The PH of my water can hit 8.
I think your right. Water do's make a difference.
Just ask any of Us beer brewer's
Some folks have hard water that's rich in calcium and magnesium.
The water in my neck of the woods is soft with very little minerals.
Everyone, I am doing my third and fourth batch, I excluded Vitamin B and in the recipe as Shady recommanded and my fermentation duration was still around 5 days and this time I did not experience that strange minty taste, as of now I am doing my spirit run, and must say it smells pure alcohol very very pure nothing like I ever did, I am saying this becuase the other sugar washes that I did has their own unique very light taste but this recipe is miles different from the rest in terms of taste purity, this will be my number 1 sugar wash in the future, and at the same time it is not time consuming to make it, I did my two batches in less than half an hour. Thanks again Shady.
I just pitched yeast on 28 gallons of this about 3 hours ago looking for a couple gallons of clean neutral after stripping in the pot and running it through my CCVM. As much as everyone loves SPD in strawberry lemonade during the summer, this should make enough to get us through, and the wife will let me be so I can focus on more bourbons
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
Just finishing up the day of stripping 28 gallons of this, and I have to say, it's pretty dang clean after run run through the pot still. Should be a great refluxed neutral for making panty dropper this summer.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
Deplorable wrote: ↑Sun Feb 21, 2021 5:13 pm
I just pitched yeast on 28 gallons of this about 3 hours ago looking for a couple gallons of clean neutral after stripping in the pot and running it through my CCVM. As much as everyone loves SPD in strawberry lemonade during the summer, this should make enough to get us through, and the wife will let me be so I can focus on more bourbons
Have you tried wineos wash it makes a nice drop for girly drinks too
No I haven't. Maybe in the future, but depending on how big the hearts cut of this run is, I doubt I'll be needing any neutral for a good while. I've already got a half a gallon of SPD made up. When lemons come on I might make some lemoncello. We're not gin drinkers, so a gallon+ of neutral hearts is going to last a really long time.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
Deplorable wrote: ↑Sun Mar 07, 2021 8:33 am
No I haven't. Maybe in the future, but depending on how big the hearts cut of this run is, I doubt I'll be needing any neutral for a good while. I've already got a half a gallon of SPD made up. When lemons come on I might make some lemoncello. We're not gin drinkers, so a gallon+ of neutral hearts is going to last a really long time.
After the lemoncello, go to a blueberry liqueur, or raspberry!
Taking a break while I get a new still completed....
Deplorable wrote: ↑Sun Mar 07, 2021 8:33 am
No I haven't. Maybe in the future, but depending on how big the hearts cut of this run is, I doubt I'll be needing any neutral for a good while. I've already got a half a gallon of SPD made up. When lemons come on I might make some lemoncello. We're not gin drinkers, so a gallon+ of neutral hearts is going to last a really long time.
After the lemoncello, go to a blueberry liqueur, or raspberry!
Blueberries come on here in late June, through July. We always pick about 10 to 15 pounds at the local patch. I WILL be doing some blueberry booze!
6 qts into hearts on this run run at 96%.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
Tastey shine there Shady. Ended up with just over 1.5 gallons of hearts, a pint of some good solvent, and some good lighter fluid, off a 28 gallon 9.8% wash. Left a bit in the boiler, shutting off as soon as I got a hint of tails, and left that jar out.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
I've recently been using double pot distilled, narrow heart cut, for my ordinary gins and it's making good product. The heads and tails will be run through a Bokakob before being used for some of my fancier gins and for diluting essence strength gins. As long as you take a foreshot from your strips and don't be greedy choosing the heart cut, you should be ok.
Toxxyc wrote: ↑Mon Mar 08, 2021 12:29 am
Looks like a good recipe/method. Think this is what I'll do in my next sugar wash. Will this work for a gin?
Makes a great neutral for gin. Could not recommend it highly enough, cheap and simple and relatively no mess.
Awesome, thanks. This is what I'm looking for. I've been making a bunch of spirits and ferment whatever I can find. However, I need a base for a good neutral I can run off my pot still. This looks to be a good starting point.
Thanks again for this awesome recipe, this is my 8th and 9th batch together, now this is my base spirit for all my gins
I am doing 2 batches each 30 lt
Yeasty smell
Ran my first Shady Shine this weekend. The wash going in had a bread yeast smell, which I thought was to be expected but the smell came thru with the product.
1) Was this me not doing a good enough job racking out and bringing some trub into the boiler?
2) Should I expect the smell to come out if a do another, slower spirit run?
I followed the recipe and ran a 10 gal wash over about 6 hrs in my new (3rd usage) 4 bubble plate reflux column. When racking into the boiler I thought I stopped early enough and left approx a qt+ behind in each 5 gal fermenter. Wash started at 1.070 and finished at .995 in four days averaging about 82 degrees.
Thanks in advance C
