I need advice for the first fermentation.

[Saltbush Bill]

Rodger 1, it's also a good idea to learn to also use your senses in this hobby.
While hydrometers usually give accurate readings it's also useful to simply taste the mash or wash.
Once you are used to doing this it gives you another simple and fast method of knowing what is going on.
When mashing a quick taste will let you know if you have conversion , part conversion or no conversion at all.
Other tastes before pitching yeast, during fermentation and once you think fermentation has finished can all give you needed information.
Your finger is always close by and easy to find, they are harder to break than a hydrometer.
Dip one in and have a taste.

[Roger1]

Rodger 1, it's also a good idea to learn to also use your senses in this hobby.
While hydrometers usually give accurate readings it's also useful to simply taste the mash or wash.
Once you are used to doing this it gives you another simple and fast method of knowing what is going on.
When mashing a quick taste will let you know if you have conversion , part conversion or no conversion at all.
Other tastes before pitching yeast, during fermentation and once you think fermentation has finished can all give you needed information.
Your finger is always close by and easy to find, they are harder to break than a hydrometer.
Dip one in and have a taste.

Hi Bill,

I actually tasted it, and the first barrel clearly has the smell and taste of alcohol. However, the second barrel, despite showing a reading of 1050, doesn’t have any sweetness. Instead, it has a sharp, vinegary taste. Thanks for your guidance.

[shadylane]

Just one question: Do you confirm using 1 gram of yeast for every kilogram or two pounds of grains?

The enzyme I use is liquid and the dosage is 3.5ml per 10 lbs.
I'm not sure what the recommendation is with powered enzymes you have available but 1gram per kilo sounds right.
If in doubt you can always use more.

[Roger1]

Just one question: Do you confirm using 1 gram of yeast for every kilogram or two pounds of grains?

The enzyme I use is liquid and the dosage is 3.5ml per 10 lbs.
I'm not sure what the recommendation is with powered enzymes you have available but 1gram per kilo sounds right.
If in doubt you can always use more.

I meant using 1 gram of baker's yeast for 2 pounds of grains.

[SW_Shiner]

The amount of grain doesn't really have anything to do with how much yeast you need. Well, sort of, of course grain make the sugar. But its better to think about more about wash volume, and type of yeast. I use about 125gm (half a bottle) of bakers yeast for pretty much any wash. Whether its a 30-60L whiskey or a 60-100L rum or sugar wash. There may be some recipes that list a specific amount but most i have seem tend to measure yeast by the handful or sprinkle. Less yeast may mean slower ferment times. Though going by what a lot of manufactures say on the back of small packs you can buy from homebrew shop. 5-7g is usually good for about 30L of fermentable liquid.

[shadylane]

I meant using 1 gram of baker's yeast for 2 pounds of grains.

Bakers yeast is cheap, I'd pitch at least 5 times as much.
Maybe even 10 times or much more if only sprinkling the yeast on to the ferment.
If fermenting under adverse conditions, over pitch so the yeast gets a massive running head start.
Also if you reuse the barrel that made vinegar, clean and try to sterilize it as much as possible.

[Roger1]

The amount of grain doesn't really have anything to do with how much yeast you need. Well, sort of, of course grain make the sugar. But its better to think about more about wash volume, and type of yeast. I use about 125gm (half a bottle) of bakers yeast for pretty much any wash. Whether its a 30-60L whiskey or a 60-100L rum or sugar wash. There may be some recipes that list a specific amount but most i have seem tend to measure yeast by the handful or sprinkle. Less yeast may mean slower ferment times. Though going by what a lot of manufactures say on the back of small packs you can buy from homebrew shop. 5-7g is usually good for about 30L of fermentable liquid.

I’m still getting used to the idea that I’m actually fermenting grains.

Since I had been making brandy for years, and it was difficult to find specialized fruit yeast here, we had to use baker’s yeast for fermenting fruit. Because of that, we always tried to keep the yeast amount to a minimum to avoid giving the fruit fermentation a bread-like smell. Now that I’ve seen the amounts you and Shadylane mentioned, I realize that baker’s yeast can actually be used more generously.

[Roger1]

I meant using 1 gram of baker's yeast for 2 pounds of grains.

Bakers yeast is cheap, I'd pitch at least 5 times as much.
Maybe even 10 times or much more if only sprinkling the yeast on to the ferment.
If fermenting under adverse conditions, over pitch so the yeast gets a massive running head start.
Also if you reuse the barrel that made vinegar, clean and try to sterilize it as much as possible.

This amount of yeast ensures a strong fermentation.

For sanitizing the barrel, I use a 10% hypochlorite solution (bleach) and leave the barrel in the sun for a day or two.