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I was following a link from a post some where here. Took me to a Turbo yeast mfg help forum. Some one was complaining about not getting 21% as advertised. The factory guy asked if he had stirred the wash once a day for the first 36 to 48 hours after pitching. The theory was to get the yeast off the bottom and into the wash were the sugar is. I've also read stirring some times wakes up a stuck batch. I dont see any one suggesting this technique in the recipes for wash.

The stirring introduces air into the wash and that helps the yeast. I give min a stir every now and them when I think of it, but it doesn't really matter as long as the ferment has completed. Good luck with the turbo yeast giving 21%. It's far too high for likker and the final product won't be much to drink though, IMHO. But if you are after fuel I guess it would be OK.

Maybe you should be on a fuel forum if that's your aim.

blanik

Cant say as I have ever used turbo yeast, hell I can barely spell it.... the comment about the stirring was on a turbo yeast web site. Wondered if the stirring to get the yeast up in the wash were the sugar is makes sense?

Thanks
Dave

A proper wash shouldn't need stirring... Once the ferment has progressed from the aerobic to anaerobic phase it shouldn't need additional oxygen... And yeast will find their way to sugar without stirring...

Thanks guys
On the subject of oxygen I have read on this site that just the act of pouring into your fermintor is enough, all the way up to pumping air thru an air stone for an hour... answer must be some were in middle???

Dave

Turbos can be difficult to get to max. ABV. They also tend to produce a lot of "off flavors" when they are stressed.
The turbos are really an expensive con job.
You can get wonderful clean results from regular yeasts and going for 12- 15% washes, you use the same amount of sugar, cleaner results , just squeeze out the extra water.

SB

Guys
Please dont get me wrong, this site is a god send to me , but please READ before replying.

Thanks
Dave

Daveweldz wrote:Guys
Please dont get me wrong, this site is a god send to me , but please READ before replying.

Thanks
Dave

hahaha..... some stir, some don't, some look taste peek every 5 min others leave for a week without a thought. if i'm doing a wash that has a good thick cap like fruit or thick grains like rice i stir in every day just to punch it down and keep it from drying out. other than that i stir the crap out of it in the fermenter then let it do its stuff. a good stir at the start will give the yeast enuff oxy. to grow enough of a coloney to dive in and bust the oxy monocule off the sugar to survive till the last goodies are used.
personaly i just would not rely on any helpful hints off a turdblo yeast site.......if i had a stuck ferment i would read up on stuck ferments in here.
i don't think lack of air stalls a ferment thats usualy a dead yeast/ph trouble, or to much sugar...ect

Good answer big worm.
Let me throw one thing out there on getting oxygen into water. The warmer the water the less oxygen it will hold. Its pretty dramatic something like 40F water can hold twice as much O2 as 80F water. Killed a few fish in my pond B4 I came to know this. Only reason I mention this is I am waiting for a wash to cool and was going to hold off on the stirring till the temp was close to pitching so more O2 would be absorbed.

Dave

I always stir after pitching the yeast anyway, fixing up the oilless compresser to do a better job.

Sure it wasn't algae in the pond that depleted the O2?

i stir after the pitch... i use a morter mixer on a drill. don't worry to much about warm water and oxy levels if you "double" or proof your yeast before the pitch, then stir some air in.....its gonna dive in and go to it.

I stir with mortar mixer also after adding pre started yeast.

tater wrote:I stir with mortar mixer also after adding pre started yeast.

hehehe where did ya think i learned that trick. its a real work saver if your doing fruit washes.

Thanks all
I ve been using a "mud mixer" on the end of of a corded drill. Pisses off the wife but works great.

Dave

The only time I had a failure was when I stirred my wash after adding the yeast. (I suspect it was a pH issue though)
Anyway, it made me superstitious, I just sprinkle it over the surface, cross my fingers and leave it.

I spin the wash in the bucket with my wisk, then evenly sprinkle yeast across the entire moving surface.
let it sit and grow for a couple 5 or 10, then spin it all down into the wash.

Don't know why, but now I'm kinda stuporstitchus also.

rad14701 wrote:A proper wash shouldn't need stirring... Once the ferment has progressed from the aerobic to anaerobic phase it shouldn't need additional oxygen... And yeast will find their way to sugar without stirring...

Bloody good point, rad. I hadn't thought of that.

blanik