Home Distiller

Greetings.

I am a new distiller who didn't even completed his first distillation. I started researching into brewing first by curiosity then by desire to produce my own alcoholic bewerage with/without distillation taking place. I am a veterinary medicine student and I do enjoy shooting photographs as well as playing computer games and some other hobbies such as growing gourment mushrooms. I do know that if done correctly home brewing and home distillation are far more healthier than commercial products because of involment of both preservatives and methanol not being seperated because of financial reasons.

My very first experiment in brewing and distillation is being conducted now, I have jugs with 200gr sugar to 2,5 liters of water and 21gr of yeast, getting fermented in warm water bath around 32 C degrees. I am hoping to continue to experiment and make a succesfull distillation before first experimenting with larger quantities then using this experience to produce some nice strawberry and coffee liquor as well as sweet ginger ale.

Hi Cornellius welcome to the forum.

OD

Welcome.

Greetings, Cornellius...

That sounds like a lot of yeast for such a small amount of sugar and water... See our Tried and True recipe section for proven recipes as they will give you a better idea of proportions as well as nutrients... We have plenty of good information to aid with the learning curve...

Good luck...

Welcome cornellius. May I suggest that you have a look at Reading Room. You'll find it on the index page. What style of still are you going to use?

blanik

ooops, Reading Lounge.

Thanks for the warm welcome, I have read a lot of posts under different subforums and topics before joining and I am reading still. I knew that I was using a great deal of yeast and little wash to be of any worth still the worst failure would cost me under 4L of wash.

I know for a fact that amount of yeast have an effect on taste in wine produccts and yeast found in USA is a bit expensive though I find it quite cheap in this country and first goal is to successfuly distill first batch and acquire enough ethanol to produce 1 liter of drink with 20% alcohol ratio.

I will be reading more and more and learn how to properly prepare a good wash for wine making as well as other purposes. I have a question though, not that I have any plans or desire to use yet why turbo yeast has been looked down?

1) too many nutrients
2) pushing yeast to its limits stresses yeast and produces off flavors.
either way by the time you remove the bad flavors you have less than you whould making a wash/mash with less alcohol.