supersonic mash recipe wanted

Rasalbargi · Post by **Rasalbargi** » Tue Oct 25, 2005 2:47 pm

Hi everyone.

I've tried wading through the pages here, but my slow net connection has just about sapped my will to live and I've stopped looking!

I want to make a strong as possible sugar mash. I currently reside in a part of the world where I cannot buy or import turbo yeasts, or any form of brewers yeast, except what is sold at health food shops.

I use 150 litre barrels for my mash and have been using 30 Kg of sugar but my yield is pretty small. I only want a neutral spirit and I polish every thing I make. Does anyone have a sure fire recipe that will give me a higher alcohol content before feeding it into the stil?

Thanks in advance...

Post by **Grayson_Stewart** » Tue Oct 25, 2005 4:01 pm

Yeast makes the alcohol, however the alcohol created eventually subdues the yeast. You are limited to using the most alcohol tolerant yeast you can find in order to produce the highest alcohol % wash. There is no miracle recipe to generate a highly alcohol tolerant wash.

pothead · Post by **pothead** » Tue Oct 25, 2005 4:11 pm

turbos and/or ec-1118

Post by **Tater** » Tue Oct 25, 2005 6:56 pm

Might wanna add !2 to 16 oz tomatoe paste and use bakers yeast

Rasalbargi · Post by **Rasalbargi** » Wed Oct 26, 2005 12:22 am

Gotta make it clear, I'm in a part of the world where all I CAN buy is bakers yeast. I can get the "dead" brewers yeast at the GNC shop, but the only live stuff has to be bakers.

Is there a certain amount of bakers yeast I should use for a mash that size? I normally put in a cup full or so as I was under the opinion that yeast "grew" or multiplied to suit the amount of sugar present. What's the biggest sugar to water ratio I can use with typical bakers yeast?

I also put in a couple of teaspoons of Calgon, a water softner that supposedly helps?!?!

I realise that there's no miracle recipe, but I want to make something as strong as possible. What does the tomato paste do and is it possible to use too much?

Also, if I keep some of the slurry from the bottom and pitch that into my next mash, will that be more alcohol tolerant than bakers yeast straight out of the can?

Thanks guys, I appreciate the help...

Brett · Post by **Brett** » Wed Oct 26, 2005 5:37 am

The little yeasties are alive n just like us they can only handle so much alcohol, some can handle more than others n some can adapt to handle more the more they are weaned into it. It has been covered before on the forum the only post i could find quickly with the search tool is....

http://homedistiller.org/forum/viewtopi ... ast+slants

But there was another somewhere that linked to a site about making yeast slants.....

Hope this helps a little

Post by **Tater** » Wed Oct 26, 2005 5:53 pm

tomatoe paste feed yeast i usally keep sugar to 2 lbs per gallon. read over this sight, http://homedistiller.org/" onclick="window.open(this.href);return false;" rel="nofollow read the preparing wash section . read it all if ya have time will answer a lot of questions

junkyard dawg · Post by **junkyard dawg** » Sun Oct 30, 2005 6:50 pm

Mollases has all the goodies the yeast need to grow up big and strong... can you get that? I use feedyard dried mollases with a little cooking and filtering to clean it up. Always had good strong fermentations using it as a yeast nutrient.

jett · Post by **jett** » Tue Nov 01, 2005 11:27 pm

I use a 5 gallon electric pot still, with a puke tank. I throw away the first 100ml and keep the next 2 ltrs for drinking, after that I let the still run until I see the first sign of oil in the jar. I add this to the next batch of mash, just before I dump it in the still. If I could only use bakers yeast I would Malt grain and use sugar, but not more than enough to make 10% alcohol in the mash. Tomatoe paste helps. And fruit juise works also. Ya have to add some thing to feed the yeast, it cant live on sugar alone! Malted grain seems to be the best. Always use your hot slopps to desolve your sugar. Didnt realize how strong my shine was till I got a hydrometer, about 70%.

Rasalbargi · Post by **Rasalbargi** » Thu Nov 03, 2005 1:27 pm

Thanks for all the suggestions guys. I ended up coming up with a concoction that appears to work.

After 6 days, the vapour lock on my mash barrel had almost equalised. After reading some stuff here, I boiled up some bakers yeast to kill it then added that, 2 cans of tomato paste and another 5kg of sugar (dissolved) to my mash. It went beserk that night and blew the vapour lock empty!! 8 days later and the vapour lock is still bubbling away. I'm almost scared to think what strength the mash will end up at?!?!

Thanks again for the tips....

Brett · Post by **Brett** » Thu Nov 03, 2005 4:36 pm

if u used bakers yeast not so high, as the % all depends on how much alcohol the yeast can handle,, adding dead yeast and tomatoe paste wont increase the tolerance of the yeast. If the sugar was added to a currently fermenting mash it went beserk because it was releasin the co2 from the mash, after its settled u will see if its fermentin the extra sugar... acordin to my calcs

35kg of sugar = 1234. 59 oz
150 ltrs = 32.99 uk gallons

that gives 37.42 oz per gallon

equating to a potential alcohol of around 14%

can u get hold of a hydrometer for beer n wine making? i would suggest u take a sg reading after all activitys stopped to tell u how much sugar (alcohol potential) is left in the wash and subtract this from the theoretical 14% to tell u how tollerant ur yeast is. never used it so im not sure if bakers yeast will go this highi doubt it tho.

Hope my maths is ok its been a long day

Pothead here · Post by **Pothead here** » Thu Nov 03, 2005 5:19 pm

Red Star dry active bakers yeast can reach 14% time and time again. I have used it quite often. I use a little lemon juice, a 6oz can of tomato paste and 3 7gram packets of Red Star. (in a 5 gallon batch)
I did try using the Red Star yeast cake(the little block of wet yeast in the foil wrapper) and I couldn't get it above 12%. The active dry works the best, and pretty quick, too. It usually gets up to 8% in the first couple days, and then slowly works up to 14% by the end of 2 weeks.

Home Distiller

supersonic mash recipe wanted

supersonic mash recipe wanted

mollases my man