Home Distiller

i am relativly new here and to the fermenting/distilling hobby and i have a question about my fermenting process

when i make a wash i use turbo yeast regular tap water and plain old sgar in the bag from the grocery store to the quanity that the yeast says

the wash will usually bubble for 2 weeks straight then i pull the air lock stir it a few times to make sure it isnt still bubbling then distill it and get great alcohol

so when the bubbling stops is there more yeast in the wash and all the sugar is used,
or is there no more yeast left and the sugar is still in the wash from the alcohol content going to high to allow the yeast to continue to make alcohol?
or do they bolth get used up at the same time?

You my man need a hydrometer, that way you can tell if theres any sugar left in the wash.

Im no scientist, but with a hydrometer you can check to see if theres any sugar remaining in the mash. If there is, then the yeast died out before it could eat all the sugar, if theres no sugar present from the hydrometer reading then the yeast has successfully turned all the sugar into alcohol and you can probably add a bit more next time, assuming similar conditions.

These turbo yeasts are brute's I just finished my first batch with "artisan extreme 20" It fermented 8kg completly, Im going to try 8.5 next time.

Hook up a hydrometer I think I paid $10-$12 at the local wine shop.

-Au

I got a cheap hydrometer for 4 bucks new at the local homebrew store. it opened up a whole new world as far as whats going on with the fermentation.

In the meantime, taste the wash after the bubbles stop. If it tastes sweet , the yeast quit before the sugar was converted. If it is dry, the yeast finished up and are more than likely still alive and kicking.

Yep ..take a little taste to check for sugar. When I make stuff with lots of particles suspended in it, the Hydrometer is not very practicle. Tasting helps answer my "is it finished fermenting yet" question. I do use my hydrometer when I can, but it is not always practical.