Home Distiller

Hello,

I use a 6.5 gal bucket to ferment.But i don't have any s.g checker and all that as of yet...or ph tester....I guess about 4 inches of cracked corn will do the trick..when you read (first making it) it says nothing of making sure the water is mixed with the sugar, or anything like that...but I do kinda want to make sure...so I heated just a gallon and stirred it with a paint stick....after I stirred it for like 3 mins..I had DAD's....but, there was no expiration date....so long story short I prob pitched about 2 tbsp of DAD's....

I took a nap, and checked like 6 hours later...and it was already bubblin...it says it should start in about 12...so ...um I guess my question is...will it eat all the nutrients out of the cracked corn and die out before I get a good abv? I hear about restarting a stalled one...but can I slow down a fast one, and should I?

It's my understanding , that after this, I will need no more need of future yeast...But will too much create a off flavor?

Excess will just provide nutrients. Just make sure you rack it off and let it clear for a day or so before running. Not sure what DADS is? DAP As in yeast nutrient? If so, you don't need it with this recipe, And let it ferment at its own pace, try to keep around 68F. Slowing or speeding a ferment will stress yeast which can cause off flavors, or stall tour ferment, which increases chance of infection.

alrighty...thanks....Daddy or whatever....(distillers activated dry yeasts )

Ahh ok. I just use bakers yeast or sometimes a champagne yeast.

+1 on what moosemilk said. You mean DADY right? It wont hurt anything. Just keep temp stable and leave it alone til it stops bubblin. When youre ready to run, siphon the liquid into a separate container (i usually siphon it through a strainer with cheesecloth over it to catch any solids, they can settle and scorch in the boiler) let it settle over night and then siphon to your boiler (through a strainer with cheesecloth again). After your run, pour 1/3 of your backset into another container and dissolve your sugar for your next run. Allow this to cool to under 90 degrees (very important!) throw that in your fermenter and top up with water. Yeast should wake up in a few hours and start bubbling again. Good luck!

Or just strain it off and run it immediately. There's been quite a debate back and forth on the topic of racking and clearing, I do all grains and distill on the grain with no difference one way or the other. It can be confusing so find what works for you try it both ways and see what YOU like, you are the only opinion that matters. Make sure to cover your yeast bed with some water so it doesn't burn up and die.

I tried running it dirty and just wound up with scorched whiskey. Even the little bit of solids brought over through the siphon burned on the bottom of the boiler. I run propane, guess you'd be a little safer running with solids with an electric still.

thatguy1313 wrote:I tried running it dirty and just wound up with scorched whiskey. Even the little bit of solids brought over through the siphon burned on the bottom of the boiler. I run propane, guess you'd be a little safer running with solids with an electric still.

Actually it's the other way around propane being easier than electric to avoid scorching. Try heating up at 50-60% power for 10 minutes then crank the heat up, I've never had a scorch but only done 5-6 on the grain runs.
I use 2tbs DADY to a 6 gal ferment with good results, I've done multiple generations of Ujssm only having to switch out used/ spent grains.

I'll have to try it again! Thanks SoMo

alright, thanks again everyone.