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Hmmm... so I make quite a bit of wine. There's a lot of sediment after the first two rackings (before I go for the clarification stage).

If I save this, would this make a pretty good nutrient (sort of like vegemite) for my distilling washes?

try it you mite like it try raw and boiled to kill yeast make up in test batches Vegemite is yeast boiled with salt and spices added
hay that's what what this site about

I think I might try it.

I have a wine going now - primary fermentation stage. After I rack it into a carboy for the secondary ferment, I'm going to take the sediment right out of the bottom of the plastic pail and put it in one of my mini carboys (12L size), add 3Kg of sugar, top up with water, pitch a EC-1118 for good measure.

I'm thinking there gotta be good nutrients in the bottom of a wine ferment, and if there is an off taste when making vodka it would a light grappa type taste - maybe?

Anyways, for the price of $3 of sugar, this experiment is worth the price of admission.

If making vodka I doubt if Any flavor will come over if it does mite help
when making vodka I like to throw some grain in even used

I'll be using a pot still to make the vodka, so I won't have 95% purity. Maybe 87-90% purity.

I'm looking for something somewhat neutral to make coolers with. I just can't believe I've been tossing the sediment on the bottom of my wine fermenters without thinking it might be good nutrients for a white sugar wash.

The wine will be ready for racking on the weekend, so I'll give it whirl. I'll have some grains standing by in case it doesn't take off the launch pad.

Sounds like a good experiment. You'll be killing two birds with one stone.
Bet Wineos done it before

Quick update.

I racked the wine tonight. Normally the sediment at the bottom I would have just tossed down the drain and washed the primary fermenter. This time I put the sediment in a small carboy (about 13L in size). I added 3Kg of white sugar, topped up the carboy to 11L, added a 1tsp of DAP. Aerated the carboy with a mixer attached to my drill - I have to post pics of my mixer someday. Pitched a packet of EC-1118 right on top of the must, didn't bother re-hydrating the yeast.

It started bubbling in about an hour. 4 hours later and it's bubbling pretty good.

So far so good. When it ferments out I'll distill this and let you know how it tastes (neutral wise).

Hey Gingerbread, I make some wine too and since I don't filter it, I take all the sediment from all of my wines and combine it to then setle a second time so that I can then reclaim the wine for topping or a tasty bottle

Try it some time and let us know how your test turns out as I have access in two months to more sediment then I can ever imagine...also if it tastes good before you take out all the flavor, let us know too.

GingerBreadMan wrote:If I save this, would this make a pretty good nutrient (sort of like vegemite) for my distilling washes?

...sort of like vegemite?????????? NOTHING is as good as, or will ever be as good as vegemite.

GO SAINTS GO BUNNIES

blanik

This is still fermenting. I think the 3Kg of sugar in 10L was too much sugar It was going strong until it hit 1.02sg and then slowed down. I added some water and going to let it sit a bit more. Smells and tastes nice.

Unfortunately you wasted a packet of 1118.

The sediment is loaded with yeast, you don't need to pitch on top of it. You might want to boil then freeze some of the left over sediment to kill the yeast leaving you with yeast hulls which make for a great nutrient for next time you want to make something up and don't have fresh sediment handy. Boiling will kill any bad bacteria as well as the yeast and then freezing is just the best way to store it.

cannon.co.tn wrote:Unfortunately you wasted a packet of 1118.

The sediment is loaded with yeast, you don't need to pitch on top of it.

heh, never thought of that

Next time, I'll just add some water and sugar

Yep, you don't even need to wash out the carboy/fermenter it's in. Just throw the new sugar/water mix on top of the existing yeast cake and it'll take right off!

In beer making, this is often done when making a big beer like a barleywine or a Russian Imperial Stout. Basically they make a "normal" batch of beer, and use the trub (sediment) as a starter for the big beer. Easiest way to get a big batch to start fermenting .

So how did it all turn out? (the voka/grappa, the winegemite, etc.)

"Hmmm... so I make quite a bit of wine. There's a lot of sediment after the first two rackings (before I go for the clarification stage).

If I save this, would this make a pretty good nutrient (sort of like vegemite) for my distilling washes?"

If you do not cook it (kill the yeast) it will just take off on its own (the yeast are still alive)