Another newbe question

[Scuba Steve]

Started a sugar batch tuesday, 24 turbo 5 gal pale, no bubbler, loose top,
does it tave to stop bubbling and settle like beer or wine before I put in in the boiler.
Thanks, Scuba

[Uncle Jesse]

exactly

don't let any secondary fermentation start.

[pothead]

Started a sugar batch tuesday, 24 turbo 5 gal pale, no bubbler, loose top,
does it tave to stop bubbling and settle like beer or wine before I put in in the boiler.
Thanks, Scuba

The last couple months, I've been putting my wash out in the mudroom with the door cracked a bit as soon as the bubblin stops. It settles really quick in cold temps.

[Scuba Steve]

Can some on give me a U.S. measurement for a 5 gallon receipt for sugar wash to just to strip and clean.I need to get a couple of batch ahead so I can start expermenting. 20% ? Mabe I'm reading to much. but there seems to be lots of different yeats to do this. I need a keep it simple and produce the same product everytime.
Thanks, Scuba Steve

[AkCoyote]

Get some Turbo 48 yeast and follow the directions on the pack. Works like a charm every time.

AkCoyote

[Virginia Gentleman]

exactly

don't let any secondary fermentation start.

Hey Jesse, how do you know when second fermentation starts? I've got a second generation sour mash going, and it stopped bubbling about 3 days ago. It still smells and tastes OK, but just wondering for the future. I plan on running it tonight, but just wondering if I should have siphoned it off the mash 3 days ago, and what risk I run in leaving it on the mash after bubbling. Thanks!

[Uncle Jesse]

you'll know, believe me. you'll start to get another "fermentation" complete with ebullition as your alcohol turns to vinegar...

beers don't do this usually because they are cooked with hops. for the brewer, secondary fermentation usually means letting all the residual sugars ferment into alcohol. this is not the case with our mashes.

[The Chemist]

Secondary (acetous) fermentation is caused by bacteria, and the best way to avoid it is to pay close attention to sanitary conditions. Don't open it unless you have to, don't blow into it to aerate it etc. Just leave it alone (and closed) until you need it.

[Uncle Jesse]

i don't believe that's entirely true.

if you let a mash sit, it will start secondary fermentation eventually, contamination or not.

[Virginia Gentleman]

Well it's not vinegaring or bubbling, so hopefully it's just sitting dormant (I've had it sealed pretty well, and haven't opened) so I'll find out tonight. I guess I'll know real fast after distilling whether there's a problem or not. Will let you know. Thanks.

[Uncle Jesse]

doesn't sound to me like you have any worries.

[Scuba Steve]

No more bubbles, put the bucket in a cooler place. How do I tell when It's time to put it the boiler. It has a yellow tint smells real strong. The yeast was turbo 24. Am I waiting for it clear and see the bottom of the bucket?
Thanks, Scuba Steve

[The Chemist]

No more bubbles, put the bucket in a cooler place. How do I tell when It's time to put it the boiler. It has a yellow tint smells real strong. The yeast was turbo 24. Am I waiting for it clear and see the bottom of the bucket?
Thanks, Scuba Steve

No more bubbles, no more fermentation. Go ahead and distill it. Good luck!

[Guest]

No more bubbles, put the bucket in a cooler place. How do I tell when It's time to put it the boiler. It has a yellow tint smells real strong. The yeast was turbo 24. Am I waiting for it clear and see the bottom of the bucket?
Thanks, Scuba Steve

You could leave it in a cool place for a few days.....or just run it.