Home Distiller

ok... so, my first wash is suposed to be simple and easy, so you'd think.

now, this is probobly just me paniking, but my wash isnt bubbling... (after like 10 minutes)

i added 5 LBS (aobut 5*2.2.... 11KG) of sugar to about
3.4ish gallons (13L) of water and added a can of tomatoe paste, and then some bakers yeast (7g packet)...

it said if your adding it to other ingrediants (the yeast packet) it should be around 110-130 degrees F... which i did...

is it normal for it to not immediatly start bubbling?

thanks for your imput in advanced...

Be patient, Amikkola, ten minutes is a little quick. You're in what's called the "lag phase". The yeasts are becoming acclimated to the mash, multiplying and getting ready to gear up to the "logarithmic phase" where they propagate like mad and make BOOZE (and bubble a lot).

thanks allot, i was a bit nervious, cuz the package mentioned 10 minutes as the time for the yeast to be ready...

after that long, it just looked like... redish liquid...

thanks again... ill check on it in about an hour, hopefuly it will be going then...

when I make a wash with dried bakers-yeast in the early evening, it usually starts bubbling when I got to bed late. So it takes at least a couple of hours.

erm, also I think you used way to much sugar: 11 kg in only 13 liters of water. Bakers yeast can tollerate/produce a maximum of about 14 % alcohol. If you add 3.25 kg of sugar in 13 liters of water, that should be sufficient, otherwise you will be wasting sugar. Come to think of it, if your wash doesn't start to bubble at all it might be from the high sugar concentration.

good luck !

Um...one kilogram is 2.2 pounds, so 5 pounds is 2.26 kilograms and you got it backwards.

As for the temp, if you were closer to the 110 deg F end, you should be okay, closer to the 130 deg F, listen to "the saintly fish".

ah yes, I didn't bother to convert the temperatues to celcius. I guess amikkola also didn't bother to look up the right measurements !

i realized that while iw as reading your comment... got the conversion backwards... shold have been 5lbs/ 2.2 pounds per KG... right...

so, the new question... is it normal for the light red mixture (from the tomatoe paste) to get a more orangish film on top?

I did just check though... apart from being orange it is bubbling away... so since my airlock seems to be shot, i should be... waiting for this film to fall in? or for the bubbling to stop?

is there an aprox time for this?
i have it in my shed, the weather report is only for 50 F outisde, but its compleatly sealed in a styrofome container made to keep meat frozen for weeks for shipment... will it create enough heat to sustain itself?


Thanks for answering my million questions....

Im with THM on this one -110 F 130 F Im 99.9999 % sure ya murderd the lil fellows.
Next time make a starter with the same wash yer going ta use and pitch at 70 F to 75 F and make sure the the temp. of yer starter is the same as yer wash.

I see ya made a post while i was typing this one and now ya say its bubbling away ( I think ya got lucky) good for you and when it stops (cook it)

MURDERER!!!!!!

thanks for the imput guys, i checked on them today, and the film as broken down a bit, and the smell is starting to change from a tomatoe-left-in-the-sun smell, to a slightly sweeter smell with a hint of the good stuff...

its starting to get slightly frothy, and is looking promising!

you're on the right track.