StillSmart Forum » Fermentation

Wash Recipe

(62 posts)
  • Started 11 months ago by maverick50
  • Latest reply from hoppinmad
1 2 3 ... 7

  1. maverick50
    Member
    Login to Send PM
    Posts: 34

    Just thought I would post this one as you dont realy have many recipes on this site other than Turbo's, this one is from the other site, started it on Friday and it's bubbling it's head off, plus you can make the wash for a fraction of the price with no need for carbon filtering. This is my first time making this one, so any one intersted I will keep you posted on how it's going.

    21 ltrs water
    1 tsp Gypsom
    1 tsp Citric Acid
    1.5 tsp wine nutrient
    pinch of Epsom Salts
    1/2 tin of Allinsons Bakers yeast
    5kg sugar

    You are aiming for a starting SG of 1080, starting Temp same as with Turbo's.
    Make sure you put the FV in a place that wont damage carpets, or put a towel under as mine bubbled over a little, it's a real fizzer.
    Will keep you posted on how long it takes and what the spirit turns out like compared to Turbo's.

    Posted 11 months ago #

  2. Electrif
    Member
    Login to Send PM
    Posts: 23

    I'm sure you'll keep us informed how it goes.
    Myself, I'll be very interested.

    A hangover is the wrath of grapes...
    Posted 11 months ago #

  3. maverick50
    Member
    Login to Send PM
    Posts: 34

    Just a quick update.
    Checked SG last night and it's @ 1032, that's 4 days to get from 1080-1032, still fizzing!!!!

    Posted 11 months ago #

  4. umpa
    Proper Drunk
    Login to Send PM
    Posts: 205

    How much yeast is in the tin of bakers yeast ?

    It's a mans God given right to drink Beer!
    Posted 11 months ago #

  5. maverick50
    Member
    Login to Send PM
    Posts: 34

    It's the 125g Tin, light orange in colour, you can get it from Co-Op

    Posted 11 months ago #

  6. Phantom
    Distiller
    Login to Send PM
    Posts: 405

    Hum? Just trying to work out about the recipe, you use a gravity as a guide, yet it says 5kg of sugar, whereas, most of the turbos say about using 6kg...........

    It's an excellent experiment though, I don't have the numbers too hand to work out the expected ABV%, but if it does ferment dry, it's handy to know.

    In my experience, with JAO etc, bread yeast doesn't A) ferment dry with so much sugar content, and B) it doesn't flocculate well either so you have to be very careful when racking it off the gross lees and stirs back into the liquid readily.

    I'd suggest any wine yeast, because you're already using other winemaking ingredients, then just about any wine yeast should ferment to about 14% or so (if you have high alcohol/dessert wine or a champagne yeast then all the better).

    How's it getting on now ???

    What the large print giveth, the small print taketh away. Tom Waits.
    Posted 11 months ago #

  7. bluecap
    Member
    Login to Send PM
    Posts: 163

    5kg of sugar in a 25 litre wash will give 11.8%, I spent ages working that out...Ok I’m lying I used one of the calculators on here.

    http://www.brewhaus.com/Calculators-C108.aspx

    Allinsons yeast ferments 5kg of sugar in a 25 litre wash no problem, I just had a nosey on there site and they promote it for homebrew and wine making

    http://www.allinsonflour.co.uk/products/dried-active-yeast.aspx

    Posted 11 months ago #

  8. HangOver
    Member
    Login to Send PM
    Posts: 175

    nice yeast link I often wondered if bakers yeast was 100% ok to user for fermenting, i guess now I know :)

    Posted 11 months ago #

  9. maverick50
    Member
    Login to Send PM
    Posts: 34

    Hangover.

    You get better results only using 5kg of sugar, 6kg will push the yeast to far and it will poop out, secondly you are not stressing the yeast by pushing %abv this will result in a very neutral spirit the requires no carbon filtering, yes the yeild will be less but I think quality over quantity is much better, plus you can buy a tin of the yeast for little over a £1 and you have enough to make two washes, the other ingriedients will last for many many washes, so if cost is a factor then give it a try.
    It's now day 9 and it's at 1010 and still going.
    One thing I have noticed is that the yeast likes higher working temp,I'm using a brew belt, I did remove it and it slowed down to almost a stop in 24 hours, put it back on and away it went, this is in 22c room temp. Hopefully by the end of the week I will be sampling the finished product

    Posted 11 months ago #

  10. HangOver
    Member
    Login to Send PM
    Posts: 175

    i use bakers yeast all the time, and usually 5.5kg of sugar but put a littl emore yeast in a tomatoe wash.
    Next time i think it'll try the desert wine yest

    Posted 11 months ago #

RSS feed for this topic

1 2 3 ... 7

Reply »

You must log in to post.