Hello Mr. George from Cairo, Egypt! Great video! I've been trying to start an Ethanol production start-up for sensitization purposes as for what's been happening lately with the COVID-19. It's been really frustrating with the fermentation process for me trying to get the most alcohol percent as much as possible. I'll try out your new method as you mentioned and see what the results I get. I hope we can be more in touch. Thank you for being really nice and sharing your thoughts Ahmed
I noticed you mention adding sugar to grain alcohols but what happens in the case of using fruits to make brandy - is sugar needed? What about nutrients? Is there some sort of scale to know what ratios of products are needed?Good set of video's learning heaps.
You talk about a nutrient , what is this in a sugar wash . I am new to this & have been started with molasis , raw & white sugar , hoping for rum , bakers yeast mixed with a small amount of "rum " yeast . So far two runs through an eight gal still , third is almost ready . Next time I will stage it , higher ABV more volume when diluted to 40 % . Thanks for your videos , very educational .
+robert groves The nutrient we use is designed to replace the minerals and nutrients like free amino nitrogen that the yeast need to work hard. Some people use a 6 oz can of tomato paste as a substitute. Nutrients in a neutral wash like sugars, molasses and other sugars bases will improve fermentation. If you are using a grain in your wash the nutrients are already available in the grain but I use some anyway. Nutrient is easy to find, type in fermax yeast nutrient into your browser. Hope this helps. By the way, I have found that rum yeast is excellent for making rum so I would skip the bakers yeast and go full rum yeast if I was making this. George
First try at staged fermentation. Started with 5 Gal water, 4 lbs frozen sweet corn and 4 lbs corn sugar. Used DADY yeast + nutrient. Bubbled good first two days. Added 2 lbs corn sugar and it has really slowed down. Added 2 more lbs corn sugar 2 days later still seems slow? Thanks.
George, instead of adding sugar as you explained, can you add all of the sugar at the beginning and then add yeast energizer as you would have added the sugar every couple of days to keep it very active
+Frank Daniels I would imagine you could but that would be just inoculating an active mash with additional yeast. Not sure it will produce similar results but it is worth a try. George
George..I've done a staged fermentation per your video.... but I have one question....my airlock is still going "bloook" about every 45 seconds or so....When should I stop hoping for that last little bit of ABV and do my clearing stage?....Should I wait till it stops "bloooking" completely?
I am re-watching your video, George. It's been a while since I refreshed on this topic. Can you tell me how you calculate the final ABV when adding the sugar in 4 parts over a weeks time period? Thanks.
😀 That's a good one. It will be very difficult to determine an exact ABV since you are constantly changing the environment. 1LB of sugar raises the gravity of one gallon by 32 gravity points. You could use measured amounts of sugar and extrapolate the changes. This would be very close to accurate. George
Barley and Hops Brewing can you take the initial gravity, then record after 2 days, then add sugar, record again, and repeat for the remainder? Then take all those differences in readings and add them together?
Can you add corn sugar if you have grains already present in your mash, like rye, corn, and malted barley? If so can you stage it like this? Would you be raising the ABV without sacrificing taste? Awesome videos!
also depending on the sugar source the flavor will change. corn, other fruits or honey. i dont enjoy the taste of white sugar my self. it it has a cheap mouth feel and taste to it. try small one gallon batches and alter just the sugars.
Sorry to keep bugging you but my mash got too hot over 95 deg on day 3 and 4. I added more yeast and sugar and it started bubbling again. After 10 days my hydrometer reads zero. 😔 I thought more sugar would fix but, I got nothing.
Abv also depends on the yeast involded, natural yeast in the air gets about 2-3, bakers yeast about 4, standard beer yeast is around 5 but wine and champane average 12 and can get up to 22 but will taste very fuelsally (not good) the yeast has to be strong enough to stand the alchol inorder to keep eating sugar and craping out alchol.
Thank you for sharing your experience and knowledge, good sir
Thanks again for putting your words of wisdom on RUclips again it is greatly appreciated. Greetings from Stuttgart, Germany.
Thank's for the video, Keep up the good work..
Hello Mr. George from Cairo, Egypt! Great video! I've been trying to start an Ethanol production start-up for sensitization purposes as for what's been happening lately with the COVID-19. It's been really frustrating with the fermentation process for me trying to get the most alcohol percent as much as possible. I'll try out your new method as you mentioned and see what the results I get. I hope we can be more in touch. Thank you for being really nice and sharing your thoughts
Ahmed
I noticed you mention adding sugar to grain alcohols but what happens in the case of using fruits to make brandy - is sugar needed? What about nutrients? Is there some sort of scale to know what ratios of products are needed?Good set of video's learning heaps.
Hey George, glad to have you back! Would I be able to use a staged fermentation using turbo yeast? Thank you sir!
Sure can. The yeast will remain active as long as there are sugars to eat. Staged fermentation will work with turbo yeast just like any other.
George
Great vid Cheers
a great yeast nutrient is tomatoes paste. doesn't change flavor. just make sure to boil it.
+James Elliott Thanks James. You are correct.
George
You talk about a nutrient , what is this in a sugar wash . I am new to this & have been started with molasis , raw & white sugar , hoping for rum , bakers yeast mixed with a small amount of "rum " yeast . So far two runs through an eight gal still , third is almost ready . Next time I will stage it , higher ABV more volume when diluted to 40 % . Thanks for your videos , very educational .
+robert groves The nutrient we use is designed to replace the minerals and nutrients like free amino nitrogen that the yeast need to work hard. Some people use a 6 oz can of tomato paste as a substitute.
Nutrients in a neutral wash like sugars, molasses and other sugars bases will improve fermentation. If you are using a grain in your wash the nutrients are already available in the grain but I use some anyway. Nutrient is easy to find, type in fermax yeast nutrient into your browser.
Hope this helps.
By the way, I have found that rum yeast is excellent for making rum so I would skip the bakers yeast and go full rum yeast if I was making this.
George
Thanks
cool thanks .
would this work on a say 40 litre home brew beer ?where the most sugger i guess would be 1 k added
+Dave Britton yes.
george
First try at staged fermentation. Started with 5 Gal water, 4 lbs frozen sweet corn and 4 lbs corn sugar. Used DADY yeast + nutrient. Bubbled good first two days. Added 2 lbs corn sugar and it has really slowed down. Added 2 more lbs corn sugar 2 days later still seems slow? Thanks.
Warm it up a bit and see what that does.
George, instead of adding sugar as you explained, can you add all of the sugar at the beginning and then add yeast energizer as you would have added the sugar every couple of days to keep it very active
+Frank Daniels I would imagine you could but that would be just inoculating an active mash with additional yeast. Not sure it will produce similar results but it is worth a try.
George
look at staggered nutriant regimant, i started using this on Mead and now i use it for all my brewing needs.
+Frank Daniels I am not sure staggering nutrient is the best approach. It may be and until someone tries it we will never know.
George
George..I've done a staged fermentation per your video.... but I have one question....my airlock is still going "bloook" about every 45 seconds or so....When should I stop hoping for that last little bit of ABV and do my clearing stage?....Should I wait till it stops "bloooking" completely?
Test your gravity with the hydrometer.
When it is 1.000 or lower it is done.
George
@@BarleyandHopsBrewing Thanks George
I am re-watching your video, George. It's been a while since I refreshed on this topic. Can you tell me how you calculate the final ABV when adding the sugar in 4 parts over a weeks time period? Thanks.
😀 That's a good one. It will be very difficult to determine an exact ABV since you are constantly changing the environment.
1LB of sugar raises the gravity of one gallon by 32 gravity points. You could use measured amounts of sugar and extrapolate the changes. This would be very close to accurate.
George
Barley and Hops Brewing can you take the initial gravity, then record after 2 days, then add sugar, record again, and repeat for the remainder? Then take all those differences in readings and add them together?
That sounds like another possible method. Good idea.
George
Can you add corn sugar if you have grains already present in your mash, like rye, corn, and malted barley? If so can you stage it like this? Would you be raising the ABV without sacrificing taste? Awesome videos!
+Josh Hudgin Absolutely.
George
+Josh Hudgin You can boost ABV this way but if you go too far you will sacrifice flavor.
George
also depending on the sugar source the flavor will change. corn, other fruits or honey. i dont enjoy the taste of white sugar my self. it it has a cheap mouth feel and taste to it. try small one gallon batches and alter just the sugars.
+Harperman 976 very true.
george
Sorry to keep bugging you but my mash got too hot over 95 deg on day 3 and 4. I added more yeast and sugar and it started bubbling again. After 10 days my hydrometer reads zero. 😔 I thought more sugar would fix but, I got nothing.
Where did the sugar go and why didn't it convert?
If your hydrometer reads zero (do you mean 1.000?). If so, there are no more sugars left - it is done,
George
Randy Miller
At what point would you take the initial gravity point reading for this?
+Justin Lee You need to do this mathematically. There is no time for an initial gravity since it always changes.
George
Ok thx!
about what abv have you found to get from this method?
+Justin Lee My last wash was just shy of 13%.
George
Abv also depends on the yeast involded, natural yeast in the air gets about 2-3, bakers yeast about 4, standard beer yeast is around 5 but wine and champane average 12 and can get up to 22 but will taste very fuelsally (not good)
the yeast has to be strong enough to stand the alchol inorder to keep eating sugar and craping out alchol.
+Harperman 976 Absolutely right.
George