Hello, Great video and especially from someone "local" !! I am in north bay and have a north stills 10 gallon reflux type setup. Started doing grain mashes redently. I use soda crystals to eliminate the off-taste from the sugar wash. It works well.... Looking forward to your next videos Richard
Pro tip from an amateur, invert your sugar, citric acid say 1 table spoon per 5 gallons of wash. Bring to a boil pitch sugar and acid reduce heat to simmer for minimum 20 minutes maximum 30 minutes. it will get rid of the table sugar taste by converting the sugar to simple sugars. But otherwise loved the common sense you the video!
I've been using the same barrel for the last 10 years and I've only ever washed it with my hand and water and I've never had my yeast die and I still get great of alcohol
I think the idea behind using something like Starsan to clean your equipment and vessel is to be confident you don’t introduce any bacteria into your wash which during fermentation would be a perfect time for it to grow into mold and cause off flavors in your distillate. Happy to hear you’ve never had issues. 🍻.
Hey bro, quick question. Do you wait until the bubbles completely stop or is there a little bit of activity left when you rack. I have maybe 12 small bubble sites, very little airlock activity. I took a reading and it is 1.000 or past that now. But still a little bit of activity
Hey, what do i do with it when im done? I've never dermented alcogol or turboyeast so i dont know what to do. Im just worried about it continuing to ferment after it is done
Not sure I understand your question. But you want to distil the alcohol from this wash recipe. then you can discard it or some people pour it in their garden to add the nutrients. After you’ve removed the alcohol from it with a pot still or column still you’ll keep the neutral distillate and make some delicious alcoholic beverages . 🍻 happy distilling.
Mine foams over. You can add a table spoon of olive oil. May help. What I do is use a hose instead of a air lock on my stopper. I wrap electrical tape around the end of a hose and make a knob. Then push the hose thru the little hole in the stopper and pull that knob into the stopper to form a seal. Then the other end of the hose I submerge in water in a Tupperware container. That way anything that foams over will just be cought in the Tupperware. And not run out of airlock all over the place.
@@IndependentOffGridRetreat perfect thank you. I gave it a slight shake to reduce the foam and it went down but if it continues I will replace the airlock with a hose. As far as the olive oil I'm not brave enough to try that. I see the logic in it but this is my first run so.. Is it ok to aggetate it a little once in a while or best left alone.
I’ve read some guys go so far as to even stir their wash. I have stirred shook added olive oil and left completely alone not noticed any negative effects. My kitchen where I ferment is on the second floor and when walking the water in the bottle moves a little with the steps. I don’t believe any issues arise until after the wash ferments. Once your yeast dies and you clear the wash (if you do). You want all the dead yeast to settle and not make it into you still. This will add off flavours. During the fermentation there is so much agitation even from the escaping co2 I wouldn’t worry
When I ferment I use unfiltered tap water. When I reduce the moonshine to 40% I use filtered water. Don’t forget after reducing its recommended to run your reduced abv distillate thru a filter. I use a Brita. So tap water would work if yours doesn’t taste that bad or is not hard. 5.8 to 6 ph is what’s recommended. But I never test my ph. Just giver go. :). 🍻
No it’s pretty cloudy. Even after you clear the wash with the still spirits solution. It’s still opaque. But after you still it. It’s clear as crystal.
Hello,
Great video and especially from someone "local" !!
I am in north bay and have a north stills 10 gallon reflux type setup.
Started doing grain mashes redently.
I use soda crystals to eliminate the off-taste from the sugar wash. It works well....
Looking forward to your next videos
Richard
Pro tip from an amateur, invert your sugar, citric acid say 1 table spoon per 5 gallons of wash. Bring to a boil pitch sugar and acid reduce heat to simmer for minimum 20 minutes maximum 30 minutes. it will get rid of the table sugar taste by converting the sugar to simple sugars. But otherwise loved the common sense you the video!
Hey mate that was a really helpful video been looking around and very informative and clear cheers mate 👍
🍻 thanks for Watch glad you liked it
Hey! Hello Ontario neighbor. Thx for the info.
🍻
I've been using the same barrel for the last 10 years and I've only ever washed it with my hand and water and I've never had my yeast die and I still get great of alcohol
I think the idea behind using something like Starsan to clean your equipment and vessel is to be confident you don’t introduce any bacteria into your wash which during fermentation would be a perfect time for it to grow into mold and cause off flavors in your distillate.
Happy to hear you’ve never had issues. 🍻.
I've also left fermented wash for a couple of months before putting it in the still😆
Hey bro, quick question. Do you wait until the bubbles completely stop or is there a little bit of activity left when you rack.
I have maybe 12 small bubble sites, very little airlock activity. I took a reading and it is 1.000 or past that now. But still a little bit of activity
The reading is what’s important. When the SG stays the same for 2 days it’s ready to run.
@@IndependentOffGridRetreat ok perfect, thank you. I'm going to rack into a clean carboy before I add the turbo clear
Hey, what do i do with it when im done? I've never dermented alcogol or turboyeast so i dont know what to do. Im just worried about it continuing to ferment after it is done
Not sure I understand your question. But you want to distil the alcohol from this wash recipe. then you can discard it or some people pour it in their garden to add the nutrients. After you’ve removed the alcohol from it with a pot still or column still you’ll keep the neutral distillate and make some delicious alcoholic beverages . 🍻 happy distilling.
Good day, my wash is foaming up. I only left about 5 inches of head on top of the carboy. Will that slow or foam over?
Mine foams over. You can add a table spoon of olive oil. May help. What I do is use a hose instead of a air lock on my stopper. I wrap electrical tape around the end of a hose and make a knob. Then push the hose thru the little hole in the stopper and pull that knob into the stopper to form a seal. Then the other end of the hose I submerge in water in a Tupperware container. That way anything that foams over will just be cought in the Tupperware. And not run out of airlock all over the place.
@@IndependentOffGridRetreat perfect thank you. I gave it a slight shake to reduce the foam and it went down but if it continues I will replace the airlock with a hose.
As far as the olive oil I'm not brave enough to try that. I see the logic in it but this is my first run so..
Is it ok to aggetate it a little once in a while or best left alone.
I’ve read some guys go so far as to even stir their wash. I have stirred shook added olive oil and left completely alone not noticed any negative effects. My kitchen where I ferment is on the second floor and when walking the water in the bottle moves a little with the steps. I don’t believe any issues arise until after the wash ferments. Once your yeast dies and you clear the wash (if you do). You want all the dead yeast to settle and not make it into you still. This will add off flavours. During the fermentation there is so much agitation even from the escaping co2 I wouldn’t worry
@@IndependentOffGridRetreat good stuff, my little aggetation stopped it from foaming so far. It's holding steady at 26 celcius. Shouldn't take long
Hello. Is your water from your tap filtered or straight city water? I'm debating to use Sudbury water or not. I have Culligan also
When I ferment I use unfiltered tap water. When I reduce the moonshine to 40% I use filtered water. Don’t forget after reducing its recommended to run your reduced abv distillate thru a filter. I use a Brita. So tap water would work if yours doesn’t taste that bad or is not hard. 5.8 to 6 ph is what’s recommended. But I never test my ph. Just giver go. :). 🍻
@@IndependentOffGridRetreat thanks. I just did my first wash ever with the same yeast
I tried inverting the sugar first by boiling and adding cream of tartar
What temp do you add the yeast at?
My carboy is at 38 Celsius
Do you end up with clear a wash after fermentation?
No it’s pretty cloudy. Even after you clear the wash with the still spirits solution. It’s still opaque. But after you still it. It’s clear as crystal.
Okay so I have 180g pack of turbo yeast classic 8 do I use 17.8lbs of sugar with 5 gals of eater and 1 full pack of yeast?
I’ll get a link for the instructions on the back of the pack.
It’s 17.6 lbs / 5.5gal of water and the whole pack of yeast and nutrients.
www.stillspirits.com/products/classic-8-yeast?_pos=1&_sid=b1e2f2ca9&_ss=r