A supermarket "neutral" wash

Discuss fermentation, different types of wash, etc
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Re: A supermarket "neutral" wash

Post by Srb57 » Mon May 06, 2019 9:05 am

I tend to make a Tomato paste wash, always have a tube handy, sugar and fermi pan yeast (from the bay). Make the mash and then thrash it with a paint stirrer on my drill to add oxygen. Heat with fish tank heater and wrap with some old hotel towels. Once fermented out thrash it again to remove CO2 and leave to settle. Not everyones idea but works for me.
Trying to make more than I drink.

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Re: A supermarket "neutral" wash

Post by Easydrinker » Mon May 06, 2019 10:28 pm

Hotel towels?
I'ii ask no questions. ;)

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Re: A supermarket "neutral" wash

Post by gaza the instructor » Tue May 07, 2019 6:25 am

"Evening all" said the policeman "where did you get those towels
from young fella?".
"Scuse me ociffer" said the rather drunk young man " Does your
head go all the way to the top of that there 'elmit :?: "
"You are 'kin nicked sonny :!: " said the Copper.

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Re: A supermarket "neutral" wash

Post by AussieMate » Tue May 14, 2019 8:20 am

The best one I've come across for a "supermarket" wash is the tomato paste wash. Great yeilds etc. But compared to dextrose it's pretty much on par with costs.
Over here it's $35 for 50KG (concrete bag size) of dextrose and your yeast and turbo carbon is the biggest expense. I arverage 4.2-4.5L of 96% likker at the end

Honestly it's a whole bunch of work with Verry little outcome. Have a look at what Vitamin B does with yeast. You can do a few things with yeast (pre loading the yeast for baker's yeast) if you really want to but good old turbo works great with room temp water.

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Re: A supermarket "neutral" wash

Post by piglets » Wed May 29, 2019 8:56 pm

Small remark on the lentils wash; was a good and cheap recipe, with I am guessing (excuse my noviceness) a good result.

I have the impression that the lentills giving a little bit of extra mess/sediment and probally difficulty to clear; but to be honest I never worked with this bakersyeast before so I could be mistaken and the yeast could be the one to blaim.

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