StillSmart

Re: frustrated

2013-03-08T01:34:26+00:00

I may have read the hydrometer wrong checked today it is at 1037 well on the way..

Statistics: Posted by KerryW — Fri Mar 08, 2013 1:34 am

Re: frustrated

2013-03-08T01:14:15+00:00

You don't want a starting SG any higher than around 1.075 - 1.080. If it is, and this is with a temp below 30 and prior to pitching your yeast, then water it down. Any higher and you will have wasted sugar and it might even be too high for the yeast to take off.

Your sugar/water ratio seems fine, but your initial SG is way too high. The beer hydrometer you are using will not have the range you need. Get the right equipment. I buy hydrometers 2 at a time. They break at the wrong time and leave you guessing. Do you have hydrometers for measuring the alcohol you will be distilling. They are different and you will need them.

The amount of sugar you are using will be done when your SG gets to about 0.995 - 0.990. More important are your readings than the number of days it has taken to ferment - within reason.Number of days will vary on ambient temp, and a host of other factors. My rum takes 4-7 days and my cachaca 14.

To determine the percentage of alcohol produced you need your initial SG and the current SG with temp of both readings.

You will get over being frustrated.Keep at it. Cheers.

Statistics: Posted by RumJohn — Fri Mar 08, 2013 1:14 am

Re: frustrated

2013-03-06T08:42:37+00:00

+1 YHB - Now that's what I call joined-up thinking

AM

Statistics: Posted by Almanac — Wed Mar 06, 2013 8:42 am

Re: frustrated

2013-03-05T19:15:43+00:00

eddwaters wrote:
Unfortunately I am using 6 gallon plastic fermenter buckets and there isn't enough room to leave it in. It hits the lid of the bucket. Good idea though.

------

Same as me, for most of the ferment the lid pushes the hydrometer down, but when the hydrometer does not touch the lid I know it's nearly done and it is time to take more notice of it.

Statistics: Posted by YHB — Tue Mar 05, 2013 7:15 pm

Re: frustrated

2013-03-05T18:53:01+00:00

As I mentioned in the other thread, the high reading is likely false and due to the high percentage of unfermentalbes in molasses.

Statistics: Posted by chill — Tue Mar 05, 2013 6:53 pm

Re: frustrated

2013-03-05T18:41:52+00:00

Unfortunately I am using 6 gallon plastic fermenter buckets and there isn't enough room to leave it in. It hits the lid of the bucket. Good idea though.

Statistics: Posted by edwatters — Tue Mar 05, 2013 6:41 pm

Re: frustrated

2013-03-05T18:28:46+00:00

I just leave the hydrometer in the mash for the duration, that way you can check it without any messing about with trial jars and the likes.

Statistics: Posted by Capt-Cudellez — Tue Mar 05, 2013 6:28 pm

Re: frustrated

2013-03-05T18:18:22+00:00

It has been holding a temp around 25 continuous so yesterday I put an heat belt on it and raised it up to 27 then took it off. It seemed to increase the bubble and today I checked it again and it dropped another 20 in gravity. So I think I'm on the right course. I will get some phone strips tomorrow while I'm in town. I started the tpm yesterday but in all the excitement I forgot to test it with the hydrometer. However its bubbling away nicely:-)

Statistics: Posted by edwatters — Tue Mar 05, 2013 6:18 pm

Re: frustrated

2013-03-05T03:16:06+00:00

That is the right hydrometer, there is only the one kind. Can you get pH papers (try an aquarium store), the pH might be too low. It should be roughly in the 4-6 range. Much below that and the yeast can slow right down. You might also have more sugar that your yeast can tolerate, but it sounds like you used a Turbo preparation so that is seems unlikely. It could also be cooler than what that yeast likes. I have found that a 50W aquarium heater helps a lot, but it really depends on your local conditions.

Chuck

Statistics: Posted by chill — Tue Mar 05, 2013 3:16 am

Re: frustrated

2013-03-05T17:57:19+00:00

Can't get the uplloader to work to post a pic of the hydrometer sorry. However after looking at the hydrometer I find that it is a beer and wine hydrometer. I assume it the wrong one. Checked the mash this morning and it dropped in gravity by twenty overnight so I think I'm on track for a 7 or 8 day ferment time. :-) :-) :-) :-)

Statistics: Posted by edwatters — Tue Mar 05, 2013 12:13 am

Re: frustrated

2013-03-04T23:30:07+00:00

RoboRum,, oh I nicknamed RoboStill's rum recipe that,, it might stick now,,
I placed the wash bucket closer to the wood stove, but what I should have said was to a warmer room that has a better heat source,, I will be monitoring it closely for the next day,,

Statistics: Posted by KerryW — Mon Mar 04, 2013 11:30 pm

Re: frustrated

2013-03-04T23:24:12+00:00

@ edwatters; can you post a close up pic of the hydrometer in a sample or even in the fermenter? Also, what was the yeast pack you used?

@ KerryW; I'm not familiar with "Roborum" but a gravity of 1.114 is very high. What was the full recipe you used? Keeping a fermenter near a log burner may not be a good idea as part of the fermenter may get too hot and kill the yeast cells and this would eventually kill all the yeast as convection would move live cells into the 'kill' zone.

AM

Statistics: Posted by Almanac — Mon Mar 04, 2013 11:24 pm

Re: frustrated

2013-03-04T23:07:40+00:00

Mt RoboRum started at 1.114, yesterday and seems to be taking its time to get bubbling,, should I be worried or wait for it to keep going,, I moved the wash bucket closer to the wood stove for more heat..
There is signs of fermentation as the yeast was very active when I pitched it in..

Statistics: Posted by KerryW — Mon Mar 04, 2013 11:07 pm

Re: frustrated

2013-03-04T23:02:46+00:00

I have to be reading it wrong. It has been actively bubbling for days now. Pfffff

Statistics: Posted by edwatters — Mon Mar 04, 2013 11:02 pm

Re: frustrated

2013-03-04T22:54:24+00:00

The calculator only tells you what the gravity would be and the potential alcohol when fermentation is finished. If your gravity is 1.070 your wash has hardly started and has a long way to go.

AM

Statistics: Posted by Almanac — Mon Mar 04, 2013 10:54 pm