StillSmart

Re: Back to Basics

2013-09-19T13:02:25+00:00

Nice one Aidan will give Red Lentil Wash a try next. Arf

Statistics: Posted by Arf — Thu Sep 19, 2013 1:02 pm

Re: Back to Basics

2013-09-16T06:28:52+00:00

The Red Lentil wash was recommended by Scarecrow as a 'safe' recipe because I was all over the place with my ferments and it works

The fact that this wash quickly develops a thick krausen which protects it from outside infection, then finishes in around 5 days AND clears itself in another 3-5 days makes it a good, safe, basic sugar wash.

Works for me

AM

Statistics: Posted by Almanac — Mon Sep 16, 2013 6:28 am

Re: Back to Basics

2013-09-16T03:56:38+00:00

Aidan, why lentils? Why not barley flakes, or malted barley, or I dunno, old bread or the cat's litter box. No, scratch the last one. I don't want to consider that. I just tried one wash with flaked barley instead of Vitamin B tablets. It fermented nicely and had no unpleasant aromas or tastes.

Chuck

Statistics: Posted by chill — Mon Sep 16, 2013 3:56 am

Re: Back to Basics

2013-09-15T13:34:51+00:00

Nice work and very simple! I will have to give it a go.

Plus, it's always good to soak lentils. My mother-in-law made lentil soup eschewing that step - so glad I missed that dinner.

Statistics: Posted by Keystone — Sun Sep 15, 2013 1:34 pm

Re: Back to Basics

2013-09-14T18:50:31+00:00

My latest ferments are all sugar heads but the recipe I've been following may surprise some.

Ingredients;
21lt water
5.5kg Sugar
400g Red Lentils.
50g Allinsons Bread Yeast

Method;
Put the Red Lentils into a bowl and add 2lt boiling water then leave to soak while getting the other ingredients ready.

Heat the balance of the water to 35oC in my boiler then add slowly to fermenter along with the sugar. Stir until all sugar is dissolved.

Check the starting pH is approx 5.2 and adjust if necessary.

Take SG reading - 1.076

Give the Lentils a good stir and add the lot to the fermenter.

Aerate the wash with a stick blender.

Temp should be 30oC then pitch 50g of dry bread yeast or a 1lt yeast starter if available.

After 24 hours the wash has a thick Krausen...

The ferment was kept at 30oC throughout and finished in 6 days and after a further 3 days was almost clear enough to run but as I was in a hurry I tossed in some Sparkolloid to finish it.

FG was 0.988 - a yield of just over 11% and no pH problems whatsoever. In fact this wash finished at with the pH at 3.9 and was completely dry

After racking the lentils looked like this...

I'm not sure if they're completely spent but they have taken on a lot of weight during the ferment. The original 400g of Lentils weighed 900g when the wash was finished

I've run 4 batches of this recipe and this is now my standard sugar wash. Cheap, simple, consistent. No more tweaking

Many thanks and credit due to Scarecrow who helped me get this problem out of my head.

AM

Statistics: Posted by Almanac — Sat Sep 14, 2013 6:50 pm

Re: Back to Basics

2013-09-07T19:03:28+00:00

As you all know I've been trying to sort out problems I'e been having with washes stalling and other assorted problems.

With the help of another respected member I've been exploring the causes and solutions and the initial results are as encouraging as they are surprising.

I'm going to post the results of the latest ferments as they progress over the coming weeks with all elements being recorded carefully for the potential benefit of members who have been experiencing fermentation problems.

At this point the only thing I will say for definite is that I have shelved the use of pH buffers for the time being.

Don't get me wrong, buffers have their place but I believe getting basic fermentation control and management right will pay dividends when it comes to adventurous variations and recipes later on.

Watch this space

AM

Don't you just love the suspense

Statistics: Posted by Almanac — Sat Sep 07, 2013 7:03 pm

Re: Back to Basics

2013-09-01T15:50:15+00:00

John51 wrote:
....

Interesting that your partner prefers the pot still spirit. In an older thread we were talking about me drinking airstill product complete with heads. Although not top quality, I quite liked it. Seems your pot still vod has just the right amount of heads and tails getting through for her tastes.

Actually the 'Vodka' I make for my best drinking buddy is the centre of the Hearts of a spirit run through my potstill and thumper. I usually put about 4lt of 80% ABV from the middle of the spirit run aside for her and that gets carbon filtered. It has a lovely smooth mouthfeel and absolutely no Heads or Tails whatsoever

AM

Statistics: Posted by Almanac — Sun Sep 01, 2013 3:50 pm

Re: Back to Basics

2013-09-01T12:16:01+00:00

I get it now, tinkering. Can be good fun or bitter, you never know till you try it.

I was similar many years ago but I got into McJobbing my darkroom photography thanks to 'The Zone VI Workshop' by Fred Picker, a student of Ansel Adams. An excellent book on being methodical, whatever your hobby imo. Gave me a tenfold increase in fine prints per darkroom session.

Interesting that your partner prefers the pot still spirit. In an older thread we were talking about me drinking airstill product complete with heads. Although not top quality, I quite liked it. Seems your pot still vod has just the right amount of heads and tails getting through for her tastes.

Statistics: Posted by John51 — Sun Sep 01, 2013 12:16 pm

Re: Back to Basics

2013-08-30T13:08:34+00:00

DIY recipes allow you to make a wash from ingredients readily available at your local shops or supermarket

I used Vodka Star for a long time and always got good results with it if you want a neutral or you're making Vodka

Some of us just like trying new recipes and ways of making alcohol.

AM

Statistics: Posted by Almanac — Fri Aug 30, 2013 1:08 pm

Re: Back to Basics

2013-08-30T10:10:58+00:00

Something I'm curious about, apart from cost, what is the advantage to a diy wash when making neutral?

A recipe as simple as Brians, yeah why not if it's something you've done lots of times before and it always works but for me, £2.75 per pack of Vodka Star and I get good results every time.

Is it just cost or am I missing out on something?

Statistics: Posted by John51 — Fri Aug 30, 2013 10:10 am

Re: Back to Basics

2013-08-29T18:33:23+00:00

On the subject of pH buffers!

I have had no success to date and it appears to be something odd about my water supply

I'm currently getting assistance with assembling a pH buffer that will resolve my problem for once and for all....I hope

When we've resolved the problem I'll post all relevant data and results here in case it's useful to others in helping to understand how buffers work - in plain man's language

AM

Statistics: Posted by Almanac — Thu Aug 29, 2013 6:33 pm

Re: Back to Basics

2013-08-03T19:23:26+00:00

I wish it would go that simple but I'm with you on the Vit B tab, smells disgusting, going to leave it out from here and see if it makes any diff

The reason I started using a buffer was because my washes were all stalling after day three with the gravity stuck between 1.020 and 1.040. I stripped everything back to water, basic yeast nutrient, sugar and yeast and the same thing happened again at 1.010 and that's where the buffer came in.

After loads of research I decided to try using a Citric Acid/Sodium Bicarb buffer per advice of Dr Who on MD who had done a lot of work on the subject.

On the Sodium Citrate it has been suggested to me to mix 28g of Sodium Citrate with 18g of Citric Acid and dissolve in 1lt of water and add to the wash at the start. If this does not control the pH you double the quantity of SC & CA and dissolve in 1lt of warm water. his could go as high as 112g of SC and 72g Citric Acid but I'm told this is highly unlikely.

At this stage I'm beginning to consider bottled water

AM

Statistics: Posted by Almanac — Sat Aug 03, 2013 7:23 pm

Re: Back to Basics

2013-08-03T11:06:02+00:00

.

My recipe is definitely basic.

tomato puree
sugar
water
yeast

I do not own a PH tester so PH has never been a problem and therefore I do not need a PH buffer. Maybe if I bought a test kit I too would have problems

Have you ever tasted a vitamin B capsule? Tasted not swallowed. Mine tasted bloody disgusting and I do not want to put anything as revolting as that in my wash so I flushed them down the toilet.

Back to Basics

Statistics: Posted by YHB — Sat Aug 03, 2013 11:06 am

Re: Back to Basics

2013-08-03T09:21:09+00:00

Ignore what I posted about needing to use less Sodium Citrate.

After day three the wash pH had dropped to 3.8, clearly not working as I had hoped.

I'm obviously missing something here and I think the Sodium Citrate needs something added to make it effective but I've no idea what

Anybody got any ideas?

AM

Statistics: Posted by Almanac — Sat Aug 03, 2013 9:21 am

Re: Back to Basics

2013-07-29T12:56:39+00:00

I took the plunge in using Sodium Citrate as my pH buffer with a wash I pitched the other night.

The wash was made up with 6kg of sugar, 2 Vitamin B capsules, 1 tin of Tomato Purée, 1 tsp of Youngs Yeast Nutrient and 100g of Sodium Citrate(SC).

After adding the SC the wash pH registered at 7.2, a little high but I decided to pitch it anyway. I had made a yeast starter the night before using a Champagne Yeast that had been lurking in my fridge. he yeast proved viable and the starter was extremely vigorous.

Once pitched, the wash took off and has been bubbling away at a fair clip, so the high pH doesn't seem to have had any adverse effect on the yeast - so far

I probably could have started with a smaller amount of SC and added more if the pH didn't stay stable but I think that sort of see-saw effect with the pH only stresses the yeast. Having said that, I think with the next wash I will use 75g and see what effect that will have.

AM

Statistics: Posted by Almanac — Mon Jul 29, 2013 12:56 pm