EC-1118 is generally a fast fermenter........
When properly nourished.......
Fermenting sugar wash is very similar to meads. They are very deficient in nutrients that are generally found in grape pulp/juice (and other whole fruit juices).
So called "distillers" yeasts are closer to bread yeasts than wine yeasts and like bread yeasts are a bit more tolerant of mis-use. Wine yeast will ferment quickly if the must/wort etc is balanced correctly. You need to understand the YAN (yeast assimilated nitrogen) requirement for the yeast type, plus the other non-nitrogen elements like niacin, folic compounds, etc. So generally its easiest if you know the YAN provided by a combined type nutrient and not just DAP. The best, becausr of the published data, is likely FermaidK from Lallemand, but they also do a rehydration nutrient called GoFerm, which is specifically for rehydration of dry yeast and is formulated with little to no DAP, as its been found to be injurious to yeast development in the earliest stages of development.
Now a 5g lalvin pack is enough for 5 gallons (probably US/19litres and less likely Imperial/22.5litres). Yet there's also been a few studies why liquid yeast packs from the likes of wyeast are better for flavour despite their much lower cell counts compared to a dry yeast. Whether that's correct I don't know, but the exta 20 to 25 % volume of 25 lites over 5 US gallons should cause too much issue.
With TPW, tomato paste does not provide anywhere near enough nutrition on its own. Some combined nutrient and extra DAP is needed.
Because of the shite info about most nutrients available for yeasts, like tronozymol or nutrivit or any other brands, not just pure DAP or like ritchies which has just two inorganic nitrogen elements (looks like sugar crystals), its probably easiest just to stick to the suggested dosages, which tends to be 1 teaspoon per gallon. Plus with sugar turbos generally being tolerant to 14% ABV or thereabouts, the likes of EC-1118, DV10 and Uvaferm 43 will take a normal(ish) gravity batch bone dry if properly nourished - though I understand the Uvafer43 needs lower temps for ferment like 70F/21C so there's no off flavours, though even if there was, whether they'd get out the still is a different question........
As for pH monitoring, if you read up from the mead world, as honey musts are likely the closest to sugar wash, pH swings are well understood. Especially with traditionals i.e. honey, water, yeast and nutrients. They have little pH buffering ability compared to batches with fruit ingredients.
The sweet spot for the yeast is the mid 3.x pH level and they only generally stick when fermenting if the pH dips below 3.0 so it can be handy to have some potassium carbonate pH adjuster handy (potassium bicarbonate is also good, calcium carbonate/bicarbonate also works but can leave a chalky or powdery taste in a brew and aren't considered as effective - again whether than off flavour would make it through a still is another Q).
Can't think of anything else ATM, but if I do I'll post it......Statistics: Posted by Phantom — Sun Mar 17, 2013 10:00 am
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but I doubt it really!