StillSmart

still spirits \"classic\" yeast

2010-10-27T23:40:01+00:00

Well both buckets (one in the outhouse will be cooler than the one in the dining room) are both still bubbling, but slowing down......
Brilliant....

Statistics: Posted by Phantom — Wed Oct 27, 2010 11:40 pm

still spirits \"classic\" yeast

2010-10-26T00:00:38+00:00

My favourite now is the Alcotec 24,I use half a pack with 6 kilos of sugar made up to 25 litres,takes 7 days to fermment the wash but produces nice clean alcohol and works out cheap to.
Optic

Statistics: Posted by optic — Tue Oct 26, 2010 12:00 am

still spirits \"classic\" yeast

2010-10-25T02:51:27+00:00

Tried them all , but settled for Alcotec 48. 8 Kilos of sugar 28 litres water makes up to 34 litres. ferments in 48-60 hours. Never fails to reach 0.985 SG 15% ABV.
Opus 27

Statistics: Posted by Opus 27 — Mon Oct 25, 2010 2:51 am

still spirits \"classic\" yeast

2010-10-24T17:33:20+00:00

Ran my first SS Classic 3 days ago. Because I was doing 2 x 25 litre ferments, I opted for the 25kg bag of dextrose instead of granulated sugar.
Chucked 8kgs of dextrose into each of the 2 fermenters. Added 3.4 ltrs of boiling water, then finished off with tap temperature filtered water.
Pitching temp was around 28 degrees. Within 2 hours both brews were pumping.
I have previously only used Alcotec 48 with 8kgs granulated sugar and can say without a doubt that I have never had such a reaction with Alcotec.
I'm now keen to boil it off in a few days, polish it and compare the product with Alcotec product.

Statistics: Posted by thursty2 — Sun Oct 24, 2010 5:33 pm

still spirits \"classic\" yeast

2010-10-24T12:52:02+00:00

That\'s great to hear........
I figured that it\'d be ok but I was just amazed how quickly the ferment kicked in.......
It sounds like I\'ll have both batches ready to run next weekend........ :-D

Statistics: Posted by Phantom — Sun Oct 24, 2010 12:52 pm

still spirits \"classic\" yeast

2010-10-24T10:41:03+00:00

Yeah mate,use it often in the winter time,always with 7kg sugar,2-3 days and its down to 0980-0990,everytime.Once its fermented i usually add the clearing agent and leave it for a week,due to work keeping me busy.good all rounder.

Statistics: Posted by marc83 — Sun Oct 24, 2010 10:41 am

still spirits \"classic\" yeast

2010-10-24T03:26:50+00:00

I had a classic stick on me when I tried to use the max amount of sugar they say you can use (8kg I think) - then followed the instructions for unsticking it by making another SS classic with 6kg of sugar - and this is what I said about it in another thread

I\'ve followed the SS FAQ and fermented a SS classic for 2 days with 6kg of sugar. I checked the SG of the new SS classic and it was .990 - it has totally fermented all the sugar in under 48 hours so I\'m not sure the yeast has got much left but we\'ll see what happens.

Expect it to be done in 2 days. Then clear it and run it

Statistics: Posted by MrCat — Sun Oct 24, 2010 3:26 am

still spirits \"classic\" yeast

2010-10-24T01:48:35+00:00

Thought I\'d get some wash on the go, as now we\'ve had a bit of frost, it\'ll be time to start getting some sloes for the christmas gin (next year that is, got a gallon from last year for this year).
Anyway, as usual, I mixed up the 6kg of sugar with the appropriate amount of water, as I\'d got some SS triple distilled yeast in stock. Only to find that it was SS \"classic\". When I read the pack, it seems that it will do varying strengths of wash, depending on how much sugar is used. I\'d mixed the wash for the triple distilled yeast as thats usually what I get at about 3pm and left it to cool (don\'t usually worry about the temp, just mix the sugar and water and let it cool then when it get\'s to room temp chuck the yeast in -it usually works out at the same time for the ferment).
One bucket is in the outhouse one in the dining room. I only pitched the yeast at about 2 hours ago and I\'ll be buggered if they\'re not both fermenting already!
I\'ve never had a batch start as quickly as these two...... and it seems that according to the pack, the ferments should be complete in 2 or 3 days.......
Has anyone else tried the \"classic\" yeast ? And what it\'s like !
regards
P.

Statistics: Posted by Phantom — Sun Oct 24, 2010 1:48 am