Doubling Up.

[Capt-Cudellez]

Hi all, up until now I have just been using my 2 or 3 standard 33ltr fermenters, and racking the wash into larger storage barrels to clear, freeing up the fermenters to let me get more washes down.

I have just taken receipt of 4 x 60L HDPE drums, that I plan on using as my primary fermenters.

Can anyone advise of any issues I might run into by doubling up into this larger size?

CC.

[MrCat]

It depends on your wash - I've done a few molasses washes in my 60 litre fermenters.

The first time I doubled up all the ingredients but after a few days the wash stated to slow so I added more yeast and yeast nutrients to restart it.

Since then I've increased the yeast/nutrients that I start with.

I've got 50litres of dunder now for my next wash so I'll be watching that carefully.

I've doubled up a turbo as well - the alcotec 48 with less sugar for a lower yield will do it and it worked well - I ended up with 50 litres of cleared wash at about 14%

[Capt-Cudellez]

Pitched last night 2x50l plain sugar wash (feeding it on boiled yeast + B-vit + Epsom + Citric Acid + Urea) no sign of fermentation.
Just dropped a submersible heater in one to see if I can get it going) was already a bit cool by the time I pitched

Also pitched a wheat germ wash this morning before work, had a good cap on it by the time I got home.

So mixed success so far.

[metalmickey]

Can you re use the yeast dregs from batch to batch?

Ive been using SS triple distilled yeast, activated carbon and clearing it with turbo clear.

Ta

[Capt-Cudellez]

Yes, i just use half the yeast cake from the last wash to get the next one going.
I take it you are racking the wash off the lees into another container before adding the clearing agent, if not I have no idea what that would do to the yeast if you try and use it - might work, might not.

CC.

[metalmickey]

I wasn't but I will from now on. so I use half the cake and add new activated. carbon?

[Capt-Cudellez]

Mickey.

I have no personal experience with using activated carbon in the wash - for what I understand of how it works - I can't imagine it will do any harm.

Turbos are basically a strain of bakers yeast with a nutrient formula - you may have to top up the nutrients with each wash to get the same performance.

This can be as simple as boiled bakers yeast and a few crushed vitamin B tabs, some high nitrogen plant food - or bought yeast nutrient. if going down the plant food route, don't drink the beer, a wee taste to see how its doing wont do you any harm, but I wouldn't have a pint of it

I always find using the lees ferments out much faster - I guess because pitching more yeast cells, and they have survived the first ferment so it natural selection in progress.

[alan]

I always reuse the lees from a turbo 48 wash i just add a couple of spoons of fresh yeast sprinkled on top of the wash, i normally do three Wash's before starting with a fresh batch of yeast
alan

[metalmickey]

Wow, Thanks for the depth of information.

Im a newbie and have used youngs superyeast for winemaking. i think it will ferment up to about 17% but it takes a month. The one i got with the apparatus was a turbo which took a week to ferment out and im enjoying the fruits of my labour.


Can anyone suggest a suitable yeast to move on to as Im keen to maximise quality and reduce cost. I can taste the difference between bought spirits and my hooch and wondered if anyone can offer any practical tips for success, even if its simply a method i should adhere to.

Thanks again for your combined wisdoms.

Metalmickey

[Capt-Cudellez]

What yeast you want depends on your wash. Some help produce esters - which is great for whiskey and flavoured spirits like rum - others are clean fermenting and are better for vodkas and neutral.

The temp you are fermenting in is also a consideration - some are fine down to 10oC, either really need to be kept above 20oC to ferment out.

Some do better on cane sugar, some on beet sugar - its an endless list. I guess there is no one answer for this, it depend on what you are trying to achieve and just find what works for you and keep experimenting.

I've found lots of great info over on the beer brewing forums - still got loads to lean.

Personally I have had good success with
71B-1122 for neutral - its a slow ferment though.
EC-1118 for whiskeys and rum and even neutral- doesn't do too well on straight sugar - you'll need to throw some nutrients at it.
Even just bakers yeast can do wonders - its a slow finisher too though.

The best advice I've had is don't push the yeast to its limit - I rarely go above 10%ABV for my washes, end up with much better results in the final product.

[metalmickey]

Thanks again for taking the time out to be as informative as possible, I can feel the wisdom simply by the length of the posts and you obviously know your nuts and enjoy your hobby.

PC battery is low so i'll simply cogitate on the knowledge and get back to you.

MM