Question on re-using sugar wash left overs?

[lll_0_mike_0_lll]

I ran my first attempt using T500 with the distilling conditioner that is a defoaming agent.My question is can I reuse the left over wash & add more sugar and yeast for another go? (or) should I start back up with clean water and so on? Not really sure if the defoaming agent would mess up anything. Hate be loss on sugar.
On side note. The T500 rocks receiving 192 proof. Then diluted down to 150 proof into quart jars. Made test on one quart with peaches and a bit of sugar. Turned out wonderful.

[Almanac]

I've no experience with the T500 but your question is verrrry interesting, can't wait to see the replies

AM

[chill]

It is common to use some of the leftover wash (backset) for Rum and Whiskey to increase the flavours in later generations. You don't want to re-use all of it, as it will make the wash too acidic for the year. Usually something like 10-25% is reused. I don't think there is much to gain with a sugar wash. If you are adding citric acid to your wash to make it slightly acidic for the yeast, or when inverting the sugar, you could use some of the backset to avoid needing to add citric acid.

You could use the trub (sediment left in the fermentor after the wash is racked into the boiler) as a yeast and nutrient (dead yeast cells) for the next wash. I have done that in past, but really, fresh yeast is not that costly. You may end up developing your own strain of yeast which could be better or worse, or could possibly carry across an unpleasant infection.

So little de-foaming agent is used that I can't see it causing a problem.

Chuck

[lll_0_mike_0_lll]

Using dady distillers yeast this time around with some nutrient & sugar. That's about all. Don't really need waste my peaches or any other fruits. Since it all ways makes natural flavored. I just add those to a mason jar when I'm done to make a brandy type. Last wash i used Alcotec 48-hour Turbo Yeast and waited 5 - 7 days. Used bentonite to clear the wash. Worked wonders just like in the wine I made in the past. Use 1 - 2 teas per 1 cup hot water. Then use that in wash, but a little bit goes a long ways & cheap too.

[Capt-Cudellez]

Hate be loss on sugar.

If you are going for a neutral, your wash should be fermented dry with all the sugar converted to alcohol, there can be left over nutrients in the backset and this post on AD might give you some tips.
http://www.artisan-distiller.net/phpBB3/viewtopic.php?f=5&t=59

Personally, nutrient is cheap, and I prefer just to start with fresh water, but I do reuse my yeast from one was to the next.

[alan]

There is nothing to be gained by using the back-set from a sugar wash its to acidic, When i run a rum or corn wash then i reuse a gallon of the hot back-set to melt my sugar and molasses
alan

[KerryW]

Well I was just getting used to some terminology and then there is still more tolearn
So Dunder is the, (What I call Lees) dead yeast cells,,??? am I correct?
I was thinking it was what was left over wash from a stripping run.. this part I toss away,,
so what is the "back set"? what is left in the pot after doing a stripping or siprit run??
I am also wondering which parts I can recycle,,

[chill]

Dunder and backset are often used interchangeably to mean what was left over wash from a stripping run. I think that properly Dunder specifically refers to the residue from stripping rum. It is often rotted in Dunder Pits and recycled to add more flavour to rum.

The live and dead yeast in the fermentor is trub or lees.

Dunder/backset is acidic and can be used to drop ph. Some can be good, too much is bad. It can also carry over flavours from a molasses or grain based wash. The trub/lees can be used instead of fresh yeast.

Chuck

[Capt-Cudellez]

Great post chill on explaining the terms. The scotch guys also use pot ale as a term for the backset/slops/dunder/spent stillage.