StillSmart

scarecrow wrote:
When I first started stillin' years ago, I too made nutrient bombs. I don't anymore. I used to drop 1 multivitamin, 1 B complex and a teaspoon of Epsom Salts into a litre of warm (35C) water and leave for an hour or so. Give it a final shake and add it to the (20 litre) fermenter.

scarecrow

Hi Scarecrow
So are you saying you now dont use yeast bomb's.
If not what do you use?
Norm

Normski wrote:So are you saying you now dont use yeast bomb's.
If not what do you use?
Norm

I don't use a nutrient/yeast bomb.

Every wash I make has grain in it. Grains have all the nutrients you need to kick start a wash. My single malt and rye 101 are all-grain. My vodka is grain/sugar and my bourbon is grain/malt. Rum is just lots of blackstrap molasses. Other ingredients are water and yeast.

scarecrow

scarecrow wrote:
Every wash I make has grain in it. Grains have all the nutrients you need to kick start a wash. My vodka is grain/sugar

Hi mate, sounds mighty interesting and something I'd like to try. Do you have any recipes on here for guidance, failing that rough grain / sugar proportions would be great, also are we talking malted grain and if so do you mash the grain, that wouldn't be a problem I've done all grain beer enough times

This explains the vegimite. An abundance of dead yeast and B vits in a paste.

Doesn't have B12 which is why I spread ASDA own brand on my toast. Does have B12 which is used to insulate nerves with myelin. Cheaper than marmite.

Anyone have any idea how to work out the dosage for fermenting?

I do like the idea of simple nuetral washes. Yeast, sugar and yeast spread, maybe some smart price dried fruit.

Feasible?

You lost me with the does/doesn't in there ant. Could be your fingers confused things?

Anyway, as others have pointed out to me before, Vegemite sodium content is worth baring in mind when using the product. Have found half teaspoon in a 25l wash works for me in keeping the yeasties happy.

ant wrote:
I do like the idea of simple nuetral washes. Yeast, sugar and yeast spread, maybe some smart price dried fruit.

Feasible?

Absolutely agree. Wheat gives the best neutral I can find..

Vegimite has no B12 mentioned on the label. I am fond of it's taste but stick to a cheap option that does have B12. Thank you for your dosing info. Do you use anything else with it or just that, yeast and sugar? Did you try different amounts or did the first try work well and you stuck with it?

Wheat sounds more complicated/expensive than a bit of this and that stirred in. And I have yeast spread in the kitchen anyway.

I blame Robert for this whole conversation There I was, a happy little vulcan hanging out in the build your own section. He moves a post and within days I am taking an interest in fermenting. Where will it end? It's enough to lead one to drink.

ant wrote:Wheat sounds more complicated/expensive than a bit of this and that stirred in. And I have yeast spread in the kitchen anyway.

Agree with you. It depends what you have to hand. Mine is wheat


I blame Robert:-)

Yeah. If I kept chickens I might learn to use grain.

Has anyone tried whey?

I make a lot of set yoghurt curd and currently drink the whey which is ok but not a treat I would miss if I diverted some.

This is in a cupful. Less sodium and taste than yeast spread but would it do?

Sugars 12.6 g

Protein & Amino Acids

Protein 1.9 g
Of which.
Tryptophan 39.4 mg
Threonine 93.5 mg
Isoleucine 93.5 mg
Leucine 177 mg
Lysine 160 mg
Methionine 34.4 mg
Cystine 34.4 mg
Phenylalanine 61.5 mg
Tyrosine 46.7 mg
Valine 93.5 mg
Arginine 51.7 mg
Histidine 36.9 mg
Alanine 81.2 mg
Aspartic acid 182 mg
Glutamic acid 335 mg
Glycine 34.4 mg
Proline 111 mg
Serine 86.1 mg


Vitamins

Vitamin A 17.2 IU
Retinol 4.9 mcg
Retinol Activity Equivalent 4.9 mcg
Vitamin C 0.2 mg
Thiamin 0.1 mg
Riboflavin 0.3 mg
Niacin 0.2 mg
Vitamin B6 0.1 mg
Folate 4.9 mcg
Food Folate 4.9 mcg
Dietary Folate Equivalents 4.9 mcg
Vitamin B12 0.4 mcg
Pantothenic Acid 0.9 mg
Choline 39.4 mg

Minerals

Calcium 253 mg
Iron 0.2 mg
Magnesium 24.6 mg
Phosphorus 192 mg
Potassium 352 mg
Sodium 118 mg
Zinc 1.1 mg


Fats & Fatty Acids

Total Fat 0.2 g
Saturated Fat 0.1 g
Monounsaturated Fat 0.1
Total Omega-6 fatty acids 7.4 mg

Give it a go..... Blaze a trail!

What Mashy says, ant.

You've raised an interesting point, one that I've idly pondered from time to time.
A lot of alcohol is made from whey, all around the world.
The export of whey from NZ is pretty impressive with millions of litres shipped in tanktainers every year. When I was living in PNG they were importing 6 per month - all for alcohol production....probably around 30000litres per.

To be honest the hard work has been done. Lactose (milk sugar) has already been converted to fructose and maltose ready for fermentation by the kefir.

How much whey have you got?

Thanks for the answers.

Not that much. Just a few cupfuls a week. None on hand as I drink it the day it is made.

I was thinking of it as a nutrient boost rather than a whole wash. Something to add to the sugar and water.

I use one litre of gold top milk at a time and make another when that one gets low.

The whey yield depends on how long I leave it reacting. Zero if I just make a litre of thick creamy yogurt. A third to two thirds if I make a set curd by heating it longer.

ant wrote:I was thinking of it as a nutrient boost rather than a whole wash. Something to add to the sugar and water.

I reckon that would be good. Cup full on 25l

Damn I'm seeing a wash in my future.
I'm really here becuase I like making things.
Although I allready have a potstill made I was waiting for my reflux column to be finished.
No hurry to make booze.

Now I see a 25 liter wash being stripped in a potstill and then sitting around until my reflux is made. Would feel drinking from a potstill is a bit riskier than a reflux. Silly perhaps. I know a lot do.

I'll try the next batch of whey I get and add all of it made up to 25lt.

How much sugar and allisons to 25lt?