more suger more alcohol

[inksanity]

Ok using some calculations if i use 5kg suger in 10L (SG 1.19)wash i should by rights get a 29.4% wash in theory so my question is this if i use molasses and suger with a kale wash mix into it is it possible and what are the limitations that i am not aware of. I am very new to this

[inksanity]

Ok just found my answer sorry feel free to delete this thread
Its all in the yeasts they can not live past a certain level ot alcohol most best case is 12%
There is that could withstand up 20+

[Benoit]

Turbos can get into the 20's and some champagne or Sauternes yeasts will also, plain old bakers will probably get upto 14-15% but the extra sugar can stress them out & causes off flavours.
Turbos are renowned for some, shall we say unique flavours? Not always desirable but there will always be some who don't notice them or may even like them.
Just remember yeast are living things, they have an optimal environment. Keep them in that environment & they will be your best friends

[Icefever]

When I started brewing beer & wine back...some 40 years I was told that two things will kill yeast in whatever your doing.

One...the sugar runs out and there's nowt else for the little buggers to munch on and they starve...making a dry beer/wine.

Two...the alcolho builds up to a point where this kills them....this can leave you with a sweeter beer/wine.

This is a very simplistic way of getting your head around it....there are ways of controlling yeast, as Yoda would tell you "To walk before you can run, you must learn padwan umm"

Keep your recipe the same to start with...you say 5kg in 10 liters, this is way way too much mate. 5kg in 23 liters will give you 1.083 with a return of around 12.8% if it goes all the way out.

You don't really want a SG of over about 1.075..1.085, there's no need for it.

[gaza the instructor]

Have a look at what most of the guys
use for yeast on here.
Bread yeast, cheap easy to buy and use.
make more weaker washes you will get
better alcohol.
Works out a lot cheaper than turbo's
and better spirit.

[Mash]

+1

Run the kale wash as is. Works well.

[gaza the instructor]

Having said that Mash.
Making some potato vodka ATTM.
Its trying to climb out the
bucket and go home

[Mash]

Beginners guide to yeast

Eat sugar. Fart co2. Wee alcohol.
The end of their life is caused by either starvation or drowning in there own tiddle.

Points to note..
You can feed them for weeks a little bit of sugar to get the final alc level up. But it is tedious.

Co2 in confined spaces is toxic so if you have a lot of ferments in a small space.... Be careful.

Ps the kale wash co2 is particularly farty the the first few days.

[Curmudgeon]

I just found out the hard way that a sugar wash doesn't have nearly the same amount of nutrients as the wine I'm more used to making and the lazy yeasties will go comatose long before they munch all the sugar.

What I hope to never find out the hard way is that yeasties with too much sugar on their plates get stressed and their farts and poo gets more and more unpleasant.

So, as I understand it, keep fermentation % down a bit, double distill and there's your strength if you want it. Extra early volume will give you a lil more end product at a big reduction in quality.

[Icefever]

If you visit any of the USA/Assie sites, the standard reply to most questions about a SG of a wash is stay below 1.100. When we start off with this hobby of ours, to think that the higher the % in the finished wash, the more likker we get for all our work is natural.

Even the big boys aim for a more realistic 10%/12% going into the still...I read about one rum disillery that go for 8% because they say that this gives a better product. If their ok with this, then that'll do for me boyo.

[Mash]

easier still (& shows my age)

1 bag to the 1 Gallon

[inksanity]

yip more does not mean better [b]thank you all[/b. Will just do slow and steady found my wash temp sits at 20 to 21deg c in the studio so seems to be bubbling away at a steady pace next is some rum with less sugar and try and aim for the 10% mark

[Easydrinker]

A constant ferment temp. is good.
The wash will heat itself at the beginning, after that it's environment will have an effect.
Good luck with it.

Robert.

[Mash]

yip more does not mean better [b]thank you all[/b. Will just do slow and steady found my wash temp sits at 20 to 21deg c in the studio so seems to be bubbling away at a steady pace next is some rum with less sugar and try and aim for the 10% mark

For spirits aim for 25 - 28c

[Easydrinker]

I'll gratuitously +1 the last post.

Robert.