Air still wash

[bells79]

Am I able to transfer fermenting wash into another container whilst it's still going??? Probably has another 2-3 days to go...

[Mash]

You can do, but it will probably stop.

[bells79]

Dammn - will need to get another temp sticker to go on my new container.... off to find ebay

[Mash]

good choice - better get at IR thermometer - brilliant. And prolly not much more money.

[Easydrinker]

In my limited experience, tipping a fermenting wash into another container will not be disadvantageous, it may even add a little O2 and speed things up.
Hey,what do I know?

Robert.

[Mash]

As I understand it you are right but the stage of fermentation matters.

Earlier in fermentation, this is the best practise for a stuck fermentation, where beating bit of air in and a couple of degrees gets it going.

The risk is that late in a working fermentation (anaerobic stage) it will revert to aerobic behaviour. So it will use the carbohydrate to reproduce not increase the yield or worse just stall.

[Easydrinker]

I'm not making fine wine, just Ethanol.
My neutrals I strive for as neutral as possible, but really, at the end of the day
It is good to have you here to bounce off mate.
I am doing this for fun.
If a wash is a failure then I am not going to shed tears.

Wash out and reload.

Robert.

[Mash]

Absolutely agree. I operate a "no tears here" policy.

It pops out all over the place, particularly talking to AG Beer makers who get hyper-hygienic because of a pparanoia of infection.

"No tears here" means I wash up. I don't sterilise the beejeebers out of everything I touch.

"No tears here" means I put my hands in my washes... You know like a chef will.

Have I lost any ferments ... Never.

I don't think beer, wine or neutral are any different at fermentation. It's just a yeast feast. Keep em happy and they will keep you happy.

[RumJohn]

@ bells79: Not the best idea to disturb the wash. Especiall when it is quietly sitting there doing its thing. However, if you have to, for whatever reason you come with, do it gently. You are deep into the anaerobic phase and you dont want to disturb that more than necessary.

As for thermometers, I have used a floating dairy thermometer for years. Made in Japan and available from a home brew supply store. Just chuck it in the wash and let it measure the temp whileI measure and record SG. I dont leave it in the wash.

[captainfog]

I'm using up the (supposedly) not very good turbo yeast I got with the AS while I wait for a Kale wash to ferment (thoughts being, I've got it so may as well use it). Anyway, my question is this. Can I stop the fermentation early? Is the only consequence of doing this less alcohol in my tub? So, from what I understand the turbo, if it were allowed to continue through to fruition, would be about 30% and so if I stopped a couple of days short it would be OK, just less than that, probably about somewhere between 10% and 20%. I'm going to test later to see what the content is looking like.

I basically want to have a bottle of gin on Saturday evening and realistically I'm going to need to chuck the finings in tonight if I've got any hope of achieving that. My thoughts being:

Stripping run on Wednesday
Spirit run on Thursday
Infusion run on Friday.

I understand you need to get the wash through the AS asap as it's not good to keep it hanging around. Once that's done, I can bottle the results and take my time with the rest of the processes and basically just do enough for one or two bottles at the weekend.

[captainfog]

I'm using up the (supposedly) not very good turbo yeast I got with the AS while I wait for a Kale wash to ferment (thoughts being, I've got it so may as well use it). Anyway, my question is this. Can I stop the fermentation early? Is the only consequence of doing this less alcohol in my tub? So, from what I understand the turbo, if it were allowed to continue through to fruition, would be about 30% and so if I stopped a couple of days short it would be OK, just less than that, probably about somewhere between 10% and 20%. I'm going to test later to see what the content is looking like.

I basically want to have a bottle of gin on Saturday evening and realistically I'm going to need to chuck the finings in tonight if I've got any hope of achieving that. My thoughts being:

Stripping run on Wednesday
Spirit run on Thursday
Infusion run on Friday.

I understand you need to get the wash through the AS asap as it's not good to keep it hanging around. Once that's done, I can bottle the results and take my time with the rest of the processes and basically just do enough for one or two bottles at the weekend.

I just did a hydrometer reading and it was 960, so that means it's almost there? I'm umming and arring here as to what to do. Think I'm going to just leave it over night and make a decision in the morning.

[Mash]

Are you sure it was 960?

You might what to try that again. If it was 960 you would be fishing out the hydrometer with a spoon

[captainfog]

haha i meant 96.

It's ideally supposed to be 98, isn't it?

[Duffer26]

I understand you need to get the wash through the AS asap as it's not good to keep it hanging around. Once that's done, I can bottle the results and take my time with the rest of the processes and basically just do enough for one or two bottles at the weekend.

As long as you keep it covered and air tight they can sit around for ages....think wine.

Regards, Marc.

[ITMA]

If fermentation hasn't finished you might have problems clearing it and you've a bigger risk of puking so make sure you use the distilling conditioner.

Sounds like it's probably done but is it really as low as 0.960? Perhaps it's a calibration thing on your hydrometer. Do you know the original gravity?

Sounds like you might squeak in for the weekend.