StillSmart

Yes a very good wash and very good Vodka.

Thanks Ice, I will let it be and see what happens, must say that having access to the skills and knowledge of this forum is great. Well back to reading old posts and learning.
Cheers

Reading up on the old posts is one of the best things you can do Goog, some guys don't bother and just ask the same questions that someone else has asked...but we are always about ready to help. I was in the same boat some years back, and I'm still learning, when a guy thinks he knows it all that's when it worries me.

Ice.

+1
Before I joined this site I read every post on it, there were quite a few less back then!
I even read the topics that don't concern me, I learned a lot.
Since then, I mostly daily check every post.
I know a lot about home distillation, but I am still learning, and remain happy to help others learn and stay safe.

Robert.

Just thinking out loud.............would air drying kale and crushing it to powder form (mortar and pestal) be a bad idea ?

Its a lot easier to boil (gently) and squeeze and strain.
your only after the green water (nutrients) and tip that
in your wash. I have just set 5x25ltr washes this eve and
its so easy.
Within 30 mins all 5 are a bubblin.

gaza the instructor wrote:Its a lot easier to boil (gently) and squeeze and strain.
your only after the green water (nutrients) and tip that
in your wash. I have just set 5x25ltr washes this eve and
its so easy.
Within 30 mins all 5 are a bubblin.

I done that for my first Kale wash. I realise temps was my problem, not the form the kale was in. So it was just an idea.
Having said that, i've now got a lentil wash on thats bubbling nicely. Everyone else reports a nice Krausen or crust on it in 24 hours, no such thing on mine after three days......... something in the water?..............

OK, is it not fizzing or not crusting? Krausen is a protein thing.

I sprinkled a bit of bicarb in thats livened it up a bit and i can hear a fizz. Gravity has moved up to 1055 so it is fermenting. No crust at all though.

You can forget a Krausen or crust IMHO.
I have used Lentils as my standard sugar wash for neutral for quite a few years now, and when anything forms on the surface I drown it with a slotted spoon.
I have recently moved away from 500g of Lentils in a 50 litre wash.
The last reduction to 200g with 10 Kg sugar and 50l had an O.G. near 1.80 and a F.G around 0.990 in 8 days.
I added Bicarb on day 2 as the ph had plummeted to below 3.
Started a wash cutting back the lentils to 100g tonight, I am sure I will discover a happy medium.
Possibly sitting in a tent, with an Ouija board and crystal ball, saying "Cross my palm with Silver."

Robert.

Mickrick wrote:I sprinkled a bit of bicarb in thats livened it up a bit and i can hear a fizz. Gravity has moved up to 1055 so it is fermenting. No crust at all though.

I guess you make beers. They krausen because of the proteins from the grain in the wash. Sugar washes have no protein, so have no (or little) foamy head.

Hope somebody can help with my questions. Has anybody used kale as a nutrient for wine? Does it have a distinct flavour? Also the amount of bakers yeast is there a reason why, what about a teaspoon of wine yeast?

Could do no problem but Bakers is a lot cheaper.

I can't advise on Kale as I've never used it.

And a wash for distillation is nothing like a wine fermentation,
You want a 5-10 day ferment.
Sure you could grow your yeast up, but I find 150g of a good bakers yeast in 50 litres to be acceptable.
A teaspoon would be child's potatoes.
I will leave you to show me the posts in this sites history where people have favoured a slow ferment.

Robert.

gazzor114 wrote:Hope somebody can help with my questions. Has anybody used kale as a nutrient for wine? Does it have a distinct flavour? Also the amount of bakers yeast is there a reason why, what about a teaspoon of wine yeast?

Welcome aboard. Good first post.

Grape wine doesn't need a nutrient unless you have quite poor fruit.

Fruit wine often needs nutrition and yes kale would provide that. The attraction of kale is that is has no flavour, that's why it makes a good neutral spirit.

Teaspoon?
I really get your question. Been there.
I ferment grape wine to completion in 10 days typically quicker that kale, using 60g/HL. The huge dose isn't about time to ferment end to end. It is about the type of fermentation and maximising the yield of hearts (the good bit when stillin) while intentionally not developing flavours.

The biggest tip for any beginner is.. control the temperature - it matters.

If you are starting out, try stuff. The good news with this hobby is that when/if it goes a bit sideways... You chuck it in the still and start again.

Have you purchased a still?