StillSmart

i have gone back to HB store and i bought 6KG dextrose (brewers sugar) the vodka star pack and some turbo clear and the lady suggested i needed carbon? i am under the impression that the carbon isnt needed and she is a sales person at the end of the day..

now before i set this to ferment what would you guys recommend ?

ive read so much and had so many questions answered yet i went with this next trial to see what the VS and dextrose would give as a result besides the quicker ferment time

My 2 cents...you don't need dextrose, just Googled the price and it's coming out at £3.99 per Kg...you can buy sugar at any supermarket for around 70/80p per Kg...that's a big big difference matey.

I don't use VS and can't remember if carbon is needed?? all you need is 5kg of sugar into a bucket, add a few liters of boiling water to mix...add more water upto around 21/23 ltrs. Take it's temp, adjust to about mid 20c, use a Hydro to check it's SG..you should have around 1.083, take it down to 1.000 or under and that will give you 10/11%..if all is well add half a tin of dried Alisons bakers yeast....keep it warm and sit back and wait.

As you said..."she is a sales person at the end of the day"..


Spot on, hold that thought.

tasleBHC wrote:

now before i set this to ferment what would you guys recommend ?

Get more money back and run kale.

The dextrose will be a good experiment for you. Perhaps next up could be a natural one than you could compare the two.

For me its a quality thing not a time thing.

Hi everyone,

I know it is a bit out of topic, but didnt want to create a new one. I am very new in distilling but I am very much interested in everything what is related. So as far as I understand until now, it is possible to make wash out of everything containing sugar. So I was walking in shop and saw all those Pepsies, Colas, Sprites and etc. Was wondering if someone tried to make wash out of it? Sorry if question is stupid, please forgive for a beginner.

They do contain sugar, but its all the other chemicals and preservatives
E things and stuff like that would stop the yeast from fermenting.
Just look on the recipes page, try as Mash said Kale wash.

Mash wrote:[quote="tasleBHC"

now before i set this to ferment what would you guys recommend ?

Get more money back and run kale.

The dextrose will be a good experiment for you. Perhaps next up could be a natural one than you could compare the two.

For me its a quality thing not a time thing.[/quote] i thought i would count this as my next phase experimentation progress thanks mash... i did say id try the kale wash
like you say quality and thats the only reason i chose dextrose

yep

Icefever wrote:My 2 cents...you don't need dextrose, just Googled the price and it's coming out at £3.99 per Kg...you can buy sugar at any supermarket for around 70/80p per Kg...that's a big big difference matey.

I don't use VS and can't remember if carbon is needed?? all you need is 5kg of sugar into a bucket, add a few liters of boiling water to mix...add more water upto around 21/23 ltrs. Take it's temp, adjust to about mid 20c, use a Hydro to check it's SG..you should have around 1.083, take it down to 1.000 or under and that will give you 10/11%..if all is well add half a tin of dried Alisons bakers yeast....keep it warm and sit back and wait.

As you said..."she is a sales person at the end of the day"..


Spot on, hold that thought.

thanks mate.. i have answered with a rreply to mash why iwent this way with dextrose.. i was told id get a cleaner result with the dextrose but anyway if i go sugar and kale on the next then im gonna use raw cane sugar brown and some molasses as there is lots of additives in the granulated white if im correct in my thinking

As you said..."she is a sales person at the end of the day"..


Spot on, hold that thought. [/quote]

thanks mate.. i have answered with a rreply to mash why iwent this way with dextrose.. i was told id get a cleaner result with the dextrose but anyway if i go sugar and kale on the next then im gonna use raw cane sugar brown and some molasses as there is lots of additives in the granulated white if im correct in my thinking[/quote]

Blimey!

Coupla things.....Just remember that the person who sold you the dextrose is the same person who wanted to sell you the carbon.... >:D

If you REALLY want to get into additives, molasses is the way to go....non fermentables too..... Lots of additives in granulated white Not heard that before.

domasj wrote:Hi everyone,

I know it is a bit out of topic, but didnt want to create a new one. I am very new in distilling but I am very much interested in everything what is related. So as far as I understand until now, it is possible to make wash out of everything containing sugar. So I was walking in shop and saw all those Pepsies, Colas, Sprites and etc. Was wondering if someone tried to make wash out of it? Sorry if question is stupid, please forgive for a beginner.

It is possible to make alcohol from anything containing sugar.
Unless you have an unlimited supply of out of date fizzy drinks, forget them.
There is not really much fermentable sugar in them.

Robert.

tasleBHC wrote:..
anyway if i go sugar and kale on the next then im gonna use raw cane sugar brown and some molasses as there is lots of additives in the granulated white if im correct in my thinking

There is not "lots of additives" in granulated.

You would be much better off and learn more by running some recipes (as wriiten) on here.

"A wise man learns from this mistakes, a smart man also learns from the mistakes of others"

What granulated does have is purity of taste. All sugars bring flavours. I can tell the difference between beet and cane granulated.

Brown sugars have flavours by the bucketful. Due to this, they are normally mixed, with syrups and granulated to achieve a certain finish.

I have learnt you cannot pick up a guitar and get playing your favourite tunes after a couple of hours. It takes time. Stillin, wine and beer are the same.

Mash wrote:

tasleBHC wrote:..
anyway if i go sugar and kale on the next then im gonna use raw cane sugar brown and some molasses as there is lots of additives in the granulated white if im correct in my thinking

There is not "lots of additives" in granulated.

You would be much better off and learn more by running some recipes (as wriiten) on here.

"A wise man learns from this mistakes, a smart man also learns from the mistakes of others"

What granulated does have is purity of taste. All sugars bring flavours. I can tell the difference between beet and cane granulated.


Brown sugars have flavours by the bucketful. Due to this, they are normally mixed, with syrups and granulated to achieve a certain finish.

I have learnt you cannot pick up a guitar and get playing your favourite tunes after a couple of hours. It takes time. Stillin, wine and beer are the same.

i also have learnt to play guitar.. and i know that this same process must be applied in achieving chords and rhythm etc etc ..
i like the phrase you use about a wise man etc etc .. its spot on .. as for my last wash i used 50/50 granulate and cane sugar brown.. the spirit run is happening right now as i speak and the heads are actually right sweet and tasty.. the hearts should be coming of about now, and im wondering should this spirit run be run til the still is empty of all strip liquid..it still smells a bit funky and i wonder whether a next spirit run is necessary ..

im collecting in 250 ml kilner jars trying to observe the individual properties

I have already linked to this
download/file.php?id=320
You seem to still learn about Heads,Hearts and Tails.

Robert.

Easydrinker wrote:I have already linked to this
download/file.php?id=320
You seem to still learn about Heads,Hearts and Tails.

Robert.

yes easy drinker i have re read the link and downloaded it.. just one question about the end part where the collected liquor and the adding to with hearts with smaller bits doesnt make sense ... well it does make sense but i could be misunderstanding the diagram.. but ill follow the process to the book on the next runs.. when i get stuck ill raise the question in a new post, im sure someone will help with an answer

Ask away.
I will try and help you understand if I can.

Robert.

Easydrinker wrote:Ask away.
I will try and help you understand if I can.

Robert.

het there easy drinker thanks.. ive been reading some posts going back to2012.. ive found some interesting articles relating my questions around the run etc..this helped so much and also the step by step spirit run and strip run by one of the guys..

juist one thing if the tails taste like cardboard in this diagram why qould you ad it to the hearts??? or am i misunderstanding something