StillSmart

Just thought I would post this one as you dont realy have many recipes on this site other than Turbo\'s, this one is from the other site, started it on Friday and it\'s bubbling it\'s head off, plus you can make the wash for a fraction of the price with no need for carbon filtering. This is my first time making this one, so any one intersted I will keep you posted on how it\'s going.
21 ltrs water

1 tsp Gypsom

1 tsp Citric Acid

1.5 tsp wine nutrient

pinch of Epsom Salts

1/2 tin of Allinsons Bakers yeast

5kg sugar
You are aiming for a starting SG of 1080, starting Temp same as with Turbo\'s.

Make sure you put the FV in a place that wont damage carpets, or put a towel under as mine bubbled over a little, it\'s a real fizzer.

Will keep you posted on how long it takes and what the spirit turns out like compared to Turbo\'s.

I\'m sure you\'ll keep us informed how it goes.

Myself, I\'ll be very interested.

Just a quick update.

Checked SG last night and it\'s @ 1032, that\'s 4 days to get from 1080-1032, still fizzing!!!!

How much yeast is in the tin of bakers yeast ?

It\'s the 125g Tin, light orange in colour, you can get it from Co-Op

Hum? Just trying to work out about the recipe, you use a gravity as a guide, yet it says 5kg of sugar, whereas, most of the turbos say about using 6kg...........
It\'s an excellent experiment though, I don\'t have the numbers too hand to work out the expected ABV%, but if it does ferment dry, it\'s handy to know.
In my experience, with JAO etc, bread yeast doesn\'t A) ferment dry with so much sugar content, and B) it doesn\'t flocculate well either so you have to be very careful when racking it off the gross lees and stirs back into the liquid readily.
I\'d suggest any wine yeast, because you\'re already using other winemaking ingredients, then just about any wine yeast should ferment to about 14% or so (if you have high alcohol/dessert wine or a champagne yeast then all the better).
How\'s it getting on now

5kg of sugar in a 25 litre wash will give 11.8%, I spent ages working that out...Ok I’m lying I used one of the calculators on here.
http://www.brewhaus.com/Calculators-C108.aspx
Allinsons yeast ferments 5kg of sugar in a 25 litre wash no problem, I just had a nosey on there site and they promote it for homebrew and wine making
http://www.allinsonflour.co.uk/products ... yeast.aspx

nice yeast link I often wondered if bakers yeast was 100% ok to user for fermenting, i guess now I know

Hangover.
You get better results only using 5kg of sugar, 6kg will push the yeast to far and it will poop out, secondly you are not stressing the yeast by pushing %abv this will result in a very neutral spirit the requires no carbon filtering, yes the yeild will be less but I think quality over quantity is much better, plus you can buy a tin of the yeast for little over a £1 and you have enough to make two washes, the other ingriedients will last for many many washes, so if cost is a factor then give it a try.

It\'s now day 9 and it\'s at 1010 and still going.

One thing I have noticed is that the yeast likes higher working temp,I\'m using a brew belt, I did remove it and it slowed down to almost a stop in 24 hours, put it back on and away it went, this is in 22c room temp. Hopefully by the end of the week I will be sampling the finished product

i use bakers yeast all the time, and usually 5.5kg of sugar but put a littl emore yeast in a tomatoe wash.

Next time i think it\'ll try the desert wine yest

OK,

Day 13 and it\'s stoped, sg is 1002, so that gives me 10.87%, will be adding some turbo clear tonight, once run through the still I will report back on yeild and tast. Wash has even less of a smell than the tomato one (if any of you have made it).

Will also get another one on the go this week but will add more yeast at start, should fermentdown a little faster and hopefully a little dryer.

Hi maverick to be honest I don’t think adding more yeast will make any difference as you said yourself in your opening post that it was bubbling its head off so the yeast is doing its job, why not try doubling the yeast nutrient to 3 tsp as 1.5 does seem a bit short to me for a 5 litre wash. It might just speed things up a bit and push it that bit further to 990

My latest wash is :-
this makes 22ltrs of wash.

6KG sugar

3 heaped tbl spoons of dap

4 vitamin B12 pills

1 tbl spoon of wilco\'s super wine compound.
Like all the others I have done it\'s a slow start but gets going after a few days. I\'ll let you all know what the FG is when it\'s done.

Here what you are saying Umpa, the way I\'m looking at it, the more you add the more you will influence the flavour, I\'m trying for a good clean nuetral spirit, the tomato wash is good but I think this will be even better, reading varoius articles and info from other places, more yeast will speed up fermentation, may try inverting the sugar as well.Should get around 7 x 70cl bottles @ 40% so it\'s been worth it from a cost point of view, plus no need for carbon filtering MAJOR BONUS!!!!!!!

Look foward to hearing about your latest wash, be interested in daily sg readings.

Anyone else who has a go at any of the recipes please post your results.

Put another plain old sugar wash down last night and increased the yeast to 90g, nutrient to 2 tsb and sugar 5.5kg starting sg 1100, had a 2\" head on it within 2 hours!!!! if it ferments down to 1000 should make 13.5%

Ok, put my first 4 litres through the still last night and it produced 600ml @ 60% ran it for tails and got further 500ml @ 30% will chuck that back in on next run, the spirit is very very good, you would think it was water apart from the burn!!!

Taste is better than the tomato wash, so well worth ago.

My other wash is going well, went from 1100 to 1074 in 24 hours and 3 days from start now at 1042.