advice on temp 4 fermentation

by **monkeydust** » Fri Jan 09, 2009 1:40 am

Hi guys. I'm a little stuck. I have a fermentation going at the mo using Still Spirits Tripple Distilled yeast. Instructions tell u to ferment at 18c - 24c for 7 days. I have had this little madam going now for 16days ( room kept at a constant 19c, until yesterday at 11.30am ) and took a reading yesterday and got: 1.004 at 20c (she still was blowing bubbles but very weakly) Then I did another reading today: 1.000 at 17c ( gas meter broke and no heating for most of yesterday and last night,she aint blowing at all now ) I tasted it and i can just taste a little sweetness in her. Anybody think I should keep her hot 4 another few days? or should i clear her. I only ask this as with my 1st attempt I got giddy and rushed her for christmas. Ooops. I thought she was ready, but Rich at Wineworks ( all my kit from them, very good service and the kit was much cheaper ) sorry 4 a blatant plug, any ways Rich said it sounded like I cleared my 1st lot early ( 12 days fermenting at a 18c ) The wine had an after taste, not unpleasent but odd! I distilled and filtered and the finished result was not that bad, but even as a novice I knew it could be improved, but at that time i hadnt spoken with Rich. I will call him tommorow and ask him for his advice, but it dont do no harm to ask advice from you guys. Also any body used dextrose instead of sugar, I just started another fermentation today, again with the triple distilled yeast but the packet advises 7kg of dextrose instead of 6kg sugar. I read someplace that everyday sugar can give off harsh flavours? unfortunately because of giving it away as gifts I dont have any of my 1st batch to go of now, silly me. Well done for the site and forum idea Jimmy it keeps the information flowing

by **bluecap** » Fri Jan 09, 2009 2:26 am

Hi I would use a fish tank type heater at set at 24 degrees to finish it off.
I have just had a look at that still spirits triple distilled yeast it looks a bit to precise for me, why not try alcotec 48 turbo, again with a fish tank heater itâ€™s a lot more robust.

by **pi55ed** » Fri Jan 09, 2009 2:36 am

I use brewbelts, and a tray heater for my washes/wines and beer...... as all my stuff is done in the cellar, serves me well.

My last tomato wash i did wasnt finnished properly and was still sweet, so i decided now that i wait for all bubbling to stop before i switch off the heat..

Iam going to leave mine too to clear themselves without turbo-klar if i can wait that long

by **Jimmy** » Fri Jan 09, 2009 4:17 am

17 degrees is where yeast becomes dormant and stops doing anything - it won't die, but it won't be active either. If you had it at 19 constant then that might be a bit close, considering your thermostat/thermometer might be a little bit out.
I'd say it'll go longer and get stronger if you let it - you can probably get 990 out of that. Stick it next to a radiator if possible, once it warms up the heat is retained for quite a while and if it gets to something like 25 it'll race through the rest! Otherwise wait until the brew clears and the yeast starts to settle on its own and you know it is done.
It's very hard not to rush it, I know! Depends on whether you want to max out your yield or get cracking as soon as you can. If it is any consolation, I have found that lower temps mean a slower fermentation but a cleaner brew in the end so it's all swings and roundabouts.
Good luck, let us all know how you get on!

by **Jimmy** » Fri Jan 09, 2009 4:19 am

Oh, and good to hear the recommendation for Wineworks - I added their site to the list of suppliers recently as I thought it looked good, always handy to have a personal opinion though. Make sure you tell him to send any new folks in this direction if they get stuck!

by **goinbroke2** » Fri Jan 09, 2009 5:39 am

Not sure what the SG was to start with, but if you add TOO much sugar it will end sweet. Turbo's will eat good and yes your temp is a little low, (which is probably the problem) I just want to ensure everybody is on the same page.

If 1kg = 5% and 2kg = 10%, 10kg doesn't = 50% There is a point at which the yeast just die off and whatever sugar is left will make it taste sweet.

by **monkeydust** » Fri Jan 09, 2009 3:56 pm

Thanks for the help guys, very much appreciated. I did think about investing in brewbelts, just that I laid out a few pounds for the kit and was hoping things would be good just having it in a constently snug room. It may be a wise purchase.

This type of yeast was what came with the kit and Rich said he has found it the best as you dont need to take off the 1st 50ml from your distill and it produces a greater quality end product? I guess as a novice i'm taking all the advice I can get, but after reading what you guys have been doing i think i'll try another yeast next time.

I have her posted now right by my main rad and she is currently reading 20c and hydrometer reading of 1.000. I wil leave her for a few more days and take readings again each day ( she has stopped blowing bubbles )

I'm guessing she may not fully clear on her own, I have used liquid carbon as per instructions and its not going to be easy checking for sediment, it just looks like a bucket of black water.

Strange, my new batch I just started yesterday with the dextrose dont appear to be doing much at the momment and she reads 22c and no bubble blowing? maybe this yeast is a little to precise
thanks once again and happy to keep you guys updated with results