StillSmart

I'd split it myself. That seems pretty high for bread yeast. And a whole teaspoon of Epsom salts seems high. I'd go with a largish pinch for a gallon. But that is mostly just a guess.

Chuck

Cheers Chill...I'll see what it looks like later and if it's not getting off to a good start I'll split it.

chill wrote:I'd split it myself...... But that is mostly just a guess.

Chuck

That's what I love about this thing,flying by the seat of your pants.
Happy to be corrected,but think it's a Pukka expression.
Win some,lose some,but give it your best shot.
Robert.

It will start OK, but a high SG may eventually produce enough alcohol to kill the yeast or at least make them too drunk to work.

I had a look last night it's very slow, had another check on it this morning still no change.
So when I get back home tonight I'll split it, I'll try and work out what amount of water I need to add to try and lower the sugar content. Then I'll add more yeast to help it along..it's a lesson learnt...

What temp are you fermenting at?, bakers yeast prefers 25C and upwards, if its lower it ferments slower.

vino-tinto wrote:What temp are you fermenting at?, bakers yeast prefers 25C and upwards, if its lower it ferments slower.

The yeast went in at 30c VT...and the DJ is down near the rad in the kitchen...that's where all my buckets go. I'll check the temp tonight when I'm home and take it from there.

An update...the first gall is now down to about 0.995...I know the hydro is not that correct in molasses wash's but it does show that it's dropping.

The 2nd gall is still around 1.030 so a way to go yet....but I'm looking forward to running it through the airstill.

One Q tho...being a molasses wash, to what extent will it clear??? I'm not expecting it to go like a lentil, but at what point would you say it was ready?

It will clear to something like Rootbeer or a dark ale. You should notice it going from a more milky state to that dark state. It is ready then.

Cheers Chill....the first one is getting dark like a brown ale, the 2nd one does still have a milky look to it now you've said....

Today's the day...I've just started the first of my rum wash's going through the Airstill.

It's running in the kitchen, I'm up & down like an expected dad....

Big Q....would you guys go with a single run?? or do a double?? as it's my first time with a molasses wash.

Double run and let it age. It usually does not taste that lovely fresh off the still. A few months aging will do wonders!

I've gone with a double, did the strip run this morning....hope to find the time to finish it over the weekend.
If I have the time tomorrow I want to knockout the lentil wash I have with the T500.

@Ice: This may be a bit late but I was off being reeducated. Now me English is bloody good.

Accumulate 2-3 stripped runs and then do a spirit run. The longer your stripping run the better your end product. And then let is breath for about a month. Makes a big difference. Then age if that is your desire.