First run - de-gassing and beyond

[Cheeeko]

So I just got home, she's sitting at just above 990 with about 9%ABV (didn't take a starting SG)

I've started to de-gas as I've read it's super important... I just have a plastic stirring spoon, (do I need a SS whisker?) does it ever stop with the fine bubbles..? I've given it a few vigorous stirs.. But the bubbles keep coming. Any tips/advice greatly received

I'm running the starter kit, 10L turbo wash

Cheers

[Benoit]

Did you syphon it off the yeast trub first?

[Cheeeko]

You'll have to excuse my ignorance, but what does that mean...?

It's still in the fermenter... I haven't added any finnings yet

[gaza the instructor]

Hi Cheeko, just wanted to say hello and welcome
mate. There is a big following for the Airstill her.
Benoit will no doubt point you in the right direction

[Mash]

Did you syphon it off the yeast trub first?

When it stops fermenting you should get a sediment in the bottom of the fermenter. Can be up to about half an inch. You want to get rid of this before you do anything else.

It is normal practice to use a siphon tube to draw the wine it out of the fermenting vessel, but leave only the crud behind. This needs a steady hand as you hover the siphon tube just in the liquid. Or you can buy a racking cane, which makes life much easier.

http://www.tesco.com/direct/youngs-syph ... lsrc=aw.ds

You can then wash up the fermenter, wash the dead yeast down the sink. Then you start adding finings and degassing the the clean clear wine in the other vessel.

(I personally do neither finings or degassing for anythng I am going to distill)

[Icefever]

Did you syphon it off the yeast trub first?

The trub is the layer of "crap"....dead yeast cells that sink to the bottom of the bucket.

When your wash is finished, you put it to one side so that any yeast left can settle out.

Put the wash somewhere cold...garage?? shed...I pop mine in the fridge for 48 hours. As it cools down it's starts to clear....this is when you syphon out of the fermenter into a clean bucket,,,,and then whisk it to remove any gas...

Then you pour the clear wash into your AS and start the run.

[Benoit]

Ok, so when the yeast has finished it will sink to the bottom & form a gungy layer which is called trub. You want the yeast out of the way now it's done its job so many put in a syphon hose that sits just above this gung & suck all the wine/beer out into another bucket, you can pour it off if you'd rather but it's a real pain in the arse to do accurately. You want the wash to be as clear as possible and if you then go thrashing around degassing while it's still sitting on the trub it will all get whipped up & you will have to let it clear again.
Degassing can be important with more traditional ingredients because the proteins in the beer or wine can trap the gas when it warms up & cause your still to foam up then puke into the condenser which you don't want, personally with sugar washes if it's been allowed to clear ok I find the act of syphoning is enough to get most of the gas out & there isn't much in the way of protein in the wash to foam with. The only exception I have found to that is black treacle for rum, I put it down to the unfermentables that are still in the wash.
Time is your friend here, syphon it off within a couple of days after finishing (often called 'racking off') into another bucket. If you can wait a few days then keep a loose lid on it to keep bugs out & it will degas itself, if not I find pouring it between a couple of buckets a few times does well.
Being brutally honest, the first few times I made anything I didn't degas because I didn't know about it & it made no difference as far as I know. Now I rack off then pour between 2 buckets a few times before pouring into the still, I do let stuff sit a few days between racking & stilling though just because I'm never in that much of a rush

[Benoit]

Haha and that took me so long to write 2 of you got there before me! Pesky 4 year olds & mousetrap!

[gaza the instructor]

You are right with the BT it hides a multitude
of sins for the rum maker. Still worth the
effort for the result.
Cheeko, if you like rum there are some good,
easy to follow recipes on this forum. Speak
to you from experience yum yum

[GrunthosTheFlatulent]

The trub is the layer of "crap"....dead yeast cells that sink to the bottom of the bucket.

In fairness, "trub" is very much a brewing term and refers to the dead yeast and protein "break" materials.

Winemakers would call it the "lees", which might be more appropriate for a sugar wash.

"Crap" or "gunk" are non-specific, and we need a thumbs-up smiley.

[Mash]

In fairness, "trub" is very much a brewing term and refers to the dead yeast and protein "break" materials.

... and in my case the odd hop, some grain hulls and maybe even some moss. All adds to the flavour

[Icefever]

I used "crap" as a generic name...on another forum last year, a small number of guys got tangled up with....a grain wash is called a "mash". A fruit wash is called a "fermentation", and a straight sugar is a "wash".

For me...a wash is a wash...

[Cheeeko]

Hey guys, ok cool.. I get what you mean now. Thanks heaps for the tips and advice, she's all siphoned off and chilling outside, I'm really impressed... It's pretty much crystal clear! I'm going to start my stripping run tomorrow.

In other news.. I went out and treated myself to a 30L fermenter and I've just put on my first lentil wash (following the recipe posted)

Starting SG: 90 ? Is that a figure you'd expect?

With the yeast, do I stir that in? Or sprinkle on top and leave?

Those of you who use a lid and air lock, how tight should the lid be?

Cheers

[GrunthosTheFlatulent]

I would consider an Original Gravity between 1.080 and 1.090 to be ideal.

If you're using an airlock then the lid can be clipped on fully, although many bucket lids don't seal effectively and the lock still might not bubble.

[Easydrinker]

Agreeing here, It seems to be screw tops that work better with bubblers.
A veteran winemaker may struggle with the concept that a mash intended for stillin' will/should be finished in around week, and it will then be heated in a boiler, infections are rare and of little consequence.
Regarding yeast, I sprinkle on top and come back a couple of hours later and stir it in.

Robert.