StillSmart

So you reckon it will be around 14% abv,?????
Soon as its done its going through my still..... i have plenty to be going on with
Have you tried bottling some as a wine?? or is it only good for wash??
I have four heat sources to go at if this stuff is ok, i will have 100 litres on the go.........
**********THANKS FOR YOUR HELP!!*******

Between 10 and 14 I would say, you can't be sure without a hydrometer and a start reading but you can't go far wrong with a good old taste test! It should be better for drinking straight than a Turbo brew, but hardly a high quality wine - have a sup and see!

I will try both..... bottling and distilling..........

As you said above you get approx 40/45% abv once distilled this recipe......

I will wait and see

its good to read this stuff i hope you all keep posting whats happening.

I'm doing my first try also and i'm at the wash stage, the airlock is now bubbling once every 30 seconds so there must be a little activity in there.

Its been feremting for about 7 days now.

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48/turboyeast

8kg sugar

I reckon you have a day or three left HangOver, depending on how warm your brew is. That's the main thing that affects the speed, mine always take a bit longer because I don't heat them or have an airing cupboard to keep them in so they generally knock around at about 20 - 23 degrees. I have heard it said that lower temperatures take longer but produce less nasty stuff, but I don't know personally what difference it makes as I haven't tried.

Hi Jimmy
A quick question for you.
How much tomato puree do you use per 25 liter wash, i am now looking at a tube of 200g of Morrisons home make tomato puree in much confusion.
I will be trying it when i get a bucket thats not bubbling or clearing stuff but not sure about the bakers teast.

Yeast even

I used 3/4's of a small tin of tomato puree in mine plus i added a good handfull of yeast nutrient too....... mine is on a heat tray and still bubbling and fizzing after 16 days now........

Thanks for that but i suppose it depends what quantity is in your tin to start with, what i have decided to do is test it first with a 5 liter lot but try and make it as close to 20% as i can get it, heres my cunning plan lol.
40g of tomato paste ( just a 1/5 of the tube)
1.7kg of sugar
A 1/4 lemon
1 teaspoon of yeast nutriant
A quarter of a cup of tea (lol no milk)
High alcohol yeast (claims of up to 21% possable)

The lemon is to adjust the ph so be careful how much you put in, you don't want it too acidic. Also, the nutrient might have something in it (citric acid perhaps) which does this job anyway. I'd probably check the ingredients of the nutrient, and if it contains any acid then try without at first and next time add a few drops, not too much. Just guesswork though!

Oh, and yes - I used about 3/4 of one of those small tins of puree, not sure how much is in each of the top of my head. I'm still working out the magic number though, it does work with a full tin but it's a little pink so I figured less is probably correct although how much less is still to be discovered.

The small uk tins have 140 grams in them, i used 3/4 of one of those tins as Jimmy used in his above post..... mine will have been bubbling 20 days tomorrow, but as i said i have put more nutrients into mine than jimmy did, and my heat is still rising from the base of my 25-ltr container through the sunken yeast...... must be still hungry my yeast, im hoping its gonna stop bubbling eventually

Hi p
Do you have a thermometer that you can open it up and check the temperature , it seems to have been going a long time, don’t worry it will be ok as long as its bubbling i just can’t help thinking it might be a bit cool.

Cool just means slow, nothing to worry about.

its virtually stopped actually......it throws out a bubble now and again but not constant now...... it looks pretty clear looking through the container a bit pink in colour obviously......2 more days and i will clear it