StillSmart

If an airlock stops bubbling, all we know is just that.

If we want to establish if a fermentation has stopped (either finished or stuck) monitoring for a couple of days if the way to go.

Test the SG, have a listen to the wash, use the refractometer, taste it, smell it. These are all things you can do to establish whether a fermentation has stopped or not.

Hope that helps.

PS .. For what it's worth I don't use our locks on anything fermenting. They are a waste of time, if you have active well-managed fermentation. They are far more useful storage tanks.

Icefever wrote:That's a very comprehensive answer Ferdberfel....

What're your thoughts on using bread yeast?? fresh or dried?? by the way welcome to the forum.

Well, you can certainly. I think I would stick to wine or distilling yeast that has a good clean finish and high alcohol tolerance (better than 14% or so). Starters help alot and airing it up. I'm not sure that bread yeast will finish as clean. Most yeast labs have really good spec sheets on their yeast so you don't have to do this blind.

Thanks for the welcome! I know a lot about the front end part of the process (fermenting, base creation that sort of thing and likely aging although casks and aging sticks I have not used yet). the distillation part I am a novice at for sure.

I think I saw questions on using an airlock. I would think that is an absolute minimum. And better still is a blow off setup (stopper that is drilled, connected to a hose with the end submerged in a container of water). A blow off will handle very aggressive fermentation, but you should change the water daily as it will get funky quick. This prevents batch contamination.

And naw....I don't get put off. I can take a joke!

Good on you mate!
Nice to see someone with intelligence and knowledge coming here too.
But really, with the expected speed of a ferment for a wash to distil, air locks are a pain.
You are not looking for a "dry" result, often not a clear one, wham bam, thank you, mam.
Have yourself a merry festive season.

Robert.

Right on. I'll probably be a bit more anal than most about prep. The wash I have ready for the first run looks spot on - nice and clear. Tomorrow is the proof of it, first strip run. I'm all stocked up on a supply of patience so I should be good.

Cheers!

Hi Ferdberfel

Good luck with your first run and don't be put off by what comes out, making low wine by stripping a wash is a far cry from the improved results you will get from your second run.

FerdBerfel wrote:Well, you can certainly. I think I would stick to wine or distilling yeast that has a good clean finish and high alcohol tolerance (better than 14% or so). Starters help alot and airing it up. I'm not sure that bread yeast will finish as clean. Most yeast labs have really good spec sheets on their yeast so you don't have to do this blind.

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A lot of guys that start this hobby think that having a high alcohol finish in a wash will give you a stronger likker. Not so...if you read about the big boys, like a lot of rum stillers aim for between 8%/10%, I do.
As for bakers yeast I use both fresh/dried, most of my washes take off like a train within 20 mins, I have posted photos to prove it.

Some of the guys on here and other sites have gone through trials with using wine & beer yeasts, most come to the conclusion that it's not cost affective, but hey ho we all do our own thing....just my 2 cents ..