#40 - 5 Day Sugar Wash Fermentation
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- čas přidán 29. 08. 2022
- How to ferment out any size sugar wash in 5 days (and tips on doing it faster)
Total Volume= Water + Sugar + Nutrients + DAP
Sugar- 200 to 250 Gm Sugar per Litre of Water (232Gm)
Nutrients- .6 to .8 Gm per Litre of Total Volume
DAP (Diammonium Phosphate)- .6 to .8 Gm per Litre of Total Volume
Yeast- .8 to 1 Gm per Litre of Total Volume
PH- Above 4.4 can be as high as 7 when yeast is pitched as it will drop rapidly during fermentation. Wash will stall if PH is in the 3's
Starting Specific Gravity (SG) 1.06 to 1.08ish
Bi Carb Soda Raises PH
Citric Acid Reduces PH
Temperature- Constant between 28C to 32C. Can Activate yeast @ 36C in clean water prior to pitching
60-80 Hour Fermentation add sugar in batches of 30% to start then 40% and final 30% in 10 to 15 hour increments
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Thank you for watching these videos, I have fun doing them and hopefully you are learning from my mistakes.
Nick. - Jak na to + styl
Thank you. The best intro to a sugar wash I have seen.
You are so welcome!
Thank you for taking us along on your journey 😊
hi Nick,
you are amazing,i dont know good english but i understand you very well ,you are so clear,thank you.
i want to ask you,
my yeast recoment 30-40 gr /hl,
is it so different from yours? should i put 100 gr as you recoment?
thank you
Hi, as a commercial distiller I need to ferment out in 5 days. You can put less yeast in, it will just take longer to ferment out. No hard and fast rule. Thanks for watching. Nick
Hi Nick. Thanks for the great video. What is the expected ABV from your method?
Thanks
ismail
Hi, about 10% but I do aim for a starting sg of around 1.08. Depends on how much water is added. Thanks for watching. Nick
Hi Nick,
Another great video thanks,
just a question on the frequent checking of the PH.
I remember watching a vid from George at Barley and Hops says you only need to check the PH once at the beginning of the fermentation then no need to check during the ferment.
Assuming you started your first fermentation the George way, what did you find out in regards to changing to regular checking?
I know you stress everyone has there own way and that's true but i am just interested
Can't wait to see your bottles and labels
Cheers
Iain
Hi Iain, generally once ph has been adjusted after 1st 12 odd hours it’s pretty stable. I check it just to make sure it doesn’t dip below 4.4. Thanks for feed back mate. Nick
George also says you can check for methanol by setting your spirits on fire…George says some dumb stuff. Sugar washes are notorious for pH crashes, so you should always monitor the acid level during the ferment. Grain based ferments are more stable as the cereals act as a pH buffer
Please share what specific yeast and yeast nutrients you have found to work best, to date, for your sugar wash. As you suggest we must check around and try to understand that is working. I am not asking for a product endorsement, just a bit more detail on what you have already gracefully shared. Thank You
I find Distillimax HT as a yeast gives me a really good neutral and Distillimax GN as a nutrient works well. Thanks for following the channel. Nick
@@distillinginaustralia3257 Thank You for all this information
I started in wine making, and I was under the impression that I had to stir and punch down my must. This is not necessary for distillation?
Depends on the type of wash/mash. When you pitch yeast on a sugar wash the ph will plummet 3+ points in 12-24 hours. So there’s no need to lower ph initially (unless over 7’ish) . Yeast struggles in the 3’s so best to boost ph into the 4’s even low 5’s to ferment out efficiently. I aim for 5 day fermentation, times money.
There’s nothing to punch down in a cereal or sugar ferment
what s the idea behind adding sugar in batch every 10-15 hours?what s a decent substitute for DAP?
In short it’s to do with hydration of the yeast and also not stressing the yeast with too much sugar which can give off undesirable flavours. Over simplification but……
DAP is a fertiliser which can be difficult to get but I don’t know of a effective substitution.
In my country they're hell bent on providing a safe supply of hard drugs to junkies, but where can one find pure ethanol that's not denatured which will make you sick?
We must be in the same country where everything has become illegal and includes prison tOK. Because it's so bad unless you pay a ransom to the state and federal cartel. Then it's ok.