bt1 wrote:Howdy,
yeh the rye really has progressed. I rate this real time 1 month old at about 6 + months in effect. happy.
Definitely be a technique for the colder months for mine as you said Green angels are well supplied.
bt1
BackyardBrewer wrote:bt1 wrote:Howdy,
yeh the rye really has progressed. I rate this real time 1 month old at about 6 + months in effect. happy.
Definitely be a technique for the colder months for mine as you said Green angels are well supplied.
bt1
Yes I'm noticing a lot of evaporation/spirit loss. But if the spirit at the end is better then I don't care. Mine is in two demijohns with two air stones and a lot of headspace and only covered with a coffee filter, so if you had it in SS kegs or barrels then loss would be a lot less certainly.
unsub wrote:The 2 micron SS air stone I got is the one with the barb connector and I found that it fits perfectly in a 1/2" copper joiner with no leaks. So I have a length of 1/2" copper tube with a 1/2" copper joiner soft soldered to the end and the air stone jammed into the joiner about 1mm, no solder or plumbers tape needed, just like a press fit and I am going to fit a hose barb to the other end of the copper tube to fit the air supply to.
It's been running in a 5l demi with about 3 litres in it for about a week now and it's still solid plus the benefit is I can have the stone almost on the bottom of the demi. I was initially concerned about there being no real movement in the liquid but I used a powerful LED torch to look in there and all of the liquid is constantly moving around.
So no silicone or plastic tube in my whisky, just copper and the SS stone and even after a week the difference is noticeable. I have some charred oak in a single malt I made a few weeks ago and I can already smell the vanilla and the peat is starting to come back through.
cheers
unsub
Kimbo wrote:Yeah Gav, Dilute to 40% when bottling :handgestures-thumbupleft:
Petulance wrote:What is the object of aeration of the wash?
1. Is it to inject oxygen into the wash to make the little yeasties happy?
2. Is it to create an upward current (similar to a convection current) to move the wash ingredients around?
3. Is it to create a disturbance in the wash to force carbon dioxide (another excretion in the fermentation process) to be freed from solution. The CO2 buildup would stress the yeast, as well as raising the ph of the wash.
If the answer is 1, wouldn't direct oxygen injection be a far more efficient method? Given the number of "slightly older" folk with home oxygen bottles, this may not be too difficult.
I've been trying standard aeration using a fishtank aerator. In non-quantative terms, I think it improves fermentation times.
I've yet to try aeration of distilled product. Once again, the same three questions above can be applied to the aeration of distilled product.
Thoughts, anyone?
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