Aussiedistiller, Home Distilling, Moonshine, Home Brew

Ingredients: Diammonium phosphate, magnesium sulphate, magnesium carbonate, vitamins, trace minerals.

So it already has the DAP and Epsom salts, any ideas how much to try for the first wash?
I'm thinking about 1tsp an see how it goes.

Brigand wrote:Hi Fellas

I made this up on Monday night

Here are my conversion numbers for a

Single 23L
3.6 kg Sugar
5ml Citric Acid
5ml DAP
5ml Gypsum
0.3125ml Epsom
~ 100g Yeast

and a

Double 46L
7.2kg Sugar
10ml Citric Acid
10ml DAP
10ml Gypsum
0.625ml Epsom
~ 200g Yeast

Problem is that this recipe gives an opening of 1.060 per my hydrometer and ProMash

According to ProMash 4.2kg will give 1.070 in a 23L batch and 8.4kg in a 46L batch

In any event its chugging along merrily even with this cold snap

Also with the DAP I found some online from http://www.grainandgrape.com.au/ and http://www.westbrew.com.au/ in 1kg packs @ $20

Cheers

I just seen this on you tube and he told whos it was( wineos) but he didnt make up to this reciepe , why would he have done that, his was measured in a pinchof this and a t spoon of that and say will ferment out in 3-4 days unless my eyes and ears seen and heard wrong...... new to this and just looking for help

Best advice, don’t follow the crap you see on YouTube

Doubleuj wrote:Best advice, don’t follow the crap you see on YouTube

:text-+1: the beauty of these forums is that people will call bullshit when they see it.

YouTube has no decent filter for valid information and any dickhead can put whatever they want on it.

It seems that this wash is not popular at all.
I have my 23L wash bubbling for a week now and still going strong.
I expected to get more info here. I wanted to know what makes it better compared with the turbo wash.
From a 23L wash, how much neutral spirit do you get when using a T500 reflux still?
Do you do cuts? How much foreshots, how much heads and how much hearts?

virge wrote:It seems that this wash is not popular at all.
I have my 23L wash bubbling for a week now and still going strong.
I expected to get more info here. I wanted to know what makes it better compared with the turbo wash.
From a 23L wash, how much neutral spirit do you get when using a T500 reflux still?
Do you do cuts? How much foreshots, how much heads and how much hearts?

I don't think it's popular because cereal based washes like WBAB or TFFV can get you a vodka with a better mouth feel and it's more hassle than TPW for neutral.

Can't help you with the t500 sorry, but you're best not worrying about how much you'll get out and simply try to focus on using smaller cuts and being strict about what makes it into your hearts cut.

Thanks for advice db1979. I never distilled neutral sugar washes. I just built a copy of the T500 and Iwant to test it woking. I have a Mac's Whiskey wash bubbling for a few days as well. I want to test my still as a reflux still and detuned as a potstill.

What makes these washes better than turbo? The turbo products have all sorts of crap in them to push the yeast into making a lot more alcohol than they really want to and to make it a lot quicker too. This stresses the yeast and makes for off flavours in your final product which is not what you want in a neutral.

Most folks here, as as db said, do cereal/kale or TPW washes rather than a straight sugar wash as they ferment cleanly without the need to add any expensive chemicals.

How much neutral you'll get will depend on the final alcohol content of the wash, how you run your still and how harsh you are with your cuts. The best strategy is to go for quality not quantity regardless of your total yield.

Professor Green wrote:The best strategy is to go for quality not quantity regardless of your total yield.

:text-+1:

Thanks guys. It will be the first time I run a reflux still after the clening run which still needs to be done, I collected about 10L of wine for it. I hope I can experiment during the clening run and I will be able to do a good job with the sugar wash. I will try to keep the reflux temperature in control for a slow run and I will make 200 ml cuts after discarding the first 200ml.
In my case will be more difficult because I use a gas stove for heating the boiler. But I recon if it will take 45 min to have the wash reach alcohol boiling temperature I will be closed to the T500 urn.

Hi, just wondering what the gypsum does??

It adds calcuim for the yeast and acts as a ph buffer

Anybody done this wash and been happy with it ? I have now done my 6th double batch and have not been happy with the return on effort.

Flavour is ok but no real improvement on any of the other neutrals and the volume was way low. Barely enough to run the bubbler properly.

I might give it one last try but add an extra 2kgs sugar.

Hi People, Just reaching out for any advice.
This is my first batch of this recipe and have done many successful batches of other recipes in the past but though id try something different. Not that this batch isnt successful... yet...
Its just going soooo slow.
Let me paint the back story if helps to understand why is soo slow.
50 litre batch
10.38 kg Sugar
9.13 g Citric acid
9.13 g DAP
1.087 g Epsom Salt
9.13 g Gypsum
40 g SS Distillers Vokda Yeast (used as handles up to 18%ABV)
Original Gravity measure 1.080 which I know was on the borderline
(Would be simply if I could just paste the graph, so will try to verbalize) < I think I managed to attach...
Has been humming along since 02/05 with a slow and steady decrease in Specific Gravity. I mean a straight line decline measured every ~15 minutes by the floating hydrometer.
After 10 days it had only got down to 1.061 so being impatient I added another 20 g yeast and the line is still declining in SG slow and steady with no real change in decline angle.
Its now at 15 days and measures 1.049.
Fermenter is temperature controlled at 29 degrees and holds steady day and night.
At this rate I'm looking at about a month to turn this around.....
I brew beer and usually measure the PH but for the life of me cannot find a record of it if PH is the fault here????
Any advice is welcome as we all learn from mistakes and challenges.
Thanks

i have never done this particular recipe, but that seems like a lot of citric acid.
my townwater is about PH 8 and i use about 3gms to drop 20l from 8 to 6 for sugar washes.( i have recently started logging the effect of Mackenzies citric acid on the PH)
so without your waters original PH, it's hard to guess what is going awry.

Town water PH is 7.8
The amount of citric was just calculated against original recipe for a 50l batch.
I tested current ph at its current state of 46% complete after whats been over 20days and is at 5
Looking at the graph I was concerned the SG (red line) was mysteriously following the same trajectory as the green line being the hydrometer battery percentage. Thinking something was faulty, so I dropped in glass floating hydrometer and yep the SG was correct.
Getting impatient I dropped 100g or bakers yeast to see if i could get some action as theres clearly sugar left to convert and ... nothing. seeming like i had an inch of surface foam after stirring but the next day it glassed off and is again sloooooowly fermenting.
Still at a loss. Thinking I'll try TSFFV next time...