another newbie

[Bazzt]

Hi all
from WA, using air still which I got pretty much free. Using TPW and time.
I have a Fowlers preserving kit boiler that womany thing bought and never used, thinking of turning it into a still. If anyone could offer suggestions I would be grateful. It is about 30l capacity temp controlled, stainless steel.

I have made 2 Washes so far, 1st one. 9% second 12%. 2nd was temp and Ph controlled, 1st one wasn't. Now doing 3rd wash same as 2nd substituting Lowans yeast foçr Tandaco yeast to see if any better. I read somewhere that the Tandaco is better, it is more expensive though.


Cheers to you all

[blond.chap]

Welcome mate, you'd need to bypass the temperature control on the boiler to use that as you need constant heat input. Might be easier to just sort yourself out a keg boiler.

Don't worry too much about what % your wash gets to, about 10% is right, too much higher and you can stress the yeast, which results in off flavours.

Enjoy the new hobby.

[BackyardBrewer]

Welcome mate, not sure the Fowlers would be strong enough for a decent boiler of alc. Consider sourcing a keg - it will do the job and last you longer.

[JayD]

Welcome to the forum... :handgestures-thumbupleft:

[Bazzt]

Thanks for the replies. Guess the Fowlers will be usedto boil in my water for washes.
take on board re %abv of wash. was just curious to see differences with different parameters when making washes. I work in laboratories and use pure ethanol as my standard ie I have "calibrated" :wtf: my nose to that and compare my spirit runs to that.

[tipsy]

Welcome mate :greetings-waveyellow:

[Kimbo]

Welcome Bazzt :handgestures-thumbupleft:

[Sam.]

I work in laboratories and use pure ethanol as my standard ie I have "calibrated" :wtf: my nose to that and compare my spirit runs to that.

How does that taste watered down to 40% :D

Welcome mate :handgestures-thumbupleft:

[Bazzt]

I wish each ml used is audited and double signed so not able to try watering down

[Sam.]

Hmmm dam party poopers!

Does it have any sort of smell about it?

[Bazzt]

Not really. Trying to convince them to give an old HPLC. This would allow me to test purity of each cut:-D

[bt1]

Howdy and welcome,

I'm a bit of a yeast nutter cos it's where we can seriously impact flavours and wash outcomes despite a raher constant grain bill.

Never been a fan of Tandaco yeast...on flavouring it gets some dam avg flavours your lucky to spot when doing cuts.. but give it a week or two and retry you'll find it then.
If you have to or prefer a hot ferment bread yeast Lowans is ok .

On the alc volume issue. Look simply put a well fed, pH controlled and temp controlled std. yeast can produce well into the 12% + range with no impacts on flavours. A couple of specialist yeasts even Lagers can push past the 15-18% mark(not turbo crap either) with no hassle. Yeast loving and bit of understanding is all it takes to snare 5% extra from a basic wash.
Give you some idea on what you do with basic yeasts, took a Saf-Lager S23 type generation 1 took 6 weeks (no heating of course). The current gen5 yeast from following washes now takes 1.5wks, no heating and runs happily at about 9c...chilly....that's not hard to get either with yeast bombs, rehydating and yeast pitching care.

Anywhos, enough on yet another issue to look into when time permits..

enjoy the learning curve.

bt1

[philthy]

:handgestures-thumbupleft: