Distillnation wrote:I'm assuming you are using the calculator here: http://shuggo.com/birdwatchers/
180L
40.5kg sugar
1.768kg tomato paste
609mL lemon juice
506g yeast
1.13tsp Epsom salts
The original recipe calls for "225 grams fresh regular bakers yeast. Buy in bulk at any good health food store."
The bakers yeast, lowans, etc will do fine for the wash as far as I know. Birdwatcher did his in 80L washes so it should be fine if you are using the correct upscale.
Someone else who has done larger batches may be able to chime in though, especially since there is a lot of ingredients going into this thing.
Good luck with it though. I'd love to get some containers that size. Would save so much time.
Valoren wrote:Distillnation wrote:I'm assuming you are using the calculator here: http://shuggo.com/birdwatchers/
180L
40.5kg sugar
1.768kg tomato paste
609mL lemon juice
506g yeast
1.13tsp Epsom salts
The original recipe calls for "225 grams fresh regular bakers yeast. Buy in bulk at any good health food store."
The bakers yeast, lowans, etc will do fine for the wash as far as I know. Birdwatcher did his in 80L washes so it should be fine if you are using the correct upscale.
Someone else who has done larger batches may be able to chime in though, especially since there is a lot of ingredients going into this thing.
Good luck with it though. I'd love to get some containers that size. Would save so much time.
How much water would I need to add!? Stupid question I know but these calculators never tell you how much bloody water to add
Valoren wrote:That would be great only I don't have a 180 L mark, though I guess it couldn't hurt to make one!
SBB wrote:The wash calculator says you need 154.98L of water.......that is if you use the 40.5 KG of sugar thats been mentioned above.
Only problem is that according to the same calculator that's going to give you a wash of 13.2%......which is a bit high.
Best ya fiddle around with it yourself ~~~~~~~> http://homedistiller.org/calcs/rad14701
Dunno how accurate this thing is.
SBB wrote:Yeah thats what i was kinda getting at.
wynnum1 wrote:When it ferments the volume goes down and left with dried residue
wynnum1 wrote:When it ferments the volume goes down and left with dried residue .
SBB wrote:You tell me Kimbo...........Im still wondering :?
Kimbo wrote:I was implying that maybe when your ferment has finished, that the cap has sunk leaving a residue (Krausen) and giving the illusion that the volume has dropped. :-B
How much volume are we talking here?
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