Aussiedistiller, Home Distilling, Moonshine, Home Brew

Fishws wrote:Put a wash down last night but substituted the lemon pulp for the equivalent of freshly squeezed lemon juice and a few skins for good measure. Temps good, all seemed ok but no ferment. Checked the pH this morning and its at 3.9, so maybe too acidic?

Any advice greatly appreciated.

Warren

What yeast did you use :think:

rumdidlydum wrote:

Fishws wrote:Put a wash down last night but substituted the lemon pulp for the equivalent of freshly squeezed lemon juice and a few skins for good measure. Temps good, all seemed ok but no ferment. Checked the pH this morning and its at 3.9, so maybe too acidic?

Any advice greatly appreciated.

Warren

What yeast did you use :think:

Rum, I used champagne yeast, got it going in a bowl of warm water and a bit of sugar for 20 mins before pitching.

Can't really blame the yest then. Whats your temps like at night, could it have been cold when you put it on? And have stalled?
I put one down 3weeks ago as per the recipe and its finished now. Mind you my temps are warm at night at the time of putting it down.
Not sure of my ph as i justed used a wine yeast for citrus fruits.
Does it taste vinegary? Or sweet?

rumdidlydum wrote:Can't really blame the yest then. Whats your temps like at night, could it have been cold when you put it on? And have stalled?
I put one down 3weeks ago as per the recipe and its finished now. Mind you my temps are warm at night at the time of putting it down.
Not sure of my ph as i justed used a wine yeast for citrus fruits.
Does it taste vinegary? Or sweet?

Oh also is it bubbling away 8-}

rumdidlydum wrote:

rumdidlydum wrote:Can't really blame the yest then. Whats your temps like at night, could it have been cold when you put it on? And have stalled?
I put one down 3weeks ago as per the recipe and its finished now. Mind you my temps are warm at night at the time of putting it down.
Not sure of my ph as i justed used a wine yeast for citrus fruits.
Does it taste vinegary? Or sweet?

Oh also is it bubbling away 8-}

Tastes sweet. Fairly cold here in Perth but have a pad heater under it and the fermenter is wrapped, so temp not a problem. it didn't start up, so no stall.

Fishws wrote:

rumdidlydum wrote:

rumdidlydum wrote:Can't really blame the yest then. Whats your temps like at night, could it have been cold when you put it on? And have stalled?
I put one down 3weeks ago as per the recipe and its finished now. Mind you my temps are warm at night at the time of putting it down.
Not sure of my ph as i justed used a wine yeast for citrus fruits.
Does it taste vinegary? Or sweet?

Oh also is it bubbling away 8-}

Tastes sweet. Fairly cold here in Perth but have a pad heater under it and the fermenter is wrapped, so temp not a problem. it didn't start up, so no stall.

Rum, I'm an idiot. Did another round of checks last night - pH, temp etc. When I replaced the fermenter lid voila bubbles! There was obviously a poor seal. Apologies for getting you to spend the grey matter.

Fish

All good mate :handgestures-thumbupleft:
Glad its sorted :teasing-tease:

hey everyone. LLLOOOONNNG time since I've been floating around this place. unfortunately life is taking over, but I'm thinking about giving this lil recipe a test drive as my lemon tree has over flowed with fruit. If I was to run this through my boka would you suggest I remove some packing or possibly increase take off rate to reduce reflux, also just the once run so I'll probably be pretty harsh with cuts my guess is 2 runs would clean it right off. curious about how to cut it too haha imagining an overpowering lemon smell masking the norm heads and tails as I'm a sniffer more than a taster.

Just finished a single run of this recipe in my 40l in pot still. Collected quite slowly and was expecting more flavour to come through,mesocially as was single run..flavour is very subtle.
I have found this is common in my still, rum etc, does not carry bug flavours through. Any ideas?

got a pic of the still? length of column?

Sorry wasn't quick enough to edit, post should read:

Just finished a single run of this recipe, 40l in pot still. Collected quite slowly and was expecting more flavour to come through,especially as it was a single run..flavour is very subtle.
I have found this is common in my still, rum etc, does not carry big flavours through. Any ideas?


Pot still is 2.5" on a 50l keg. Pic attached is not mine, but very simmilar dimensions.
Was collecting heads at a few drips per second...hearts was a little faster (twisty stream, but still quite sedate).

Wash used Lowans yeast and very juicy lemons (everyone has lemons on the tree at the moment)

Maybe incease the take off speed when your in the hearts get some smearing with the flavour laden tails.

Thanks scythe

I don't think smearing shit tails through your run is going to make it any better.

Take your cuts as normal and if there are some jars in the tails section that you like the flavour of you can blend them in :handgestures-thumbupleft:

Fishws wrote:

Fishws wrote:

rumdidlydum wrote:

rumdidlydum wrote:Can't really blame the yest then. Whats your temps like at night, could it have been cold when you put it on? And have stalled?
I put one down 3weeks ago as per the recipe and its finished now. Mind you my temps are warm at night at the time of putting it down.
Not sure of my ph as i justed used a wine yeast for citrus fruits.
Does it taste vinegary? Or sweet?

Oh also is it bubbling away 8-}

Tastes sweet. Fairly cold here in Perth but have a pad heater under it and the fermenter is wrapped, so temp not a problem. it didn't start up, so no stall.

Rum, I'm an idiot. Did another round of checks last night - pH, temp etc. When I replaced the fermenter lid voila bubbles! There was obviously a poor seal. Apologies for getting you to spend the grey matter.

Fish

A quick word of advice, don't use just the lemon juice as I did - there is very little flavour carry through into the spirit. The pulp and meat must give it something that the juice just doesn't. Not too much of a loss though, used the spirit and am making cointreau!

Warren

Finally scrounged enough lemons to try this. Halfway thru chopping and peeling now :happy-partydance:

I have at least 7 lemon trees at home, thinking of cleaning my yard lol, must try this recipe

Gday. What is the longest you would expect this to take to ferment out? Mine has been bubbling away constantly for the last 4 weeks.
Ben

Have you got a layer of sediment on the bottom of the fermenter? Has the pulp sunk?

I'm not 100% sure whats going on at the bottom. My fermenter is not transparent. It's still bubbling every 7 or 8 seconds. With a bit of pulp still floating. I'm assuming that because it's still bubbling that it hasn't fully stopped fermenting.
Ben