Aussiedistiller, Home Distilling, Moonshine, Home Brew

I have an experimental whiskey ferment (8 litres of grains,7 kg of sugar and topped up to 60 litres) that's been going for 3 days, the fermenter is wrapped in blankets and temp is 35 degrees. It has seemed to have stop working and no activity out of the airlock.
It's a very good quality German made fermenter so I know there is no leaks in regards to screw on lid.
I am wondering if this sounds like a stalled ferment?
:think:
I thought that would only happen if the temp dropped below 20 degrees.
If is sounds like a stall what is the best way to restart it? :think:

I pitched Lowans yeast at 35 degrees 3 days ago and gravity was 1060

Have you checked the gravity? No fermenter with a screw on lid is leak proof IMHO, you would be amazed at the number of time people have said "there's nothing happening in the airlock has it finished or stalled?" If your unsure, first thing to do is put your ear against it, if there is no fizzing sound it maybe finished. PS 35' is way to hot for a whisky, it wants to be around 20-25' :handgestures-thumbupleft:

Best to check gravity over 2 or 3 days, if you get the same reading every time its done.
I've had a ujsm ferment finish in 4 days due to hot weather and high starting temp so 3 days is possible, especially if you have been keeping the fermented above 30 degrees.
I find like Tas mentioned that you get a better flavor and bigger hearts cut if you can keep the fermenter temp low and go for a slow ferment time.

Thanks Plumby, I will check today :handgestures-thumbupleft: The thermometer I used to check temp before I pitched yeast was faulty and read 29 degrees, once I screwed the fermenter lid on the temp gauge in the fermenter lid went straight up to 35 degree :angry-banghead:
That's how that situation arose

What are you doing with your washes when they're done? Isn't your still in yanky land at the moment?

8 litres of grain what sort of grain.and what have you done with it.

Whats a German made fermenter? pics?

WOW, 60 litre whiskey ferment finished in 2.5 days after accidentally pitching lowans yeast at 35 degrees, in the winter with no heating belt :happy-partydance:
Put it down Monday afternoon and checked this morning, start 1060 finish 990 :handgestures-thumbupleft:

So it was completely finished not stalled
This whiskey must be on amphetamines :laughing-rolling:

Not surprised its finished i through you where keeping at 35 c did a beer reusing yeast and it finished in 2 days starting at 22 c and cooling down not sure that lowans is best yeast for flavor but higher temperature may make a difference

Fast isn't necessarily good, mate.

Zak Griffin wrote:Fast isn't necessarily good, mate.

Not sure what you mean? But it happened because of me accidentally pitching yeast at 35 degrees and with all the activity it maintained 35 degrees for the entire time. Either way it's finished and it will still work, I will let it settle for a week. :handgestures-thumbupleft:
One can do as the pros advise and not use turbos, but still there's always something..........

I think what he would be getting at is 2.5days is very quick and runs the risk of stressing the yeast thereby reducing the quality of the wash. Which creates higher alcohols and reduced heart cut. Every change in any part of the process changes the end product sometimes better sometimes not.
It'll be fine but it is outside of optimum, it's a learning curve.

coffe addict wrote:I think what he would be getting at is 2.5days is very quick and runs the risk of stressing the yeast thereby reducing the quality of the wash. Which creates higher alcohols and reduced heart cut. Every change in any part of the process changes the end product sometimes better sometimes not.
It'll be fine but it is outside of optimum, it's a learning curve.

Thanks coffe, helpful easy to understand explanation goes so far in helping novice nobs like me and many others to learn the ropes. Cheers :handgestures-thumbupleft:

pingu wrote:Whats a German made fermenter? pics?

:text-+1:

Fast ferment or spiedel :-B i like the look of the fast ferment..

pingu wrote:Whats a German made fermenter? pics?

Like a fermentation vessel but is about twice as thick with non stick insides, built in watts thermometer, clip on or off ball valve, silicone bunds and seals and airlock.
I know it would not be what most blokes here would buy as they will say "l could buy 6 Chinese ones for the same price" :teasing-blah:
Works for me as for 1 there completely non stick and rinse straight off and 2 they do not leak and 3 there top quality handles. Everything that's made in Germany is top shelf generally,
There an absolute dream to play with compared to my olive drums
just my 2 cents :handgestures-thumbupleft:
Will post pic tomorrow if I get a chance

Built in thermometers that fail on the first or second batch. Like a Beemer where the airbags cost more to replace than the whole car. Love that German engineering lol. :laughing-rolling:

copperhead road wrote:

pingu wrote:Whats a German made fermenter? pics?

Like a fermentation vessel but is about twice as thick with non stick insides, built in watts thermometer, clip on or off ball valve, silicone bunds and seals and airlock.
I know it would not be what most blokes here would buy as they will say "l could buy 6 Chinese ones for the same price" :teasing-blah:
Works for me as for 1 there completely non stick and rinse straight off and 2 they do not leak and 3 there top quality handles. Everything that's made in Germany is top shelf generally,
There an absolute dream to play with compared to my olive drums
just my 2 cents :handgestures-thumbupleft:
Will post pic tomorrow if I get a chance

Sounds good! cheers

Dig Brinker wrote:Built in thermometers that fail on the first or second batch. Like a Beemer where the airbags cost more to replace than the whole car. Love that German engineering lol. :laughing-rolling:

So true, ya got me :laughing-rolling: