Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi Guys, I have read many recipes for TPW but is the amount of Baker's yeast critical? Some recipes say as much as 180g and others go as low as 60g for a 25 ltr wash. For convenience I want to make 25 ltr using 6kg (3 packets) of sugar and want to know the "ideal" amount of baker's yeast for a good ferment at around 25 deg C and a clean taste after distilling. I am a relative newbie and may be reading too much into this but want to start off right with my conversion from an AirStill to a real reflux one with my first run. Thanks in advance.

The ideal amount is the however much is needed to ferment completely out without stressing the yeast out.

If you have set up an optimum climate for your yeast then 60g for your 25L wash should easily do it.

You could use less than this and see how you go, not sure how low anyone has gone before :think:

No real problem pitching too much (within reason) it will ferment well and as long as you let the wash clear before running it you won't be distilling your yeast :handgestures-thumbupleft:

That depends on the brand. Lowans "red" is the most tolerant I've used and 80-90grams tops would do me for 25L with 6kgs of sugar and 200gms of tomato paste.

A weaker bakers yeast and I'd use 100gms to be safe.

But be aware that the more yeast you use the more chance of its flavours carrying through to the spirit.

I regularly use Lowans
25L Wash
250gm tomato paste
80gm Lowans Yeast
6kg Suger
1/4 tsp citirc acid
Pinch of epsom salts.

Hasnt failed me yet.

Thanks Guys. I can see from poompy's picture there is obviously enough vigour in the yeast I'm planning on using :0)
Cheers, SW

OK, so with your help I got the yeast bit sorted out but how important is the Epsom Salts? SW

I believe it helps the yeast along. something to do with the magnesium and yeast cells

http://aussiedistiller.com.au/viewtopic.php?f=11&t=2561

Never used it, or cit acid . Yes I'm naughty :shifty: :)) Never had a prob and it's always turned out nice.

Howdy,

Just personal view built up over past few years...definitely not the only way to approach yeast it s up to each to decide a routine they are comfy with.

The amount of yeast you use really depends on how well you treat your yeast. To give you some idea i get 6 x 60lt brews from 1 can that equates to about 40gm for a 60lt wash. It routinely ferments out well below 990SG and yields up to 11-14%. Specialist yeasts have yielded up to near 17%.

Do take care to get nutrition, temp, pH and aeration right. It's no biggy ...this lot is also close to optimal for a real good dry ferment well down on the old SG readings and has yield benefits as well. Nothing wrong with a mid ferment gentle stir and pH check, very rarely add more DAP at this stage.

Also make sure it has sufficient time in hydration and growth yeast phases early on. Unless the yeast hits a shortage of a key requirement...usually when it turns anaerobic due to depletion of O2 it will propagate to the max concentration the conditions allow. Over using yeast does not compensate for this.

ppl seem in a hurry and just stir it in and get on with it, slap a lid on a air lock etc which is just as valid...it's a choice thing again

bt1

bt1 wrote:Howdy,

Also make sure it has sufficient time in hydration and growth yeast phases early on. Unless the yeast hits a shortage of a key requirement...usually when it turns anaerobic due to depletion of O2 it will propagate to the max concentration the conditions allow. Over using yeast does not compensate for this.

Overpitching will compensate to a degree if it is not a "perfect" environment as that way you are willing to accept that some of the yeast cells are going to die, but there will still be enough to get the job done.

TPW is a cheap, easy way to make a nice nuetrel without overcomplicating it.

If you want to have a perfect enironment to pitch yeast then get the PH right and use DAP. In that case you would probably want to use a specialist yeast anyway ;-)

People worry to much about yeast amounts,We aint making home brew beer here.... Provided you get everything else right in the mix you could use half the recommended amount of yeast and its still going to be bubbling its head off with a few hours, yeast multiplies pretty quick if its happy with the environment its in. I notice you intend fermenting this at about 25c........its gunna be happier a bit warmer, around 28-30c, having said that it will work fine at 25c....just take a bit longer to ferment out.

Thanks everyone. I pitched in 80gm and the thing is still bubbling it's head off after 6 days. I took the advice to raise the temp a bit and by using my beer heater base, it is sitting at 29 deg C.
Won't rush it and will give it plenty of time to clear. My first run with the new still should be a good 'un. Cheers, SW

Is the standard TPW 5 kg sugar for 25 L to keep alcohol % lower .

Gday mate i used 4KG sugar in 23 ltr on the 28/2/13 the sg was 1.069 and i checked the wash today sg .990 about %10.2
Better to keep abv low they say :handgestures-thumbupleft: :handgestures-thumbupleft:

I've just started my first sugar wash ever! I used the TPW recipe I found on these forums and it started frothing pretty soon but now, 4 hours later, it seems to have stalled. Am I doing it right?

Hi are you using an air lock, chances are your lid or seal around the bubbler is leaking try tightening the lid and give the bubbler a twist should fix problem happens to me all the time :handgestures-thumbupleft:

Is it active like can you hear it bubbling/

what temp?

what wash, sugar content?

What was the rough starting temp/

how much yeast used? did you allow growth time for yeast?

Does it have active heating like a aquarium tank heater?

need more info to call to call this one I reckon

bt1

+1 bt1

but are you using an air lock very unreliable but i still use it god knows why.

haven't used an airlock for an active ferment for years.

if I need to store yes I'll add one drown it as a fluid lock that's about the only time I use one...

It's got enough CO2 pumping out to prevent any thing getting in...btw I don't live in the tropics...might be a different answer for the sweaty crew up North.

bt1

Beer usually uses 7-10g... 50-60 g works in a 25l wash... Gotta remember that what yeast dies then becomes food for the strong.