Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi all,
Wondering if anyone has had super quick AG ferments? I mashed in on the weekend. Pitched yeast Sunday morn. Airlock activity commenced within the hour. It was the most vigorus ferment I have ever had. Blew airlocks off. Initial temp was at 28 then increased to 34. I had to crack the lid to stop it blowing through. 48hrs later has slowed right down. Unfortunately I dropped/smashed my gravity hydrometer so cant tell where I am at. Will pick one up today. Is it possible that the ferment has nearly finished so quick? Typically 5 days for me. I have used the same grain to water volumes and typically end up in the 1.073-1.075 SG range and will ferment out dry at 1.000. I am using M1 malt whiskey yeast.
Any of your experience will be appreciated.
G.

Sounds normal. My first all grain went off like a rocket.

How big is your fermenter can go quickly if have enough yeast and can be tempting to add the yeast when the temperature is too high..

2 x 60l. Added at around the 27-28 degree point. Using safspirit m1 malt whiskey yeast. 50gms per 60l. Hydrated yeast for 30mins prior at 28 degrees. Both fermenters appear close to done.

Have you ever thrown in some sugar to the ferment if only put in a small quantity will not make any difference to taste and will give cheap alcohol have done when making beer use sugar to prime the bottles and what is left over gets thrown into the next brew.

No never tried sugar in my all grain

Wow.....done.......48hrs....cant believe it..

That beats my record of 3days for rum :D(200l)

How did the rum turn out bluc? No issues with taste?

It was rum it loves a fast ferment..

True. Hoping my whiskey turns out, its the first peated malt thats given me an iodine taste......fingers crossed it comes over into the spirit.

You can try this trick.
Draw off a bit of wort about starter size. Add a teaspoon of yeast. (I think bakers yeast would be fine) and see it it starts bubblying. This is a method to see if you have a stuck mash or its finished fermenting. Worth a try,

It's finished. fairly normal around these parts to finish in two day's, in the heart of winter it drags it's feet and takes three!
I do 200L ferments and usually leave the lid off until day two incase of foam ups. These are more frequent if using adjuncts for flavour.

Georgio wrote:...Using safspirit m1 malt whiskey yeast...

What made you pick ‘M1’ yeast? Based on its flavour profile?

EziTasting wrote:

Georgio wrote:...Using safspirit m1 malt whiskey yeast...

What made you pick ‘M1’ yeast? Based on its flavour profile?

:text-+1:
Im curious too... ive just been using US-05, but in time i would like to try a few others.

I was using US05 but wasnt getting a dry ferment and all my AGs had the same taste. I have been working on a heavilly peated AG. Although it is early days in terms of aging I am finding that smoke is coming through along with iodine notes using M1. Also fermenting down to 0.990 from 1.075 with no dramas at all. So far I am finding M1 superior with peated grain bills. :handgestures-thumbupleft:

Georgio wrote:I was using US05 but wasnt getting a dry ferment and all my AGs had the same taste. I have been working on a heavilly peated AG. Although it is early days in terms of aging I am finding that smoke is coming through along with iodine notes using M1. Also fermenting down to 0.990 from 1.075 with no dramas at all. So far I am finding M1 superior with peated grain bills. :handgestures-thumbupleft:

How do d you make that discovery?!?!? That would be handy to know the process you followed!
And have you tried any other yeasts?!?!

Sounds like m1 may be a good choice :handgestures-thumbupleft:

bluc wrote:Sounds like m1 may be a good choice :handgestures-thumbupleft:

Yes, my thoughts, too...

Only discovered this through trial and error after around 150kgs of malt :angry-banghead: . But I am definately a fan of M1. I would probably stick to us05 for a fruitier whiskey though.