Vodka Yeast or Bakers Yeast?

[Arismac]

Neat trick, "Doubleuj". What a terrific community this is. I am learning so much.

Yup, I can clearly here the yeast "munching" away and burping too.

[Arismac]

Pressed my old stethoscope back into service. Fascinating sounds coming from the fermentor.

[mattcoffs]

Pressed my old stethoscope back into service. Fascinating sounds coming from the fermentor.

The delay in it starting is the yeast multiplying themselves enough to cope with the amount of sugars.

In beers, under pitching can be a big problem - as it gives a lot of off "banana-esque" flavours. I haven't really tested out whether that's something that comes through the still or not, or it's repercussions on how much heads/tails you end up with though.

Are you planning on double distilling this? I'd say strip it all then do a separate spirit run on it, and run it slow as you can - should help keep it mellow.

[Arismac]

I have not yet tried double stilling, "Mattcoffs". I gather I simply split the oversized ferment that I have made, still both halves and then send the ethenol back through the still?

[Doubleuj]

I have not yet tried double stilling, "Mattcoffs". I gather I simply split the oversized ferment that I have made, still both halves and then send the ethenol back through the still?

Thats it, youd be doing 2 "strip" runs and a final "spirit" run.

make sure it is not above 40% when you do the spirit run and enough volume to keep your elements covered in your boiler, but i see youve got a t500 which its element is not exposed so just make sure it wont run dry

[mattcoffs]

:text-+1:

Strip fast, spirit slowwwww.

[Arismac]

Many thanks. I suspect this ferment will take about a week, so I will follow your instructions as soon as the wash is ready.

[Arismac]

The stethoscope works a treat. Very easy to hear active yeast, which means I no longer have to rely movement of the water in the air lock on top of the fermentor to know that the yeast is working.

[Plumby]

I gave up on airlocks years ago, when I was brewing beer in fact. Now I just use glad wrap over the top of the fermenter held on with the rubber seal out of the fermenter lid. My ferments never sit more than 3-4 weeks after finishing before I run them through the still though.

[Arismac]

Good answer, thank you. The locks can be a pain and are certainly not a relaible guide as to fermentor activity.

[mattcoffs]

Both methods are OK.
Using a hydrometer is a far better way.
I usually wait until i hear slowed fizz activity and measure the gravity. Then re-measure every 24hours until you have the same reading then you know they've finished.
Plus, you then have the numbers to know exactly how much ABV you have.

[Arismac]

Yes I agree. It looks like I intended to give up on the SG and AlcoMeter. Not quite, but I will have a much better idea on when to press them into service.

[Arismac]

G'day everyone,

As promised, seven days in the fermentor gets me an SG of 1.100. I shall look for the same again tomorrow and if its the same will fire up the still.

[Zak Griffin]

1.100 or 1.000?

And you're better off letting it sit For a week or so to let the yeast settle :handgestures-thumbupleft:

[Arismac]

Excellent thanks "Zac" I shall do just that ... I am already noticing a big improvement over my first attempt. The TPW has me won over already.

[Zak Griffin]

Is the gravity at 1.000 or 1.100?

[Arismac]

1.100 Zac. I realise it has a little way to go yet. I think I need 1.000 before the ferment is finished?

[prawnz]

I think I need 1.000 before the ferment is finished?

Mine go under 1.00 every time , bout 990 .

[Zak Griffin]

Yeah it should start at less than 1.100, let alone finish... tooo much sugar man.

[bluc]

you sure its not 1.010 did you follow the tpw recipe or scale it to a different size?