high water content ferment

[no wuckers]

hi i just tried mt first tpw recipe with extra water in the recipe ..final gravity was around 1.000...my guess is that this would be expected with to much water ?

[RC Al]

Final gravity or starting gravity was 1.000 ?

What qty of sugar and water?

And an introduction in the welcome center is helpful for people to understand your setup and provide better information :handgestures-thumbupleft:

[no wuckers]

9kg of sugar in about 40 litres of water 2 cans of paste ...and i dont know the starting gravity ..cheers

[RC Al]

Thats fine mate, run it

Generally 1 kg per 4-5 litres is great for our purposes, the higher you go the more you will stress the yeast getting every last bit out, causing off flavours

[no wuckers]

...i got about 2.5 litres of hearts 91 abv...off 9 kg sugar ...was about 400 mills foreshots ..and maybe 2 litres of tails
..that sound ok ..my fist tpw ...and newbie
cheers

[Tesla101]

no wuckers,

Fores sounds about right. Did you take any heads out? Tails sounds a bit too much.

On my TPWs I usually get about 20-25% heads, 50-60% hearts and about 20-25% tails, after foreshots of course. Also varies with the yeast I use.

What yeast did you use?

[no wuckers]

heads maybe 500 mill...used bakers yeast ..60 grams was all i had....ps i got some turbo 8 yeasts ...do you think they mite taste better with a 80 gram pitch instead of the 240 gram pitch that they supply >

[Tesla101]

nowuckers,

Sorry, should've asked the first time - are you doing a stripping run in pot still mode first and then a spirit run in reflux before you take cuts?

As for the Turbo 8, I can't advise because I've never used it. Although the one and only time I used Turbo ingredients was the kit that came with the T500 for a sacrificial run and it was :puke-huge: I've only done TPWs since...

Also, if you haven't already check out the Newbies Corner for lots of great advice when you're starting out.

Would be great if you could pop into the Welcome Centre and tell us a bit about your setup and what you're looking to make. Pics are really helpful too :handgestures-thumbupleft:

[Doubleuj]

The amount of yeast doesn’t really matter, it’s the type of yeast that changes flavours.
The yeast will multiply way past what you originally put in once exposed to sugar and the correct conditions.
I would chuck the turbo crap in the bin and stick with lowans.
Also, how’s that welcome thread coming along?