Aussiedistiller, Home Distilling, Moonshine, Home Brew

The tried and proven recipe is the first post in this thread.

Anything after that is people's variations, there is no righ or wrong way but if you stick to the first one you can't go wrong. If you think you can improve it then go for it.

TPW is one of the most popular washes by far, if you want somewhere else to read about it try here ;-)

thanks for this recipe just pitched the yeast. this is my first tpw and only my 2nd wash since starting this hobby.

can anyone let me know what temperature when distilling TPW

bostonw1 wrote:can anyone let me know what temperature when distilling TPW

what do you mean fermenting I try to hold it at 30 deg till it stops bubbling then let it settle for another few days
distilling you should aim for 78 deg

bostonw1 wrote:can anyone let me know what temperature when distilling TPW

Pretty much everyone here wont run their still by temperature per say. We collect everything down to about 30%ABV, bar your foreshots and then make cuts by taste and smell. Have a read here, Guide to cuts.
Being new here, why dont you pop over to the intro section and let us know what your about, and if you haven't already, I strongly suggest you have a read through the newbie section.

thinking I'll give my first TPW a run today, quick question, do I still need to add the distilling conditioner/defoaming agent.

I dont bother any more,except if I've filled the boiler to much :handgestures-thumbupleft:

znipa-x wrote:thinking I'll give my first TPW a run today, quick question, do I still need to add the distilling conditioner/defoaming agent.

Just add a drop of olive oil if you're worried. Does the same thing and loads cheaper.

With Doc's assistance and guidance we distilled a batch of TPW. It is red hot and a fantastic recipe, I would recommend this process to everyone on the forum. It's fantastic!!!

Someone mentioned using anti foaming agents, I have never had TPW puke so never use anti foam or oil for this wash. It is normally quite happy with a rolling boil without foaming. If it is foaming just PM your recipe I can have a look. Take care.
Doc

So I'm going to put one of these down this weekend, went to Woolies and picked up the goodies for a grand total of $9 :-) I'm wondering what the tomato paste does, is this like DAP for nutrients or is it to get the pH to a desired level?

dungee wrote:So I'm going to put one of these down this weekend, went to Woolies and picked up the goodies for a grand total of $9 :-) I'm wondering what the tomato paste does, is this like DAP for nutrients or is it to get the pH to a desired level?

The paste is a yeast nutrient, the lemon juice or citric acid is for the ph tweak.

BackyardBrewer wrote:The paste is a yeast nutrient, the lemon juice or citric acid is for the ph tweak.

citric acid also acts as a buffer agent and for that reason is the recommended pH adjuster although I'm starting to think it may not work well for very long as a buffer without the equal inclusion of a citric base like sodium citrate :-B

I have had great success with the standard tpw in 20 litre fermenters
now I have a chance of getting a BIG stainless conical fermenter
Problem is its easy to keep 20 litre fermenters at 30 deg
Can I change the yeast to run unheated in the BIG one
Un heated at the moment they seem to run at about 19 deg

Aussiedownunder01 wrote:I have had great success with the standard tpw in 20 litre fermenters
now I have a chance of getting a BIG stainless conical fermenter
Problem is its easy to keep 20 litre fermenters at 30 deg
Can I change the yeast to run unheated in the BIG one
Un heated at the moment they seem to run at about 19 deg

I'd use a wine or champagne yeast for lower temp fermenting, EC1118 would be my first choice :handgestures-thumbupleft:

I love the ec1118...but cue bt1 who'll tell you that a low temp lager yeast will not only work at low temp but will generate a lot of heat and attenuate nicely at far lower than 19°c...

So whatever your HBS has. Lager yeast or the ec1118.

Aussiedownunder01 wrote:I have had great success with the standard tpw in 20 litre fermenters
now I have a chance of getting a BIG stainless conical fermenter
Problem is its easy to keep 20 litre fermenters at 30 deg
Can I change the yeast to run unheated in the BIG one
Un heated at the moment they seem to run at about 19 deg

We do our TPW in 1000 liter batches using EC- 1118 or Lallemand uvaferm 43 yeast...it is fermented in a temperature controlled fermentation room at 19.6 degrees and takes never less than 3 weeks to ferment, we allow 4 weeks per batch. We use Fermaid (Dap and spent yeast shells) and Go Ferm with tomato paste (Although the T/paste is mostly to clean up the smell of the wash, not so much as a nutrient) We have never had a stuck ferment, the long ferment gives us an extremely clean wash. I am not a fan of really fast ferments at high temps. The wash in the first week will generate a huge amount of heat. If you start too hot, this compounds the problem of potential overheating. I think that Mac's idea of ec-1118 is good as it is very clean and relatively slow. It is a bullet proof killer strain and a very complete fermenter. You may find that your wash is even better at the lower temperature. Let us know how it goes. Cheers.
Doc

Thanks Dock will give it a go going shopping tomorrow so will get some

Hi Dock I remember you posting a link to where you get yeast would you please post again

"T/paste is mostly to clean up the smell " that's an interesting observation .