Recipe Discussion

[Homebrewer]

Put down my first TPW as per McStills recipe... :dance: Can't wait to run it........
Bubbling its head off in less than an hour of pitching the yeast. Going to enjoy trialing these (new to me) recipes Now to look up grain washes..... :D

[googe]

Yeah Popcorn jack, not to worried, im usually pretty well not follow the rules type ha. Just thought i'd share cause some people are very finicky about the way they do things and have to stick to every little rule. I always just sloped my beer brews together and they work out fine. Yeah its smelling good now mac, nurnt me nose hairs thismorning :)) . I did second spirit run of it yesterday homebrewer, very nice drop, some jars have next to no smell and the taste is smooooooth :handgestures-thumbupleft:

[Aussiedownunder01]

Yes same here recipe calls for 5 kg sugar it comes in 2 kg bags =6 kg 140 gram paste theres 240 in 2 tubs
So 3 bags sugar 2 tubs paste and the rest pretty much as recipe

[BackyardBrewer]

Yes same here recipe calls for 5 kg sugar it comes in 2 kg bags =6 kg 140 gram paste theres 240 in 2 tubs
So 3 bags sugar 2 tubs paste and the rest pretty much as recipe

Yeah I do same. Two tubs o paste, 6kgs sugar. Yeast, Epsom, citric. Add heat. Wait. Distill. Flavour. Get drunk.

[Popcorn Jack]

as long as the yeast didnt get burnt by too hot water it should be ok, even if only a small amount of yeast survives it will regenerate and start working.

what the stressed surviving yeast do to your wash in regards to off tastes is debatable, but with good stilling practices for neutral I'd say it'll be ok.

How hot can you take lowens bakers yeast...

PJ

[Sam.]

as long as the yeast didnt get burnt by too hot water it should be ok, even if only a small amount of yeast survives it will regenerate and start working.

what the stressed surviving yeast do to your wash in regards to off tastes is debatable, but with good stilling practices for neutral I'd say it'll be ok.

How hot can you take lowens bakers yeast...

PJ

I personally wouldn't take it past 32 but I reckon there might be guys that have had good success at higher temps.

[Aussiedownunder01]

My TPW is still bubbling after 14 days its 25 deg

[Urrazeb]

How often are the bubbles? Every 15sec should be good to go but to be sure drop your hydrometer in, if it's .990 or below then it's ready! :) 25C is ok

[Fatherjack]

Put down 1st TPW this arvo

Followed recipe in 1st post of this thread :handgestures-thumbupleft:

Bubbling away already :clap:

What temp is this best kept at?

Stopped by HBS today came home with 30L fermenter, alcometer, hydronmeter, but had all ingredients in pantry except extra sugar & TP :D

[Urrazeb]

I keep mine at 30 and usually finishes in 4-5 days + 2 days clearing 7day turn around, as the man has said, higher temp of fermenting forwarding on foul flavours is debatable at best and can be eliminated with good distilling techniques

[Popcorn Jack]

as long as the yeast didnt get burnt by too hot water it should be ok, even if only a small amount of yeast survives it will regenerate and start working.

what the stressed surviving yeast do to your wash in regards to off tastes is debatable, but with good stilling practices for neutral I'd say it'll be ok.

How hot can you take lowens bakers yeast...

PJ

I personally wouldn't take it past 32 but I reckon there might be guys that have had good success at higher temps.

I strarted my temp high since proving temps for bread are usually around 40 - 45c. I know I'm not baking but " scientifically " thinking (lol) I figured i am using it in a moist enviroment aswell so these temps must be safe. I have to say fermentation started quickly and solid like it was a turbo.

PJ

[badseed]

I have distilled my first TPW, initial impressions are great.

After the fermentaion finished I racked it to a secondary and let it clear for a few days.

The result is a fine smelling clear spirit, but I have noticed a tiny amount of red speckles on the surface when collecting the spirit.
Almost like drops of tomato oil, if there is such a thing. I assume (assumption being the mother of all fuck ups ;-) ) that this is from the Leggos paste I used, the second one I have made is using the salt free stuff.

So I filtered it anyway, I was planning on letting it breath for 24 hours so it might as well breathe in the filter.

The final product is a great neutral spirit, crystal clear and great smelling.
TPW all the way for me now, thanks for sharing the recipe.

[Bnr032]

I too have just finished stilling my first TPW on the weekend.
Mainly because of purchasing sizes i did the following:
250g Tomato paste,
tea spoon Epson Salts,
6KG Sugar
approx 1/3 cup of Fresh lemon juice.
100g of bakers yeast.

After 2 weeks in the bucket, i mixed some gelatin and water as a clearing agent, cleared up nicely (this next batch i will leave for 3 weeks to see how it clears by itself.)

Impressions - the spirit i believe smells alot sweeter then the turbos. The taste isn't as harsh (spilled a tiny bit when moving jars around.) i must say i was nervous in regards to i know you guys get it to work, but how sensitive would this be if i made any mistakes. Anyway i guess i wont be using that packet of Alcotec i still have in the cupboard now.

I finally think i may have a good enough neutral to serve to my Mrs as vodka without any flavoring...

[wombat]

About to tackle a TPW ( been a albran man for awhile ) , question please could I use the tomato straight from the plant, if I can what weight of tomatoes would be required to match say 140gms of tomato paste but would I be required to add anything else thats missing thats in the paste.

Cheers wombat

[SBB]

Forgive me if I'm out of line here BUT!
People seem to be over complicating this tried and proven recipe, It doesn't need gelatin or 3 weeks to clear......nor does it need things like Dolmio Pasta sauce in it.....or anchovies for that matter.
This recipe is on every forum world wide for one reason.......it WORKS as it is........no need to play with it.
SBB

[Urrazeb]

Someone had to say it

[Sam.]

If you look at a jar of tomato paste the ingredients don't just say tomatoes. So no.

But if you want to try an experimental tomato wash then start a new thread and give it a crack. Nothing ventured nothing gained.

[MR-E]

Forgive me if I'm out of line here BUT!
People seem to be over complicating this tried and proven recipe, It doesn't need gelatin or 3 weeks to clear......nor does it need things like Dolmio Pasta sauce in it.....or anchovies for that matter.
This recipe is on every forum world wide for one reason.......it WORKS as it is........no need to play with it.
SBB

:clap: well said :violence-smack:

[Boomgate]

Im following the recipe as it is.... i DO add the gelletin before running it... it clears it up in about 3 hours.... I do this to avoid puking more than anything to do with the recipe... I have never tried it without and I since this is working for me I wont stop doing it.

I have run the recipe twice now without any problems, the first time it took about a week and a half, degrees ranged between 19 and 23, the second time temps were in 25-28 region and it took 6 days to reach a gravity of 990.

The flavour is nice, Can drink it neat even when fresh (watered down to 40%) ... and delicious when added to coke.

[Bnr032]

i have run a couple of these, i am not using any extra heat to the fermenter, i leave it 2 weeks (i work away from home anyway) and on friday night when i get home i give it the gelatin treatment either saturday arvo/sunday i will boil it.

My thinking is that if i use the gelatin to settle it, it a) like people have said will reduce the likely hood of any puking, and b) surely if its not in the boiler, it cant be making my packing any dirtier.

It does make a mighty fine drop of neutral, it goes very nice chilled with some ice cold orange juice.

Michael