Aussiedistiller, Home Distilling, Moonshine, Home Brew

Just a thought why not use the jest to make lemincello and the pulp to make lemon flavored vodka. That is what I have done with my lemons. Still waiting for the wash to stop fermenting, it is going very slow at the moment.

Nino wrote:Just a thought why not use the jest to make lemincello and the pulp to make lemon flavored vodka. That is what I have done with my lemons. Still waiting for the wash to stop fermenting, it is going very slow at the moment.

Hhhhmmmm. I think I have already said this before :text-lol:

I've used wine nutrient from hbs which is mostly dap.

Yep, zested the lemons for Limoncello and used the pulp for lemon vodka.

db1979 wrote:I've used wine nutrient from hbs which is mostly dap.

Yep, zested the lemons for Limoncello and used the pulp for lemon vodka.

:handgestures-thumbupleft:

Hi all

How many 5 g packets if the EC1118 do i need for this recipe

The recipe says 2 tables spoons so how many table spoons worth is 5 grams? I recon If you rehydrate with a starter your yeast will soon grow enough and be fine.

woodduck wrote:The recipe says 2 tables spoons so how many table spoons worth is 5 grams? I recon If you rehydrate with a starter your yeast will soon grow enough and be fine.

Hey Woodduck

I checked out the conversion and just wanted to make sure it was right

Apparently 1 Tbs = 15 grams so this recipe will need 6x 5g sachets, but looking at each sachet it states that one sachet is enough for up to 23lt so, in theory, I would only need 3

So do i go with the 6 or 3 , what are you thoughts?

I recon 3 will be fine mate. Just use a starter if your worried.
Rehydrate your yeast in some warm water and a teaspoon of sugar in a jug. Once it's taken off and foamed up you can stir it into the wash or If your worred it won't be enough you can transfer that starter into a bucket with a 2 or 3 ltrs of warm wash and let it grow again then throw it into the wash and that will definitely get it going.

If you'd like more info on starters look up "yeast bomb" in the "serch our site link" at top of the page :handgestures-thumbupleft:

Good luck mate hope she goes well for ya

woodduck wrote:I recon 3 will be fine mate. Just use a starter if your worried.
Rehydrate your yeast in some warm water and a teaspoon of sugar in a jug. Once it's taken off and foamed up you can stir it into the wash or If your worred it won't be enough you can transfer that starter into a bucket with a 2 or 3 ltrs of warm wash and let it grow again then throw it into the wash and that will definitely get it going.

If you'd like more info on starters look up "yeast bomb" in the "serch our site link" at top of the page :handgestures-thumbupleft:

Good luck mate hope she goes well for ya

Cheers mate, thanks heaps for that

Hey guys,
Been reading the thread and looking for a few answers. I cannot get ec1118 yeast. Should I give it a go with bakers yeast? Really want to try lemon vodka for the bride, if it works then happy wife, happy life(less whinging when I’m in the shed) :-D

I'd be worried bakers yeast wouldn't fully ferment it but not 100% sure, it is pretty reliable stuff?. Can you get a champagne or wine yeast other than ec1118 of some sort?

I used sn9 (I think that's what it was) from the hbs.

Sampson wrote:Hey guys,
Been reading the thread and looking for a few answers. I cannot get ec1118 yeast. Should I give it a go with bakers yeast? Really want to try lemon vodka for the bride, if it works then happy wife, happy life(less whinging when I’m in the shed) :-D

Hi Sampson,

Roughly, where are you situated? We might be able to suggest where you can get champagne yeast if we know where you're located.

Cheers,
Prof. Green.

I’m in Hervey Bay. The staff at the local brew shop are scared of spirits, all beer

db1979 wrote:I used sn9 (I think that's what it was) from the hbs.

:text-+1: That's all my local hbs had. Because my local hbs is about as useful as one legged man in an ass kicking contest.
I did a stripping run then a spirit run through my pot still. The results were very nice, the wife's and her friends liked it so that's a bonus :handgestures-thumbupleft:

The HBS at maryborough has some different yeasts and even amalize - they seem more wine and spirit friendly than what you are describing (haven't been to the 'bay one)

Thanks everyone. They got some in for me and I have 50 litres bubbling away in the shed.
I ended up using lemonades instead of lemons.
Looking forward to trying it out
Cheers

Hi guys

I have my 50lt back just finished fermenting, now I will follow this recipe https://www.aussiedistiller.com.au/viewtopic.php?f=11&t=289 and do a stripping run, then added more sugar to the backset and add all this back to the dregs of the first ferment and referment it.


My question is, to clear the current ferment, I was considering cold-crashing it for a day or 2, will this affect the yeast if I want to referment?

Won't affect the yeast mate, just don't go dumping any hot liquid on them or you will kill them. If I'm doing generations I normal put 10 litres of water on the old yeast bed, that way when I add the warm water it wont kill it.

Plumby wrote:Won't affect the yeast mate, just don't go dumping any hot liquid on them or you will kill them. If I'm doing generations I normal put 10 litres of water on the old yeast bed, that way when I add the warm water it wont kill it.

Cheers mate thanks heaps