Aussiedistiller, Home Distilling, Moonshine, Home Brew

Rolls912 wrote:I’m chasing really pure alcohol. Sick of the wet cardboard taste from turbos.
Once the TPW stops burbling do I just throw it straight into the pot for a strip with no interference at all? No flocker, finnings, yeast killer, paper filter, carbon filter etc?

Also, to improve yield, has anyone blended a portion of turbo? Like a 2/3’rd TPW with a 1/3 Turbo? Or is this just a waste of time?

Cheers

In my book a little bit of shit is as bad as a lot :))

Rolls912 wrote:I’m chasing really pure alcohol. Sick of the wet cardboard taste from turbos.
Once the TPW stops burbling do I just throw it straight into the pot for a strip with no interference at all? No flocker, finnings, yeast killer, paper filter, carbon filter etc?

Also, to improve yield, has anyone blended a portion of turbo? Like a 2/3’rd TPW with a 1/3 Turbo? Or is this just a waste of time?

Cheers

Wet cardboard taste is more a cuts issue(and is a sign of tails) than a turbo issue. Turbo has a whole different taste of crap to it :laughing-rolling:

The focus should be on quality over quantity too. I'd rather get a few litres of high quality neutral over a little bit more than a few litres of so-so neutral.

Cheers,
Prof. Green.

:text-+1:

Do i fill the fermenter to 23litres? or 25ltrs? i put in 10 litres of hot water and mixed in tomato paste and sugar. then put cold water to 23ltrs. it is still sitting at 35c. so i must wait until it cools down to 30c to pitch yeast?

Fill to 25ltrs mate.

Yes wait till it cools down to 25-30 deg before pitching yeast.

When i do tpw i fill fermenter [80 liter olive barrel ]1/3 full with hot water from tap 65 deg 8 bags sugar stir citric acid epsom salts 1/2 tin of lowans then hit it with water jet to mix lowans fill to 75 liter with cold water and it starts bubbling within 1/2 hr done a few washes :oops: never had a failure. lowans is very forgiving

so i just put on a 25L followed the recipe the same as normal i put my 5kg of sugar in 10L of hot water homebrand tomato paste from woolies 1/4 teaspoon citric acid mixed it all together started hydrating my yeast 60g was from the same tin i used this morning for a 50L batch and it worked fine 20g was from an out of date tin my housemate had (didnt realise it was out of date till after it didnt rise) so i used a gravy stirrer to mix my yeast into a litre of cool water maybe 26c added a litre of the sugar water tom paste and shit from the fermenter to help it rise (it was like 45+ degrees so i added more cool water to it to bring it down to 30)at this point i got about 3L... waiting waiting waiting .... nothing ??? thinking maybe i'll just tip it in and check in an hour


well its been an hour and its only very very slowly bubbling through the airlock (there isnt any foam on the top of the water either) i feel like the yeast is the problem ?

What do i do its probably about 33-34 degrees in the fermenter so heat is definately not an issuse? i dont know what i've done wrong i made a double batch 4 hours ago in a 60L tub and it seems to be going fine fizzing away

Might have a leak in your grommet or lid somewhere. I’d put your ear to the side of the fermenter and check on the fizzing.

i went down and checked it and maybe i was being impatient it'd been at least a half hour maybe 1hr but now its bubbling nicely through the airlock thanks doubleuj for the suggestion

Hey there im a newbi.
i am going to give this a whirl.
thanks legend

Hey guys is there any issue doubling this recipe and making it in a 60L fermenter? I only ask because i once Spoke to my local HBS about doing it with turbo's years ago and they said you couldn't do it. Now I finally have a 60L fermenter I wanna give it a go

Dr Daniel Jackson wrote:Hey guys is there any issue doubling this recipe and making it in a 60L fermenter? I only ask because i once Spoke to my local HBS about doing it with turbo's years ago and they said you couldn't do it. Now I finally have a 60L fermenter I wanna give it a go

Yes mate, you can upscale any recipe, the only thing you don't need to add so much is the yeast.

Always cracks me up the HBS stories :laughing-rolling: :laughing-rolling:

Thanks Sam. Gonna give it a crack now, hopefully the weather doesn't get much colder in the next week or else I'll be waiting till November to run it lol

Dr Daniel Jackson wrote:Thanks Sam. Gonna give it a crack now, hopefully the weather doesn't get much colder in the next week or else I'll be waiting till November to run it lol

Most yeast are fairly tolerant mate, they will slowly plug away under most conditions :handgestures-thumbupleft:

Do you reckon if I added some DAP it would help with the ferment?

No need mate, wrap your fermenter up in a blanket or insulation of some sort and/or use an artificial heater like a heat belt or aquarium heater :handgestures-thumbupleft:

To easy cheers mate

Citric acid??? does this mean say some lemon juice or is it something else? TIA

Lemon juice is a common source of citric acid,
Citric acid can be found in the baking section of most supermarkets, comes in a little cylinder.