Aussiedistiller, Home Distilling, Moonshine, Home Brew

Yep, what they ^^^ said.

Generally speaking a wash is fermented when you get the same SG reading two days in a row.

But even then I let it settle for a week or so before a stripping run.

Hey guys,
As we are going through this crazy time, supplies are hard to come by, so I want to make things last as long as I can.
So my question is, what's the most efficient way to use the bakers yeast? What is the minimum amount you would put in a 50L wash?
The bakers yeast is hard to buy at the moment, so want to get as many washes I can out of a tub.

Cheers
Rob

Do some reading on yeast starters then.
It's about starting with a small amount and growing it into a larger colony to put in your wash

robduca wrote:Hey guys,
As we are going through this crazy time, supplies are hard to come by, so I want to make things last as long as I can.
So my question is, what's the most efficient way to use the bakers yeast? What is the minimum amount you would put in a 50L wash?
The bakers yeast is hard to buy at the moment, so want to get as many washes I can out of a tub.

Cheers
Rob

Look at how to make a yeast starter as with TPW bakers yeast was cheap to buy and could put in a larger quantity then if buying expensive yeast and that made for a quicker ferment and a lot of yeast can inhibit infections .

Hi all, new here.

Previously i have only done turbo washes, but from reading thought id give this a try.

Made up a batch on the weekend as per recipe, but some how i think I may have muffed it, as hard as people seem to think that is. There has been no activity from the airlock. I cracked the lid to have a look, the top of the wash and there is nothing happening.its currently sitting inside, the temp on the stick on thermo is reading 30°. Any help is appreciated

Hi mate,


It probably won't be finished yet if you only put it down on the weekend. Have you got a hydrometer to check the SG? Stick your ear up against the side of the fermenter, can you hear it "fizzing".

Having said all that, TPW is less than ideal for an air still as you will end up with some residual tomato flavour. You'll effectively end up with a tomato whisky. One of the cereal based washes is far more suited to that still. Any left over flavour will at least be tasty.

Hi Professor
No you wont end up with tomato flavour in an airstill.
I use TPW in my airstill all the time and have for 12 months.
The trick is to filter it properly.
Make sure that after using all of your wash to distill some tap water.
This will remove the tomato micro bits from your still and have it ready for the next batch.
Hope this helps.
fishfingers

axeallen wrote:Hi all, new here.

Previously i have only done turbo washes, but from reading thought id give this a try.

Made up a batch on the weekend as per recipe, but some how i think I may have muffed it, as hard as people seem to think that is. There has been no activity from the airlock. I cracked the lid to have a look, the top of the wash and there is nothing happening.its currently sitting inside, the temp on the stick on thermo is reading 30°. Any help is appreciated

Hi Allen
Can I suggest that you don't have the top on tight enough or a cut in the o ring around your air lock.
With a temp of 30 degrees there will be some activity going on inside.
TPW will see small bubbles only after a few days.
I use TPW only nowdays and have found that the yeast quantities need to be played with if the weather is getting colder.
I use 25 ltr water, 5.6kg white sugar, 246g tomato paste, 5g citric acid and when temp at 30 degrees 90g of bakers yeast.
The trick I have found when using a 30ltr fermenter is to use 6 ltr hot tap water to start.
Add all sugar and stir. This drops the hot water to 32 degrees. Add all tomato paste, citric acid and the remaining 19ltrs use cold tap water.
This has me starting at 30 degrees. This is when I give it another good stir and mix in the yeast.
Hope this helps.
fishfingers

fishfingers wrote:Hi Professor
No you wont end up with tomato flavour in an airstill.
I use TPW in my airstill all the time and have for 12 months.
The trick is to filter it properly.
Make sure that after using all of your wash to distill some tap water.
This will remove the tomato micro bits from your still and have it ready for the next batch.
Hope this helps.
fishfingers

Actually you WILL end up with with tomato whisky. The fact that you have to filter the tomato flavour out after distilling it proves that.

I have actually done this and the output is like a weak tomato soup.
Even double Distilling didn’t help.
This was some years ago, I upgraded and moved forward and the rest is history

Thanks for the replies. I can hear activity from the fermenter, so I'm guessing its all good.

Im going to try and borrow a t500 set up, or look at buying this, https://www.kegland.com.au/65l-alcoengi ... undle.html

Ive heard that it's simple and easy to make a boka, but unfortunately my metal working skills are very limited, hence looking at buying a set up.

Any feed back on the set up is very welcome as im stillnew to anything other than my Air still.

Cheers.

Or a decent still like this https://www.5stardistilling.com/product/boka-stills-2/

I have looked at that one, and is tempting.

How do the double reducers work compared to the slant plates?

Better all round

Is there a thread on how these work? I have tried searching but im comming up empty

axeallen wrote:Is there a thread on how these work? I have tried searching but im comming up empty

Hi axeallen, try this one: viewtopic.php?f=8&t=12638

There's a few more "Boka" threads in the Portal » Board index ‹ Distilling ‹ Reflux Stills section as well

Professor Green wrote:

fishfingers wrote:Hi Professor
No you wont end up with tomato flavour in an airstill.
I use TPW in my airstill all the time and have for 12 months.
The trick is to filter it properly.
Make sure that after using all of your wash to distill some tap water.
This will remove the tomato micro bits from your still and have it ready for the next batch.
Hope this helps.
fishfingers

Actually you WILL end up with with tomato whisky. The fact that you have to filter the tomato flavour out after distilling it proves that.

I filter everything that is made, so for me NO it doesn't have a tomato paste taste or look. If you let the fermentation do its thing and settle so you have an almost clear liquid you don't even need to filter it.

Ahuh...

With the way things are right now, Lowans yeast is unavailable where I live.
I just finished a tpw, so I racked off the wine then added sugar, water, paste and a bit of DAP directly over the trub, raised the PH a bit and we will see how she goes.
Hoping I didnt need to wash the yeast like they do for beer, also hope no yucky flavours come through.

Professor Green wrote:Ahuh...

:text-+1: