Aussiedistiller, Home Distilling, Moonshine, Home Brew

Well thats a ton of sugar you managed to convert there, well done :handgestures-thumbupleft:

Maybe a bit less next time, 11.3 % is right up there for the bakers yeast - fine if your doing rum, not so much for neutral - the more sugar that is there, the more the yeasties will turn into Elvis and flatulize your wash with interesting flavours

The longer it sits, the more it will clear, racking will help with that a bit. Some maintain that you get a better product from a cleared wash, many dont bother, I say it sure cant hurt for a neutral, when you have a chance try both ways and see what you think

Thanks Dan and Al. Ok I'll leave it a bit. Racking up would mean........ :think:

Racking is simply siphoning the fluid into another container, leaving the junk at the bottom behind. Then letting it clear again (days/weeks) and then again take off the cleared liquid, again leaving the junk at the bottom, good to use then or repeat to your hearts content - you loose a bit each time though. Cold Crashing (stick it in a fridge) will speed the process up.

Got it. Thanks again.

Running some tpw over 4 plates to strip. first time I have run it down to solid tails. I reakon early tails would go good with some basil maybe somd pasta :D

(Usually just stop when abv drops few points)

I have my first wash racked and waiting to settle more. I see some people using gelatin to accelerate this - is this considered a good thing to do or is it reducing quality of the final product?

At the moment it is still very much a pinkish blush.

Need a little bit of help. Have been making TPW for many months now and have been having great results with the recipe on this site
5kg sugar
80grams bakers yeast
1/4 tea spoon citric acid
200 grams leggo's tomato paste.
for 25 liters
My question is I would now like to make a 200l version, am I able to just multiply the above recipe by 8X or does it need to be modified in some way.
ie
40kg sugar
640 grams bakers yeast
2 tea spoon citric acid
1600 grams leggo's tomato paste.
Thanks

You could probably halve the bakers yeast

First wash ever! Starting with TPW.

26L
- 5.08kg Sugar
- 200g Tomato Paste, only had on hand will see)
- 70g Lemon Juice
- 83g of yeast.

30C - OG 1.08

Had to move the container disrupting the surface tensions onto the side of the fermenter. Had to shift it back but get it gentle. Assume the yeasty boys are pretty hardy. Colour shifted with the yeast add once submerged.

Can someone explain temperature corrections as I go through the days?

By all accounts a good start?

The temp will move around a bit based on where its sitting, it will drop down when the yasties are finnished, but you really need to base finnishing off hydrometer readings

With it in the clear container you'll have a good view of the activity on the bed at the bottom, you'll work it out :handgestures-thumbupleft:

I read every post on this thread. Hoping to run my first TPW this weekend.

Good luck mate

LikkerSheWillLoveIt wrote:I read every post on this thread. Hoping to run my first TPW this weekend.

How long did that take? :scared-eek:

About 3 days. I don’t do much at work at the moment, so plenty of time to sit around staring blankly at my phone, like I’m doing right now

LikkerSheWillLoveIt wrote:About 3 days. I don’t do much at work at the moment, so plenty of time to sit around staring blankly at my phone, like I’m doing right now

Ok, so waiting for a post with a quick 500 word summary? :laughing-rolling:

I can sum it up in 2 words
“F#%! Turbo”

LikkerSheWillLoveIt wrote:I can sum it up in 2 words
“F#%! Turbo”

Well said :handgestures-thumbupleft:

If you are placing this wash in a 30 lt fermenting barrel do you use a bubbler, or a tea towel over the top of the barrel. What is a good temperature to keep it at. Do I need a heating belt in summer in Qld.
Sorry for the silly questions a real newbie here. :-B

Hi VickPoint , no heater required . You may find in the middle of summer you may need to try cooling the wash.
And the use of the airlock is a personal one, I use one all the time mainly to keep bugs out

For those who are interested in knowing how good oyster shells are for TPW's... read on...

We went a bit mad, ended up with pH 2.6. Oyster shells added and within a hour reacted and the reading next to a shell piece was pH 3.0, nearby pH 2.5.
Seven days later, a good stir of the wash good sir and the overall pH was 3.2

Interesting with another batch this November. hmm I call it TWP extra. It is a small experimental batch. Seven days and ready SG: 0900. However this batch had no oyster shells (calcium carbonate) and start pH was 4.0 and final pH was 3.1
Another interest fact with this batch was the colour change. From red to dark to clear ish... in seven days.

The only other change is switching from lowan to angel bakers yeast for the two batches above.
With a bit of TWP extra, a bit of sugar yeah can't use a 2l jug any more for the re-hydration step.

Both batches have the scent desired. Only when run and after for tasting will we know for sure.
Happy brewing.