Teddy's Fast Fermenting Vodka (FFV) Discussion

[bayshine]

Yep I would say it has very little starch to convert to sugars :teasing-tease:

[Peregian]

Bundaboy I get this to ferment out in 4 days.

I boil the stock feed bran for about 20 minutes and stir well.

Put sugar into the fermenter and add about 9 liters of very hot tap water.

Add 1/2 teaspoon each of Dap, Epson Salts and Citric acid plus 1 crushed Multi vitamin tablet.

Pour in the hot bran and top up with cold water to about 23 liters.

For the yeast I put 200 ml of warm (tepid) tap water into a LARGE glass bowl and dissolve 1 desert spoon of sugar then sprinkle the 65 grams of Bakers yeast on top. Leave for about 10 minutes and stir well till all the lumps have gone and you are left with a creamy mixture. In a very short time the yeast will go crazy and almost fill the bowl and make what looks like an aerated cake mixture. I use a kitchen scraper to transfer this to the fermenter. I pitch the yeast as long as the temperature is below 40 deg C and never had a problem.

Make sure the class bowl, or what ever you use for the yeast, is on the LARGE size as it will go crazy and overflow a small container.

Use a kitchen stick blender to aerate for about 3 to 5 minutes.

[Bundaboy]

Bundaboy I get this to ferment out in 4 days.

I boil the stock feed bran for about 20 minutes and stir well.

Put sugar into the fermenter and add about 9 liters of very hot tap water.

Add 1/2 teaspoon each of Dap, Epson Salts and Citric acid plus 1 crushed Multi vitamin tablet.

Pour in the hot bran and top up with cold water to about 23 liters.

For the yeast I put 200 ml of warm (tepid) tap water into a LARGE glass bowl and dissolve 1 desert spoon of sugar then sprinkle the 65 grams of Bakers yeast on top. Leave for about 10 minutes and stir well till all the lumps have gone and you are left with a creamy mixture. In a very short time the yeast will go crazy and almost fill the bowl and make what looks like an aerated cake mixture. I use a kitchen scraper to transfer this to the fermenter. I pitch the yeast as long as the temperature is below 40 deg C and never had a problem.

Make sure the class bowl, or what ever you use for the yeast, is on the LARGE size as it will go crazy and overflow a small container.

Use a kitchen stick blender to aerate for about 3 to 5 minutes.

I am pretty much "pitch perfect" then, the only differences are: I follow the recipe that says bring the bran to a boil and then simmer for 30 mins - so next time I shall try the 20 min boil, and I don't have a stick blender so I have been using a long handled aerating stirrer in an electric drill.

I bought a 2L Pyrex jug especially for the yeast hydrating and am pretty confident I am getting good results there (although getting through the gooey stage to a paste always bothers me) - I generally get a "cake" rising to the lip of the jug before I pitch it.

I just can't see where I could be going wrong - it's not as if it's a hard recipe to follow.

What temperature do you keep the ferment at?

[Peregian]

Bundaboy I am a slack bastard and never check any thing and have never checked the actual ferment temperature. These ferments are the fastest I have ever en counted.

If you have any opp shops in your area check every now and again for a stick blender as I think it makes a big difference to the overall ferment.

I am just about to start 4 more of these ferments as I have just finished the Bourbon ferments. Always do 4 of each at one time.

Will take special note of how they go now the weather is a tad cooler.

On the Sunshine Coast we did have a warm summer and a warm start to winter.

Out of the 4 ferments and after a strip run and a reflux run I end up with 6 liters of very good neutral at about 95%

[Bundaboy]

Bundaboy I am a slack bastard and never check any thing and have never checked the actual ferment temperature. These ferments are the fastest I have ever en counted.

If you have any opp shops in your area check every now and again for a stick blender as I think it makes a big difference to the overall ferment.

I am just about to start 4 more of these ferments as I have just finished the Bourbon ferments. Always do 4 of each at one time.

Will take special note of how they go now the weather is a tad cooler.

On the Sunshine Coast we did have a warm summer and a warm start to winter.

Out of the 4 ferments and after a strip run and a reflux run I end up with 6 liters of very good neutral at about 95%

Thanks for that.

I admit that I am struggling to keep the ambient temperature above 15C - but I am reasonably confident that the temperature inside the fermenter doesn't drop below ~17c by keeping them (I do three ferments) on an electric blanket.

Thinking about it again though, the recipe is supposed to "take off like a rocket", and of course, to begin with the liquid temperature is up around 30C so it should still "take off" (it doesn't) - so temperature can't be the problem.

I can't complain about the yield I am getting - it is as per theory, my ferments DO ferment out to about 8% ABV - it just takes 2 to 2 1/2 weeks.

I have no problem getting a stick blender if it really makes a difference, I just thought an aerator paddle on a drill would be just as, if not more, effective in aerating the wash - unless there is a trick to it - do you just skim over the top of the wash, or go as deep as you can?

[Peregian]

I have no problem getting a stick blender if it really makes a difference, I just thought an aerator paddle on a drill would be just as, if not more, effective in aerating the wash - unless there is a trick to it - do you just skim over the top of the wash, or go as deep as you can?

I just skim the very top of the wash and the stick blender makes a sort of roaring sound like it is sucking air in.

[Bundaboy]

I have no problem getting a stick blender if it really makes a difference, I just thought an aerator paddle on a drill would be just as, if not more, effective in aerating the wash - unless there is a trick to it - do you just skim over the top of the wash, or go as deep as you can?

I just skim the very top of the wash and the stick blender makes a sort of roaring sound like it is sucking air in.

Interesting perhaps that's the difference - I have been whacking the wash up too much?

[Peregian]

Bundaboy, I never check the was temp after pitching the yeast but I have noted the brew room temp sits on about 24 - 25 deg C in the summer months.

You could try the stick blender and pitch the yeast in the mid to high 30's and wrap the fermenter to keep the temp up as long as possible. I have noticed my fermenters are still slightly warm to the touch after a couple of days, I think this is a result of pitching the yeast in the mid to high 30's.

[Bundaboy]

Bundaboy, I never check the was temp after pitching the yeast but I have noted the brew room temp sits on about 24 - 25 deg C in the summer months.

You could try the stick blender and pitch the yeast in the mid to high 30's and wrap the fermenter to keep the temp up as long as possible. I have noticed my fermenters are still slightly warm to the touch after a couple of days, I think this is a result of pitching the yeast in the mid to high 30's.

Thanks for that I will try those tips next batch. Cheers.

[wynnum1]

If using a large amount of yeast then airating the wash is not going to be a benefit the yeast uses the oxygen to multiply and not produce alcohol.

[Bundaboy]

If using a large amount of yeast then airating the wash is not going to be a benefit the yeast uses the oxygen to multiply and not produce alcohol.

I wonder what "large amount of yeast" means in the context of this recipe, compared to the TPW the recipe calls for approx 20% less yeast - however rehydrating is meant to ensure a much lower "death count" than just pitching, so that probably evens things out.

Having said that, if over aerating the wash (as it appears I have done) causes the yeast to start multiplying rather than eating the sugar and making alcohol, perhaps that could explain my experience.

[Bundaboy]

Bundaboy I get this to ferment out in 4 days.

I boil the stock feed bran for about 20 minutes and stir well.

Put sugar into the fermenter and add about 9 liters of very hot tap water.

Add 1/2 teaspoon each of Dap, Epson Salts and Citric acid plus 1 crushed Multi vitamin tablet.

Pour in the hot bran and top up with cold water to about 23 liters.

For the yeast I put 200 ml of warm (tepid) tap water into a LARGE glass bowl and dissolve 1 desert spoon of sugar then sprinkle the 65 grams of Bakers yeast on top. Leave for about 10 minutes and stir well till all the lumps have gone and you are left with a creamy mixture. In a very short time the yeast will go crazy and almost fill the bowl and make what looks like an aerated cake mixture. I use a kitchen scraper to transfer this to the fermenter. I pitch the yeast as long as the temperature is below 40 deg C and never had a problem.

Make sure the class bowl, or what ever you use for the yeast, is on the LARGE size as it will go crazy and overflow a small container.

Use a kitchen stick blender to aerate for about 3 to 5 minutes.

Hi Peregian, just looking for differences and the above comment on yeast quantity prompted me to check and I see you are using 30% more yeast than the recipe calls for - were there any other quantity variations to account for that? (more sugar for instance?).

[wynnum1]

Rehydrating is a good idea but could the stick mixer damage yeast cells the other thing to be carefull about is not to pitch yeast that has a different temperature to the wash.

[Bundaboy]

Rehydrating is a good idea but could the stick mixer damage yeast cells the other thing to be carefull about is not to pitch yeast that has a different temperature to the wash.

Part of Teddy's rehydrating regimen, that I have been following, is to add some of the wash to the paste - that adds some sugar and nutrients but also, I think, equalises the temperature - or at least as close as I can see them getting.

[Peregian]

Bundaboy, I just looked at the temp in the brew room and it is now down to 21deg C.
Checked the bran supply and am almost out so will pickup a supply of weevils + bran on Friday, I have started putting about 6 Bay leaves in each 10 liter container of stored bran as I read somewhere in slows the weevils down. (maybe an Urban Myth)

As I do a 23 liter wash so reduce the sugar to 4 Kg. ( read somewhere that 4 Kg in 23 liters is optimum with less heads / tails and produces about 1.2 liters of hearts, I take 1.5 liters)

I have never noticed this wash rising more than about 20-35mm before dropping back and forming a bran type cap on top.

The one thing I have noticed is it is very bubbly and more noisy, hard to describe the noise, Just sounds very vigorous.

When I setup the next 4 washes I will check everything start to finish and let you know the results.

I think of Bakers yeast as cheap and robust and most often treat it roughly. If I am using a $13 yeast for Whisky/Bourbon I check temps and do it by the book. My last 4 Bourbon washes I used Bakers yeast plus a French Saison yeast together to try and draw out some fruity flavors, it is on oak at present and too early to judge the result.

On a lighter note, been thinking adding a Viagra tablet, may straighten out those weevils.

[Bundaboy]

As I do a 23 liter wash so reduce the sugar to 4 Kg. ( read somewhere that 4 Kg in 23 liters is optimum with less heads / tails and produces about 1.2 liters of hearts, I take 1.5 liters)

Yes exact same thing here - I will try another 15g of yeast next time.

I have never noticed this wash rising more than about 20-35mm before dropping back and forming a bran type cap on top.

Ok, I would say I get 10mm and no cap.

Do you use an airlock?, I do as there seems little to no danger of it puking. I do get some aggressive bubbling to start with but it soon dies down as the temp drops to just a normal bubble. I once did get a mini puke but that was really because I had virtually no head room.

When I setup the next 4 washes I will check everything start to finish and let you know the results.

Thanks, that's appreciated.

On a lighter note, been thinking adding a Viagra tablet, may straighten out those weevils.

LOL - I don't know though - they definitely don't need any encouragement to breed...

Not a bad idea though, I could use a stiff drink! ;-)

[Peregian]

Do you use an airlock?, I do as there seems little to no danger of it puking. I do get some aggressive bubbling to start with but it soon dies down as the temp drops to just a normal bubble. I once did get a mini puke but that was really because I had virtually no head room.

Yes, always use an airlock, I do leave the lid very loose for the first 24 hours but seems to be not necessary as the wash has never gone near the fermenter top.

[Peregian]

Bundaboy, on Sunday I put down 4 of these washes and the story so far.....................

The brew room temp is now down from 24-25deg C to 18-19deg C, this is due to a cold snap on the Sunshine Coast, about 6deg C Sunday morning and only a Max of 16 today.


Went to a different fodder store and they only stock 20KG bags of bran, too much for me. Purchased 4 x 500gram home brand packs from the local supermarket about $1.50 each.
I used 1 500gram pack for each fermenter to see if a stronger wheat flavor carry over. Simmered each lot of bran for 20 minutes in about 3.4 liters of water.

For the yeast I had a new pack weighing 280grams so I just divided by 4 giving 70grams for each fermenter. Used 200mil of warm wash to hydrate the yeast, mixing till all dissolved then leaving to rise forming a large aerated cake before adding to the wash. Aerated with stick blender for about 3-4 minutes.

The wash temps were all at 36 -37deg C when yeast was added.

Starting SG 1.070

All started fermenting strongly at around 45 - 60 minutes.

To combat the colder weather I placed a old sleeping bag over all the fermenters. The 4 fermenters sit on a square coffee table, they are all close together so fit well under the sleeping bag. The fermenters are still very warm this morning and going strong.

Be interesting to see if the colder weather and room temp increase the ferment time.

[Bundaboy]

Thanks for that very detailed information. Your conditions are now very similar to my last ferment so it will be interesting to see what happens - as I said mine took 2-2-1/2 weeks (allowing a day or two to settle). That's with an electric blanket under them.

[warramungas]

Not sure about weevils but used to get moths and their larva in my cracked corn.
Into the fermenter they go with 30 liters of boiling water. Seemed to slow their breeding right down. :))
I also use diatomaceous earth now on my 40 kg bags if its not going to get used quickly. Stops em dead.

Edit. Wonder if it would be feasible to fill the corn barrel with co2 from the ferment via a tube to exclude oxygen and suffocate the little bastardos?