Aussiedistiller, Home Distilling, Moonshine, Home Brew

Just looking back, the hessian in the Weber was probably a bad idea as I'd put ali foil over my trays and then the hessian was more to keep the the dirt out :think:

bayshine wrote:Just looking back, the hessian in the Weber was probably a bad idea as I'd put ali foil over my trays and then the hessian was more to keep the the dirt out :think:

Hah, like a 'Dutch Oven' kinda deal... be safer, for sure. Hessian would dry-out and be a potential fire hazard!

So I got home after 8 days away, there was no bubbling so I took a sample and measured the specific gravity, 1.070 :wtf: I don't know if more sugars had leached from the pulp and the ec1118 had done bugger all or what was going on. Pitched some good old bakers yeast and it was bubbling away again in no time. Today it doesn't seem active but still has the high sg reading. It doesn't taste overly sweet but I think there's a trace of sugars left there.

Not sure what to do with it now or what to make of the reading.

How long was bakers in and whats current fg :-B

I put the bakers yeast in early yesterday morning and it has stopped when I checked this afternoon and still measured 1.070. I'm wondering if there's something else in the agave that's increased the SG?

Hmmm what was your total volume how much sugar and did you use any nutrient? To much sugar? Not enough nutrient? Or perhaps ph to low?

I used 8kg of sugar as the reading was very low with just the agave pulp and water. Total volume was around 60 litres. Gave it a good stir with the paint mixer and drill and got a reading of 1.060. I haven't added any yeast nutrient. It should have at least given me a partial ferment without?? I'm not sure on pH, I'll have to see if I can find my test strips tomorrow.

8kg in 60l shouldnt be to much. Started at 1.060 now 1.070? :think: ph aside i reakon maybe its lacking in nutrient did bayshine add nutrient? maybe get some wine nutrient..

Put in some dap and some more bakers yeast and get the temp up to 35'c or more and I recon it will be alright :handgestures-thumbupleft:
I had the same problems but it eventually fermented out to 1.00

I don't think temp would be too low, I wouldn't think it's been under 30C with the weather we've had here. I'll throw some nutrient at it and see how it goes.

Thanks for your help guys.

Mine didn't stop stalling until I got it 35'c plus and lots of dap :handgestures-thumbupleft:

I've had to leave it to it's own devices again, I'm away from home for work for a week. I threw what DAP I had at it, only about 100g and ordered a half kilo off fleabay. It was slowly bubbling when I left, so hopefully it will continue while I'm gone.

Still smells nice

Cheers,
Dave.

How did this go Dave? :-B

It's gotta be the slowest fermenting wash in history. It's still very slowly bubbling away. I'll measure it when I'm home again but it'll get to the point soon where I'll just run it and see what I get.

Cheers,
Dave.

:laughing-rolling: yep longest ferment ever..

Finally threw this in the still but it ended up being a total failure. Got no alcohol to speak of at all so I'm not sure exactly what happened. The wash did have a vinegary taste so maybe bacterial issue?? I will give it another go at some point and hope for better results.

Dam after all that work :crying-blue:

I did look at yeast for this, it looks like this (SafTeq Silver) is recommended, temp of 32c .....But where to get it :think:

Spec sheets are here.

You could contact Bintani for pricing :-B

Sam. wrote:Spec sheets are http://www.fermentis.com/spirits/tequilayeast/here.

You could contact Bintani for pricing :-B

That links not working Sam?