Aussiedistiller, Home Distilling, Moonshine, Home Brew

Thelegion wrote:Here is a yeast only ferment just started an hour ago.

sg is 1.08+, 1 cup fleichman's (quick rise) pitched @ 40c

Nice, what is your setup (water, sugar, nutrients, etc) ?

I've seen some 10-15% performance differences just from not having my temp at a constant 30C. So even going to 32 is a lot better I've found performance wise. It's hard to control the temps accurately. 40C shall be interesting!

I pitched my yeast when the temp dropped to 40c, no nutrients just the yeast. I'll leave it now till it finishes in about a week, were coming into to winter here so the house gets cool; I do have a aquarium heater but rarely use it. Some take a little longer than a week so I'll make a a few up a week apart and I can just let them sit and clear.



6kg demerara sugar
boil water and invert sugar in fermenter
next I add warm tap water to bring up the volume slowly to Specific gravity 1.08/9 no more
when the temp is 40c or below I mix 1 cup bakers yeast with some of the sugar water and whisk it all up
chuck it into the fermenter and aerate for a minute

Little vid I put together showing the emulsifier in the dried yeast.

Some other members here had done some legwork with Lowans prior. I read this before I joined the site and had forgotten about it. It contains some useful information. If you look at the spec sheet given for SAF RED it's the same as what Lowans reps gave me minus all the SAF names. So it's interesting, just repackaging fermex and probably have a 200% price. ;)

viewtopic.php?f=37&t=5690

and

bt1 wrote:Hello all,

After considerables pestering of Lowan they have finally prodived some info on their yeast. They referred us to Fermex. seems it's simply repackaged not made by them.

It appears to be the same type as the SAF brands, although they make 2 distinct types Red & Gold. Not much in terms of specs but at least now have a realstic chance of getting the specs we need.
Link to Fermex
http://www.fermex.com.au/products/products.php?cat=Yeast

Specs( what there is)
http://www.fermex.com.au/img/File/Saf_Instant.specs.pdf

bt1

Does fermex sell yeast? I can't find a way to buy from them.

Hoochlover I have just ordered a 500gm block to play with $2.20 :-D I get it through a food supplier. PM me and ill send you some to play with.

More info here. :handgestures-thumbupleft:

http://aussiedistiller.com.au/viewtopic ... 83&p=52874

http://aussiedistiller.com.au/viewtopic ... 723&p=8099

TasSpirits wrote:Hoochlover I have just ordered a 500gm block to play with $2.20 :-D I get it through a food supplier. PM me and ill send you some to play with.

Hehe it's ok. I need a LOT :P I've already gone through like 5kg of it. My woolworths I usually visit is now completely out of Lowans , thanks in part to me. They never saw the demand coming!

Here is a Red Star bread yeast with nothing but the neighbors apples I just juiced today, 7hrs later and it's still screaming away.
(40 ish ltrs sg 1.08 and 1 cup yeast pitched at 25c)

what flavor/drink are you making with these apples?

Was hoping to make some apple vodka

sounds interesting :think:
What process will you use? strip and 4 plate run, or single 4 plate run?

WTDist wrote:sounds interesting :think:
What process will you use? strip and 4 plate run, or single 4 plate run?

If all goes to plan and my repairs and mods to the still work out I'll just run it once. I watched a distillery run it twice in a pot still and market it, I'll run it on 5 plates and the plan is to keep 95 down to 90% and see what the tails bring. I'm no expert but have had great success with rum, with the gin I always run twice and on the second run I add my botanicals and keep 95-90% only.

Make sure you make a large fore cut. From my understanding any fruit ferment you should use a wine yeast like ec118 not a bakers yeast due to a large amount of methanol created. Any one that has more experience can shime in and correct me if im wrong :-B

even a slow collection of 500ml fores or even 1L would be good. just fores and heads which you dont want so just throw all heads from the wash maybe?

10-4 fellas,

Right around the 18 hr mark and the sg is now 1.05, down 3 points and the temp is 25c and the top has cleared nicely. I was watching a program on jails a while back and the inmates were making hooch outta their apple juice and yeast from the kitchen, "jailhouse juice".

TL..
edit;
Oh I almost forgot, my brother makes wine and had a pile he wanted me to distill for him. I found it disgusting even after two runs through my old 6 plater at 95%, so I wanted to do this one on bakers yeast to compare the two. He made all kinds of wine, apple,pear,pineapple and traditional wines, that wine just kept getting carried over.

Thelegion wrote:Here is a Red Star bread yeast with nothing but the neighbors apples I just juiced today, 7hrs later and it's still screaming away.
(40 ish ltrs sg 1.08 and 1 cup yeast pitched at 25c)

The ferment has finished today for the apple wash and the first sugar wash was done yesterday. oct 17th-27th 10 day ferment and the apple oct 23rd-28 fermented out in 5 days, both had 1 cup red star and sat beside each other. The temp was about 23c for the duration, the apple had much more volume and fermented out quicker. I don't really know why the apple fermented out quicker but if I were to hazard a guess I would say that all of the extra particulate from the juicing aided in the ferment.

Tomorrow I will get down to business and test out the repairs and mods to the Dr. (another rotten glasser) and post a vid of the new workings there.

so after all this experimenting he left never to be seen again :greetings-waveyellow:

WTDist wrote:so after all this experimenting he left never to be seen again :greetings-waveyellow:

Sure he hasn't been online for a couple of months but that doesn't mean he won't be back ;-)

Dam it was just starting to get good. Come back Hoochlover!