Aussiedistiller, Home Distilling, Moonshine, Home Brew

How about feeding the sugar to the wash and not dumping in at the start as the high original gravity can effect the yeast .

Nathan original recipe

20kg of mulched plums to 8 kgs sugar in around 75ltrs

20kg plums and 20kg sugar may be ott might be better dropping it back to 10-15kg sugar. I only do 25kg sugar in 180l sugarhead whiskey..

ah righto bluc, I wash just following crows recipe that's what it calls for. More curious on the yeast work out weather that will be sufficient. what you think

Original post was

20kg of mulched plums to 8 kgs sugar in around 75ltrs>

is there a revised version I missed? So double is 40kg plum and 16 sugar in 150l.. :think:

60gram of yeast in 120l wash should be plenty :handgestures-thumbupleft:

Hmmm yeah his tried and proven recipe says 5kg fruit 5kg sugar, but I might cut it back mate cheers for that mght lean itself to a more traditional styled drink

Ok so quick spin on brewers friend plums have sfa sugar think you will be right with original recipe.. :whistle:

Nathan02 wrote:Hmmm yeah his tried and proven recipe says 5kg fruit 5kg sugar, but I might cut it back mate cheers for that mght lean itself to a more traditional styled drink

Mate, the 1 to 1 is a maximum bmore than a recommendation. There is no simple answer as what to add as this will depend on how much sugar your fruit has and what you are comfortable with. Generally I don't exceed about half that rule of thumb max.

Ok fellas, currently got 20kg of plums mashed into a pulp in 20l of water with pectin enzyme added. Where do youse think I should steer this ship??

Do you have a hydrometer?(or refractometer) after 24-48 hrs after adding pectin post up the gravity(strain the sample before testing) here and I will help or you could use the sugar wash calculator on this site to bump up sugar content. 1.065-1.070 is about what I am for.. just take you gravity subtract it from 1.070 then play with numbers in sugar qash calculator untill you find right amount of sugar to add..

What total volume you aiming for?

Yeah that's what I was thinking bluc I will try get an SG for about 1.070? I think at this stage I will try get to 1.070 with the amount of fruit i have and as use as little sugar as possible to get there. What volume that will be I'm not to sure. I've been told there's a diff between sugar with a bit of fruit, and fruit with a bit of sugar. I'd rather use less sugar if possible. However dont think my wash volume will be very big now?

Yea dont add anymore water till you get a gravity i know people just do straight pulp to get max flavour but I reakon would be real pita to still it unless you had steam still or bain marie type..

Roger thanks mate! Will get an SG in the morning and see what I end up with. Yeah was a bit worried about scorching. Hopefully I get away with it. The cap on these fruit washes are crazy

Ok so looking like 20l water and 20kg plums mashed in is giving me a gravity of 1.025...pretty low at this point..

Is that 24hrs? I would go to 48hrs :handgestures-thumbupleft:

Yep the plums have ben mashed 36 hours but that was a reading with pectinase added for 24 hours. It does sound and look like its fermenting on wild yeast however. So gravity may be slowly dropping? Might sugar bump tomorrow?

Get gravity tomorrow if lower go by todays(last known highest) dont worry bout wild yeast give it healty dose of preferred yeast and it will out perform wild strains :handgestures-thumbupleft:

Plum wash has been sitting for a couple of weeks now - running it through the bubbler today! :handgestures-thumbupleft:

Mines finished to mate. Let me know how your run goes, and bubbler config