Peregian wrote:Yes it is white table sugar, the cheaper home brand type.
Cheers, in any case sugar is sugar more or less.
Oh, and I meant to ask how are you measuring pH? Litmus paper?
Peregian wrote:Yes it is white table sugar, the cheaper home brand type.
Peregian wrote:I have a cheap digital ph meter purchased sometime ago and never used, thought I would crank it up just to see the ph level. Not sure if ph 6.1 is OK for a sugar wash, should do some research I guess.
Purchased the unit off eBay for about $15 or so.
Bundaboy wrote:Peregian wrote:I have a cheap digital ph meter purchased sometime ago and never used, thought I would crank it up just to see the ph level. Not sure if ph 6.1 is OK for a sugar wash, should do some research I guess.
Purchased the unit off eBay for about $15 or so.
Ok good to know because my colour vision is not all that great and I haven't used Litmus paper for more than 40 years ;-)
Have you done your stripping run yet? (on previous batch)
Peregian wrote:Bundaboy wrote:Peregian wrote:I have a cheap digital ph meter purchased sometime ago and never used, thought I would crank it up just to see the ph level. Not sure if ph 6.1 is OK for a sugar wash, should do some research I guess.
Purchased the unit off eBay for about $15 or so.
Ok good to know because my colour vision is not all that great and I haven't used Litmus paper for more than 40 years ;-)
Have you done your stripping run yet? (on previous batch)
This is a link to the ph meter I purchased....................
http://www.ebay.com.au/itm/OZ-Advanced- ... xyRhBS59-t
Yes, I have done the stripping run on all 4 previous washes, do 2 at time as they fill the 50 liter boiler just nice. Each run produces about 9 liter and I run the pot still at full speed down to an ABV of about 30. Next I will fill the smaller boiler and do the reflux run and this should yield about 7 liters of good stuff at MAX ABV, will take up most of the day as I run things very slowly.
Litmus paper would be no help in my case as I am color blind.
Peregian wrote:Well the 72 hours is up and the 4 washes just failed to hit the finishing SG 0.980, at present the SG is 1.000 so will give them another 24 hours and rack for a week or two.
Seems the lower wash temperature, 31deg C when bakers yeast added, did make a small difference to the finish time but not significantly. I will go back to pitching the yeast between 36-40deg C.
The 4 washes still feel slightly warm to the touch after 72 hours, the room I use is draught free and kept closed during this colder weather.
Bundaboy wrote:Do you normally rack it off for that long? If so how well does it clear?
I don't bother to rack it for long - after 2 weeks it's already settled down a lot and I then just filter it with some cheese cloth to get any remaining floaters.
I do find I have to filter after the spirit run, do you?
Peregian wrote:Bundaboy wrote:Do you normally rack it off for that long? If so how well does it clear?
I don't bother to rack it for long - after 2 weeks it's already settled down a lot and I then just filter it with some cheese cloth to get any remaining floaters.
I do find I have to filter after the spirit run, do you?
Yes I always rack any type of wash and after 2 weeks they seem to be very clear.
I drain the fermenter into several 10 liter buckets, rinse out the fermenter and then replace the wash and leave for 2 weeks or so.
Never have I ever filtered any spirits. The neutral is for gin so it is distilled for a third time and is top stuff.
Bourbon is oaked and then aged further by aeration for about 3 weeks, but that's another long story.
Peregian wrote:This is a link to the ph meter I purchased....................
http://www.ebay.com.au/itm/OZ-Advanced- ... xyRhBS59-t
Bundaboy wrote:LOL 21 days and still bubbling, at least the SG has dropped below 1.00 - I will probably rack it tonight regardless - it's costing me more in heat pad electricity than it would to buy top shelf stuff methinks.
Peregian wrote:All I can say is, must be fekin cold down your way.
What brand of bakers yeast are you using?
Nino wrote:
This maybe a silly question, Have you wrapped your fermenter in a blanket to keep the heat in?
I wrap mine in an old blanket with a heat pad under it and it ferments out in about 5 days.
Sam. wrote:The only way you are going to achieve a super fast ferment is with a fairly high ferment temp.... among other things like plenty of nutrients and viable yeast etc.
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