robduca wrote:Hey guys,
As we are going through this crazy time, supplies are hard to come by, so I want to make things last as long as I can.
So my question is, what's the most efficient way to use the bakers yeast? What is the minimum amount you would put in a 50L wash?
The bakers yeast is hard to buy at the moment, so want to get as many washes I can out of a tub.
Cheers
Rob
axeallen wrote:Hi all, new here.
Previously i have only done turbo washes, but from reading thought id give this a try.
Made up a batch on the weekend as per recipe, but some how i think I may have muffed it, as hard as people seem to think that is. There has been no activity from the airlock. I cracked the lid to have a look, the top of the wash and there is nothing happening.its currently sitting inside, the temp on the stick on thermo is reading 30°. Any help is appreciated
fishfingers wrote:Hi Professor
No you wont end up with tomato flavour in an airstill.
I use TPW in my airstill all the time and have for 12 months.
The trick is to filter it properly.
Make sure that after using all of your wash to distill some tap water.
This will remove the tomato micro bits from your still and have it ready for the next batch.
Hope this helps.
fishfingers
axeallen wrote:Is there a thread on how these work? I have tried searching but im comming up empty
Professor Green wrote:fishfingers wrote:Hi Professor
No you wont end up with tomato flavour in an airstill.
I use TPW in my airstill all the time and have for 12 months.
The trick is to filter it properly.
Make sure that after using all of your wash to distill some tap water.
This will remove the tomato micro bits from your still and have it ready for the next batch.
Hope this helps.
fishfingers
Actually you WILL end up with with tomato whisky. The fact that you have to filter the tomato flavour out after distilling it proves that.
Professor Green wrote:Ahuh...
Users browsing this forum: VaultBoy and 88 guests