by Cane Toad » Wed May 15, 2013 9:39 am
I normally just pump out the wash until I get to the sediment in the bottom,then I pour a couple of litres of water in so the whole lot is covered,just to stop the yeast from dying and you are all done :handgestures-thumbupleft: :handgestures-thumbupleft:
Use 25% of the dunder from the run to invert/dissolve the sugar for the next generation,wait till cool and dump it back into the fermenter,should kick off within a few hours :handgestures-thumbupleft: :handgestures-thumbupleft:
Just a word of advise though,when finished doing your rums,TPW or whatever,don't pour the less out on the lawn,I had a dead patch there for about 6 months,not worth the nagging :snooty: