TPW Yeast

[ralphieb]

I accidentally doubled the amount of yeast that went into my TPW (because of faulty scales), it frothed and bubbled and overflowed but eventually settled down. 10 days later, it seems to have finished. Will it be ok to distill? Thnx

[RuddyCrazy]

What was the finishing gravity mate as that will tell if the ferment is finished and just don't rely on the airlock as wash's can have the habit of stalling on 1040 so best to check with a hydrometer first to make sure the ferment is finished.

Cheers Bryan

[howard]

I accidentally doubled the amount of yeast that went into my TPW (because of faulty scales), it frothed and bubbled and overflowed but eventually settled down. 10 days later, it seems to have finished. Will it be ok to distill? Thnx

it seems to have finished? ferments clean up for a while after they stop bubbling.
have you got a hydrometer to test the SG?
it would be a problem if you were brewing beer, but i think it should be ok to distill. :think:
i would leave it for at least 5 days for the yeast to clean up and clear the wash.

How overpitching can lead to autolysis
Stress and rapid death: An excessive amount of yeast can lead to a very rapid and energetic fermentation. This can stress the yeast cells, leading to a large number dying off quickly at the end of fermentation.
Enzymatic breakdown: When yeast cells die, their own enzymes begin to break down the cell wall and internal contents. This self-digestion is called autolysis.
Flavor and aroma compounds: The autolysis process releases compounds like sulfur, nitrogen, and fatty acids into the beer, resulting in off-flavors and aromas described as meaty, rubbery, or sour

[RuddyCrazy]

Anyway Ralph as this is your first post how about popping into the Welcome Centre and do a introductory post telling a bit of what you want to achieve as you venture into the rabbit hole.

[ralphieb]

Thnx for replies it seems to be clearing and SG is around 990, so I think I will distill in a day or so.

[RuddyCrazy]

Well mate run this thru your still and make some low wines then keep fermting a distilling until you have enough to do a 40% spirit run :handgestures-thumbupleft: the different taste will get you down that rabbit hole so much quicker as you are doing things right :handgestures-thumbupleft:

Now get your butt into that welcome centre and do that introductory post