Tomato Paste Wash (TPW) Recipe Discussion

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Re: Tomato Paste Wash (TPW) Recipe Discussion

Postby Dazzler279 » Sat Aug 01, 2020 1:52 pm

Need some help guys. Never had any problems before with TPW. I've run dozens of 25l washes. This is a first.
Put down a batch on 22/7:
6kg sugar
80g Lowans
half shot fake lemon juice
two small tubs (280g) no salt leggos t/paste
This is the recipe I have used for almost 5 years.

Bubbled nicely for a week/8 days. At night after the fourth day I'd turn the heater blanket on to maintain temp. Bubbling stopped by 31st (9 days). Moved onto a bench top to settle. Dropped the hydrometer in and the reading is completely off. See attached. Since the reading I've given it a good stir and there doesn't seem to be much going on.

Any insight would be greatly appreciated.
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Last edited by Dazzler279 on Sat Aug 01, 2020 1:54 pm, edited 1 time in total.
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Re: Tomato Paste Wash (TPW) Recipe Discussion

Postby RC Al » Sat Aug 01, 2020 2:29 pm

If what your doing has worked fine for that long, I dare say your local council has just put a shot of chlorine through the water system, have you looked at your ph at all? I dare say an adjustment will get it bubbling away again, you may need to repitch some yeast, you may not

Thats wayyy to much tomato paste, in a 25l you really only need 100g or so, the excess paste wont be doing anything for you other than increasing the acidity of the wash and making the produced spirit more tomato flavoured. Its only there as nutrients for the yeast, the one tub is heaps.

6kg is pushing the yeast a bit, you might get some better results from bumping it up to say 100 or 120g of yeast - will ferment out a bit faster with the boost. Or just use 5kg of sugar to help reduce any off flavours the yeast may be giving you
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Re: Tomato Paste Wash (TPW) Recipe Discussion

Postby Bryan1 » Sat Aug 01, 2020 4:40 pm

As a general rule with all my ferments I simply chuck in a oyster shell and just let something natural to balance the ph in a ferment.

Cheers Bryan
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Re: Tomato Paste Wash (TPW) Recipe Discussion

Postby Dazzler279 » Sat Aug 01, 2020 4:45 pm

Thanks RC Al.

I'll get some pH paper tomorrow. If you think it might be chlorine wouldn't it have dissipated after a week? And why did it go so well at the start? Any ideas?

Less T/paste: Noted. I knew it was a little high and my newest batch has 200g as per original recipe.
Less Sugar: Also noted. I have changed the current batch to 5kg

If anyone else can shed more light on this, I'd appreciate it.
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Re: Tomato Paste Wash (TPW) Recipe Discussion

Postby RC Al » Sat Aug 01, 2020 7:19 pm

Some councils have started using trichlor (yes same stuff as pool tablets - yuck, we have to buy water in occasionally and its hit with that stuff - again yuck), its got a binder in it that slows the dissipation right down.
Also its actually sunlight that breaks chlorine down, generally not something in abundance inside your fermenter

If the ph was on the edge to start with and then the wash gets more acid as it progresses - your straight into the territory of where the yeast is unhappy
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Re: Tomato Paste Wash (TPW) Recipe Discussion

Postby Chriss » Sun Aug 02, 2020 5:26 pm

We were scratching our heads wondering why two TPW washes slowed down and stopped. Except giving it a agitation session to kick start the yeast again in June and July 2020.

Indeed pH is important. One currently fermenting batch is pH 2.5 and the other current batch is pH 2.0. We switched water supply from Brisbane to Sunshine Coast. Interesting enough Sunshine Coast water is pH 6.4 to 7.5 depending on the day and how one treats it. Where Brisbane tap water at another property is poor, pH 5.5 or bloody acidic tap water, dirty and rusty.

Will any crustacean shell do the trick to balance the pH level?
Can baking soda be used or will it produce off flavour tones?
And what is the pH range TWP likes for winter and summer?

For those not in the know. costco sells 25kg sugar for under $20. We have been using it for more then ten batches, 100% sugar compared to CSR and other brands.
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Re: Tomato Paste Wash (TPW) Recipe Discussion

Postby howard » Fri Aug 07, 2020 3:00 am

my first TPW was started on 17th july, OG 1070
all the recommended ingredients.
maybe didn't aerate it enough?
only had the fridge at 20C due to other stuff in there.
no airlock action at all.
day 3 cranked the temp up to 30C, give it a good stir, lots of fizzing.
still no airlock action at all.
day 9 SG was 992, so it was slowly getting there.
just left it for another few days, got to about 990.
transferred it to a 20L cube + 1 x 2L bottle.
it's going to be my sac run when the still arrives.
strange no airlock action, newish fermenter, filtered water, constant temps,tandaco yeast
have bought lowans for the next, which will be a FFV
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Re: Tomato Paste Wash (TPW) Recipe Discussion

Postby EziTasting » Fri Aug 07, 2020 7:47 am

When you start off you live and die by airlock activity until you realize that a simple leak or lack of perfect seal on the FV gives you just that - No airlock activity...
Go by the hydrometer every time and you won’t go wrong.... I don’t even use airlocks anymore...
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Re: Tomato Paste Wash (TPW) Recipe Discussion

Postby RC Al » Fri Aug 07, 2020 11:27 am

:text-+1: on the air locks

With SG's there's the train of thought that for neutral, getting to .990 is a waste of time and is only including more undesirable tastes as the yeast produces the last 1-2% - if you started at 1.060/70 and are close to 1.000, run it, you waste a bit of sugar, but you get a better tasting product - sugar is cheap vs time and taste is priceless

EDIT You are then of course running a "dirty" wash, its harder to remove esters than some tomato & yeast particles in my opinion
Last edited by RC Al on Fri Aug 07, 2020 11:32 am, edited 1 time in total.
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