Aussiedistiller, Home Distilling, Moonshine, Home Brew

Birdman85 wrote:Bit of an odd one.

Myself and a mate both suffer from reflux (heartburn). Gets worse when I drink TPW based liquor. Thinking it could possibly be due to the acidity in the tomato base in this wash. Thoughts?

Thinking if I try a corn based wash (I have some cracked corn), do the brains here think that might work?

May be an allergy to something in the tomato paste could try carbon filtering.

Reflux...I get it from rum. Rum coke rum ginger rum soda straight rum. If I have few sessions in a row. Prob is rum is my fav drink :crying-blue:
I think it has something to do with unfermented sugars in the wash..

Have you tested the ph of your product?
How about the ph of your water that your diluting with?
Perhaps try adding some bi-carb (small sample of course), it may help, not sure on the effect on flavour though

The all bran wash, TFFV or kale would be other choices for making neutral
Straight corn works just fine, after-all it's the base of sugar head moonshine, if you have some there give it a go, run a bit through a blender so the yeasties can get to the nutrients they need and you should be all good

Yes ph always low. 5ish. Adding bicarb to my stomach helps :laughing-rolling:

Mate normally drinks Grey Goose straight on the rocks and doesn't have an issue. I might try a sample after triple filter. If that doesn't work I'll try some bicarb and a filter.

Just put down my first run, what should the SG be? mine was 1070.

Shaun, that should ferment out just fine.

This has fermented out in 4 days, does that sound ok? I will rack this off tomorrow and wait a couple days to clear.

Yep, thats pretty good, you must have good water there (or paid good attention to ph, lols) :handgestures-thumbupleft:

That's interesting mine has been bubbling for two weeks now, must check the pH of our water.

I have never checked the PH, i pitched my yeast at about 30C it went up to about 32, 33 in the first day then came down, finished at 25c i did keep it wrapped up as we have had a cool change in Qld.

Can i just use pool strips to test ph?

Degased and racked to another container to clear overnight, think i will run this tomorrow, i tasted the wash, no tomato taste at all, does taste of citrus so not sure if i put to much citric acid in but tastes kinda nice.

What range do the pool strips run? Want ideally from 3 - 6

Not sure, haven't looked yet.

Need a bit of help. I made two TPW but unfortunately ran out of yeast and couldn’t get the second started. With current shortages in the shops the tpw sat for two weeks before i could get some. Finally got some yesterday, made a starter and added it. The tpw has been sitting for 12 hours on a heat pad but the fermentation hasn’t started. What can i do to get this started as it seems reluctant to go.

Shaun wrote:...
Can i just use pool strips to test ph?

Pool tests for 6-9pH been there tried that... Having said that, take it to the pool shop and they can test it foe you AND give you a hardness reading.

Commune wrote:Need a bit of help. I made two TPW but unfortunately ran out of yeast and couldn’t get the second started. With current shortages in the shops the tpw sat for two weeks before i could get some. Finally got some yesterday, made a starter and added it. The tpw has been sitting for 12 hours on a heat pad but the fermentation hasn’t started. What can i do to get this started as it seems reluctant to go.

Did you re-aerate it? Whats its temperature?

TPW is so simple even I can't make it fail! You can also scoop out ~5L and heat it up on the stove and add it back in to raise the temp (does this myself)...

EziTasting wrote:

Commune wrote:Need a bit of help. I made two TPW but unfortunately ran out of yeast and couldn’t get the second started. With current shortages in the shops the tpw sat for two weeks before i could get some. Finally got some yesterday, made a starter and added it. The tpw has been sitting for 12 hours on a heat pad but the fermentation hasn’t started. What can i do to get this started as it seems reluctant to go.

Did you re-aerate it? Whats its temperature?

TPW is so simple even I can't make it fail! You can also scoop out ~5L and heat it up on the stove and add it back in to raise the temp (does this myself)...

All good now. Stir and heat as suggested and off she goes. Thanks.

Bushy wrote:A little issue. My last few of these have left a 1/2 inch thick layer of brains on top of the wash. Red chunky shit. I am using Leggos.

I also have the brains. I thinks it's the EC1118.

I have run many TPW washes with very few problems and good results.

Due to the current situation (the virus) I have had trouble buying to Lowans bakers yeast from my local shops.

So I purchased EC1118 and some DAP online.

I have used:

white sugar (about 7kg - SG 1.10) (I went higher SG than normal because I knew the EC1118 could handle it).
Legos Tomato Paste - low salt
1/2 tsp of citric acid powder
5 grams DAP
5 grams EC1118 yeast.
30 litres of water @ 30 c when yeast was pitched. Down to 24 c due to no heating.

After fermenting for nearly 3 weeks the air lock is still active (normally only 2 weeks). I have opened the fermenter to check. And found the brains. After reading Bushy's comments in this thread I think it might be the EC1118 yeast.

Is anyone else using EC1118 in the TPW without getting a thick layer of sludge on top of their wash.

I am not to worried about it as people have commented just sieve it off and it distils fine.

I will go back to bakers yeast when I can get some. The slow speed of the EC1118 offsets any gains from the higher abv that it can achieve (I could run 2 lower SG runs on bakers yeast in this time).

Thanks everyone for the great forum.

Ben

Just buy a brick of yeast from 5 star.
My local woolies has lowans back on the shelf.