Aussiedistiller, Home Distilling, Moonshine, Home Brew

They are in Victoria Stig, been sub 10 degrees for a couple of weeks now.

What is the temp of the shed/ room it is in ?

You Mmm is I’m not .
It’s a freezing 22 during the day here in chilly Brisbane :teasing-neener:

Wellsy wrote:They are in Victoria Stig, been sub 10 degrees for a couple of weeks now.

What is the temp of the shed/ room it is in ?

It is in my bedroom :) so not freezing. I will keep an eye on it.

It tastes very Dry with a tiny bit of sweetness so must need some more time. Hydrometer is still showing 1.02 though.

I mixed up a TPW for my first fermentation today, to be used as a sacrificial run. It was a bit warm in the garage, the fermenter was showing 35 degrees and bubbling crazy but has slowed down with in the evening, temperature of the mix is around 33-35 degrees.

Does that sound okay or should I move it to a cooler place in the house?

Let it go, it will be fine

This may be a stupid question, my TPW for the sacrificial wash is ready but can I leave it for few extra days as I don't have time to run it until the weekend.

I consider this may be okay given it's not going to be drunk? But for future washes, is there a timeframe in which it must be used to get clean results?

Pretty sure ive seen stuff run over a year later..

6 months is my personal record from memory.

The longer it sits, the clearer it gets and the cleaner the product.

Hi,
I have only done turbos and the advice is to ditch the first 50ml, but I do 150ml.
What's the amount for a TPW? I put down 4kg woolies sugar, legos tomato paste, bakers yeast, 1 lemon juice in 20L.
Staying safe!

Cheers

Sounds like your doing just fine.
How about dropping into the welcome centre and introducing yourself to the group :handgestures-thumbupleft:

Good afternoon,
I just finished running my first tpw wash through my reflux. Ended up with just under 3.2 lts @ 91% after discarding the first 200mls of foreshots. I collected in 14 jars around 230ml each. Can definitely pick up the heads from the hearts quite easily in the first 3 jars but the tails are hard to distinguish. Maybe the last jar or 2 have a slight different aroma, particularly the last jar. Would this sound right to those who have mastered this wash? I’ll let them air overnight and test again tomorrow but at this stage looks like I’m going to end up with around 2 litres of drinkable product at 91%. Pretty happy if that’s the end result. Smells and taste so much cleaner than the turbos I’ve been using. Got a couple of turbos I’ll use up and give to the son in law. Tpw from now on. :handgestures-thumbupleft:

When you are starting out with tpw it all smells similar straight off the still. Once you have aired it try diluting a small sample down to 20-30%abv, it will become much more apparent what is the tails. :puke-huge:

Another newbie question, I'm about to do my second TPW tomorrow, this time it's to distill for vokda or something drinkable.

During my first trip to the local HBS, I picked up couple of still spirits yeasts, one for run and the other for Gin, pics attached. Are these what are considered to be turbo yeasts and can I use these in the TPW instead of baker's yeast? Or should I ditch em..

I ended up using Lowans baker's yeast.

With the tomato paste for this recipe, I could only get the triple concentrate at my local supermarket. So I ended up using 1/3 of what the recipe calls and just wanted to check if the concentration of the paste should change the amount needed for the recipe? I tried searching the forum but couldn't find an answer to this question.

Sounds fine

The other two yeasts are not turbo. The gin one might be appropriate for making neutral, you would most likely have to watch you temp ranges a bit more, bakers is pretty forgiving on that front.

I wouldn't bother with the speciality ones until you have a few more brews under your belt and have a bit more of an goal as to what the results of changing the yeast will do to a particular wash.

Gday guys, my first TPW is bubbling away! Started at about 1070 and is now down to 1050 ish a couple of days in! Can’t wait to run it through the Turbo 500

On to my fourth wash and now confident enough to into experimental mode - this forum is so informative in this regard.

I've picked up a commercial TPW from my HBS called Hauraki Big Red Premium Distillers Yeast and it will be my first go at making a TPW. It contains dried tomato paste, dextrose, yeast and nutrient salts (not defined) but I am assuming citric acid or similar. Having read the Newbies forum on this topic I have a few questions for my 10L wash of neutral spirits.

https://cdn.shopify.com/s/files/1/0008/7221/8684/products/IMG_8335_600x.png?v=1610418059

I've got the carbon to add to the wash but do I need it?
I also have the clearing agent and do I need that?
I'll use my hydrometer to determine when it reaches .090
In my previous three brews I have not taken cuts, should I do so this time because tomato is a fruit?

Has anyone had experience of this product? If it works I might have a go with the TPW recipe provided here.

I'll be using an Airstill

I havent used that product, but i wouldnt do any form of tpw in an air still. You will end up with alcoholic tomato soup :puke-huge:

I would stick with the wheat /cereal based neutral washes for the airstill. Wbab / tffv etc.

No need for any carbon filtering or clearing agent.

Do your cuts, let them air, sample each jar (diluted to 25%) and only keep what tastes good. If you are unsure on a jar do not add it to your keeper stash (add it to your next run).

You will be blown away by the step up in quality.

Hi All
These days it seems the regular named brand of Tomato paste is 3x Concentrated. Going back it use to be 2x Concentrated I don't know it there was ever a 1x Concentrated or what the creator of the recipe was mostly trying to make avalible to the yeast.
I was thinking of using Passata and just wonering if anyone had any experiance in using it.

Listed on the packs are

Tomato Paste per 100g

• Energy 349 Kj
• Protein 3.4 g
• Fat-total 0.5 g
• Carbohydrate-total 14.4 g
• - as Sagars 8.8
• Fiber 3.7
• Salt 724 mg

Just do it, it will be fine.

Nathan02 wrote:Just do it, it will be fine.

Thanks Nathan.
I hit submit by accident.
For completion
Listed on the packs are (Tomato Paste - above)

Passate per 100g

• Energy 112 Kj
• Protein 1.5 g
• Fat-total 0.2 g
• Carbohydrate-total 4 g
• -as Sagars 3.7
• Fiber NOT LISTED
• Salt 120 mg

So my question is I guess is what/which metric or nutritional component(s) is of most importance to the yeast and (if any) undesirable.
So I guess what is it about tomatoes that make it a good nutrient source for the yeast.
That way I can try and get a ball park figure of how much Passata to use as an alternative to Tomato paste.