chipboy wrote:I measured and it was 1.2 still and way too high main cause is low temps, 17 so I put the heater ion there on low and that will warm everything up a bit.
I'm only a newbie here , but i'd get as close to 1.000 (0.990 pref) as possible ( if your starting SG was up around 1.070 - 1.080 range )
and yeah 17 deg C is icy 28 deg C - 32 deg C as far as i know is much better and will ferment out in 4 - 5 days (unless your going for a slow ferment in which case all the power to you) again depending on your yeast (the champagne yeast likes it cold and slow)
RC Al wrote:Yeah both of you go hard
Ended up double distilling the last "classic turbo 8" sugar wash and left the TPW on the heater, turned off today and will throw that through the still after a clean up
aiming for just under 3 l of 93%
less foreshots, heads and tails perhaps 1.5 l ?
a good bottle or two , now deciding on how to flavour my first non HBS spirit, and i feel HBS flavour is kinda a :violence-smack: :teasing-nutkick: 8-} .
so i'm open to suggestions as only having done HBS flavours before ( and turbo yeast desperately needs flavouring as in the vodka, tequila and gins all had that paint stripper nose, and the taste could only be masked by liqueur or darker spirit flavourings )
I've read the TPW is a very clean neutral spirit with the hint of acidity and some say they can still taste the tomato lightly.
so .... as is ? wood ? infusion ?
i know it's a very personal thing, but i would love for this to stand out as a "Yes your on the right track" drink, something i can keep a sample of and look (by look i mean taste) back on over time and say this was the defining moment when the hobby really took off ....
i'd appreciate the input ladies and gents.
Cheers :ugeek: :pray: :obscene-drinkingchug: