After a day of so it falls back into the ferment. ", thanks @Kapea i figured it was normal activity was jus curious because its different than the action of our regular yeast , it sure is a nice smelling ferment hope to strip it later today or tomoro . by Kizzerd » Sat Jan 04, 2020 8:13 am, Post I love the smell of our whiskey ferments. You might have issues pushing the yeast that hard and might be better off starting with a bit lower starting gravity. If you see a turbo yeast product packaged in what looks more like a potato chip bag then it is possible that packaging will not protect the yeast for its full shelf life. That said, I do get a nice, clean neutral spirit out of the still. The ABV of this sample was on par with the rest of the samples (see below). To throw my two cents in, I believe turbo yeasts receive unfair criticism. This was definitely a learning experience getting away from turbo yeast.. With 1.5kg of Coopers Unhopped Dark Malt Extract: Will make a superb whisky, make exactly as above whisky ‘with pure sugar’ method except reduce the dextrose from 6 to 5kg. But still no bubbles. Add the Vodka Yeast and leave to ferment for 7 days at ideally 18 – 22C. We don't answer questions about recipes, procedures, etc. I put this in my fermenter with 50 LBS cane sugar and add enough hot water to make 30 gallons and give it a good mixing, I let it cool down to about 90 degrees and add one full cup of red star and give it another good mixing, Within 20 mins I get a good ferment going and I put on the lid and air lock. Now....where's my rum glass gone?? What is your brix level before adding yeast? I get my 50# bags for about $8. I add 35 lbs of sugar to my UJ runs but mine is about 30% by volume of corn, barley malt and rye at this stage. I just threw one of those 2lb packs from GFS into each of the 240 gal totes Saturday morning (pitching rate works out to 2 11g packs in a 5-gal batch), and by the afternoon had a 6" krausen... at that time, the brix reading was 11.5, forgot to measure the real OG... they died down and were calm today at 1.020 when the fedex man arrived with 2 liters of WLP 4100 ultraferm 'amyloglucosidase'. Will produce a smooth potato vodka identical to the award winning Chase Vodka. I try and get close to 20% on my sugar shine and the turbo does a good job. All yeast should be used promptly once the package is opened as exposure to air will kill the yeast cells within a few weeks of exposure. I experiment with lots of commercial and naturally occurring yeasts over the years. You can get it everything from 2oz portions to 10lb blocks. We also assumed that the turbo yeast might taste and smell a bit funky, because that's what a lot of people report about it. There’s a lot going on in a ferment, following a tried and true allows you to have success at the beginning of the hobby while still learning what is happening along the way. Lower temperatures are fine down to 15C but will double fermentation time. Nice conservation move on the water. The surprise of the day was bread yest. If you want more end-product with higher concentrations of alcohol in your pint jars for later dilution stick with Champagne and/or specialty yeasts. I am going to try the bread yeast when it is available (covid homebakers have sucked up all the supply in my area), I have a question, Did you add any yeast nutrient to the bakers yeast? For flavoured spirits I always use DADY or bread yeast. Our beer hydrometer displayed a starting gravity of 1.10, corresponding to a potential alcohol of 13%. Compared to turbo yeast the red star with nutrient added produced about the same 18% ABV as the turbo yeast only it takes a little longer for the red star to finish fermenting. The great thing about all of this is that we can do what works for us individually. Grain and fruit both contain some of these nutrients but not all. Add 2kg molasses and 4.5kg dextrose into your clean fermenter with 3L boiling water, stir to mix (don’t worry if doesn’t dissolve at this stage). Although, you've got to use it fast. The "rolling fizzing action" is evidence that the yeast are busily working away converting sugars to carbon dioxide and alcohols. When your spirit is coming off at 94 to 96 % ABV, you have an excellent vodka/neutral base to proof and work with. The package film must be both a moisture and oxygen barrier and of sufficient strength and weight to resist pin holes that would penetrate the barrier. by The Baker » Fri Oct 30, 2020 7:48 pm, Post Most turbo yeast is prepackaged for a batch size of 6.6 U.S. gallons (25 Liters). We're currently planning our next yeast experiment and will re-test champagne, super start, and a few other high alcohol yeasts to determine which we think is the best for making high alcohol, neutral grain spirits. Also, make sure your temps are above 70 f for best results. You can smell it off the top of the bottle. @grim said: Distil the clear wash after siphoning off the sediment. Since I can't put the full 15 gallons in, I instead do washes of about 26 gallons; gives room for fermenting and thus provides me with 2 13 gallon runs. we have a new pound for bread and i will re-purpose it…. We've been reading this book and have learned a ton of stuff about yeast. About a gallon and and a half of 75-85% ABV. But I am not getting a vigorous fermentation like I usually would with Turbo. For potato vodka the perfect still will produce alcohol at between 84% and 88%ABV – the Turbo 500 still can be used but should be run for only 2 ½ to 3 hours to achieve this lower alcoholic strength. thanks so much for doing all this leg work. Red star wet cake is usually pretty cost effective as well. I can tell you turbo yeast is RANK!! Hi, i LIKE THIS A LOT. It smelled and tasted absolutely awful, most likely due to excess nutrients that weren't used by the yeast. fermenter with a air-lock(I made it myself). Probably an unrelated coincidence, acidity in the wash and distillate is usually a sign of bacterial involvement (almost always lactic acid bacteria, but sometimes some other critters). Higher temperatures should be avoided if possible because will increase off-flavour and aroma production of the yeast. Top up to 25 Litres with cold water, stir to completely dissolve. Does anyone have a recipe for making just one gallon of moonshine?