Richard Coleman, Jr
Forum Replies Created
They are different.
pickup both at the brew shop- or click the link above to order online
The nutrient should say on the package- Usually around one teaspoon per gallon of wash.
Checkout the link I sent earlier on the hydrometer , also check youtube for hydrometer videos-
You can buy nutrient any homebrew shop. Click HERE for a link
You might have issues pushing the yeast that hard and might be better off starting with a bit lower starting gravity.
Cracked Corn won’t give you much sugar unless you are mashing at a really high temperature with enzymes.
what is your mash process?
I’d do the same mash using 60 pounds of sugar and use 12 packs of bread yeast. It might not hurt to add some yeast nutrient as well.
so the starting gravity for 23 gallons of water with 100 pounds of sugar (without any sugar the corn may add) will give a starting gravity of 1.197… which if the yeast could ferment down to 1.000 would be over 25%. That is too much for the yeast to handle.
Yeast is not going to be able to ferment that down – you are just wasting sugar.
I would not push any yeast over 20% (I personally don’t push over 18% with sugar)
I would add 60 pounds of sugar should give you around a possible 15% (that is without adding any sugar the corn might add) if it ferments down to 1.000
What kind of corn are you using?
I personally never use turbo yeast- I don’t like the cost but mainly I feel that turbo yeast leaves behind a bad taste in the washes.
I personally use a lot of brewing yeast- I like ale yeast, ( bry97, us05, etc) wine yeast, bread yeast, champagne yeast, distillers yeast
I use bread yeast on my rum recipe as I like the flavor it brings out in the mash
I like to use ale yeast on fruits and corn
you can use any yeast along with yeast nutrients which will ferment a big mash
You can also use a product such as Amyloglucosidase which is an enzyme used to break down complex starches and sugars -which allows for very low ending gravities.
I always recommend making a 10 gallon batch of a mash-
split the batch into 2 fermenter
pitch 2 different yeasts
see which one you prefer
The boiling point of water will be over 212 if you are below sea level. I’d make sure you calibrate your thermometer as well.
Copper should work fine- I’d be interested in seeing what you come up with.
Do you have a current design?
I use the same method that they use on this site–
5 gallon paint strainer bags- I also used flaked maize- so if you are using a different type of corn it may not work as well.
these are what I use
I use a copper pot- and just transfer the liquid into the still.
I strain as I don’t want the corn to scorch on the copper as I direct heat the still. I follow the method they use on this site
I would not push bread yeast past 10-12%. If you want to go higher I would suggest using a yeast that is better suited for higher alcohol levels. I personally don’t go above 10% often- but if I were doing a big sugar shine I would just use a turbo yeast– as you said you are going to filter it.
1- is it possible to add more air to a mash once it is in the carboy? I am afraid i didn’t aerate it enough.
What kind of yeast did you use? If you used a dry yeast you will be fine.
2- is a 5 gallon carboy is enough to hold a 5 gallon mash? I know that sounds dumb haha but i just wasn’t sure if there was any expansion of the yeast or anything.
I always ferment in a 6.5 gallon bucket or carboy- If you put 5 gallons in a 5 gallon fermenter you will most likely have some blow-off. It will expand – that is not a dumb question.
3- is the recipe for corn whiskey on your website for a 5 gallon mash? Because it says 6 gl of water plus all the corn n such. How big of a pot would you need for all that?
I am assuming this is the recipe off of the clawhammersupply website? http://www.clawhammersupply.com/blogs/moonshine-still-blog/11454449-corn-whiskey-recipe
I would use at least a 12 gallon pot -I’ve never really worried about it as I have a 20 gallon pot.
4- my local home-brew store recommended distillers yeast with nutrients. I hAve the honey recipe fermenting now and i used fleischmans bread yeast should i continue to use this or the distillers yeast. Ive read all the articles and am unsure which is better. I want a high proof product but i don’t want it to negatively impact the taste either.
I personally like bread yeast on my honey, rum, and it works really well on the corn. I also use ale yeast (us05 and bry97) on my malted barey mashes. I like the ale yeast as I feel it ferments a big cleaner- and works really well when I’m making a malted whiskey. I’ve used this with good results. I suggest trying each of them and seeing what you like best. That is the beauty of the hobby- nothing is written in stone. Find what works for you and use it.
I always proof mine down to around 80 before I filter.
I purchased this at my local homebrew shop
I’m sure you could just make something similar with off the shelf items.
basically it is just a spigot that attaches to a bottling bucket- the hose attaches to the spigot- just pack the hose with carbon- letting gravity do the rest.
I’m traveling currently or I’d give you some more specifics on it.
It is not ruined it might just be a bit yeasty. I’d let it sit a few more days- see if you drop a few more points-
other than that just let the yeast settle and use an auto siphon and leave it behind when you transfer it to the still.