Yeah, now that I have looked at several others, thats the only set of instructions I have seen that mentioned PH.
Why did you let the sugar water sit for 24 hrs before adding the yeast? I dont have chlorine in my well water, so dont need to worry about that.
Its interesting to me that some places agree with you on that but others say its not necessary because the sugar is a natural preservative. I wonder if the difference has to do with making fuel vrs drinking it?
I have read several other sets of instructions for doing this and most are in general agreement - but there are differences. Most dont even mention PH. Some say boil and others dont. Some use distilled water, but most seem to use tap.
I suspect my problem is the PH UP I used. Its the only thing that doesnt match up with ANY of the ways Ive read about so far
So, Im doing a new small scale test until I can get out and buy more sugar. I mixed up 3/4 of a quart of plain old hot tap water with about 2 cups of sugar, and after cooling it down, added some yeast. Didnt even test PH, but my tap water is usually around 6.8- 7.0
I put it in the grow tent - 75-80F - where it is warmer than my room - 65-70F.
I suppose its possible I got some dead yeast. We will see…
The 5 gallon bucket may be doing a tiny tiny bit of foaming, but it isnt much at all.
The bucket has been at room temp which is around 65F, and the tent is at around 78F, so on the off chance it could be temperature thats slowing down the bucket, I put an aquarium heater in set for 77F. I’ll check it in a few hours.
Oh - I read that this is supposed to be an anaerobic process, so I removed the cheese cloth top and put a plastic bag loosely sealed over the top. The carbon dioxide can easily;y get out, but this should limit O2 getting in much better.
Activity response relative to temperature change varies depending on yeast type. Also, if you run your washes back to back reusing the yeast, the wee buggers acclimatize to your environment actually getting better.
I see that over 3 or 4 washes, it is nothing dramatic, more like 10% improvement. I never tried to quantify it - too lazy I guess.
I have airlocks on my buckets and lids. I rarely see my airlock bubbling in less than 48 hours usually 3 days for a champagne yeast to get into full action with wine, so dont throw it out. at 65F it will run slow, around 75F will be fine,77-78 will make it faster.
Great thread! I have an unused turbo 500 still that I am going to try out once the weather warms up. I’ll be checking in from time to time to see how y’all are doin it.
Interesting. Increasing the temp in the bucket does seem to have increased the foaming a little. Its still nothing compared to the glass jar sample. Or at least until the light came on - see below.
So far looks like its either the temp or the PH UP. I think some of both with the biggest issue being the PH UP.
I saw those airlocks. The way I have it with the plastic should work ok - I think. Good to know about how long it can take. I will wait for sure
Here is the bucket cold, then warmed up for about an hour.
It looks like really bright LEDs are not good for fermentation! It was doing fine until the lights came on. I moved it to a warm dark place - my root chamber. The temp in the tent also went up to just over 80 - about 82F, but I wouldnt expect it to be that abruptly bad for the temp barely to go over 80?
I’d say you are exactly right. That is exactly what I did now that you point it out. I did turn it up some, don’t remember the exact temperature and I kept it below waters boiling point but I’d say I was probably creating some steam. Lesson learned…Thank You
I use “Liq-r Quik” to make my alcohol/co2…my gooseneck air stopper broke, so I just use a 2 liter bottle with a balloon over the opening with a small pinhole to allow gases to escape.
I’ve ‘devolved’ to plastic drop sheet and bungee cords on my primaries. I just stretch it out like a drum. There are micro pin holes in the plastic sheet, they sort of act like a pressure release, nice ‘fruity smell’ when going strong.
Hey @Shadey was wondering if you or others here re-distill their mash runs 2+ times to keep increasing the ABV I’ve seen a vid somewhere where they can get these up to everclear ranges wondering if it would be worth the rime and effort ? Thoughts?
Never tried, I dont really make enough alcohol to warrant it, one run will last me about 6 months of making RSO, and I dont drink it. If I have to step up the RSO making it might be something I can try.
So just a question for all of you, i ordered a 7 gal still from mile high distilling with essential oil distilling column and about 3 months later i got a letter from ATF saying they were aware of me purchasing a still that is required to be licensed under federal law… This was over 7 years ago, i have moved and have not been contacted since. Was kinda spooked as the letter says any still must be licensed, i definitely didn’t call them or respond. Has anyone tried to license or asked if you need to licenses a still for essential oil production? Any info is appreciated.
That is a bit of a surprise, I haven’t heard about that before.
Maybe have a buddy drop an Email to Mile Hi and ask, IIRC the guy’s name Mike?
I have corresponded with him years ago and I found him upstanding, no-nonsense guy, I’m sure he will give you a straight answer…
