Page 1 of 2 12 LastLast
Results 1 to 10 of 18

Thread: Plain old sugar wash recipe

  1. #1
    Join Date
    Mar 2007
    Location
    land of the free
    Posts
    83

    Default Plain old sugar wash recipe

    If you use the 1118 yeast,make a large starter with 2 packs and let it work for 3 days.I use the distillers yeast or bakers yeast for best results.This is low gravity for a reason.To keep it clean,and to NOT get stuck.If you add more sugar than the recipe calls for,it will take alot longer to ferment,might get stuck,and wont be as clean.Try it!You will be glad you did.
    Heres a simple recipe for sugar.Its a low gravity wash.
    4 gallons of water{This makes 6 gallons}
    yeast starter or 1/2 cup bakers yeast,or 1/4 cup superstart distillers yeast
    8 pounds of sugar{dissolved in hot water}Starting SG 1070-1080
    1 Tsp of DAP
    1 Tsp of citric acid
    1 Tsp of gypsum
    A pinch of epsom salt
    Ferment at 75f until finished {2 weeks or when its at 990SG},and let settle for another week,then run.I potstill it.This will make a clean neutral thats
    tasty at 80 proof.Just throw out the first 200mls and stop collecting at 35%.

  2. #2
    Join Date
    Sep 2008
    Posts
    16

    Default

    The topic post "Plain old sugar wash recipe" drew me in for a look. I've been reading and note taking getting ready for my first attempt. I'll be using turbo pure 48 (thats what was supplied in the kit). Your recipe differs some from the very simple ones. I would like to know why the gypsum and the epsom salt? I hope to end up with a decent SPD, because my wife loves the smooth strawberry moonshine thats indigenous to our area.
    thank you sir
    Last edited by smeag; 09-17-2008 at 11:43 AM.

  3. #3
    Join Date
    Mar 2009
    Location
    Australia
    Posts
    22

    Default

    Smeag,

    I've used wineos recipe several times and can vouch for it. The gypsum reduces the acidity and I forget why the epsom salt is for. Wineo can tell you that, but I would strongly suggest that you follow his recipe. He's done a lot of work perfecting it.

    blanik

  4. #4
    Join Date
    Sep 2009
    Posts
    20

    Default

    What is DAP?

  5. #5
    Join Date
    Mar 2009
    Location
    Australia
    Posts
    22

    Default

    Di Ammonium Phosphate
    Last edited by Blanikdog; 09-09-2009 at 10:14 PM. Reason: spelling error

  6. #6
    Join Date
    Sep 2009
    Posts
    20

    Default

    Thanks for the info.
    I am learning thanks to you folks RW

  7. #7
    Join Date
    Mar 2009
    Location
    Australia
    Posts
    22

    Default

    You're welcome. Learn steadily and safely.

    blanik

  8. #8
    Join Date
    May 2009
    Posts
    19

    Default Dap

    As far as the DAP goes, at my local wine supplier all i can find is a Yeast Energizer. It contains Contains Diammonim phosphate, yeast hulls, magnesium sulphate, and Vitamin B Complex.. Will that work?

    Do i still need to add the Epsom Salt?
    Last edited by dnlb32; 12-09-2009 at 04:33 PM. Reason: Difference between the energizers.

  9. #9
    Join Date
    Mar 2009
    Location
    Australia
    Posts
    22

    Default

    It sure will.

    blanik

  10. #10
    Join Date
    Mar 2009
    Location
    Australia
    Posts
    22

    Default

    No, it's already in the energiser. I just add the DAP, magnesium sulphate and B vitamin separately. The yeast hulls are only dead yeast. I use the dead yeast from the previous wash. It's the same thing. Plain sugar has no nutrients, all you're doing is giving it something to feed on.

    Just add the Yeast Energiser that you bought according to the directions on the packet.

    blanik

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •