Great source of info...... When I have an issue with my washes I go back to his videos and find my answers. Great reference material. I wish we had more teachers like this man in schools.
Thank you George! You are on point like a military man. Gig line is straight and narrow. No misinformation. My rum is at 2 weeks and still not done. Temp has a lot to do with it. Gonna wait for 1.000
Thank you for posting this! I have made a diy co2 generator for my aquariums using sugar water and yeast and this answered some control questions I had.
I have almost watched every video from Still it, beard and bored and here and I finally have one of my answers. Everyone has been talking about their yeast but never mentioned WHAT yeast although I did see Jesse use Kviavk or whatever it's called on a special occassion. But this video gives us a specific recipe for a 25ltr sugar wash that isn't Turbo or some other shop bought yeast mix. I am going to try this in my next wash. Thank you George. Now if only my other questions would be answered... oh wait, you also answered the question I had my wash was not bubbling like it normally does but the gravity had come down .040 in one day so my guess is my still is not completely airtight but it is definitely fermenting. If I put my ear to the fermenter I can hear it fizzing away inside. So no the container does not need to be air tight. I thought it strange because Jesse on still it was fermenting a batch in a big blue 100ltr drum with no lid. So that's 2 quiestions answered. One day I will know everything AND RULE THE WORLD... oops.
I wonder what happened to George? I havent seen a new video from him in about 10 months... I love to watch him and I listen to him because he knows his stuff.
The fourth ingredient to a good fermentation is oxygen. George covered this in several past videos. At the beginning of fermentation yeast need oxygen to promote cell growth of the colony. This is the aerobic phase. During this phase it looks like nothing is happening. Getting oxygen into the wort or wash may happen in the process of de-gassing. I like to oxygenate with an aquarium bubbler and a sanitized hose with an aeration stone at the end. You can also stir your wort or wash like crazy or pour it back and forth between buckets. During active fermentation oxygen is not needed: this is the anaerobic phase. Here is where the airlock or bubbler comes in. Happy Distilling!
@@Sam_pah If you detect any bad aromas you can stir it. However, that will mix up the trub from the bottom of the fermenter, so wait 24 hours before racking into you kettle.
So I must say when that when I pour water into my primary I do it from height like 3 ft (1 metre)so the water bubbles into the, wort, wash or must to add oxygen to nthe mixture.
Growing up my grandfather use to run shine. He was born in 1914 in Berkeley county sc. he made shine up until he got to sick. He passed away at 84. I never had a chance to taste any he made, but it was said he made some of the best in the area. I’m sure many people believe that about their families. Lol. Growing up on the farm I always wondered why he had so many pear trees and grape vines, as well as always growing large sections of watermelon. Plus every year he would make a trip to Georgia and buy a pickup truck load of peaches. Considering he was diabetic I didn’t understand how my grandparents could eat so much fruit and sweets. Plus he had a large colony of honey bees. My grandfather finally told me he promised my mom that he wouldn’t let me know about what and how he cooked. I es a very curious child who had no fear plus my father was an alcoholic when I was little. I guess she was protecting me. Only twice have I ever seen my grandfathers mash, and both times were accidental. I now wish I could go back and ask him how he mixed and cooked.
I know most people are not going to do a large batch but I do. I found that is the easiest way to get clear mash. That being said I distilled 10 gallons of my 50 gallons of mash. Pulling your mash from the top with a pump or siphon for the best results. Thanks George for the tutorial.
Excellent video George, as a veteran now of hundreds of washes and runs I actually learnt a thing or two - I have some Angel yellow on order and it will be a great departure from my usual process - going all grain - eeeeeeeek!
Thanks mate I only put 1 spoon full dadys in 22lts or water with a starting gravity of 1.085 so that's why I've had a nightmare with a stuck sugar wash over the last 4 weeks thankfully it's done now so I can move on to cleaning the still and starting my 1st ever corn mash 👍👍👍
I just did my 1st sugar wash. 12 lbs to 5 gal. 1090 gravity. Pitched turbo yeast and in two days hydrometer reads 1.000. Can Fermentation happen that fast? Smells good and it definitely taste like alcohol. Thanks for everything George, I be been watching and studying for a couple of months now. Your the best I’ve found on hear teaching
Ive learn alot from George watch all his videos was about to give up on making spirits but watching his videos make the stuff I didn’t understand easier
I have a stuck fermentation right now made with only DME and water. OG was 1.090 and stopped at 1.020. It has been sitting there for 2-3 weeks now. Temp is 26°C. I will dilute it with water and see if it restarts. I hope it will!!!. I have ordered some angelyeast as a kind of final solution.... Keep up the awesome work George!!!
Just for some added knowledge, a lot of beer brewers refer to a secondary fermentation when the yeast have nothing left to eat but the trub at the bottom of the fermenter. This is meant to prvide a slightly cleaner tasting brew.
I'm learning a lot From all your videos. Some are useful others just helpful. I'm into distilling coconut sap and now I realized how unique our product is. You see we collect our sap everyday , ferment it aerobically for 2-3 days we don't add sugar or yeast, then we distill. Finished product is at 70-80 proof depending on the requirement of our customers and we call it lambanog.
Just got some of the 'yellow' label Angel yeast and doing an experiment. Doing a small 3 gal. batch of Potato vodka using instant mashed potatoes. Got active fermentation for about a day than nearly stopped. Checked and saw the instant potatoes had some perservatives, so added a little more of the angel yeast and going well now. for 2 days..
Just a tip for the new folks. I actually gave up on using the little bubbler airlocks that George shows in the video a long time ago. Turned out they were more trouble than they were worth (leaky seals, sucking yucky airlock water back into your brew and contaminating it if you tried to lift the container etc.). What I ultimately found works best? Just put a sheet of SaranWrap (plastic wrap) over the top of your brew tub, and secure it with an elastic band. When the yeast are doing their business, the plastic wrap will bubble upwards, indicating positive pressure. There is enough leakage around the elastic band from the positive pressure to vent it naturally (I've never had one blow off due to too much pressure building up). When the fermentation is done, the plastic wrap will go flat or sag into the container slightly (concave surface). Also bear in mind that the carbon dioxide (CO2) produced by the yeast is heavier than room air, so it naturally sits inside the open space in your brew container and forms a protective layer of CO2 that will sit in there unless the air is somehow disturbed. The plastic wrap lid keeps this from happening, even after it starts to sag due to lack of pressure. I have never once had a batch get infected using this technique. No more leaky seals...no more watching to see when your airlock stops bubbling. The seals are always problematic with the brewing vessels, and this seems to sort that problem out very well. Hope that helps somebody. And thanks again to George for such an awesome channel. I have learned so much!!!
George...primary fermentation uses oxygen for aerobic fermentation ; in secondary fermentation, oxygen is the enemy as this is anaerobic fermentation, ridding the must of oxygen. There is more to secondary fermentation than just clarifying.
Good stuff George! Moving to more advanced fermentation techniques would be oxygenating the mash with an air pump prior to yeast introduction. Another good clarification method is to filter the wash after fermentation. Amazon has various micron bucket filters especially designed for five gallon buckets which do a great job of removing unnecessary solids from the wash.
Yeast size is about 1 micron. I dont think those bucket filters go that low & if they did they would clog in seconds after adding a cloudy wash. What micron size filter are you using? I'd still like to look into this option.
@@karlosss1868 The wash does not need to be filtered to anything below 400 microns. We use two, a 600 micron stacked above a 400 micron. This combination will remove unnecessary solids down to a level that will not scotch in the boiler. Messy filter bags are a pain to use and when clogged are tough to clean. Bucket filters are the nuts.
Glad to see you've touched on the topic of yellow label angel yeast, there's a heap of us out here experimenting with it so I'll be good to see what you come up with. Cheers from Aussie mate.
Can you do a video on balancing PH in a sugar wash George? I'm guessing you only mentioned adding water to a stuck ferment since it's easier than explaining that adding water raises the PH. Too many people do sugar wash and don't realize the PH crashes after a day (especially with table sugar / sucrose)....and PH needs to be raised to keep fermentation from slowing or stopping. Adding cleaned / crushed oyster shells (or seashells / egg shells) to the fermenter in a mesh bag is a great way to prevent a PH crash. Since the shells are made from calcium carbonate - the acidity of the wash chews away at the shells and it balances the PH naturally. PH crashes are much less of an issue with grain mash or even simple sugars like dextrose (corn sugar).
Watched most of your videos. Love it. Please help with link or suggestions of a bucket basket for easy mash separation so I can tap my buckets for ease. Thank you so much.
great video as always but i wish you could talk more about yeast nutrients as some of us don't have access to commercial products like you guys and have to improvise sometimes .
I followed i sugar wash instructions from one of George’s previous videos, starting gravity of 1.090, and all 3 stalled out before fermenting all the sugar and smelt like a buss load of stinking asses, so I cut the sugar down, ditched the yeast nutrient and added a pound of cracked corn per gallon of water, and now fermentations are phenomenal and smell great
you said that yeast are "cannibals" , if i am making a sugar wash can I just use twice as much bread yeast without adding nutrients? my last go in a air still left me with 14% after 2 weeks fermenting using one packet of bread yeast but i only got 200 mls of 40% alcohol from each 4 litre batch run through the air still. love your vids! I'm just starting off and I've learned so much from you!
Sucrose is a disacaride it is 50% Glucose and 50% Fructose as a physical mix. Pure glucose is liquid unless treated (which usually means seeding with sucrose to allow the glucose to solidify in a process called nucleation .
What products are you specifically using. I was looking on Amazon and the Redstar dady seemed like there was a few different ones? And which Angel also?
Hi George! I've been following you for a long time and appreciate all the effort that you make. I want to try doing a sugar wash batch but i can't get my hands on yeast nutrient here in Lebanon (Middle-East). I got the Angel yeast and all necessary equipment but still short on nutrient. My question is: Is there anything i can replace Diammonium Phosphate with? (preferably something that can be DIY) Thank you so much again.
I have no access to yeasts and nutrients that you use. I usually grab a pack of baker's yeast, then kill them by boiling and use it as a nutrient. It works like a charm.
Loved the video, George, and your teaching style! I've watched several of your videos and learned a lot as a beginner. In this video, I noticed that you have airlocks installed during fermentation. Can you clarify whether this can kill the yeast before it starts the fermentation, or whether the yeast needs lots of oxygen throughout fermentation, thus no airlock required. Instead, just cover the Primary with a towel or mesh? Thanks!
Hi George, is ther a chart that shows how many gravity points products will add? I'm from the UK and can't find anything. Love the channel by the way. Rich.
George I have a 30 gal mash that is very slow to finish fermentation, ot is a corn, rye, and barley with an inverted sugar and granulated sugar it started 4 weeks ago at 17 abv. 2 weeks in it was at 12 and I checked the temp and ph both were low I added heat to 75 degrees and baking soda to increase ph to 5 it has been a week now and I'm still only at 10 and what you think?
Used turbo yeast worked great, but after 4 day the liquid turned pink, people are saying the colour has come from the stoppers. Do you reckon I can run this through my still without and side effects.
Great video! Guess I'm learning as understood most of it. Question is can you take the left over yeast " the combo you liked" and grow it for future and will it need food?
I'm sorta new to this. I've made mead a few times with some I use ta know. I don't live them anymore for advice. my question is how different is this to making Mead. or is it basically the same. thank ya in advance
so trying to understand and figure it out... that thing commonly described as "yeasty" smell/taste... according to the idea of "there might be too less yeast to start, but there's never too much" ... the taste is linked to the yeast strain (like for champagne, some white wines, pale sherry) more than to the amount? Or the circumstances, like fermentation speed? I see the yeast growing/multiplying as long as there's sugar and "good" ambience (nutrients, temperature, ph, oxgen, low alc. level), so I understand pitching amount may not be the main influence. But where's the "x-factor" to avoid (or to hunt for) in question of "yeast taste"?
When pounds of sugar and gallons of water are mentioned(I'll use 2lbs and 1 gallon as the example), does it mean add 2 pounds of sugar to 1 gallon of water, or does it mean add water to 2 pounds of sugar until a volume of 1 gallon is reached?
Hi George, first time fermenting. Made our sugar wash within the first 4 hrs settled at 24c but hours later has gone to 30c. Room is not hot under 20c, night time here & have opened windows to try to cool room further. Rapped wet towel around barrel trying to cool it back to 24c, but not working. What do we do, is this wash going to be any good if we cannot get the temp down
Question on turbo yeast. Mine failed to do anything. I followed the instructions to the letter and 4 days later its still not fermenting. why do some yeast work sometimes but not other times ?
Hey George, I have seen people make a fruit wash and they say the flavor come through without a thumper or gin baskets. All I ever get is the alcohol taste no flavor. What am I doing wrong?
Looking behind George in his shop gives me the same excited sensation as an adult that I used to get walking into Baskin Robbins as a kid.
I used to think the Baskin Robbins was a hokey team
Great source of info...... When I have an issue with my washes I go back to his videos and find my answers. Great reference material.
I wish we had more teachers like this man in schools.
Thanks for all your help George!
Awesome George! Thanks once again. Perfect timing!
These are the best brewing videos, thanks so much George! Learning tons!!
This guy is a badass! Full of knowledge, this channel is so important since he’s answering questions that no one else has videos on
Forever grateful for this George, as I am a starter.
Thank you George! You have helped me make a better product that my friends and I really enjoy.
This channel is such a wealth of knowledge! Thanks George!
Thank you George! You are on point like a military man. Gig line is straight and narrow. No misinformation. My rum is at 2 weeks and still not done. Temp has a lot to do with it. Gonna wait for 1.000
Always good to hear from you George!
Always a wealth of knowledge
Thank you for posting this! I have made a diy co2 generator for my aquariums using sugar water and yeast and this answered some control questions I had.
I have almost watched every video from Still it, beard and bored and here and I finally have one of my answers. Everyone has been talking about their yeast but never mentioned WHAT yeast although I did see Jesse use Kviavk or whatever it's called on a special occassion. But this video gives us a specific recipe for a 25ltr sugar wash that isn't Turbo or some other shop bought yeast mix.
I am going to try this in my next wash. Thank you George. Now if only my other questions would be answered... oh wait, you also answered the question I had my wash was not bubbling like it normally does but the gravity had come down .040 in one day so my guess is my still is not completely airtight but it is definitely fermenting. If I put my ear to the fermenter I can hear it fizzing away inside. So no the container does not need to be air tight. I thought it strange because Jesse on still it was fermenting a batch in a big blue 100ltr drum with no lid.
So that's 2 quiestions answered.
One day I will know everything AND RULE THE WORLD... oops.
If you are new to this hobby these videos should be required viewing. I’ve watched and re-watched many times.
I wonder what happened to George? I havent seen a new video from him in about 10 months... I love to watch him and I listen to him because he knows his stuff.
Thanks George. Great video.
The fourth ingredient to a good fermentation is oxygen. George covered this in several past videos. At the beginning of fermentation yeast need oxygen to promote cell growth of the colony. This is the aerobic phase. During this phase it looks like nothing is happening. Getting oxygen into the wort or wash may happen in the process of de-gassing. I like to oxygenate with an aquarium bubbler and a sanitized hose with an aeration stone at the end. You can also stir your wort or wash like crazy or pour it back and forth between buckets. During active fermentation oxygen is not needed: this is the anaerobic phase. Here is where the airlock or bubbler comes in. Happy Distilling!
Do you need to stir it after fermentation is done like he mentioned or just strain it to your distiller right away 😬?
@@Sam_pah If you detect any bad aromas you can stir it. However, that will mix up the trub from the bottom of the fermenter, so wait 24 hours before racking into you kettle.
So I must say when that when I pour water into my primary I do it from height like 3 ft (1 metre)so the water bubbles into the, wort, wash or must to add oxygen to nthe mixture.
Growing up my grandfather use to run shine. He was born in 1914 in Berkeley county sc. he made shine up until he got to sick. He passed away at 84. I never had a chance to taste any he made, but it was said he made some of the best in the area. I’m sure many people believe that about their families. Lol. Growing up on the farm I always wondered why he had so many pear trees and grape vines, as well as always growing large sections of watermelon. Plus every year he would make a trip to Georgia and buy a pickup truck load of peaches. Considering he was diabetic I didn’t understand how my grandparents could eat so much fruit and sweets. Plus he had a large colony of honey bees. My grandfather finally told me he promised my mom that he wouldn’t let me know about what and how he cooked. I es a very curious child who had no fear plus my father was an alcoholic when I was little. I guess she was protecting me. Only twice have I ever seen my grandfathers mash, and both times were accidental. I now wish I could go back and ask him how he mixed and cooked.
This video helped me so much. Thank you for your time and knowledge!
I know most people are not going to do a large batch but I do. I found that is the easiest way to get clear mash. That being said I distilled 10 gallons of my 50 gallons of mash. Pulling your mash from the top with a pump or siphon for the best results. Thanks George for the tutorial.
I am VERRY VERRY HAPPPY! I am glad I found your channel.
Excellent video George, as a veteran now of hundreds of washes and runs I actually learnt a thing or two - I have some Angel yellow on order and it will be a great departure from my usual process - going all grain - eeeeeeeek!
This guy is the King
Thanks mate I only put 1 spoon full dadys in 22lts or water with a starting gravity of 1.085 so that's why I've had a nightmare with a stuck sugar wash over the last 4 weeks thankfully it's done now so I can move on to cleaning the still and starting my 1st ever corn mash 👍👍👍
Thanks for the content George, happy distilling!
Thank you again, master!
Thank you for this video!
Great info thank you..
This man is captivating
Very clear, lots of useful infos, Thanks a lot !
Thank you for taking your time and teaching me the ropes. I look forward to a new video or a farewell sign off. I wish you the best sir.
I just did my 1st sugar wash. 12 lbs to 5 gal. 1090 gravity. Pitched turbo yeast and in two days hydrometer reads 1.000. Can Fermentation happen that fast? Smells good and it definitely taste like alcohol. Thanks for everything George, I be been watching and studying for a couple of months now. Your the best I’ve found on hear teaching
Great video as always George.
I love your explanations so much information... Thank you
Thanks George!!👍🏿
Ive learn alot from George watch all his videos was about to give up on making spirits but watching his videos make the stuff I didn’t understand easier
I have a stuck fermentation right now made with only DME and water. OG was 1.090 and stopped at 1.020. It has been sitting there for 2-3 weeks now. Temp is 26°C. I will dilute it with water and see if it restarts. I hope it will!!!. I have ordered some angelyeast as a kind of final solution....
Keep up the awesome work George!!!
Brilliant.
Great info. Got so much to learn!
Thanks George!
Great information. Thank you
As always....bleddy fab!
Your visual explanation arranges the ideas wonderfully 🙆. Thank you!
Just for some added knowledge, a lot of beer brewers refer to a secondary fermentation when the yeast have nothing left to eat but the trub at the bottom of the fermenter. This is meant to prvide a slightly cleaner tasting brew.
I am waiting on my stil now . Watch every episode of moonshine and distiller. Now I am hook . I am learning lots . I'll keep watching thanks
Thanks George!!
I'm learning a lot
From all your videos. Some are useful others just helpful. I'm into distilling coconut sap and now I realized how unique our product is. You see we collect our sap everyday , ferment it aerobically for 2-3 days we don't add sugar or yeast, then we distill. Finished product is at 70-80 proof depending on the requirement of our customers and we call it lambanog.
Wow fantastic tuition delivery. Your making this far less complicated than I thought it would be. Many thanks.
Just got some of the 'yellow' label Angel yeast and doing an experiment. Doing a small 3 gal. batch of Potato vodka using instant mashed potatoes. Got active fermentation for about a day than nearly stopped. Checked and saw the instant potatoes had some perservatives, so added a little more of the angel yeast and going well now. for 2 days..
Just a tip for the new folks. I actually gave up on using the little bubbler airlocks that George shows in the video a long time ago. Turned out they were more trouble than they were worth (leaky seals, sucking yucky airlock water back into your brew and contaminating it if you tried to lift the container etc.).
What I ultimately found works best? Just put a sheet of SaranWrap (plastic wrap) over the top of your brew tub, and secure it with an elastic band. When the yeast are doing their business, the plastic wrap will bubble upwards, indicating positive pressure. There is enough leakage around the elastic band from the positive pressure to vent it naturally (I've never had one blow off due to too much pressure building up). When the fermentation is done, the plastic wrap will go flat or sag into the container slightly (concave surface).
Also bear in mind that the carbon dioxide (CO2) produced by the yeast is heavier than room air, so it naturally sits inside the open space in your brew container and forms a protective layer of CO2 that will sit in there unless the air is somehow disturbed. The plastic wrap lid keeps this from happening, even after it starts to sag due to lack of pressure.
I have never once had a batch get infected using this technique.
No more leaky seals...no more watching to see when your airlock stops bubbling. The seals are always problematic with the brewing vessels, and this seems to sort that problem out very well.
Hope that helps somebody. And thanks again to George for such an awesome channel. I have learned so much!!!
Excellent.
Very informative thanks!
love your video's
Ahh! the world is right again, welcome back George.
Great video
George...primary fermentation uses oxygen for aerobic fermentation ; in secondary fermentation, oxygen is the enemy as this is anaerobic fermentation, ridding the must of oxygen. There is more to secondary fermentation than just clarifying.
Good stuff George! Moving to more advanced fermentation techniques would be oxygenating the mash with an air pump prior to yeast introduction. Another good clarification method is to filter the wash after fermentation. Amazon has various micron bucket filters especially designed for five gallon buckets which do a great job of removing unnecessary solids from the wash.
Yeast size is about 1 micron. I dont think those bucket filters go that low & if they did they would clog in seconds after adding a cloudy wash. What micron size filter are you using? I'd still like to look into this option.
@@karlosss1868 The wash does not need to be filtered to anything below 400 microns. We use two, a 600 micron stacked above a 400 micron. This combination will remove unnecessary solids down to a level that will not scotch in the boiler. Messy filter bags are a pain to use and when clogged are tough to clean. Bucket filters are the nuts.
Genius… 🙇🏻♂️🙇🏻♂️
Hi Mr g love ya vids very helpful thanks m8
Glad to see you've touched on the topic of yellow label angel yeast, there's a heap of us out here experimenting with it so I'll be good to see what you come up with. Cheers from Aussie mate.
I'm curious what the alcohol volume of the fermented sugar wash comes out to using Angel yeast ?
very educational for those who trust all those extra chemicals for me i only use egg whites to clarify my wines and they do very well
I'm here learning fermentation of yeast for plants.
You know exactly what I want right now, you are legend of chemistry live long my friend 🥂
You are daddy of teachin distilling 😀
Going to try and make some watermelon brandy with a little 5 gal still! Def using allot of your tips!
Can you do a video on balancing PH in a sugar wash George? I'm guessing you only mentioned adding water to a stuck ferment since it's easier than explaining that adding water raises the PH. Too many people do sugar wash and don't realize the PH crashes after a day (especially with table sugar / sucrose)....and PH needs to be raised to keep fermentation from slowing or stopping. Adding cleaned / crushed oyster shells (or seashells / egg shells) to the fermenter in a mesh bag is a great way to prevent a PH crash. Since the shells are made from calcium carbonate - the acidity of the wash chews away at the shells and it balances the PH naturally.
PH crashes are much less of an issue with grain mash or even simple sugars like dextrose (corn sugar).
Watched most of your videos. Love it. Please help with link or suggestions of a bucket basket for easy mash separation so I can tap my buckets for ease. Thank you so much.
Another great video! Thank you
great video as always but i wish you could talk more about yeast nutrients as some of us don't have access to commercial products like you guys and have to improvise sometimes .
now I gotta try DADY and angel yellow lable mix
I followed i sugar wash instructions from one of George’s previous videos, starting gravity of 1.090, and all 3 stalled out before fermenting all the sugar and smelt like a buss load of stinking asses, so I cut the sugar down, ditched the yeast nutrient and added a pound of cracked corn per gallon of water, and now fermentations are phenomenal and smell great
did you follow all the instruction IE nutritional yeast and dap
you said that yeast are "cannibals" , if i am making a sugar wash can I just use twice as much bread yeast without adding nutrients? my last go in a air still left me with 14% after 2 weeks fermenting using one packet of bread yeast but i only got 200 mls of 40% alcohol from each 4 litre batch run through the air still.
love your vids! I'm just starting off and I've learned so much from you!
Sucrose is a disacaride it is 50% Glucose and 50% Fructose as a physical mix.
Pure glucose is liquid unless treated (which usually means seeding with sucrose to allow the glucose to solidify in a process called nucleation .
🇨🇦 🤝 🇺🇸
👌👌👌❤️❤️
What products are you specifically using. I was looking on Amazon and the Redstar dady seemed like there was a few different ones? And which Angel also?
Hi George! I've been following you for a long time and appreciate all the effort that you make. I want to try doing a sugar wash batch but i can't get my hands on yeast nutrient here in Lebanon (Middle-East). I got the Angel yeast and all necessary equipment but still short on nutrient. My question is: Is there anything i can replace Diammonium Phosphate with? (preferably something that can be DIY) Thank you so much again.
Thanks 👍15:00
I have no access to yeasts and nutrients that you use. I usually grab a pack of baker's yeast, then kill them by boiling and use it as a nutrient. It works like a charm.
Loved the video, George, and your teaching style! I've watched several of your videos and learned a lot as a beginner. In this video, I noticed that you have airlocks installed during fermentation. Can you clarify whether this can kill the yeast before it starts the fermentation, or whether the yeast needs lots of oxygen throughout fermentation, thus no airlock required. Instead, just cover the Primary with a towel or mesh? Thanks!
Spot on mate,no need for air lock during fermentation
George do you drink all your own brew? You've got a lot to drink Great videos for us brewers
try making inverted sugar to break the chains.
Hi George, is ther a chart that shows how many gravity points products will add? I'm from the UK and can't find anything. Love the channel by the way. Rich.
George I have a 30 gal mash that is very slow to finish fermentation, ot is a corn, rye, and barley with an inverted sugar and granulated sugar it started 4 weeks ago at 17 abv. 2 weeks in it was at 12 and I checked the temp and ph both were low I added heat to 75 degrees and baking soda to increase ph to 5 it has been a week now and I'm still only at 10 and what you think?
Used turbo yeast worked great, but after 4 day the liquid turned pink, people are saying the colour has come from the stoppers. Do you reckon I can run this through my still without and side effects.
I was looking into Fermaid O what your thoughts or have you tried it
Angel Yeast with amylase, I use malted grains, will the added amylase cause problems
Please put the products used in the description so I can find it :) thank you
Great video! Guess I'm learning as understood most of it. Question is can you take the left over yeast " the combo you liked" and grow it for future and will it need food?
@john Carman
Yes you can just hold back a quart or two seal it up and use next go around
I'm sorta new to this. I've made mead a few times with some I use ta know. I don't live them anymore for advice. my question is how different is this to making Mead. or is it basically the same. thank ya in advance
Is that some 3d printed designs in the background, the purple and black?
so trying to understand and figure it out... that thing commonly described as "yeasty" smell/taste... according to the idea of "there might be too less yeast to start, but there's never too much" ... the taste is linked to the yeast strain (like for champagne, some white wines, pale sherry) more than to the amount? Or the circumstances, like fermentation speed? I see the yeast growing/multiplying as long as there's sugar and "good" ambience (nutrients, temperature, ph, oxgen, low alc. level), so I understand pitching amount may not be the main influence. But where's the "x-factor" to avoid (or to hunt for) in question of "yeast taste"?
such a good channel
George, would be nice to compare the two styles of fermentation. closed bubbler and an open type. WHAT YOU THINK?
Have u ever used freeze distillation so u could do multiple runs at the same time?
When pounds of sugar and gallons of water are mentioned(I'll use 2lbs and 1 gallon as the example), does it mean add 2 pounds of sugar to 1 gallon of water, or does it mean add water to 2 pounds of sugar until a volume of 1 gallon is reached?
Hi George, first time fermenting. Made our sugar wash within the first 4 hrs settled at 24c but hours later has gone to 30c. Room is not hot under 20c, night time here & have opened windows to try to cool room further. Rapped wet towel around barrel trying to cool it back to 24c, but not working. What do we do, is this wash going to be any good if we cannot get the temp down
Where can I get a DADY jar lid like the one in the video?
George: what is your experience with using egg whites to clarify? Is that just an old school wine trick and isn’t used with washes/mashes?
Temp is one major key into fermentation .
Thanks George .Your an awesome instructor
Question on turbo yeast. Mine failed to do anything. I followed the instructions to the letter and 4 days later its still not fermenting. why do some yeast work sometimes but not other times ?
Hey George, I have seen people make a fruit wash and they say the flavor come through without a thumper or gin baskets. All I ever get is the alcohol taste no flavor. What am I doing wrong?