You are fantastic. I really enjoy how you are making everything with the same volumes as me. It's much more realistic for me to watch you and then I can do exactly the same process. I'm just a home distiller and don't need to make so much liquor as others with large stills. It's more interesting to make smaller amounts and have many different varieties. Keep the great videos coming.
Pro tip from a fellow amateur, next time try citric acid in the sugar dissolving say 1 teaspoon per bag simmer for 20 minutes it will step up the end resulr , cheers mate
Thanks for the vid mate 👍 I made a tpw once and had a massive pH crash, had to run around trying to get litmus paper and add loads of bicarb to get back to 5.2. I also got a weird clumpy layer on top. Then I gave up and went back to turbo yeast because it just works haha. Must make the effort to do it again. Out of interest, do you also make biltong? Probably a dumb question as you're a saffa.... You must do. Would be cool to see that, see your recipe and drying box.
Hey Martin thanks for the feedback. Yes I have a lot of friends that also battled with pH level and by adding the lemon juice saved the day. If the paste has high citric acid levels it obviously has the oposit effect and you were spot on by adding bicarb. Sorry in the video when I opened the tub it soulless on my hand and when I tasted it, it didn't taste too acidic, I forgot to mention that on the video. I think my brain just went into autopilot! The clumping at the top is normal it's from the solids in the paste. Diluting helps reduce this effect, but doesn't get rid of all of it. As for the biltong hehehehe will definitely have to throw a video together for that for you 😄
I am just starting out and I am experimenting with sugar washes. I do find that there is a offish taste in my distillate ( I use a desktop distiller like the Airstill). I do get rid of the first couple of millilitres and I stop distilling at about 40% . Any advise.
Hi Morne what sugar wash recipe are you using? And perhaps let me know what size is your airstill? If you want you can email me on steven.webster26@gmail.com and send some pics and what all's disturbing you and we can go from there.
Is that tomato paste or tomato sauce? I saw it pour out. Here in Canada, tomato sauce pours out, but tomato paste has to be spooned out as it is too thick to pour out.
Destill 4liters of tapwater, and look at the residue.. Smell, re-mix it in water.. You would NEVER EVER drink tap again!!! I use rainwater ppm at 3-4. Tap is 99 ppm..Water quality is so important
"A lower pH is always better for the yeast"- umm, no, it isn't. Google a bit. Most sugar wash recipies include something to buffer pH to keep it from dropping too LOW, like crushed oyster shells or even a pH buffer. Much less of an issue in grain mash washes than with just sugar and tapwater. If your local tapwater is very hard wellwater, that's one thing- but our tapwater is from a lake, has very low alkalinity, and you must add something to keep the pH UP or your fermentation will stall long before the yeast run out of sugar.
This is a very well known recipe but I don't understand why people still use this recipe. The tomato paste only serves to feed the yeast. But you add a lot of different things that are not necessary at all. Now there are much better methods of feeding your yeast. The best known is DAB, but you can also use a handful of cooked rice or white beans or oat mount. You have to crush the cooked white beans first. Feel free to add the cooking liquid. So is much better than tomato paste. So use tomato paste for your spaghetti or lasagna bolognese.
Thanks Yerry Sherry, and yes you're right. However the whole idea about my channel is to help guys learn the basics with as little fuss as possible. Therefore I used birdwatchers recipe as this is the most easiest and simplest sugar wash to use. Especially as a beginner. But thanks again for your feedback, it's greatly appreciated.
@@BaldBuggersHomeDistilling I understand that and I appreciate your channel. Maybe one day there will be a video with a different recipe. But please no Turbo yeast because then I will cry too.
Yeah I have had a few ventures on the go. I am busy currently filming my next whisky video - hopefully have it and more posted soon. Thanks for the message I appreciate the reminder
This is the best sugar wash video I've seen yet. Thank you!
Thanks Jeremy I appreciate your feedback
You are fantastic. I really enjoy how you are making everything with the same volumes as me. It's much more realistic for me to watch you and then I can do exactly the same process. I'm just a home distiller and don't need to make so much liquor as others with large stills. It's more interesting to make smaller amounts and have many different varieties. Keep the great videos coming.
Thanks Diego. Glad to hear that
fantastic thank you so much saved me heaps and really informative - brewed 60Land distilate perfect :)
Thanks for feedback I'm glad it helped you. Keep on distilling
Pro tip from a fellow amateur, next time try citric acid in the sugar dissolving say 1 teaspoon per bag simmer for 20 minutes it will step up the end resulr , cheers mate
Will definitely try it on next run. Thanks
Thanks for the vid mate 👍 I made a tpw once and had a massive pH crash, had to run around trying to get litmus paper and add loads of bicarb to get back to 5.2. I also got a weird clumpy layer on top. Then I gave up and went back to turbo yeast because it just works haha. Must make the effort to do it again.
Out of interest, do you also make biltong? Probably a dumb question as you're a saffa.... You must do. Would be cool to see that, see your recipe and drying box.
Hey Martin thanks for the feedback. Yes I have a lot of friends that also battled with pH level and by adding the lemon juice saved the day. If the paste has high citric acid levels it obviously has the oposit effect and you were spot on by adding bicarb. Sorry in the video when I opened the tub it soulless on my hand and when I tasted it, it didn't taste too acidic, I forgot to mention that on the video. I think my brain just went into autopilot!
The clumping at the top is normal it's from the solids in the paste. Diluting helps reduce this effect, but doesn't get rid of all of it.
As for the biltong hehehehe will definitely have to throw a video together for that for you 😄
They make a mash ph lock that will make your mash stay at 5.2. Just google it. It’s for beer brewing and great
Also check out bearded and boreds video about inverted sugar. Happy distilling
I am just starting out and I am experimenting with sugar washes. I do find that there is a offish taste in my distillate ( I use a desktop distiller like the Airstill). I do get rid of the first couple of millilitres and I stop distilling at about 40% . Any advise.
Hi Morne what sugar wash recipe are you using? And perhaps let me know what size is your airstill? If you want you can email me on steven.webster26@gmail.com and send some pics and what all's disturbing you and we can go from there.
Is that tomato paste or tomato sauce? I saw it pour out. Here in Canada, tomato sauce pours out, but tomato paste has to be spooned out as it is too thick to pour out.
It is tomato paste . I like to use the sachets because you can just squeeze it out with no mess no fuss
Destill 4liters of tapwater, and look at the residue.. Smell, re-mix it in water.. You would NEVER EVER drink tap again!!! I use rainwater ppm at 3-4. Tap is 99 ppm..Water quality is so important
"A lower pH is always better for the yeast"- umm, no, it isn't. Google a bit. Most sugar wash recipies include something to buffer pH to keep it from dropping too LOW, like crushed oyster shells or even a pH buffer. Much less of an issue in grain mash washes than with just sugar and tapwater. If your local tapwater is very hard wellwater, that's one thing- but our tapwater is from a lake, has very low alkalinity, and you must add something to keep the pH UP or your fermentation will stall long before the yeast run out of sugar.
This is a very well known recipe but I don't understand why people still use this recipe. The tomato paste only serves to feed the yeast. But you add a lot of different things that are not necessary at all. Now there are much better methods of feeding your yeast. The best known is DAB, but you can also use a handful of cooked rice or white beans or oat mount. You have to crush the cooked white beans first. Feel free to add the cooking liquid. So is much better than tomato paste. So use tomato paste for your spaghetti or lasagna bolognese.
Thanks Yerry Sherry, and yes you're right. However the whole idea about my channel is to help guys learn the basics with as little fuss as possible. Therefore I used birdwatchers recipe as this is the most easiest and simplest sugar wash to use. Especially as a beginner. But thanks again for your feedback, it's greatly appreciated.
@@BaldBuggersHomeDistilling I understand that and I appreciate your channel. Maybe one day there will be a video with a different recipe. But please no Turbo yeast because then I will cry too.
Will definitely put that on the list thanks
Just foud your channel but seems you dont upload anymore 😢
Yeah I have had a few ventures on the go. I am busy currently filming my next whisky video - hopefully have it and more posted soon. Thanks for the message I appreciate the reminder
@@BaldBuggersHomeDistilling then you have a new subscriber 👍