A Simple Sugar Wash for a Neutral spirit
Вставка
- Опубліковано 19 лип 2024
- This demonstration is a simple sugar wash for someone who is interested in getting started without the hassles of grains and adjuncts for their first time. It will allow the distiller to focus on distilling and not on the recipe. This will produce a very neutral spirit for flavoring or aging later and allow the distiller to practice with quality results.
I have no time for much else, I’m spending hours and hours of my “work from home” time learning from George
Hard to believe that during the Covid-19 pandemic it remains illegal to make hand sanitizer at home.
@@sinelocum that's an excellent point
Love all your videos! I feel I've watched them all a few times already. Very informative and even though some of these processes are simple, you explain it in ways many can understand. Thanks for sharing your passion with the world!
I swear George has the best videos on the internet for this. Straight to the point, energetic attitude and truly has a passion for this stuff. I love it!
Thank you for doing these when you really don't have to.
Agreed!
I agree
I have decided I am going to buy that fermenter from your store. Its the least I can do for all the education you have given me.
This is the highlight of my day ; I cannot wait till I get done with work so I can tune in to learn more about this hobby . I really like these videos .
A water transfer gizmo😂 You sir, are a gem!
Guys, you really make this easy and fun to watch. Thank you!
Every newbie should cut their teeth on a simple sugar wash! Thanks George!
Thank God George you got it under 8 minutes and straight to the point. No side talking like you usually do and do it in 25 tiring minutes. This time really short and sweet to the point. Wonderful. This time great vid.
" It will allow the distiller to focus on distilling and not on the recipe"
George
Yes absolutely and about the only thing to practice is the amount of nutrients needed.
The distill came out clean with a very high ABV my best results yet.
I had no Idea that this recipe was all I really needed.
Thank you George
How did it taste?
......I've been brewing since kindergarten ! My dad would get a # 10 can of Blue Ribbon malt , and each kid had a station for the bottling . We made wine from Welch's grape juice , or any fruits . When he passed away , he had plastic garbage barrels of peach wine and plum too . Sisters bottled it up and gave me none of dad's last batch ! We used the bathtub to mash up grapes , with clean feet . In college , I brewed kegs of beer for me and my buddies . I then made my 1st still , which produced many gallons of hooch over the years . I don't measure , or use hydrometer anymore . It's not rocket science folks . I have never seen a batch that went bad . I use touch instead of a thermometer . I made my neutral spirit to make super snopps ( spelling ) .....just added sugar , peppermint extract , and blue food coloring . I named it....Super blue steel snopps ! Then started using charred oak pieces and stored it away in a glass carboy . It tasted like scotch ! Rum extract next off a sugar wash . Brandy extract too . I made sparkling wine , which is carbonated ! I eventually got busted , and quit making it . It's a shame that the government controls our body . I hope that the law will change , like pot did . I could use grain alcohol to make my wax ! No , they want us to use isopropyl . ....Yuk ! If you are new to brewing , remember ( KISS ) = keep it simple stupid ! My dad would say that . Happy brewing !
Thank you so much for this video i love seagrams 7 crown and it is 75% neutral grain spirits so this video is very exciting!!
Interesting comment on the aeration of the wash. I'll ensure I pay attention to this issue in future.
Thanks for all the videos
It's obviously not the first time you're doing this but this is an instructional video. Your enthusiasm and energy is great but I believe your presentation would benefit by being slower so we can follow you better. Also: remember that for your audience it may not be their native language. Keep up the good work and thank you !
Corn Sugar is Dextrose to anyone who wasn't sure
George Rocks!! ..have a great day ..Cannabis Community....George Rocks!! great info !!
love your work, thank you george.
Many thanks
hi George i love your videos keep them coming
Thanks for sharing. I am just learning the craft. I am looking to make a simple mash with a neutral flavor. This is so I can make my mixed spirits without having to buy someone else's neutral.
Hi George. Love your channel, so down to earth and informative. I’m a total nubie from the UK, and my question is, “is there a benefit to making a pure neutral spirit from grains as opposed to just a sugar wash?” Many thanks. Nick who lives in a field..
Thanks, this was helpful.
Again another great video! My questions are- I want to reuse the yeast again, Should I collect the sediment/yeast before or after the turbo clear? Or is there a how to video? Again thank you for your service!
Great video thank you
Hey there I really like watching your videos.
I was wondering if you have or thought about doing a video about making Isopropyl Alcohol do to the shortage our nation is dealing with? Im brand new to this and you make learning this fun and non-threatening lol
Thanks for doing what you do!!
Well done!
Thanks !
Great video :-D When you're talking "degrees" are you using Celsius or Fahrenheit?
Nice video Top.
I used the Birdwatcher's recipe on my last batch with extremely good results. The tomato paste nutrient gave the fermented result a very good flavor. It makes a good wine without distillation. I used citric acid as well as magnesium sulfate. This was the first batch where I did not use the 48 Hour Turbo Yeast. I used the DADY yeast on this batch did not get any chemical smells or flavors. A small glass of this is better than a sleeping pill.
LOL
Hi George, I have been experimenting with using an air-stone with pure (welding) oxygen to "aerate" this seem to do the trick. The question is when to add the nutrient? We have great tap water that I let sit out overnight to vapor out the chlorine. Then boil the water for 10 minutes by the clock because the water was out overnight. Add the sugar to the hot water. Then allow it to cool to room temperature before pitching the yeast. My question(s) 1) should I add the nutrient to the must while it is still hot or allow it to cool. (2) I have been using yeast nutrient and Yeast energizer... Is this overkill and/or I am doing harm? My last batch measured 11% before pitching yeast, actual calculated yield 9% (1.080-1.010) after 6 week fermentation. Thank you
Hi George, thanks for the videos! I'm new at this. Is the diazonium phosphate the same as the Fermex year nutrient? Thanks
Hello George. Have you ever used corn syrup? if you have, is it similar to the corn sugar, or mybe even the same? Just curious. You make some of the best videos out there by the way. Keep up the good work!
+Jason C I have not used it but others have and they tell me it is equivalent.
George
As usual George another great video. I just purchased the T 500 and was wondering if there would be any noticeable difference after distilling weather using corn sugar or granulated white sugar.----- Thank's Jerry -------
The T 500 is a reflux still. There is little difference to results based on ingredients.
Hello Georges,
Can you please tell us from your experience what's the best "starting temp" and then the "air temp" for the DADY yeast and also the backers yeast if you don't mind.
You rock, I'm thinking of home everclear!
Also what are some other ways to flavor this neutral sprit to make it more palatable?
George - It's important you mention you are using the 7.5 gallon Fast Fermenter. I have the 3.5 gallon model and the recipe just didn't seem right. Also - could you elaborate on the makeup of the yeast nutrients? You didn't mention PH or the benefits of magnesium sulfate.
Hi my name is John I'm from Perth Western Australia where can I purchase the fast fermenter from I can't seem to find it down under
Hi George, love the videos im learning alot, my question about the sugar wash is what SG should i be looking for?
Your SG target is something you will need to determine for what ever it is you are making. For beer, I shoot for 1.060, for wine 1.090 and for spirits I usually try to hit 1.120 - 1.135.
I made a sugar wash but I didn't use any nutrients. I read that without nutrients the fermentation becomes stunted and other alcohols and aldehydes are produced. The wash smells very alcoholic and a bit sweet, quite similar to fizzy apple cider and it tastes very alcoholic and a little bitter. Do you reckon it's safe to drink or should I toss it?? The yeast were very active, lots of foam and it stopped fermenting after 8 days. I used regular bread yeast and boiled tap water.
I noticed you did not check PH level in the video, in some of your other mash videos you do, is it necessary for this recipe?
can you add fruit juices to the sugar wash before fermentation,for flavour?And will the fruit flavour come out in the distilled liquid?
Love your videos! I'm going to give this a try. Since there's no racking involved, does it make a difference if I do this in a bucket or my glass carboy? Also, do you suggest tap, spring, or distilled water?
Thanks in advance!
Glen
+Glen Ferrera Glass, plastic,,, makes no difference. Tap water works well. You can use spring water but I would avoid distilled water since it lacks many nutrients and minerals from being distilled.
George
Thanks. I'll post my results.
There's no racking involved because the fancy fermenter he's using has the bulb at the bottom to collect that stuff and separate it. In any other fermenter bucket or whatever you'd have to rack it to clear the good stuff off of the top and leave the bad at the bottom of the bucket.
I have made many, many sugar washes using standard table sugar and actually it is all I have ever used, but I may try corn sugar after watching this. It doesn't require warmer water as you mention to dissolve completely, and it will dissolve more quickly as well. But, I have used various brands of sugar and have never seen it turn any color at all. It is always clear once dissolved, or maybe a little cloudy/chalky, but not much and it is not a color. What kind of table sugar did yo use? I assume you used distilled water as well. Straight sugar should not turn any color unless there is a contaminant.
Hi George when a Sugar Wash gets thru working how long can you wait to clean it and put it in a container to wait to distill it
George, do you have to worry about methanol when running a pure sugar wash?
I don't know what is in your table sugar to give it a green/blue hue. I use 16kg in 10gallons , does take a lot of dissolving but its clear. I do believe most uk sugar is from beets though.
Hello George, long time watcher, seen most of your old uploads. Wondering about a plain brown sugar/molassed sugar wash to make a rum from. Would this work as I have yet to try it and do not want to waste anything :) .thanks and look forward to your response
Well, since brown sugar does have molasses in it a rum would be expected as a result. Only thing is, you may have to call it a light rum (smile).
George
Can you do a video on additives like pectic acid etc.
Water transfer device? My dad had a bailing device that looked just like it on his boat.
Is it possible to make vinegar the same way you masking this thank you 🙏🏻
Happy Distiling!
i'm very new this will be my first batch, how long does this sugar wash take to ferment and i'm using a Stainless Still pot about 8 gal?
Hi George.
When you say corn sugar is that the same as Dextrose Mono-hydrate that's readily available in the U
Keep the video's coming they're a tremendous source of information.
yes
In this video you said “oxygenating is important during fermentation”. I come from a beer background were I was always told to avoided oxygenating. Another distiller’s video showed aerating sugar washes during the fermentation. Is this a positive and safe idea to raise sugar wash alcohol production? If it is a productive to aerate when should you aerate?
Oxygenating is your best friend in the beginning (even when making beer); after fermentation begins exposure to oxygen should be avoided. The yeast cells require oxygen to get started and develop healthy yeast colonies.
If you add sugar to a 5 gal water the volumen will change a lot, so is not a 5 gallon wash,
i love you channel
what a jerk
Thanks for the info but I have a question if I may . Where can I get that green top you are wearing ? It’s cool .
He is wearing a scrub just like a nurse or doctor wears
Hi George, Thanks for sharing your knowledge, Is Neutral spirit good for distilling gin?
A neutral spirit is the only way top make gin.
Barley and Hops Brewing , I’ve seen turbo yeast, this makes 20% alcohol, is that good to make gin?
Yes
So what if I made a Simple Syrup from cane sugar. Say 5 gallons of it and ferment that. Would the water I used to make the simple syrup be enough water or would I have to add more?
I had 8 pounds of sugar I heated 5 gallons of water and dissolved sugar. I transferred to a 6 gallon bucket 3 times and added two packs of fleiachmans active dry yeast into fermentation vessel and put in air lock put top on bucket with air lock but air lock is not bubbling up. How long does it start to bubble. Am I doing something wrong .
I would love to see a video on a grain mash or a mash from malt extract.
+Dan Savarese Dan, I am planning to do one very soon. I have had a few requests for this. I would like to do several different washes all in the same video to try to cover a few different possibilities. Thanks
George
Hi Again George,
I started a simple sugar wash but seem to have run into a problem. I started about 2 weeks ago with 12 lb sugar, yeast nutrient and regular old Fleischmann's Yeast (couldn't get to my home brew place). Anyway, I had it in the basement and it wasn't doing anythig... verrrrry slow, so I added more nutrient. It didn't seem to help. A week ago a put it out on my deck in the sun and it started bubbling away. It was 60 degrees in the basement. Since then, I've had it in the main level of my house and it seems to be have slowed to a crawl again. I would guess the upper level is about a constant 70 degrees. When I first pitched the yeast, the SG was 1.090. After all this time it is at 1.080. Any ideas on what I'm doing wrong? If you want, I can call and we can talk.
+Glen Ferrera Let's talk on the phone. Please call 254-681-1760 there is much to discuss here.
George
Did you sanitize your liquid transfer gizmo? Wouldn't that contaminate your batch?
Hi George, as always your videos are great and also so fun to watch. They should give you a show on TV, kind of a cleaner, more scientific version of Moonshiners! I have what probably is a crazy question since I can't seem to find any mention on the internet of anyone else doing it. In the absence of any other suitably sized bucket, carboy etc., would it be an awful thing to use a Turbo 500 boiler for fermenting a sugar wash? I'm sure the lid could be adapted with an air lock. Then just rack out the wash, clean up the boiler and it's ready to be a distiller again. Does this sound like a stupid thing to do?
You sure could use the T-500 as a fermenter.
You just need a clean 20 litre vessel. An air lock is not necessary in my 30 years experience. Just cover it , or have a loose lid.
It would be really stupid. You need it to ferment , to produce alcohol. ????
Is there any taste difference or amount to add when it comes to different kinds of sugar? For instance, brown sugar, confectioner's sugar, or perhaps maple sugar or even molasses? I've been wanting to experiment, but I'm not too keen on being wasteful. I'd like to know what works or what doesn't before I start to try different stuff. Any suggestions?
Each sugar has a different flavor profile. Molasses is for rum and brown sugar is also used in making rum. Confectioner's sugar is not used in distilling that I am aware of.
Experiment
George
Can you suggest any, natural, organic alternative for the nutrient.
Is direct sunlight detrimental to yeast activity?
an unrealated question, then you add malted barley to a recipe; do you add it whole or ground? any benefit to grinding if you can use whole grain?
+Douglas Reynolds In order to gain any benefit from the grain you must grind it. Most brew shops are capable of doing this for you. We normally grind it very course so it just breaks the husky without grinding it to a powder. You can also do this at home by placing the grain in a bag and beating it and rolling it with a rolling pin. This will crush the grain and expose the internal portion which is what we are looking for. I hope this helps
George
Just curious, I was told a sugar wash wouldnt taste very good.... would I need to polish it first or could I add some fruit, like a few strawberries or something... thanks, and LUV these videos
Not sure who told you that. Sugar makes a neutral spirit and is an excellent base to start with for flavoring.
I got that from a forum , I wondered that myself because I know that's been used for many years.. I wanted to try that before trying to replicate my father's old recipe.. he was a shiner in VA. for many years and him and his brother did a sweet feed mash.. I can't do it EXACTLY as the feed they used no longer exists, but I can come close... Thanks for answering me and fast to
Not sure how soon you'll get this but I did a ferment, sugar wash and sweet feed, they are both done, started on Christmas eve, im not going to be abe to run yet, I have to do in my unheated garage, and its -22° , I have a salamander but not warrm it should be warmer in a few days, will that mash sit a couple days ? Tuesday or Wednesday ? Thanks
I know this is a few months old, but how did that wash work for you? I just asked the same question, I just ordered a still it will be here in 3-4 weeks, and I want to make the mash now.
Hi George, thanks for yet another great video. May i ask what is Yeast Nutrient use for ? I have tired doing red wine with just Yeast. As i am a beginner, i never know what is Yeast Nutrient. Can you explain alittle to me what's its use and purposes? Thanks!
Yeast nutrient is a mix of nutrients that help the yeast in their early stages of colony development. It ensures that your yeast is healthy and vibrant as they start to multiply. It really does make a difference and most of the time you can tell the difference in the time it takes to start and continue to ferment.
George
Hi George... thank so much for taking time to explain to me. Glad to learn from you. Thank you sir !
My pleasure.
George
So, what's it look like in 10 days?
Hello George ...
I just put 5 kg suger in 5 litter water , mix it good and after that I mixed odnary baker yeast maybe 6 grams in that water and suger tixture. ..
After that I put air lock on it . (home made air lock )
now from 24 hours in the Mash countainr there are little little bubbles going from down side to up ,
so can you tell me how much days I wait for that ? I
I need 60 % of alochal (ethinol)
so in that way can I get 60 %After distilling? ?
@@michaelkemp8359 is kidding, that would kill your wash. % after distilling would depend entirely on your distillation process. From an Air Still, about 60%, from a real still up to 90% or so.
Is clarifying for 10 days important? I am assuming this just reduces cleaning or does it have other benefits if I am reflux distilling.
Good rule to follow "junk in equals junk out". Clarifying is a personal choice and for me the only way to ensure a clean, c;ear product.
hi George I recently bought an air still mainly for making cost effective spirits when I total up all the little so called nessesary add ons it really isn't that cost effective at all, my main question would be , is adding an expensive carbon gel then a two part carbon clear system to the wash nessesary ?
Not really in my opinion.
You can go broke if you buy every accessory offered for small distilling operations. Keep it simple - I would recommend a simple filter like Brita or Zero water filter and that's it. No gels, add ons or anything else.
George
Sparkoloid or Bentonite to clear, way cheaper than 2 part stuff and in my experience works better. Same for Carbon Gel, just filter thru Carbon after, easy to make a filter using a few bucks worth of 2" pvc pipe. Use .040 carbon, the smaller stuff. BTGW, I've used Sparkoloid, haven't tried Bentonite but heard of it. Please forgive any typos.
So I’m new to all this and have been watching a ton of your videos. If I do a sugar shine do I need to filter it before distilling it? Also can I use a 48 hour turbo yeast or does it need to be the DADY?
You can use 48 hr turbo yeast.
Please, please do not filter before distilling.
If you run the still correctly filtering is not even necessary.
George
Barley and Hops Brewing I want to make sure I didn’t use an incorrect term and I understand this correctly. I can pour everything out of my fermentation bucket straight into the still and start distillation. It’s there usually some sediment in the bottom of your fermentation bucket. Sorry for all the questions, I just want to make sure I do it correctly
@@leemcgrady6646 Absolutely. There will be sediment at eh bottom and you want to avoid adding that to the still. This is what causes scorching that you may have heard about. It will definitely cause a burnt taste in your distillate so siphon off the clear liquid from the fermenter and then add that to your still. You may lose a few ounces of wash but it's well worth it.
Barley and Hops Brewing thanks a ton for your help!!!
@@BarleyandHopsBrewing if using 48hr yeast how much would I use?
Hello George, I am curious about making a sugar wash but not distilling it. How would this be if used with say an iced tea concentrate or something similar? What % alcohol could I reasonably expect?
+Silver Eagle Glass Art This is all dependent on the amount of fermentable sugar available and the type of yeast you use. There is no way to predict ABV% without more information. We would need an initial gravity reading to give us a start point. Then we could at least predict with some certainty the potential Alcohol.
George
+Barley and Hops Ok, thank you. I look to get some supplies soon. I'll let you know my results.
Barley and Hops Brewing LLC So ... if you distill & water it, this is basically vodka?
Can we make autonomous way of spirit?
George have you made a hard root beer yet? Another question would I be able to make a sugar wash ferment it and had root beer extract?
Not sure. Give it a try and let me know how it turns out.
Gonna be my next experiment
I have been using an air stone and pure oxygen from my welder to oxygenate the mash... is this a good idea?
@@mistaowickkuh6249 Thanks... There is no difference between medical oxygen and welding oxygen except the label. The air stone on the end of food grade hose is the only thing going in the must. Good thoughts.
A 'water transfer gizmo' is commonly known as a jug. Jugs are manufactured all over the world and they are inexpensive to buy. Most jugs have a lip designed for pouring or a pouring spout. Note that some jugs are better than others.
There's even a magazine called "jugs"
he says it is a jug that he cut into a water transfer gizmo
I do virtually every transfer by siphoning. It's slower but spillage and sugar mess is almost nonexistent.
This is a water transfer gizmo. There are many like it, but this one is mine.
a guy mentioned corn starch below, could you convert corn starch to sugar with amylase?
+Douglas Reynolds I actually did this last week. It is possible and works fairly well. The only challenge I ran into was the thickness of the corn starch after bringing it to a boil but the amylase did convert it. It converted a little lower on the gravity scale than sugar but it did work. If I was pushed to do it again it would only be because I ran out of sugar.
George
Sir, what would you recommend as a replacement for DADY, and the Nutrient if you live in a place were alcohol is not allowed? Any help would be appreciated.
There is no substitute for Yeast (daddy) but you could substitute tomato paste for the nutrient. A 6 oz can is enough for a 5 gallon batch.
I've shipped to areas like yours in the past and vacuum packed yeast that was labeled pet food additives.
Question about the water. Does tap water with high levels of chlorine, calcium or hard water affect the wash in any way.
Yes, You can eliminate the chlorine by leaving it in an open bucket overnight. The chlorine will leave on its own. Calcium and hardness can be adjusted easily.
Hello George, Thank you for your videos, they have been very helpful! My question is... I ended up getting Red Star DADY and on the label it says to use 1-2 grams per gallon. Is my DADY different than yours or is this simply the recipe you're using? Considering that two tablespoons is about 28 grams and my DADY is telling me to use no more than 10 grams for 5 gallons is it possible that the brand I have is stronger or are the all close to the same?
Very good question and also one that we get often. We normally use a heaping table spoon (and sometimes a little more) for the following reason. First, the cost of yeast is very low so exact measurements on the low end are not required. Second, it is not possible to over pitch yeast since only the strongest yeast cells will survive. It is however possible to under pitch yeast and not develop a strong colony in your fermenter. If this happens fermentation could be very slow or require a second pitch of yeast. To avoid this we purposely over pitch to ensure a strong viable colony develops the first time. Lastly, although yeast is an important ingredient I feel much better advising to pitch a larger amount so that people can focus more on the process as opposed to weighing out yeast.
It's kind of like; better to have and not need than to need and not have with yeast.
Hope this helps explain it better.
George
"...1.3 ounces or around 28 grams" 😂 has me laughing. This guy is too much like me.
You also use the metric and imperial system so you don’t confuse viewers from other countries?
I notice that you didn't check the gravity, was it not important with a sugar mash?
Are hearts and tails hard to distinguish in a sugar wash? Would you just strip all the alcohol using a parrot? Thanks
They are easy to discern. Just because it is a sugar wash doesn't disguise the smell.
Happy distilling
George
Also, if I don't have a conical fast fermenter, what would you recommend for the fermentation?
Justin Kelley really you could use anything with a lid. I'd recommend a water jug for beginners. Low cost.
Yes buy the water in five gallon jug. Try and reuse the cap. Drill it and put grommet and/or bung and airlock. Amazon sells caps ready for airlock for five gallon fermenters. As with any hobby spend the least to start. Good luck
Really dumb question.. can you use tap water or do you need distilled water? please be kind : )
What sort of ABV did you get our of this wash before distilling it?
+schurchill39 If I remember correctly it was somewhere around 12%
George
Does anyone know a simple way to check if your Neutral spirit has any toxic chemicals like methanol in it?
I've played around with dextrose vs table sugar for a wash. I get consistently better results from table sugar. It's half the cost (where I live) of dextrose, and gives a more neutral albeit slightly sweeter spirit. I believe the key to good results is careful controlof the fermentation temperature -I use heat controllers and keep the temp of the fermenting barrels between 20 & 21 deg C. The unfermentables compounds in dextrose make little sense to me -why add something that can't be fermented?
What are the unfermentable compounds in dextrose.
Dextrose is almost pure glucose. Also, the slightly sweet taste you get from table sugar is a clear indication of unfermented sugars. Table sugar has several sugars like glucose, sucrose and fructose as well as several others. Some of these additional compound are combinations of the base sugar with lactose (unfermentable) and maltodextrin (also unfermentable).
If you use regular sugar because you like it better that is perfect and you should.
George
what the heck i watched the 2020 version and this video in my opinion is better.
This video is to the point no digression
I want to make whiskey in North Carolina for personal use but not sure if I can legally. The laws have changed somewhat but I'm not sure how. Could you help?
It is illegal in the United States of America to distill.
Is it feasible to harvest the yeast, or is it just pain in the backside for the dollar or so saved??
You said it. It is a pain but can be done.
hi im new to distilling and i just wanna ask a few questions.firstly like the other guy said what nutrient is that?is it specific to d.a.d.y.? and ive made one sugar wash and i used still spirits turbo yeast,carbon and clearing agent which can be a bit expensive so if i use d.a.d.y do i not need carbon or clearing agent?any information would be greatly appreciated
+philip herron Sorry, this is so late. I just received it in the comment section. Yeast nutrient is specifically desinged to add back the nutrients that are absent from a sugar wash. A grain wash will normally have enough to do the job but I use it anyway. It is always good to have enough than to guess at it. A clearing agent is just helpful but not required. Without it you just need to wait a little longer allowing gravity to work for you. Your wash will settle on its own.
George
Thanx for gettin back yeh it does seem to take a while to settle completely so i am gonna try a clearing agent next time.
@@philipherron9318 Try Sparkoloid, way cheaper than the 2 part stuff and works better.
I made this wash with my starting gravity was 1.100 but I'm not sure if all my sugar was dissolved there was residue on the bottom should I dump it a do it again
Don't dump it. Stir it up so the sugar granules liquify.
George
Hi George,,,,everything is go, go ,go,,,,,,,thanks,,,,,one thing,,,,,,,would all this still work without adding nutrient ?
Yes. Maybe a little slow but it should work
@@BarleyandHopsBrewing Thanks from the UK......great intelligent vids,,,,,,learned a lot.