Ahhhh the old stuck fermentation! Definitely not fun to find a wash stuck. And you are right George, it's definitely a common mistake for the newer chasers of the craft. Cheers mate.
I have been doing it wrong for years. Since I discovered your videos a few months back, my final product has been much better, more smooth, less harsh. I’ll be calling you in a month or so to see if you can build my a PID. That’s a whole new world
Holy moly, split it, finally I know what to do! Thank you 😊 I followed rum recipe in a book before discovering your videos. (1gal water, 3lbs brown sugar, yeast (1pkg)). It keeps stalling, I stir it. Tastes sweet still, but yeasty and only slight alcohol smell. Been fermenting for 16 days. Watching this video helps me know what to do or at least try.
George, I’ve had the opposite happen also. I put 1 pack of turbo yeast in a 60 litre fermenter thinking the yeast will multiply out and I’ll get a great 60 litre barrel. Well, it took 2 weeks to ferment to 10% abv and it stopped dead. Distilled it and I reckon I could’ve chucked it back in the fermenter with another bag of turbo. I have learned my lesson, I now have 2 25 litre fermenters and stick to the damn recipe, and magically, it works!
Get some dady and thank me later. Turbo yeast is alright mainly for sugar washes but I just don't care for the product afterwards. %10 abv is pretty decent also %11 to %12 is what I aim for but every wash is different than the one before so if you get %10 its fine. Can I ask what you were distilling? Im also a firm believer of 2 pounds of sugar per gallon and I always add a few more pounds just to make the yeast happy but 2 ppg is a good rule of thumb to go by. Happy distilling buddy and keep on distilling. 🤘
Hey G .... you were quite nice to me when I sent you an e-mail talking about this very issue and my impatients. you said I hit A homerun you were being a kind mentor. I get it now totally !!! we have limits to function within...... AND!!!! what goes on during/after the fermintation is just as important as what goes on after the distillation. recently I have become very partial to oats and toasted french oak chips..... you are the guru keep going. put all the knowledge you can out there. You can call me a fan boy if you want but I've tested his concepts and this guy is on point!!!
There is one important point which needs to be elaborated is that the process of fermentation produces methanol and ethanol both. The methanol is poisonous even fatal whereas the ethanol is the alcohol desired. The point is, after complete fermentation, how much methanol is present in percentage and how much ethanol and other ingredients ( water etc).
Thanks George! You saved my stuck batch. All she needed was a little warmth and a gentle swirl. My first instinct when it stopped was to add more sugar or yeast, I’m very glad I consulted the Oracle first! This is THE go to channel if you want to properly understand brewing and distilling, thanks again George.
Happydistilling George! Thanks again for another great one!! Saw the sign on the floor for the live show on April 4th at 7:00 central and hope everyone will be there. Thanks for what you do!!
ah thanks so much for this video George, I have been wondering why you cant just add more sugar and yeast to a wash and you have just explained it so, so clearly, thanks a million mate, well done
Thanks George, you've helped me out with my Ribena wine, forgot to take into account the sugar in the juice consentrate, split it, added water and now it's on the move, I love watching your video's and all the technical advise you offer, Thank you for all that you have done and will do in the future, your a star.
I really love your channel. It's incredible how many people just don't listen to you. You spend a ton of time just telling people to listen. Just ignore them and keep doing your magic. You can't save everyone.
Thanks for this George. Had two stalls. Turbo pure and carbon. One 6kg. The other 7. Both above 1.100 and both stalled around 1.020. Added a little DADY which didn't shift it but .002 or so points. Tried adding 3 extra liters to each 21ltr batch and within 24 hours was nicely bubbling away again! Should get to run it very soon! Thanks buddy! Glad to see you are back with new videos x
This was the most informative video I have watched with wine making. I am glad I watched it. Thank you for making it. I will not try for High ABV anymore it is not worth it.
Yup, I dare to say that everyone at first is chasing the ABV, most people after a while will revert to chasing the taste instead. No point having a liquid that is only good for cleaning glassware.
With IPA being completely unavailable in my area and it being $35 a quart on Amazon for technical grade, there is an equal need to have a thirst quenched AND clean glassware. I'm a dabbers best friend with anhydrous ethanol. Molecular sieves after a fractional distillation keeps it right.
Next expirement, start out at 2 lbs pg. then after the gravity comes down, see how much suger you can add in later and get a high abv, and good tasting outcome.
Talk about right on time! I'm currently dealing with this situation (last night). Everything was going great and all of the sudden... STOPPED!!! I was using a tried and true recipe, however with additional 3 lbs of molasses. which in turn put me over that "healthy environment" for my little friends do what they do best. they were happy for a few days, then BAM!! Screeching halt at 1.060 ...... Time to give them some more water, they must be "PARCHED" LOLI ALWAYS know where to turn for straight forward answers.Thanks again for your insightful, knowledge and delivery of such wisdom!! You are brilliant!! Cheers my friend!
Great info as usual! I use 14 lbs/6gal so I use all of the packaged sugar up. 1 10lb bag of sugar & 1 4lb bag. No weighing the sugar & no left over sugar to store. I use turbo yeast I make & have no problems getting full fermentation.
Great little video George!! I have a stalled wash so last night I racked it and strained the black cherry pieces out of it. I pitched a 2nd yeast this morning and added a little water. So far there's a only a little, little bit of foam on top but no active activity to the eyes. If it remains like this I will split it and add more water in a couple of days. Its weird because the fermentation in the beginning was so bloody incredible!! Fingers crossed I hope I can correct whatever is wrong with it. It tastes too sweet so I know it isn't through fermentin. I origionally put 3 cups brown sugar to the 1 gallon wash in the beginning. So I dont think I over did it. Hmmm, hopefully I'll get to the bottom of it and fix it. Happy distilling!!🍷Cheers!!
Goerge I love your channel. You explain everything so well. This video has become my go to for all my brew calculations now. I am very new to this,thanks for putting the values in metric as well as imperial measurements. I can work with pounds and pints as well as grams and millilitres, but yeah I can do metric quicker in my head Cheers mate ! 👍
The most successful fermentation i did was a tea shine i used 2.5 lbs per gallon i did 2 gallons and got a full 750ml of really high proof use hillbillly calculator on google great measuring system my second most successful one was a corn beer mix did 2 and a half gallons got over 750ml and i used 2lbs per gallon cause i got the starch to turn into sugar so i didnt need as much thank you George for all you great work HappyDistiling
GAWD your videos and your personality is AMAZING and Addictive to watch!. Just started my first batch a little over 48 hours ago and found the fermentation slowed down a lot... I opened it up and found the gravity to be back down to below 1.000. I added more sugar and brought back up to around 1.045. Hopefully I'll get my targeted 18% - 20%!
Hi George- Great experiment. I think you are especially correct to point out at the end that each person needs to figure this out for their process. As you know different yeasts have different alcohol tolerance levels. I don't have access to DADY and the brewing yeast I use has an alcohol tolerance of 9%-11%. So, while you are able to have a starting gravity target of 1.090 I need to stay below 1.080. I discovered that if I exceed the potential alcohol with too high of a starting gravity I get really vigorous fermentation that stops rather quickly. So, it ends up being counterproductive and my wash ends up with a low ABV. The environment is no longer correct for that yeast to continue fermenting when the starting gravity is above the maximum for the yeast. I think this is really good to know because I have a small still and I want to get as much final product while retaining flavor as possible because this is a lot of time and effort. The difference can be as much as only getting one bottle vs. three bottles of final product. You have to learn and understand all of the different inputs to get the output you desire. There's been trial and error for me. Happy Distilling.
It still blows my mind to think about how the brewers of generations past (thousands of years) using their art to make something people could drink (in moderation) and not die from.
Specific to sugar washes is the fact that there is nothing to buffer the acid that is a byproduct of fermentation. This causes the pH to decrease (crash) and fermentation to slow to a crawl or stop entirely (stall). Add in a little calcium carbonate or baking soda and fermentation restarts or increases. With sugar washes pH is not as simple as set it and forget it. This video should be edited to include this information.
George makes it make sense because he plans the result he is looking for and then plans backwards on how to achieve that goal. Just like planning an op order!
I got 2lbs per gallon in five gallons of my first ever sugar wash , it has stalled twice , two table spoons of lemon juice fixed it the first time and increasing the temperature 1 degree C fixed it the second time , fermentation has been running 9 days in all and the hydrometer reads 21 % alcohol and it still fermenting all be it more slowley now .
George it was great to see the examples. At my house the sweet spot is around 1.085 sg that is 2. something lbs per gallon u.s. It is always so much fun when it works.
Good one George - Thanks for that. Did indeed have too much sugar (32 Brix), added to that a PH of 3.... Got it going again by splitting & diluting to 25 Brix and raising the PH to 4.5 with Baking soda. Oi...
Perfect timing. I have just this issue sitting in one of my rooms now. 15 lbs of sugar in 5.5 gallons is now stuck about halfway through. Sounds like I'll be splitting them and see where it goes. Thanks for sharing with us. #HappyDistilling
I’ve always had a problem starting off my yeast by just pouring my yeast in a jar with a bunch of sugar. Now this makes a lot of sense why my yeast doesn’t take off right.
George I have watch a lot of your videos.i have heard u always talk about cleaning and sanitation... take a hydrometer reading before pitching and I do.. put airlock on I’m thinking what u always say about oxygen not good.. I’m thinking try to keep oxygen out. It always stop 🛑..after doing it and redoing it 12lbs 15lbs etc. I took 18lbs of dextrose with Mile Hi 48 hr turbo yeast with 6 1/2 gals of water... i learned before pitch yeast stir or introduce lots of oxygen and I stir yeast and more oxygen. SG 1.100 and FG mark above 0.990 and I like to know how to read them numbers above as well. Another great video 👍❤️
BIG shout out to you oh wizard of distilling . just wanted to say thanks for your Vids , you saved me again . I got greedy and tried 16lbs in 5 gals not remembering the rule so of coarse NO fermentation . Then I went back rewatched this vid followed it and presto both carboys are bubbling away . thanks.
The problem is with the osmosis the fluid on the outside of the yeast needs to be less viscous than the fluid inside the yeast. The solution is add the sugar as it is needed if you are doing 5 gallons split it into 3 gallons with 3lbs of sugar the second container has 2 gallons with 17lbs of sugar and no yeast or nutrients you then slowly add the 2 gallons into the the fermentation over the time the fermentation lasts(normally 4 days) ideally keeping the the level at 1lbs per gallon. You will find you will get a quicker fermentation this way and still get full strength. If you are stilling off 5 gallons of 20% you will use about half the electricity as stilling 10 gallons of 10%. Give it a try.
Temperature has been my biggest struggle. I get my basement to play in and it's always 58 - 60° F Using aquarium heater has been best investment. Thanks George for that video btw. #Happydistilling
I'm so glad I watched this video I tried my first peach mash and it had a violent reaction the first 2 days then stopped I was gonna just write it off as a failure and run it to see what I could get out of it.. split it and made it into 2 r gal mash and the fermentation instantly restarted. Thanks for all you do
I must say George you are correct about more sugar not being a good thing...I just added a extra pound of sugar per gallon and I'm not impressed at all...the still is running the wash much slower,and at a lower proof...the liquor is sweeter bit not stronger and not much here so I'm heading back to 2 pounds a gallon for sure...thanks again for the explanation and I can see what I've done wrong here thanks to your knowledge bud.... happy distilling
Your right,I had too much sugar in there,I split the container into two then added water to one,watched this video and by the time i added more water to the other container,number 1 was starting to bubble again,thank you man from the deep south of New Zealand.
great information George!! i ordered 3- 4lb bags of corn sugar for my wash 5gallons. thought what the hell ill just put 12lbs of sugar in this and it started out great! within 4 hours it had totally stopped fermenting. i took a reading and it was only at 4% abv and i didn't know what to do. so now i only do 2lbs per gallon max... thinks for this video. #happydistilling
T H A N K Y O U! I increased my most recent batch to 3# per gal to make fuel (for hand sanitizer). It seems sluggish. Now I understand why. You rock! Stay safe, God bless.
I get all that has been explained and I truly appreciate it. I think for me since I'm not/have never done any distilling I have chased a high ABV that I can flavor. From what I've seen on B&H, if I were distilling, I would not chase high ABV like I have. I haven't learned enough yet to delve into distilling at this time.
Got to also keep in mind that if doing a fruit or grain mash these will increase the sugar level. As George says, monitor the mash build so if you add sugar keep the final soecific gravity below 1.100.
Safety is number 1 These beginner series videos are the best George thank you sir. Would adding the sugar is batches over the fermentation period allow the yest to stay hydrated. For example add 1lb/gallon initially and then later (when appropriate) add another 1lb/ gallon? Repeating this process.
to sum up after listening halfway, since yeast requires water to operate, adding too much sugar could be bad because water is turned into syrup. so there's not enough water for yeast to use.
On this sugar wash won’t ferment at about 11:45 min into it have you seen the clarity between each ? The one that looked cloudy seems to do the best. Could the wash , mash , wart … be done by clarity to change the final product such as flavor accent ? Before yeast is added ? Like gasoline is done by color to create octane grades ? O ya one more question can I use grass clippings from my yard to make spirits 😝😆😂 sorry couldn’t help it . Your doing a great job I have to watch the videos several times to let it all sink in thank you for the time and effort
Ahhhh the old stuck fermentation! Definitely not fun to find a wash stuck. And you are right George, it's definitely a common mistake for the newer chasers of the craft. Cheers mate.
You bet!
I have been doing it wrong for years. Since I discovered your videos a few months back, my final product has been much better, more smooth, less harsh. I’ll be calling you in a month or so to see if you can build my a PID. That’s a whole new world
Holy moly, split it, finally I know what to do! Thank you 😊 I followed rum recipe in a book before discovering your videos. (1gal water, 3lbs brown sugar, yeast (1pkg)). It keeps stalling, I stir it. Tastes sweet still, but yeasty and only slight alcohol smell. Been fermenting for 16 days. Watching this video helps me know what to do or at least try.
Great videos and great manner of education! As a european who uses the metric system, I also appreciate the conversions you've made. Keep it up!
George says ,,,,,
Give that a try and let me know how that works out !
Love it !!!!!!!!! Lol.😂😂😂
I have to say this was a great visual experiment with little room for debate on the content. Much appreciated.
The best sense spoken on the subject by anyone. Brilliant stuff.
George, I’ve had the opposite happen also. I put 1 pack of turbo yeast in a 60 litre fermenter thinking the yeast will multiply out and I’ll get a great 60 litre barrel.
Well, it took 2 weeks to ferment to 10% abv and it stopped dead. Distilled it and I reckon I could’ve chucked it back in the fermenter with another bag of turbo.
I have learned my lesson, I now have 2 25 litre fermenters and stick to the damn recipe, and magically, it works!
Get some dady and thank me later. Turbo yeast is alright mainly for sugar washes but I just don't care for the product afterwards. %10 abv is pretty decent also %11 to %12 is what I aim for but every wash is different than the one before so if you get %10 its fine. Can I ask what you were distilling? Im also a firm believer of 2 pounds of sugar per gallon and I always add a few more pounds just to make the yeast happy but 2 ppg is a good rule of thumb to go by.
Happy distilling buddy and keep on distilling. 🤘
Hey G .... you were quite nice to me when I sent you an e-mail talking about this very issue and my impatients. you said I hit A homerun you were being a kind mentor. I get it now totally !!! we have limits to function within...... AND!!!! what goes on during/after the fermintation is just as important as what goes on after the distillation. recently I have become very partial to oats and toasted french oak chips..... you are the guru keep going. put all the knowledge you can out there. You can call me a fan boy if you want but I've tested his concepts and this guy is on point!!!
There is one important point which needs to be elaborated is that the process of fermentation produces methanol and ethanol both. The methanol is poisonous even fatal whereas the ethanol is the alcohol desired. The point is, after complete fermentation, how much methanol is present in percentage and how much ethanol and other ingredients ( water etc).
Thanks George! You saved my stuck batch. All she needed was a little warmth and a gentle swirl. My first instinct when it stopped was to add more sugar or yeast, I’m very glad I consulted the Oracle first! This is THE go to channel if you want to properly understand brewing and distilling, thanks again George.
Glad it helped
Happydistilling George! Thanks again for another great one!!
Saw the sign on the floor for the live show on April 4th at 7:00 central and hope everyone will be there. Thanks for what you do!!
Very cool!
Thanks George, explaining it in terms of the minimum water requirement for yeast to survive is super helpful
ah thanks so much for this video George, I have been wondering why you cant just add more sugar and yeast to a wash and you have just explained it so, so clearly, thanks a million mate, well done
top value his bloke knows what he is talking about reminds me of Professor Julies Summer Miller. thanks George
George you have just solved my stalling problem
So nice to see the difference in volume caused by more sugar and why it changes SG🙆
Thanks George, you've helped me out with my Ribena wine, forgot to take into account the sugar in the juice consentrate, split it, added water and now it's on the move, I love watching your video's and all the technical advise you offer, Thank you for all that you have done and will do in the future, your a star.
Thanks George! Glad your still making vids!! saw the shop closed, Happy to still see you!!
Thanks 👍
I really love your channel. It's incredible how many people just don't listen to you. You spend a ton of time just telling people to listen. Just ignore them and keep doing your magic. You can't save everyone.
You're teaching is top class
Thank you for focusing on freedom units.
Thanks for this George. Had two stalls. Turbo pure and carbon. One 6kg. The other 7. Both above 1.100 and both stalled around 1.020. Added a little DADY which didn't shift it but .002 or so points. Tried adding 3 extra liters to each 21ltr batch and within 24 hours was nicely bubbling away again! Should get to run it very soon! Thanks buddy! Glad to see you are back with new videos x
George is the Bob Ross of brewing and distilling.
Thanks, George. Another fantastic presentation!
This was the most informative video I have watched with wine making. I am glad I watched it. Thank you for making it. I will not try for High ABV anymore it is not worth it.
Well done George!!
Yup, I dare to say that everyone at first is chasing the ABV, most people after a while will revert to chasing the taste instead. No point having a liquid that is only good for cleaning glassware.
i mash all grain with no sugar at all. i much prefer taste over quantity.
With IPA being completely unavailable in my area and it being $35 a quart on Amazon for technical grade, there is an equal need to have a thirst quenched AND clean glassware. I'm a dabbers best friend with anhydrous ethanol. Molecular sieves after a fractional distillation keeps it right.
@@PoppaLongroach Put through a reflux still it will make very little difference.
@@TechGorilla1987 ❤️👍🏽
Except when trying to make something to infuse with or mix with.
Next expirement, start out at 2 lbs pg. then after the gravity comes down, see how much suger you can add in later and get a high abv, and good tasting outcome.
As always George, a beautifully educational video. Always learning and thinking about things based on your insightful content. :)
Many thanks!
Talk about right on time! I'm currently dealing with this situation (last night). Everything was going great and all of the sudden... STOPPED!!! I was using a tried and true recipe, however with additional 3 lbs of molasses. which in turn put me over that "healthy environment" for my little friends do what they do best. they were happy for a few days, then BAM!! Screeching halt at 1.060 ...... Time to give them some more water, they must be "PARCHED" LOLI ALWAYS know where to turn for straight forward answers.Thanks again for your insightful, knowledge and delivery of such wisdom!! You are brilliant!! Cheers my friend!
Great info as usual! I use 14 lbs/6gal so I use all of the packaged sugar up. 1 10lb bag of sugar & 1 4lb bag. No weighing the sugar & no left over sugar to store. I use turbo yeast I make & have no problems getting full fermentation.
now i understand why i had 50 liters of fruit wine stuck :*( thank you so much i subscribed!! diluted my brew and its fermenting like mad now!!! ty!
Great little video George!! I have a stalled wash so last night I racked it and strained the black cherry pieces out of it. I pitched a 2nd yeast this morning and added a little water. So far there's a only a little, little bit of foam on top but no active activity to the eyes. If it remains like this I will split it and add more water in a couple of days. Its weird because the fermentation in the beginning was so bloody incredible!!
Fingers crossed I hope I can correct whatever is wrong with it. It tastes too sweet so I know it isn't through fermentin. I origionally put 3 cups brown sugar to the 1 gallon wash in the beginning. So I dont think I over did it. Hmmm, hopefully I'll get to the bottom of it and fix it. Happy distilling!!🍷Cheers!!
Thanks George
Goerge I love your channel. You explain everything so well. This video has become my go to for all my brew calculations now. I am very new to this,thanks for putting the values in metric as well as imperial measurements. I can work with pounds and pints as well as grams and millilitres, but yeah I can do metric quicker in my head
Cheers mate ! 👍
The most successful fermentation i did was a tea shine i used 2.5 lbs per gallon i did 2 gallons and got a full 750ml of really high proof use hillbillly calculator on google great measuring system my second most successful one was a corn beer mix did 2 and a half gallons got over 750ml and i used 2lbs per gallon cause i got the starch to turn into sugar so i didnt need as much thank you George for all you great work HappyDistiling
Great teacher
Collecting Hart's for the first time after 1 failed attempt...Thanks for all your help
Blue flame never looked so good.
I really like your whisky and music
Fantastic.
4.5 litres in a gallon. Superb video on this subject.
As always great advice George, you are the best teacher on youtube
Wow, thanks!
Great video once again George.
You are utterly the man! I can follow u well and never thought of this even for a moment. Thankyou!
GAWD your videos and your personality is AMAZING and Addictive to watch!. Just started my first batch a little over 48 hours ago and found the fermentation slowed down a lot... I opened it up and found the gravity to be back down to below 1.000. I added more sugar and brought back up to around 1.045. Hopefully I'll get my targeted 18% - 20%!
I would've liked to see the results of splitting the fourth jar and adding half the volume of water, but I'll take your word for George.
Hi George- Great experiment. I think you are especially correct to point out at the end that each person needs to figure this out for their process. As you know different yeasts have different alcohol tolerance levels. I don't have access to DADY and the brewing yeast I use has an alcohol tolerance of 9%-11%. So, while you are able to have a starting gravity target of 1.090 I need to stay below 1.080. I discovered that if I exceed the potential alcohol with too high of a starting gravity I get really vigorous fermentation that stops rather quickly. So, it ends up being counterproductive and my wash ends up with a low ABV. The environment is no longer correct for that yeast to continue fermenting when the starting gravity is above the maximum for the yeast. I think this is really good to know because I have a small still and I want to get as much final product while retaining flavor as possible because this is a lot of time and effort. The difference can be as much as only getting one bottle vs. three bottles of final product. You have to learn and understand all of the different inputs to get the output you desire. There's been trial and error for me. Happy Distilling.
It still blows my mind to think about how the brewers of generations past (thousands of years) using their art to make something people could drink (in moderation) and not die from.
Specific to sugar washes is the fact that there is nothing to buffer the acid that is a byproduct of fermentation. This causes the pH to decrease (crash) and fermentation to slow to a crawl or stop entirely (stall). Add in a little calcium carbonate or baking soda and fermentation restarts or increases. With sugar washes pH is not as simple as set it and forget it. This video should be edited to include this information.
great video.... keep up good work George
George makes it make sense because he plans the result he is looking for and then plans backwards on how to achieve that goal. Just like planning an op order!
Excellent demonstration George.
George just started hope u r good u r the professor
I got 2lbs per gallon in five gallons of my first ever sugar wash , it has stalled twice , two table spoons of lemon juice fixed it the first time and increasing the temperature 1 degree C fixed it the second time , fermentation has been running 9 days in all and the hydrometer reads 21 % alcohol and it still fermenting all be it more slowley now .
George it was great to see the examples. At my house the sweet spot is around 1.085 sg that is 2. something lbs per gallon u.s. It is always so much fun when it works.
Excellent video as always, George.
Many thanks!
Good one George - Thanks for that. Did indeed have too much sugar (32 Brix), added to that a PH of 3.... Got it going again by splitting & diluting to 25 Brix and raising the PH to 4.5 with Baking soda. Oi...
Nice work!
So Simple . Why did I not understand .
Not Enough Water = To Much Sugar .
Thank You George
Perfect timing. I have just this issue sitting in one of my rooms now. 15 lbs of sugar in 5.5 gallons is now stuck about halfway through. Sounds like I'll be splitting them and see where it goes. Thanks for sharing with us. #HappyDistilling
You got this!
How can anyone give George a thumbsdown? How dare they.
I’ve always had a problem starting off my yeast by just pouring my yeast in a jar with a bunch of sugar. Now this makes a lot of sense why my yeast doesn’t take off right.
George I have watch a lot of your videos.i have heard u always talk about cleaning and sanitation... take a hydrometer reading before pitching and I do.. put airlock on I’m thinking what u always say about oxygen not good.. I’m thinking try to keep oxygen out. It always stop 🛑..after doing it and redoing it 12lbs 15lbs etc. I took 18lbs of dextrose with Mile Hi 48 hr turbo yeast with 6 1/2 gals of water... i learned before pitch yeast stir or introduce lots of oxygen and I stir yeast and more oxygen. SG 1.100 and FG mark above 0.990 and I like to know how to read them numbers above as well. Another great video 👍❤️
We love ya George! Hugs from Australia mate.
Thanks again George! 4 years ago & helped Cheers
Great demonstration, can't think of a argument for that one.
BIG shout out to you oh wizard of distilling . just wanted to say thanks for your Vids , you saved me again . I got greedy and tried 16lbs in 5 gals not remembering the rule so of coarse NO fermentation . Then I went back rewatched this vid followed it and presto both carboys are bubbling away . thanks.
This just explained all my problems!! Thank you!!
🍻CHEERS!🍻
The problem is with the osmosis the fluid on the outside of the yeast needs to be less viscous than the fluid inside the yeast. The solution is add the sugar as it is needed if you are doing 5 gallons split it into 3 gallons with 3lbs of sugar the second container has 2 gallons with 17lbs of sugar and no yeast or nutrients you then slowly add the 2 gallons into the the fermentation over the time the fermentation lasts(normally 4 days) ideally keeping the the level at 1lbs per gallon. You will find you will get a quicker fermentation this way and still get full strength. If you are stilling off 5 gallons of 20% you will use about half the electricity as stilling 10 gallons of 10%. Give it a try.
Nice one kate😉
Temperature has been my biggest struggle. I get my basement to play in and it's always 58 - 60° F Using aquarium heater has been best investment. Thanks George for that video btw. #Happydistilling
Wrap it with a blanket is what I have done. Works well for me.
Yeah, I thought the aquarium heater was an absolutely fantastic idea! George is an amazing guy.
Brilliant idea!
Excellent video, much appreciated 👍
I'm so glad I watched this video I tried my first peach mash and it had a violent reaction the first 2 days then stopped I was gonna just write it off as a failure and run it to see what I could get out of it.. split it and made it into 2 r gal mash and the fermentation instantly restarted. Thanks for all you do
Thanks George. A pleasant distraction today! Enjoy and appreciate every single video. Thanks for your time!
My pleasure!
I must say George you are correct about more sugar not being a good thing...I just added a extra pound of sugar per gallon and I'm not impressed at all...the still is running the wash much slower,and at a lower proof...the liquor is sweeter bit not stronger and not much here so I'm heading back to 2 pounds a gallon for sure...thanks again for the explanation and I can see what I've done wrong here thanks to your knowledge bud.... happy distilling
Your right,I had too much sugar in there,I split the container into two then added water to one,watched this video and by the time i added more water to the other container,number 1 was starting to bubble again,thank you man from the deep south of New Zealand.
great information George!! i ordered 3- 4lb bags of corn sugar for my wash 5gallons. thought what the hell ill just put 12lbs of sugar in this and it started out great! within 4 hours it had totally stopped fermenting. i took a reading and it was only at 4% abv and i didn't know what to do. so now i only do 2lbs per gallon max... thinks for this video.
#happydistilling
depends what yeast you're using, and the temperature.
Great little experiment, really brings the concept home.
T H A N K Y O U!
I increased my most recent batch to 3# per gal to make fuel (for hand sanitizer). It seems sluggish. Now I understand why. You rock!
Stay safe, God bless.
Thank you for sharing all this info - and for not mixing up those lids :)
.
Keep safe George....during these rough times
George, please tell us how to make fuel. That would be good to know.
Why would you want to make fuel? There’s gas stations everywhere 🤷♂️
Thank you George!!
This has been an illuminating video! Thank you for such a wonderful explanation.
George is the man he really is for sure
I get all that has been explained and I truly appreciate it. I think for me since I'm not/have never done any distilling I have chased a high ABV that I can flavor. From what I've seen on B&H, if I were distilling, I would not chase high ABV like I have. I haven't learned enough yet to delve into distilling at this time.
This is simply amazing! Thank you so much for doing such a good chemistry class on how to make alcohol. :)
Got to also keep in mind that if doing a fruit or grain mash these will increase the sugar level. As George says, monitor the mash build so if you add sugar keep the final soecific gravity below 1.100.
And now, video part 2, adding water to jars 3& 4 and watch them go!
I wish I thought of that.
Great video. Well presented and informative!
Great video George if people don't understand that they need to change hobbies
Could you do a tutorial on lawnmower fuel?
Once I learned to step feed wine properly, the rest became very easy to understand. Cheers, with a glass of black cherry wine!
This was a very informative video. Thanks for putting this information together in an easy to view and understand format.
Glad it was helpful!
Safety is number 1
These beginner series videos are the best George thank you sir.
Would adding the sugar is batches over the fermentation period allow the yest to stay hydrated. For example add 1lb/gallon initially and then later (when appropriate) add another 1lb/ gallon? Repeating this process.
That's called step feeding. And yes it is possible.
Very informative!!! Thanks George! As always your the best!
My pleasure!
Thank you kindly for for this video.
And the sleek at the end 😉
Great information George thank you. Are you a school teacher on the side lol. Thanks for sharing.
If I had high school teachers like him I probably would have gone on to higher education and been somebody
to sum up after listening halfway, since yeast requires water to operate, adding too much sugar could be bad because water is turned into syrup. so there's not enough water for yeast to use.
On this sugar wash won’t ferment at about 11:45 min into it have you seen the clarity between each ? The one that looked cloudy seems to do the best. Could the wash , mash , wart … be done by clarity to change the final product such as flavor accent ? Before yeast is added ? Like gasoline is done by color to create octane grades ? O ya one more question can I use grass clippings from my yard to make spirits 😝😆😂 sorry couldn’t help it . Your doing a great job I have to watch the videos several times to let it all sink in thank you for the time and effort
That's some tasty info. Big Thanks.
Any time!
Great info! I am going to add more water