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Offlinedstark
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Just some moonshine PICs.
    #14539335 - 05/31/11 05:35 AM (12 years, 7 months ago)

Water sugar and yeast' as simple as that =]]
5Liters yielded about 1/1.2 Liters of moonshine which was over 40%' more like 50%.



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Re: Just some moonshine PICs. [Re: dstark]
    #14539342 - 05/31/11 05:38 AM (12 years, 7 months ago)

:rockon:

Add a multi-B vitamin to the sugar, the yeast will thank you.


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Offlinedstark
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Re: Just some moonshine PICs. [Re: Doc_T]
    #14539360 - 05/31/11 05:45 AM (12 years, 7 months ago)

Thanks mate=]]
looking forward for purchasing turbo yeast :laugh:


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Re: Just some moonshine PICs. [Re: dstark]
    #14539376 - 05/31/11 05:50 AM (12 years, 7 months ago)

The time I used the turbo stuff, there was a strong note of sulfur.
Cured it with time and activated charcoal and redistillation.
I'm not trying to discourage you, try it and see what you think.

My fav is bread yeast though. Along with the white sugar add brown sugar and some lime juice.
It's more like rum than you might think. But distinctly home-made.


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Offlinedstark
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Re: Just some moonshine PICs. [Re: Doc_T]
    #14539396 - 05/31/11 05:57 AM (12 years, 7 months ago)

That what we have actually used this time - bread yeast.
Any tips of how to get rid of yeast smell???
My friend took like a half of the moonshine and put there stuff to make it better, he used garlic :S Fuck that was disgusting...


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Re: Just some moonshine PICs. [Re: dstark]
    #14539424 - 05/31/11 06:09 AM (12 years, 7 months ago)

Aging will reduce the yeastiness.
I let it air out a bit when I first distill, then age it on oak chips if I'm making rum.
For white lightning, I dilute it to about 100 proof, let it rest on activated charcoal for a month or so, then redistill with fractionation.
Final product still has a distinct breadlike tone to it, but is delicious.

I like to add a pack of Red Pasteur Wine Yeast in with the bread yeast.
It has a higher tolerance to alcohol and may give better yields, plus it's just nice.


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Re: Just some moonshine PICs. [Re: Doc_T]
    #14539445 - 05/31/11 06:20 AM (12 years, 7 months ago)

Wow dude thanks for the tips, this helps a LOT!!
Next time we distill ill post
Also we are going to brew some porter =]]


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Re: Just some moonshine PICs. [Re: dstark]
    #14540064 - 05/31/11 10:28 AM (12 years, 7 months ago)

You can eliminate a lot of the yeasty odor and the associated flavor by allowing the yeast to crash and racking off the yeast bed before you distill. For fruit spirits or a truly neutral spirit it is an often overlooked but extremely important step.


Edited by naum (05/31/11 11:34 AM)


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Re: Just some moonshine PICs. [Re: naum]
    #14540128 - 05/31/11 10:47 AM (12 years, 7 months ago)

build a reflux column. Its so worth it as you can make some truly good booze over that contraption. When you look at the money saved DIY over paying the store prices for good booze its worth the 300 in copper pipes and fittings to do it right. Get a keg and triclover adapter and then have at it. FUCK turbo yeast, Any time I would try to get a couple extra % on a mash it would seem to make it shitty. A good champagne yeast is what I like to use for something strong then run the still at 80% so the booze was strong and clean with a little mash flavor. You can DIY 160 proof smooth enough for shots with the right gear and care.


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Re: Just some moonshine PICs. [Re: naum]
    #14540147 - 05/31/11 10:53 AM (12 years, 7 months ago)

^^^ completely agree, start by letting the yeast settle and then just lifting the top layers.
That sludge is a great starter for a second run, too.


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Offlinedstark
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Re: Just some moonshine PICs. [Re: argg]
    #14543243 - 05/31/11 10:51 PM (12 years, 7 months ago)

Quote:

argg said:
build a reflux column. Its so worth it as you can make some truly good booze over that contraption. When you look at the money saved DIY over paying the store prices for good booze its worth the 300 in copper pipes and fittings to do it right. Get a keg and triclover adapter and then have at it. FUCK turbo yeast, Any time I would try to get a couple extra % on a mash it would seem to make it shitty. A good champagne yeast is what I like to use for something strong then run the still at 80% so the booze was strong and clean with a little mash flavor. You can DIY 160 proof smooth enough for shots with the right gear and care.




Ok then no turbo yeast for me as already 2 members said it doesnt worth it =]]
For the prices and the betterment, i dont really care, i dont drink that much... its more of a hobby!
Thank you for the info:thumbup:


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What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
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at Home~


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