After allowing the system to equalibriate, drops of totally clear distillate have begun coming over. They smell strongly, and a few drops on the back of a spoon burn with a clear, blue flame. This means they are relatively high proof. Once I have enough, I will measure it with my alcoholometer.
I will collect 50ml or so and toss them out, then begin the main collection run. These first 50ml have things in them we don't want in our main run.
Interestingly, the temp is showing as 78C. It took some fiddling with the heat to get it to stabilize, but it seems to be maintaining properly.
The holy work continues...
Pax Vobiscum
Sunday, January 25, 2009
Saturday, January 24, 2009
Re-Invigorated
Batch #2 is happy again, now that its over the system shock from having sugar dumped onto its head.
Batch #1 is still going.. like the energizer bunny ferment.
Today.. is equipment day....I shall assemble the perqueles, chamfoilis and hok, to evoke the spirts from their hiding places.
yes... . . Yes . . . YES!!!! MUHAHAHAHA!
...
*ahem*
Pax Vobiscum
Batch #1 is still going.. like the energizer bunny ferment.
Today.. is equipment day....I shall assemble the perqueles, chamfoilis and hok, to evoke the spirts from their hiding places.
yes... . . Yes . . . YES!!!! MUHAHAHAHA!
...
*ahem*
Pax Vobiscum
Nightcap
Batch #1 is still bubbling at one burp per 10 seconds. I'll let those monks pray until there is no noticeable activity, then uncap and check it.
Batch #2 was measured at 1.020 SG, 20C, pH 3.8, producing gas at one burp every 3 seconds or so. Added 1.7kg of sugar directly, without inverting in four portions over about 10 minutes, along with DAP and yeast energizer. The yeast have had a "Oh brother, wtf?" moment, and are currently readjusting to their new environment, now at SG 1.032. The monks are still praying, but at a very low rate; hopefully they will be back to their happy selves by the morning.
Heater turned on to low, as 20C is a few degrees lower than I would like to see, at this point.
I will definitely be working on constant addition methods.. this stepped addition method shocks the monks too much.
Pax Vobiscum
Batch #2 was measured at 1.020 SG, 20C, pH 3.8, producing gas at one burp every 3 seconds or so. Added 1.7kg of sugar directly, without inverting in four portions over about 10 minutes, along with DAP and yeast energizer. The yeast have had a "Oh brother, wtf?" moment, and are currently readjusting to their new environment, now at SG 1.032. The monks are still praying, but at a very low rate; hopefully they will be back to their happy selves by the morning.
Heater turned on to low, as 20C is a few degrees lower than I would like to see, at this point.
I will definitely be working on constant addition methods.. this stepped addition method shocks the monks too much.
Pax Vobiscum
Friday, January 23, 2009
Checkpoint
Batch #1 was checked, noticed that it was not as active as I would have liked, so added a bit of nutrients and a pinch of MgSO4, and stirred. It's back to one bubble every 3 seconds after equalibriating. pH 4.6 by the way, so no vinegar being produced, which is good. It was at SG 1.020, so it is only a few pips from dry (~.990). I am not going to open it again until activity ceases or becomes incredibly slow, as I definitely don't want O2 in there at this stage.
Batch #2 is bubbling away as before, if a bit slower. Did not open it up. Will check in the morning and add sugars if the SG is low enough.
Pax Vobiscum
Batch #2 is bubbling away as before, if a bit slower. Did not open it up. Will check in the morning and add sugars if the SG is low enough.
Pax Vobiscum
Thursday, January 22, 2009
Addition, not subtraction
Batch #2 has had its sugars enhanced by almost 3 points. I made an error and only used 1.4kg of inverted sugars this time, but thats alright.. I'l add the rest in the final addition. The monks will be glad for the feast. I also added the yeast nutrient portion.
It was at 1.010 and was enhanced to 1.032, this adding about 3% potential alcohol, bringing it to about 9.5 - 10% potential, from the start.
It is recovering from the addition now, but is showing signs of health. I am optimistic! After all, I did teach these monks their letters.
Both batches are holding steady at 25C. I won't have to call the roofing men to insulate their cells after all!
Pax Vobiscum
It was at 1.010 and was enhanced to 1.032, this adding about 3% potential alcohol, bringing it to about 9.5 - 10% potential, from the start.
It is recovering from the addition now, but is showing signs of health. I am optimistic! After all, I did teach these monks their letters.
Both batches are holding steady at 25C. I won't have to call the roofing men to insulate their cells after all!
Pax Vobiscum
Caramelizing the cooktop
Well here we are friends, with our monks chugging happily along! Both Batch #1 and Batch #2 are still venting and burbling away. However, I have a warning for those less careful than I.
When preparing an invert sugar syrup, and after finishing the process, do NOT put in 1/2 tsp of bicarbonate of soda all at once to bring the pH back up. You will caramelize your stovetop.. although I was fortunate enough only to lose about 50ml of syrup. :)
Rather, as I will venture to do in future, place the bicarbonate of soda into a minimal amount of water and drip or squirt it in, slowly, stirring all the while, and checking the pH every so often.
Now that that is out of the way, on to progress!
I added 1kg of inverted sugar + 1/2 tsp of yeast energizer (which I added to the syrup while still boiling.. slowly with stirring... and let it cool to 30C) to Batch #1. This brought the potential alcohol to 16%, so I am going to call it there and be happy with 16% or so on my first run, assuming it ferments out completely.
After addition, which took about 2 minutes with plenty of stirring, there was a 30 minute lag, and then gas started to be produced again. The oxygen that got in due to the stirring probably helped the yeast stabilize and grow a bit as well. It is now back to bubbling happily and I will let it go until it stops.
Batch #2 will get a 1.7kg invert addition just before bed tonite, and I will report on it in the morning.
Temps are good.. in the 25C range. So all is well in the monastery!
Pax Vobiscum
When preparing an invert sugar syrup, and after finishing the process, do NOT put in 1/2 tsp of bicarbonate of soda all at once to bring the pH back up. You will caramelize your stovetop.. although I was fortunate enough only to lose about 50ml of syrup. :)
Rather, as I will venture to do in future, place the bicarbonate of soda into a minimal amount of water and drip or squirt it in, slowly, stirring all the while, and checking the pH every so often.
Now that that is out of the way, on to progress!
I added 1kg of inverted sugar + 1/2 tsp of yeast energizer (which I added to the syrup while still boiling.. slowly with stirring... and let it cool to 30C) to Batch #1. This brought the potential alcohol to 16%, so I am going to call it there and be happy with 16% or so on my first run, assuming it ferments out completely.
After addition, which took about 2 minutes with plenty of stirring, there was a 30 minute lag, and then gas started to be produced again. The oxygen that got in due to the stirring probably helped the yeast stabilize and grow a bit as well. It is now back to bubbling happily and I will let it go until it stops.
Batch #2 will get a 1.7kg invert addition just before bed tonite, and I will report on it in the morning.
Temps are good.. in the 25C range. So all is well in the monastery!
Pax Vobiscum
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