Two things I've discovered in making a sugar wash: 1) Plain white sugar seems to be a better choice than Dextrose (corn sugar). In my experience, Dextrose leaves a tiny bit of sharpness in the neutral spirits which to me is not so good if you want a neutral spirit like Vodka. Sugar is also a lot cheaper than Dextrose. 2) Before I add yeast, I aerate the wash for several hours using an aquarium air pump and several bubble air stones. This gives the yeast lots of oxygen when they need it most, at startup.
Yes sir, it does bc table sugers has a conversion rate of 80/20 and corn sugers are 100% so yes u will get a sharper taste I also prefer table suger as well most of the time it just depends on what you're trying to achieve you know how it goes
3:40 To anyone wondering, the difference between corn sugar and table sugar is the surface area. Corn sugar is typically a powder so it dissolves easily in cold water. Table sugar is large granules which dissolves slowly in cold water but fast in warm water. It takes time for the water molecules to break apart the sugar molecules and with large surface area you can get away with lower temperatures but with low surface area you need higher temps to compensate.
Not quite right there. Table sugar is a 50/50 mix of Fructose and Glucose. Corn sugar should be, if labelled right, mostly glucose but with at least a 2% Fructose contaminant. Yeast prefers to eat Glucose. So the wash should take off quicker and have less "off flavours" with corn sugar than with sucrose table sugar. Also if pushing the limits (to make hand sanitizer) a sucrose wash can get stuck a lot easier than a corn sugar wash of the same gravity.
@@williamarmstrong7199 I agree. Corn sugar is Dextrose and it's awesome to use. It's got an extremely clean fermentation, almost no foreshots in a batch. Table sugar is usually processed 3 times while corn sugar is only processed once. The only bad thing about corn sugar is that it's expensive and kindly hard to get.
@@williamarmstrong7199spot on except the table sugar being a 50/50 mix. Table sugar is its own sugar, sucrose, which is a disaccharide of glucose and fructose chemically bonded. You can break the chemical bond in a process called hydrolysis by dissolving the sugar in water, adding an acid as a catalyst (citric acid usually) and heating, which produces a syrup commonly called "invert sugar". Just thought I'd add that.
It's amazing for listening to while you are driving (most of it you don't need to see after the first 50 or so videos until you are coming back to actually learn that specific thing)
one of my best treats was to use 5 gal sugar wash and at time of cooking add a gal of grape sweet wine and pot still it slow, oak char and its a treat good stuff .
I have GOT to say George, you crack me up!! Here I am, sitting in the doctors office, watching your video and I ( just sitting all by myself) laughing!! Thank George, laughter is so good for the soul!! I am learning lots from you and enjoying your videos!! Thank you George, you really add positivity to my day!! Happy Distilling!! Hope your ribs are feeling better these days too. 💜🌷
Happy Distilling George. In Australia sugar is $1.80/kg Dextrose is $1.90/kg You never mention dextrose, but it is the recommended sugar to use here. I like this video, it is a no BS guide to getting things happening and getting results. The Turbo500 has been my friend for nearly a year now, such a GREAT device, idiot proof.
I prefer open fermentation to a airlock fermentation, especially with grains as they build a top crust in fermenter and keeps out the unwanted wild yeasts ect.
For awhile I did open fermentation and had no problems, probably because I put a brewer's net bag over the fermenter top. Ultimately, I have returned to closed fermentation mainly because I found no difference in the end results.
Man, I have to say, your comment on do it this way or that but no explanation hits home. I really love your no bullshit and full transparency explanations. If I could shake your hand I would. I've made wine since 2000 and made exactly zero whiskey. Thanks for all your help. I'm starting with 4lbs flaked corn and 1 lb of malt barley. Cheers
Great videos! Fun fact: some people drink plain fermented but undistilled sugar wash in Finland. Used to be quite common during the 90's when we had a serious economic depression. Not so common anymore, but some still do it, mostly teenagers and those who are less well off. Distillation is unfortunately illegal here.
I solved my leaky lid problem on my fermentation bucket by lining the top edge of the bucket with plumbers tape or otherwise known as teflon tape by wrapping it around several times. After that the airlock was producing bubbles.
I find fermentation buckets don't always seal the greatest. I use cling wrap and go around the lid a couple of times. Works perfectly and quick to put on and take off
I do as well. The possibilities are endless. One of my favorite things to do with this neutral spirit is do my version of Sambuca. Very simple. One pack of Anise stars from Walmart. Leave them in for 2-4 days. It will turn yellow/brown. Can either leave it that way, or redistill if you want it clear. Add 3 Tablespoons of sugar to each jar. Very Tasty!
Why use Turbo yeast if you're shooting for ~12-14% alcohol? Most of the turbo yeast brands I've tried yield ~20%+. You've been teaching me for 2 years now George. Many thanks!
I've been missing you Brother. I hope you are doing well. You are the Bill Nye of making likker. I've been doing this for a long while and I'm still learning. Prayers for you Brother. 🙏❤🙏
Thank you so much for these videos! I come to you in need sir. I am working for a distillery in Birmingham, Alabama. We are doing everything we can to make 190+ proof alcohol to create sanitizer for hospitals and first responders. Our distiller is one that hides all information. If you have time and the inclination, could you please help me with the equipment needed to push the proof on a home still or even professional to creating reliable product to help people. I am looking to buy something to fight the pandemic
Tried Norwegian Kveik (ale yeast)? It ferment superfast ;) And it ferment on temperature up to 42 celsius (depend on type, there are several!) Great channel by the way :)
I love it! Sometimes it’s just good fun and like you said it’s very versatile. I use corn sugar and if you pull it off without refluxing ie 160 ish proof not 192 lol and the corn influences come out. Great video my friend. Cheers 🥃
Hey George, about to give this a shot! On another note, what branch of the service did you serve in? 35 years is a looooong time and it looks like you're really enjoying your retirement in the best way!
You don't need to add all the yeast. All that does is shorten the fermentation time. The more you use only shortens by a day or two, if that so long as you have nutrient.
Hey George I have a bit of a challenge for you & I hope you can help. Two years+ ago I bought a10liter Chinese still and did simple sugar washes for it. I used 8kilos of refined sugar, and a Classic Turbo Yeast with a carbon pack. I leave it for 10 to 14 days no activity left and use a Turbo Clear pack. After a couple of weeks the results were good clear like water. Even nice to drink with a little fruit juice. According to my refractometer I was achieving over 20-22% and running that in my little Chinese still it dripped out at 90% at the start & by the end of the run it was down to 15%. All WELL & GOOD. But about two months ago the max out put at start suddenly dropped to barely 60% and fell quickly to 30% & less. I cleaned the coil by boiling vinegar no good, next phosphoric acid no good, finally hydrocloric acid & a dam good rinse, but still 60% out put at start. What has gone wrong George? I use the same hot plate to boil, the same routine to set up as I have always done. Do you think perhaps I need to buy a new still, only Aust$155 for the full kit.
@@BarleyandHopsBrewing Thanks any way George. Since the pot still is now two plus and looking a little worse for wear I ordered a pot still kit. If I still get the same results I'll know it's me that's the problem. I'm a fan of your very relaxed videos especially sitting back enjoying a home brew. Keep up the videos George. Kind regards, Gary of Sydney OZ.
@@billarmstrong2411 I'm still not sure what it is, but I gotta try it. Hahaha Thank you for a little more info. I'll have a little easier time doing my homework now that I have the correct name for it.
@@davidrogers6262 I'm gonna try it very soon. Thanks for tell'n me about "Still It".. more info the better. I'm really impressed by the help I'm getting from y'all. Never had constructive responses at any other channels. Thanks again...
PLEASE ADVICE. Around 4 years ago a mate of mine made 800l of wash in a 1000l ICB with a sealed stop. If I recall he used 230 kg of sugar and 12tins of yeast and 30 tablets of Vitamin B which I was told puts the yeast into turbo mode. After a few months the wash tasted like Sherry, so beautiful and sweet and ready to use and still taste the same after 4years. I been using it for the last 4years and I make around 96% alcohol. I need to repeat this as its getting low and I hate the idea of doing some amounts of wash. Does anybody have any idea if this was wrong or was this correct, I am just unsure of the amount my mate used?
For the metric folk, George's formula is about a kilo of sugar per 4 litres of water. This is a little over half the amount that is recommended by the likes of T500's basic sugarwash formula. With a heat belt and correct starting pH, I've gotten away with using half a pack of turbo yeast using George's sugar formula in a 20l wash. It's a slower (but still vigorous ferment) that throws off fewer off flavours IMHO. No need to pitch any carbon in the wash. Cheers
The recipe that is printed on the pack, as directed for T500 with turbo yeast is 6kg sugar in 21 litres of water, which equates to 1.14kg sugar per 4 litres in Australia
George,I have looked but can't find it, can you direct me to a video about the difference between gin,volka,etc if you've made one or can you make one and a how to video of how to turn 150proof distillate into each? Please and thanks
something new i tryed ? freezer bags in place of gloves and tape them on .......... the plastic will not hold gas / they are not gas tight at the molecular level [ they leak like a sive ] they kind of puff up but dont hold pressure ? mythbuster put me onto it lead baloon ep
Hi George, great video mate, thanks. So, do sugar washes need to have head & tails removed, or it is all pretty safe once a bit of 'foreshots' are taken off at the start? James
George, can you explain differences in running a about 12% wash vs a 20% wash, whys it easer to manipulate? PS after watching ALOT of yore videos I'm now jumping into the hobby THANK YOU!
Hey, I need help/corrections in my method, if any? I use jaggery instead of surgar and I just add water measuring 3 ltr for 1kg of jaggery, and dilute it without boiling it instead just with stirring. Then I add directly fruits ( pineapple, grapes..) yeast or previous wash. The fermentation process is examined by noise and taste.. Last time, wash turned bad taste (sour) no much alcohol I could able to produce
Thanks George, i have a quick couple of questions. Why didn't you use carbon with your mix? My next batch will be without just like you've done here. Also i have the still spirits air still and they say i can only use pure turbo yeast nothing else? is that really true? I like your videos you explain things in a way i understand, i have subscribed. Thank you
@@quarlow1215 what I described there, I use for a 5 gallon fermenter. Just divide those numbers by 5. I always base everything in multiples of 5 gallons. Sorry I wasn't more specific earlier.
@@quarlow1215 in that same 5-gallon batch you could add a lemon and cut it in half and squeeze both halves into the five gallon batch and Discard the skin. Or you can use real lemon juice, like you buy at the store.
Hello George. I want to thank you for all the great advice. Just a quick question about using corn dextrose? Do I need amylase to convert sugar being that it is from corn? Merry Christmas, Cheers
Well I think I failed on My first sugar wash I used 40 lbs for a 20 gal mash. My starting gravity was 1.070 and ph was 5 7. After pitching yeast it started to work but seems to have stalled out. But I don't do a sealed mash barrel. Just a lid so maybe itnis working but it has been a week and still sweet
Will you in the future or have you done a recipe and how to make that batch of turbo yeast and exactly what’s in it I would really be interested. I know it’s better to do a slower ferment for much better taste. But then these times I would like to make some fuel and have stuff ready for the apocalypse.
At you located in the Waco area? I would like to talk to you . I have some kegs and would like to run one in to a still. But not sure how to store a mash and keep it at temperature for yeast to work.
To the point…..set my Ph at 5. Then I reset again after I pitched my yeast. It went batshit crazy until this AM. Now it’s Barely fermenting. Shook it up and hardly made a difference. HELP
Hello George! Can you tell me how to make your sugar wash into a Tennessee whiskey? I understand you run it through the still, but how do you, or what would be the next step? Thanks for the help!
Brandon Irvin He’s got 100 videos on whiskey. Start with the basics before you move to sour mash Whiskey is made from corn as a base not sugar. Hope that helps
Very hard to get my head around inches,feet, pounds,quarts etc..... At least if you can add metric system in parralel so I won't have to pause the video and convert. Thank you for understanding.
Great video. Q: if not using turbo yeast, but wine yeast instead, what could I use as yeast nutrients without actually buying yeast nutrients? Any household ingredients? Cheers
I have a jar with the yeast, sugar and water in it, but i didnt add the glove/ballon ontop and since ive only got ballons i used that, but the problem is that its a mason jar and theres no way i could stretch it across it. so i made a small holl in the lid, slightly passed the balloon through and tried to seal it with masking tape. it did inflate when i would shake it but it was in generally, a fairly depressing looking ballon, do you have any advice for me? would be much appreciated
New to your site,, it's one of the best,you make it so plane I caught my old hound working off some mash,,I went to the barley and hops site and it never brought up any info, not sure of the rite place as I'm lost on this thing most of the time,, Thxs again for the info and videos,, gb
@@quarlow1215 you are lucky, I live in the southeast of KY,it a dry Co, you can't find any yeast but for baking and no malt, plus anything to do with making a steal, you have to become aware of other things to use,, Thxs again for the reply,, keep ur worm cold, gb
@@glenbaker5311 what supplies?? sugar is on the store shelf, and water is out of a spigot,, if you mean grains, also the grocery store,, of farmer's market,, other grains from farm supply store or seed and feed store.also corn meal from G-store will work for corn, but there is a process ,, on his video page
Hi I'm getting mixed answers I'm trying to find someone that knows something if I'm doing a sugar yeast wash and I'm running it in a (reflux still) do I need to do cuts heads hearts tiles or do you just collect a lot obviously except for your 4shots
I use the exact same fermenting vessels and the black straps are a nylon carrying cradle so that you have 2 nice handles on the sides to carry the vessel around as needed. Makes moving the all glass vessels that get quite heavy with a mash/wash in them a lot easier and safer. www.amazon.com/gp/product/B01ANDX4WO/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
