What goes in moonshine mash?
What is Moonshine Mash Made of It? – Moonshine mash is usually made with corn, sugar, yeast, and water and allowed to ferment for 5-10 days. A sugar wash can be made with just water and yeast and no grains to make moonshine or spirits.
Why is my moonshine mash thick?
I started with a o.g of 1.076 and my f.g is 0.098 now in most terms this is good but I seem to have a concern with the cloudiness of the mash does this mean that the yeast is still in suspension but eaten all the sugar I just want to know before I chuck it in the still What would be too long for corn whisky mash to sit? can you use brown sugar for your wash to make alcohol to be more like rum than vodka Should the mash be stirred prior to taking a final SG? Im new to distilling however i read/watched, if your mash is real thick (corn meal is what this guy was using) add amalaze enzyme it turns the starch into a sugar is basically what I got from it.
- After fermentation is complete, how long can you wait before distilling? Do you need to distill immediately or can you wait a few days? Thanks,David h jUST A FEW ANSWERS: a THICK MASH IS PROBABLY THE RESULT OF USING A FINE FLOUR OR NOT NOT FILTERING THE GRAIN EFFICIENTLY.
- SUGARS IN THE WASH MAY BE CONVERTED TO ALCOHOL, BUT IT WILL BE VERY MESSY (IF NOT IMPOSSIBLE) TO DISTILL THE PORRIDGE IN THE STILL.
i ALSO SUSPECT THAT A THICK CONSISTENCY INDICATES THE PRESENCE OF STARCH- YOU DO NOT WANT THAT IN THE FERMENTATION, JUST DEXTRINS AND SUGARS. Why try to stop the fermentation? you are just losing alcohol on distillation! If you absolutely cannot wait, distill the fermentation as is.
- The heat will pretty quickly stop the fermentation.
- Some side effects may be foaming or burning on base of still- due to the presence of excess sugars not fermented.
- I personally do not like solids in the fermentation (grains or fruit).
- If you do want this to enhance the taste, particularly in the case of fruit, rather use save some of the fruit after completing the mash to re-introduce for infusion or a second run.
Grains should be discarded after no starch remains (do a iodine test on spent grains to test- please do not throw tested sample back into fermentation). Adding twice the amount of yeast may affect the taste of a brandy/ fruit fermentation, but should not pose a problem with a sugar wash.
I suggest keep the fermentation bucket still and decant after fermentation- you may have a bit more sediment (dead yest cells) after fermentation. Remember you initial innoculation of yeast multiplies exponentially in any event, so your initial dose is really just to get things moving along/ start off.
Likewise, event if you add too little yeast, once the fermentation kicks in and the yeast cells multiply, you should be fine. Remember to agitate/whisk the wash before you close the fermentation bucket, as this will give the yeast cells chance to procreate/multiply (which it does aerobically), when the bubbles start the yeast goes into its anaerobic phase where it eats the sugars it is done anaerobically, ie without oxygen, bubbling out CO2.
- You may have sg of 1.000 and it’s still bubbling.
- You are probably doing a few things right, and the end of the fermentation is near.
- Most of the sugars have been consumed by the yeast! Its is an oversimplification to say that a good fg is always 1.000.
- It depends on various factors, e.g.
- What was the initial sg, whether there are solids (etc) in the wash and whether the fermentation has stopped fermenting.
Strawberries are very low in sugar, and it is for this reason probably not worth it to distill as a fruit. As in the case of kiwi, I would suggest making a sugar wash, and infusing the strawberry flavour into the alcohol afterwards. What’s a good FG for strawberry mash? there are some good questions here, how can I see what the answers are to these questions.
John M Read read and read stop asking questions when answers are in the book its not rocket science i get 145 proof its easy man dont make hard for yourself read every answer is in the book Do you sell the Patriot built.i can’t do that. Talk to me about the so called wash.very confused. Does the fermentation happen with the grain or without.
Do you reuse some of the grain or not.once again confused. What if.the SG is at 1.000 but it’s still bubbling? I just realized i added twice as much yeast as needed. how bad is this? can it be saved? How long can my mash sit after fermentation? Also my mash was really thick before I added my yeast.
- Is that normal.
- I’m new to the process and any info is greatly appriciated.
- Hi, I have a sugar and molases mash of 16.2Lts added some turbo yeast on friday (exactly 72hrs ago) it started fermenting about 63hrs ago.
- Is there anything I can do to stop fermentation? the rate of the bubbles seems to be going down but airlock still bubbling about once every 5 seconds.
Any help? Thx I just prepared a gallon of sugar wash as it’s my first time, and I wanted to keep it simple. I followed your guide on making sugar wash, but when it came to how much ingredients I needed for just 1 gallon, I scaled it back according to the guide.
- Because I just used needed 1 gallon, and the packet of yeast made 5, (was wine yeast) I used 1/5 of the bag.
- Should I of added more? All the recipes I have read say it takes 2 weeks for fermentation to complete.
- It’s taking my stuff like 4 weeks to complete.
- What am I doing wrong, if anything? Can your wash go bad after a couple of months even though it’s under anaerobic conditions? It’s been sitting there (hopefully fermenting) for almost 3 months.
Sealed and air locked. Should I dump it? What percentage of corn sugar yeast for 5 gallons Hey Kyle I’ve bought two stills from you, a five and a ten. My question is when making corn mash, and fermentation is done, do you dump every thing in the still or syphon off only the liquid? Tanks Rick
What happens if you use too much gypsum?
Can You Use Too Much Gypsum? – It is possible to use too much gypsum. Adding too much gypsum to your soil can damage it by removing necessary nutrients. An abundance of gypsum can remove elements such as iron, aluminum and manganese from your soil and cause them to contaminate other areas, harming plant growth.
- Before applying gypsum to your soil, you should perform a soil analysis to determine if the soil truly needs it.
- Some types of soil, such as soil in coastal environments, need gypsum to reduce salt levels.
- Other soil types with lower sodium levels can suffer salt deprivation if you spread too much gypsum.
It’s important to avoid over-application of gypsum, but in most cases, you can apply 40 pounds of gypsum to every thousand square feet of soil at any time of the year. That number will be a little lower — about 20 to 30 pounds per every thousand square feet — if you plan to plant flowers, shrubs or vegetables.
Can I put gypsum and lime at the same time?
Applying Gypsum and Lime Together A misunderstanding about lime and gypsum is that if you mix them or apply them together they will be antagonistic or “fight” one another. Another misunderstanding is that gypsum is for high pH soils and lime is for low pH soils.
- In actuality, gypsum can be applied and has benefits in both high pH soil and low pH soils.
- Gypsum and lime applied together can actually have synergistic effects.
- So why would we want to apply gypsum and lime together? I will outline several reasons.
- First lime is insoluble in water so it is relatively immobile in the soil.
Contrast that with gypsum which is water soluble and has much greater mobility in the soil. Gypsum therefore improves soil conditions much more rapidly than lime and will affect soil conditions to a greater depth than lime will. Gypsum will supply calcium to deeper depths than lime.
This will improve subsoil conditions, and allow for greater root growth (better nutrient and water efficiency). If aluminum toxicity is an issue due to acid subsoils, the gypsum will also react with the aluminum to offset its effect. As a result, root depth will be greater and nutrient availability will be improved.
Lime can initially cause a cementing of the soil at the surface decreasing water infiltration. By applying gypsum with the lime you will negate this surface sealing affect. With improving soil conditions, lime movement will be greater. Lime will have a much more pronounced effect on soil pH than gypsum will, however, the pH change will be near the surface where the lime is placed.
- Lime is often times dusty and can become air borne when applied.
- The most reactive lime is the dust so you will not realize the benefits of this lime if it lands on your neighbor’s field.
- By applying gypsum with the lime you can apply a very high quality lime source and control the dustiness of the lime.
The application will be dust free. If you have variable soils and areas with high pH you won’t want to apply lime in those areas, but still may want to apply gypsum. In those situations, a mix of lime and gypsum may not be ideal. Applying lime/gypsum mixes are becoming more common by our customers.
Does gypsum increase yield?
Abstract – Lentinula edodes is one of the most important commercially cultivated edible mushrooms. It is well known that gypsum (CaSO 4 ·2H 2 O) supplementation in sawdust medium increases the yield of L. edodes, while the physiological mechanisms remain unclear.
Our previous study showed that the acidification of the medium to pH 3.5-4.0 was essential for the growth of L. edodes. In this study, it was found that the oxalic acid excreted by L. edodes was responsible for the acidification of the medium. The biosynthesis of oxalic acid was regulated by the ambient pH and buffer capacity of the medium.
To acidify the sawdust medium, the concentrations of total and soluble oxalate were 51.1 mmol/kg and 10.8 mmol/kg, respectively. However, when the concentration of soluble oxalate was 8.0 mmol/kg, the mycelial growth rate decreased by 29% compared with the control.
Soluble oxalate was toxic to L. edodes, while soluble sulfate was nontoxic. CaSO 4 reacted with soluble oxalate to form nontoxic insoluble CaC 2 O 4 and the strong acid H 2 SO 4, When the CaSO 4 supplemented in sawdust medium was more than 25 mmol/kg, the soluble oxalate decreased to less than 1 mmol/kg, and the mycelial growth rate increased by 32% compared with the control.
In conclusion, gypsum improved the growth and yield by relieving the toxicity of oxalate and facilitating the acidification of sawdust medium. KEY POINTS: • L. edodes excretes oxalic acid to acidify the ambient environment for growth. • Soluble oxalate is toxic to L.
Do you add sugar to moonshine mash?
Procedure: – Heat 2 gallons of water (to no more than 120 degrees) and add sugar a few pounds at a time. Stir until dissolved and add more sugar. Keep adding sugar until all sugar has been added / dissolved. Dump this mixture into a fermenter and add 3 more gallons of water.
- Shoot for a final temperature of 96 degrees and adjust heat of additional water accordingly.
- Add yeast once final liquid temp is 70 degrees.
- Aerate by dumping back and forth between two buckets a few times.
- Shoot for a constant fermentation temperature of 70 degrees for the shortest fermentation time and highest alcohol yield.
If the distilling environment isn’t this warm, wrap the fermenter in a blanket and use a heating pad if necessary. Leave it sit for a week to ferment and another week to settle. Then, siphon into a still, being careful to not overfill (the vapor cone should not contain any liquid).