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yeah if you can ferment any biological materials why not use poop or pee or medical waste???
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Jan 14, 2016 00:30
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Other Barry posted:why tomato paste? Yeast needs a few different nutrients to eat as well as sugar. Tomato paste is the cheapest way to feed it.
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Jan 14, 2016 00:36
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We're experimenting with a proper yeast mix thats got grains and oatmeal but its not perfect yet i dont think
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Jan 14, 2016 00:37
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Isaac posted:We're experimenting with a proper yeast mix thats got grains and oatmeal but its not perfect yet i dont think If you're producing neutral spirit it doesn't matter. You're using a reflux still so you won't be producing anything else. Just optimise for $ per litre and distill as many times as needed. If you swap to a decent sized column you won't need to double distill either.
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Jan 14, 2016 04:10
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isaac you ignored my question
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Jan 14, 2016 04:13
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wiffle ball bat posted:yeah if you can ferment any biological materials why not use poop or pee or medical waste??? You cant ferment anything. It has to primarily be fermentable sugars.
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Jan 14, 2016 04:48
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Isaac posted:You cant ferment anything. It has to primarily be fermentable sugars. So you'd have to use the pee of a diabetic then?
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Jan 14, 2016 05:02
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Angela Christine posted:So you'd have to use the pee of a diabetic then? I dunno its not my field of expertise
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Jan 14, 2016 05:16
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ddiddles posted:Isaac is the best poster on SA
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Jan 14, 2016 13:36
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Heres the pics that wpuldny upload of the bottling process Prepared some wine bottles i found in the rubbish   Lost 200ml from evaporation or drinking it i cant remember  84pc  Watering it down with tap water because it comes from springs at the start of a big river and is very good.  Dont remember what rhis pic is representing. I think that it went to 40pc  Filled bottles
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Jan 15, 2016 08:59
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 Today im making this off wine into something. Join me as we find out what.
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Jan 28, 2016 06:59
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Turn that sour wine into more sour wine its the taste snobs go crazy for if you tell them it was intentional
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Jan 28, 2016 07:03
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It tasted good at one point now its powerfully vinegar and aceton flavour. I also have 25l of off beer im gonna put through. I was considering mixing them together but ill see how the wine in its own comes out
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Jan 28, 2016 07:06
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i think wine+distillation=brandy so good luck with your sour brandy
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Jan 28, 2016 07:11
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Yes! Been wanting a new installment Make all the liquor mixed up
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Jan 28, 2016 07:11
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This is a reflux still so in theory should take all the flavours out. If itd refluxing properly im going to add the beer in. If not im going to do it in 2 batches
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Jan 28, 2016 07:13
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Theres a bung or something missing its just releasing booze vapour into the air maybe making me dead or drunk
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Jan 28, 2016 07:33
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Put a beer can over the column and it seems to be working. Took the first cut and i can taste shortly
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Jan 28, 2016 07:38
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Wooo im feeling woozy
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Jan 28, 2016 07:43
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This thread needs some kind of stream Id watch the hell out of it
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Jan 28, 2016 07:47
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donkey salami posted:This thread needs some kind of stream Thatd be fun. Itd be mostly me eating sunflower seeds for a few hours with dripping noises. Had a taste of the first proper cut and its very pleasant. I think this will only need one run.
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Jan 28, 2016 07:50
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Having terrible internet that takes 10 seconda to load a pic is the price i pay for fun farm life
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Jan 28, 2016 07:51
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 My shining desk
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Jan 28, 2016 07:56
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 First cut 80% Isaac fucked around with this message at 08:02 on Jan 28, 2016 |
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Jan 28, 2016 07:57
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Next cut was only 65pc and tasted a bit worse. Gonna chuck the wine left over and start on the beer
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Jan 28, 2016 08:12
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Isaac posted:
What type of sunflower seeds are those?
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Jan 28, 2016 08:14
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Down the sink w you smelly wine
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Jan 28, 2016 08:15
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Helical Nightmares posted:What type of sunflower seeds are those? You can only get em at asian supermarkets in aus. Theyre salted ones
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Jan 28, 2016 08:25
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Okay im not even posting the right pics. But here we go w the beer. Wine ended up at a disapointing 500ml of 75pc i thought id get more. Alcometer reading for the beer is -5pc alcphol whcih is concerning but i can taste booze in it. Were dealing with a much larger volume of liquid now so i think itll be like an hour till the beer starts going.
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Jan 28, 2016 08:27
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After more than an hour this beer is starting to go. Came out cloudy at first whixhc shouldnt happen. Worried about this one
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Jan 28, 2016 09:43
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Beers coming through at a shithouse 55pc. Im gonna run it till its done cause ive waited so long for this disapointment
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Jan 28, 2016 09:57
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Heres how i make TPW (tomato paste wash). Ingredients for 50L. 12kg sugar 500g tomato paste 140g of bakers yeast Juice of 2 lemons Two 25L plastic fermenters cleaned and sterilised Hydrometer 
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Jan 30, 2016 05:11
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Fermenter  Put all the tomato paste and lemon in. 80% of the sugar and 80% water. Try tp get the water at about 25 degrees C if you werent to benzod to remember that bit. Add water to lower the specifog gravity (measured wirh hydrometer) and sugar to raise sg. You want it to end up full with a SG of 1070. Once its there sprinkle the yeast on top 
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Jan 30, 2016 05:15
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 Ones much too hot and the others much too cold because i didnt think very hard when i was doi g this. I dont have a heat pad or aquarium heater to control temp so im putting them next to the glass door so theyll level out to ambient temp around 25 degrees. I may have to add more yeast to the hot one because i may have killed it. Depending on the heat it'll be ready to distill in 4 to 10 days. You can tell when its ready when the SG reads 1000.
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Jan 30, 2016 05:18
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What's going on with the beer batch?
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Jan 30, 2016 05:21
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got the exact same yeast in the fridge leftover from pizza makings, also theres a fish tank heater around somewhere, few more bits and I can join yous in making poisons
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Jan 30, 2016 05:23
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donkey salami posted:What's going on with the beer batch? I got about 800ml of 40% after airing it a day and diluting it. Tastes like the smell of homebrew syrup but is very smooth to drink. Took a long long time to get the alcohol out but better than just tipping it out.
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Jan 30, 2016 05:23
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Fat Jesus posted:got the exact same yeast in the fridge leftover from pizza makings, also theres a fish tank heater around somewhere, few more bits and I can join yous in making poisons Fermenters arent expensive or the ingredients. You can do it blind without a hydrometer but youd have to work out when its done by tasting it (its done when you cant detect any sweetness). A still is gonna be your most expensive part. 100 bux of copper and some silver solder with an old metal beer keg you can make your own if you have the know how. I think the reflux style still i was using mighta been 150 dollars and it has an electric heating element that makes things pretty easy.
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Jan 30, 2016 05:27
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Iirc you are in aus as well fat jesus so even if you spend like 200 + dollars on getting set up you only need to make like one run before youve covered the cost in what you would pay at the store for the booze.
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Jan 30, 2016 05:29
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ya m8 im up near wagga, might give it a go when i sell my truck since I cant drink running the thing and never home with it anyway, going to need a hobby soon that isnt mowing the lawn and washing the car
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Jan 30, 2016 05:31
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