A Simple Sugar Wash for a Neutral spirit

welcome back to barley and hops I'm George hey today we're going to do a really quick sugar wash for those of you who want to start dealing with the real basic this is a real simple recipe it produces a very very neutral spirit but it's so easy to do just thought I'd do a real quick video because it only takes a couple of minutes there's no cooking involved another that now I'm going to use the fast Kermit because I'm I'm so loaded it works for a beer whiskey wine it works for just about anything you want to do it's a really good system everything's done in one container there's another video about that you get to see it but you'll see us go through this process so what I've got now is I've got I've already prepared just for the sake of time I've already prepared half of my batch and I'm going to use 12 pounds of sugar this is a six pound bag of corn sugar and I've already used the other six pound bag so I'm gonna do this one for you to show you how it's done or how I did it there's hundreds and hundreds of techniques I also have some yeast nutrient that's about two ounces that's all you need you don't need a whole lot you're going to provide those free amino nitrogen and some of those other nutrients that your yeast you're looking for this is the yeast that I'm going to use this as distillers active dry yeast from high spirits it's called daddy da dy distillers active dry yeast the this is wonderful stuff it ferments below 90 degrees or up to 90 degrees and get the highest alcohol content out of your wash then then with any other yeast and there are plenty of them out there matter of fact the bag looks like this comes to the foil pouch that's normally vacuum packed I just take it out of the pack and put it in my plastic ziplock bag and I stored a refrigerator just to keep that keep it fresh it is vacuum packing it's a dry yeast so it is very very self stable so what we're going to do is I've got this all set here let me get the camera reset up for you real quick and show you what we've done in our bucket because all I did was I added the sugar in one bucket but water from another bucket I poured it in you know mix it up then I'll pour it back and forth to air rate because AXA j'en is an important function in in the actual fermentation and for fermentation you don't want any oxygen but you got to have oxygen to get to get it started so we're going to do that real quick and then we'll get back in I'll fill this all the way up to the top will pitch are you then we're done here we go course you know we always use the stars' and a quick spray a shake and I can start using that now I did sanitize the buckets before I started using them we're going to dump the sugar which is a real simple just a dump now if you using table sugar that works just as well too you may find though that you have to warm the water up quite a bit in order for the for the sugar to dissolve but if you're using corn sugar corn sugar dissolves immediately it's almost like a powder now watch here that's all I'm going to do is pull the water in Porton the huh nice high pour that's going to get me a little bit of aeration we're going to stir that and you'll also notice that if I almost going to pour it back what I'm trying to do now is I'm just trying to aerate the wash so it's got some oxygen in it you'll also notice that if you're using a taping sugar once you make this mix this mix will be like a greenish blue and it makes you wonder why if it's white sugar in clear water and if you use corn sugar you'll notice that it's just too clear just the water's just as clear as it was when you started so that's it for actually mixing it the only last thing I'll do just for simplicity is I'm going to add the yeast nutrient here so that when I put it into the fast ferment it's already mixed so that's a real quick mix so in just a second here we'll get set back up and we're going to transfer this into the fast ferment pitch our yeast and we're going to call it a day all right we're back we've just mixed up the sugar in the water you know I've already got like two gallons here and I've got three gallons sitting there and all I'm going to do now is just transfer it from the bucket which I've already aerated I'm going to transfer it right into the fast ferment hey one of the easiest ways to do that well there's a couple ways one would be to pick up this three gallon bucket and try to pour it of course even though I got a big 6-inch hole here you tend to get sloppy or spilling all over the place I took one of my old distilling of a jugs of distilled water that I use for mixing I just cut the top out of it and so I got myself a really a water transfer gizmo so what I'll do is I'll reach in and fill that up and I'm just going to transfer this into here now you'll notice you're going to get a little tiny spillage but that spillage is nothing compared to what you could possibly do if you were trying to pick up lift that whole bucket so here in a few moments I'll have this thing full and we'll show you the next step okay here we're back we just poured all of the the last of the mixture in here and I showed you how to use that 1 gallon jug so now we're up to a little bit over 5 gallons and I've got my master ad well the last step is really is to to add the yeast because we've already put the yeast nutrient in we took that short step to show a shortcut step when we mixed it into the water so what I'm going to do now is just introduce the yeast and then we're going to put the lid on with the airlock and we're gonna put this in the corner and let it ferment when we do that and I showed you that we use the Daddy yeast just the distillers active dry yeast and now you're going to wonder why I'm doing it like this it's a big tablespoon that's one that's two what I call heaping tablespoons it really winds up being about one point three ounces or 28 grams somewhere like that but remember you can pitch not enough yeast it's kind of hard to over pitch yeast so I've got enough yeast in there now that'll take care of that and that bag at one panel last me quite a while you one of the last things I'm going to do now is now that I've got the yeast in there and you'll notice I don't really have to stir it if I don't want to I could just leave it sit there that'll do its thing remember we're going to have to open up the valve and fill the ball up and we can do that after we put the lid on but we definitely want to do that before we put the airlock on I use my handy Starr saying I just give the CAF a spray it helps seal it plus you know we're being careful sanitary screw the lid on I get a good nice tight seal I've got my airlock half full of water I'll place that in the hole and tell you what we're at about 74 degrees and here in about 12 hours I should get a really good fermentation out of that in probably about 10 days I'll take the ball off the bottom don't be east and it'll become my secondary I'll clarify that and it's time well here we are this is really the next morning I just thought I'd give you a look at this this is uh this is what we did yesterday and you'll see the the action I've got what we call what we call this is not as much of a violent fermentation but but that's constant oh but that's the results of our sugar wash that we did yesterday and you'll notice here also that we're at a little bit about 80 degree little bit over 80 degrees so that a lot that tells you that there is a lot of action going on inside there so even if you do start off at the 74 degrees there is some spike in temperature based on what the Easter doing inside so I just thought I'd give you a look at that that's our fast ferment fermenting we'll see you next time Thanks

Channel: Barley and Hops Brewing

Views: 197,300

Keywords: neutral spirit, and, sugar wash, barlerandhops, hops, home, Sugar (Ingredient), sugar mash, distilling, barley

Id: SX5YIehJEyE

Length: 7min 48sec (468 seconds)

Published: Sat Aug 22 2015