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dragonlady7via http://ift.tt/1JYCN63:
buttons-beads-lace:
bomberqueen17:
Fermentation lock on a sugar wash with turbo yeast in it. The kind that comes with nutrients in the package. I am sort of running a batch of it just to get practice. And like. Okay. If you haven’t brewed anything– the fermentation lock is just an S-bend filled with water, right? So gas can bubble through, but no air will come back through the other direction. (You don’t want too much oxygen getting into your mash/wash/whatever; I forget why, but it makes vinegar. You just want the yeast’s excreted carbon dioxide to leave, so it doesn’t build pressure. So you pop one of these on.)
Normally, air will bubble through merrily in a happy fermentation, probably like two a second or so, regularly. This is like– this is ridiculous, and it’s been doing this for about twelve hours. (Twenty-four hours ago, I started it, and within an hour it was going blurp! every so often. By this morning it was like brrrrrrrp! and this evening it’s like FRR-RRR-RR-RR-RRT!)
A normal wash usually takes two weeks to finish. This one claims it’ll be done in three days. We shall see! It will probably taste atrocious. But the point is, it’ll finish quick to high alcohol. People use it to make ethanol for fuel. (Which, by the way, kiddies, is why you never run a still indoors, because guess what’s explosive.)
Ooh ooh I know why you don’t want oxygen to get in!
The thing yeast does that produces alcohol is their “anaerobic” metabolism process– it’s how they digest food when they don’t have access to enough oxygen. If they have plenty of oxygen, they use a different chemical process to digest the sugar, and don’t make alcohol.
I don’t think the yeast itself makes vinegar, but I don’t really know.
Yes thank you!I did all my research on distilling like uh, like uh, five or six or maybe uh, more years ago, when I wanted to make mead. And discovered that it’s like, the hardest thing to make. And I’m not great at it. BUT. I did it. Anyway, I have been cavalierly not doing the “teach yourself the basics” research again this time around even though literally every wash recipe tells you to do so. OK I know about sanitizing and how to kill bacteria and how not to kill yeast, and that’s really it, but yes. That’s why you don’t want oxygen. Anaerobic yeasties piss alcohol and fart CO2 when they’re happy. When they’re not… you get… weird shit.
buttons-beads-lace:
bomberqueen17:
Fermentation lock on a sugar wash with turbo yeast in it. The kind that comes with nutrients in the package. I am sort of running a batch of it just to get practice. And like. Okay. If you haven’t brewed anything– the fermentation lock is just an S-bend filled with water, right? So gas can bubble through, but no air will come back through the other direction. (You don’t want too much oxygen getting into your mash/wash/whatever; I forget why, but it makes vinegar. You just want the yeast’s excreted carbon dioxide to leave, so it doesn’t build pressure. So you pop one of these on.)
Normally, air will bubble through merrily in a happy fermentation, probably like two a second or so, regularly. This is like– this is ridiculous, and it’s been doing this for about twelve hours. (Twenty-four hours ago, I started it, and within an hour it was going blurp! every so often. By this morning it was like brrrrrrrp! and this evening it’s like FRR-RRR-RR-RR-RRT!)
A normal wash usually takes two weeks to finish. This one claims it’ll be done in three days. We shall see! It will probably taste atrocious. But the point is, it’ll finish quick to high alcohol. People use it to make ethanol for fuel. (Which, by the way, kiddies, is why you never run a still indoors, because guess what’s explosive.)
Ooh ooh I know why you don’t want oxygen to get in!
The thing yeast does that produces alcohol is their “anaerobic” metabolism process– it’s how they digest food when they don’t have access to enough oxygen. If they have plenty of oxygen, they use a different chemical process to digest the sugar, and don’t make alcohol.
I don’t think the yeast itself makes vinegar, but I don’t really know.
Yes thank you!I did all my research on distilling like uh, like uh, five or six or maybe uh, more years ago, when I wanted to make mead. And discovered that it’s like, the hardest thing to make. And I’m not great at it. BUT. I did it. Anyway, I have been cavalierly not doing the “teach yourself the basics” research again this time around even though literally every wash recipe tells you to do so. OK I know about sanitizing and how to kill bacteria and how not to kill yeast, and that’s really it, but yes. That’s why you don’t want oxygen. Anaerobic yeasties piss alcohol and fart CO2 when they’re happy. When they’re not… you get… weird shit.
