#60 Fermentation by an Expert

[@Patrick-vt79w2]

Thanks, that’s very interesting. I too was of the understanding, that the wash was left undisturbed from pitching the yeast at day one. Although my volume of wash is considerably smaller than you’re fermenting; I shall definitely be trying this method on my next batch. One question however, after the sixth day of circulation at the end of fermentation; what is your process of clearing the wash with all of yeast that is now in full suspension?

[@distillinginaustralia3257]

We don’t, prior to charging the still we do a short circulation of the wash to eliminate a concentration of yeast on the bottom and then charge the still. Thanks. Nick

[@Patrick-vt79w2]

​@@distillinginaustralia3257OK, thanks for the reply Nick. Your answer is even more interesting; I'll give that a go as well. Thanks again for uploading all your previous videos; they've been very educational. I wish you well for your 'distillation journey' from here onwards.

[@user-shag]

what does the expert said about the quantities of nutrients,dap,soda and yeast, did he have any remark? thank you

[@distillinginaustralia3257]

Hi, DAP .8gm /Lt, Nutrients.8gm/Lt, Yeast .6-1 gm/ Lt, Sodium Carbonate (bi carb)-Staged as needed generally 1.5-2.5 gm/ Lt. thanks. Nick

[@yerrysherry135]

What is the result of the alcohol. Is the quality better? Does it taste better, softer?

[@distillinginaustralia3257]

It’s hard to quantify the exact benefits other than a subjective observation. It smells cleaner and did not give off as many off smells during fermentation. The wash is giving me better output at the Parrot which is good. Thanks for watching. Nick