How I Make Vodka with Bakers Yeast Pt.1 The Wash

This is part one of the series in making Vodka using Bakers Yeast.
The aim is to present a better process to making a Sugar Wash.
This is what I have found as the best solution for my needs.... If you have found other, please comment.
RECIPE
25 ltrs warm water 30 - 34 Degrees C
4kg Sugar
1/2 cup Bakers Yeast
1 tsp Citric Acid
1tsp DAP
Small pinch of Epsom Salts
Part Two Link, Distilling the Wash... • How I Make Vodka with ...
"Wineos Plain Ol Sugar Wash" at this link coppercustomsti...
For Australian Brewers - Link to Grapeworks for DAP - www.grapeworks....
Background Music - I Need to Start Writing Things Down by Chris Zabriskie is licensed under a Creative Commons Attribution license (creativecommon...)
Source: chriszabriskie....
Artist: chriszabriskie....
Disclosure - Be aware that in some Countries there may be restrictions prohibiting the General Public from Distilling Alcohol for private consumption.
Happy Brewing........

[@Alphatechguru]

I'm an old distiller and I really enjoyed your candid attitude and your Human Nature

[@pauljacobs5390]

Good on ya Mike, I try to call it as I see it with no holes barred. I'm learning too.... Happy Brewing Mike

[@tobyparker3867]

This is one of the best video I've seen on KZbin thank you keep the good videos coming

[@pauljacobs5390]

Thanks Toby

[@wingmanalive]

Very thorough and precise. I myself have been doing this for years and even though you don't prefer turbo yeast I do. It has all the nutrients already in it and is explosive in nature. Also because of the extreme activity it will actually produce enough heat in the wash to maintain temperature. Yes it's more expensive but I find it much more convenient and it will yield up to a 20% wash. Plus using baker's yeast is a science you don't have to take as seriously with turbos. They are very hardy and will work under varying conditions.I double filter my final spirit run and I either add extracts to it or add it to my favorite drinks like iced tea or lemonade. When I started years ago it all seemed like a complicated science experiment but everything is second nature to me now. I started with a homemade still but have since treated myself to a stainless steel professional rig that works like a dream. Copper mesh in the still head of course and I triple distill to get very high proof and pure ethanol.

[@pauljacobs5390]

Hey Wingman.... What type of still do you use?

[@wingmanalive]

@@pauljacobs5390 I use a 5 gallon stainless steel pot still with a Liebig condenser. The rig cost me $350 back in the day but I've certainly got my $$ out of it. I buy the copper mesh online and stuff the head of it to help remove the sulfates. I know it works too because after a run it comes out almost black. I got mine years ago from here. shop.distillery-equipment.com/collections/stills/Moonshine-Stills

[@tedbullpit6164]

If you're doing sugar yeast wash you don't need to double the distil nor do you need to do cuts reflux

[@colin8670]

I love these videos, best I have found on KZbin so far. Please keep it up, great job.

[@pauljacobs5390]

Hey Colin.... Thanks for the comments.... I try to give what I wasn't able to find while I was learning, the trouble is it takes so long to make each vid. This one took three weeks to make half of the Vid and I had to juggle it with work..... I am flabergasted to see over 1000 subs and will try my hardest to continue.....

[@EbruSRN]

Best video ever ! After making lots of mistakes, finally i made some good alcohol by following your recipe. Thank you so much.

[@pauljacobs5390]

You are very welcome... Cheers

[@jimdent351]

I've done a lot of research on this hobby before making the investment. I've read on many places that a wash of 12 - 14% is the realistic goal for baker's yeast. Some people claim to have gotten better percentages but recommend against it due to off flavors in the distillate. I've also read that tomato paste and raisins make excellent nutrients for the yeast. Great video BTW

[@pauljacobs5390]

Hi Jim - I have used Raisins before successfully, let them soak in water to reconstitute then blitz them in a food processor. I shied away from them because I found that they were influencing the flavor. There are obviously many different types of Bakers Yeast and some may give better yields. I used 1/2 cup to give it a jump start, something similar to how Turbo Yeast does it. The only problem I have found is that for me the gap between Hearts and Tails does not give me too much product. Thanks for the comment, just trying to share what I have found.

[@jimdent351]

I didn't know that about the raisins, thanks for letting me know. This is why I'm researching it. I don't know what part of the world you live in, but here in North America Fleischman's breast yeast seems quite popular. Clawhammer Supply has a really good article on it. You should Google them and give it a look. Cheers!

[@mannhugh359]

@@jimdent351 Breast yeast

[@bernarddeham4787]

11:26 the main reason you have to mix your yeast the way you do so is to provide oxygen which is necessary to allow the yeasts to multiply, the air lock can come later

[@m8harry]

Please make more content! its great to see a fellow Aussie doing this stuff :-)

[@pauljacobs5390]

Thanks M8harry. I only make vids when I try something new. As of late it seems I have only been making BS Vodka and Cornflake Whiskey. I hope to be getting a new pot still soon so that will need a vid to go with it.

[@rick43pen]

I use bread instant yeast and it gives me around 10 to 12 percent abv. I would highly recommend the birdwatcher recipe or tpw which seems quite similar to yours. There is even a website that will calculate all the amounts you need for your wash. I messed around with super yeasts for a while but didn't like the taste or the way some need three different products to produce a good ethanol taste. It means I need to ferment a lot more wash to get a decent amount of ethanol but its worth it. Strangely enough I've never tried a wash with brewers yeast. That's next when spring comes.

[@pauljacobs5390]

Hey Rick, I use wine makers yeast nutrient DAP (Di Ammonium Phosphate) I plan to do a comparison vid between DAP and Tomato paste (birdwatchers).... Stay tuned...... :-)

[@rick43pen]

@@pauljacobs5390 Sounds Good! I look forward to it.

[@tristaneast8625]

I use calcium carbonate to lower pH level. If you are making Vodka pH level can be up to 7

[@markjefferies4234]

great video but please verify best temperature for yeast starter, for mix when adding yeast, and best temperature to maintain while fermenting. I have seen various temperatures but yours seems to work and I have the same yeast. Thanks

[@bobofett4635]

Let's see - accent, dollars, and sunshine. Two out of three things England doesn't have.. Must be Australian. Thanks for the tips too.

[@pauljacobs5390]

Hey Bobo Fett.... Correct on all counts...... :-) Happy Brewing....

[@simplyiresistabl]

best video I have seen on this

[@pauljacobs5390]

Thanks David.... Happy Brewing!

[@stewartjohnston2254]

I think it will be rather sweet. I used 1 kg of sugar to a gallon of water. But I found it was too sweet.

[@pauljacobs5390]

I always play the SG game. It is important to balance out the sugar for the required result. Balancing the SG to the end ferment is important, I try to make sure there is no sugar left in ant of my washes.

[@28nictrip]

Very informative and well explained video

[@pauljacobs5390]

Thanks Nicole, I try to give the explanations I was not able to find when I started.....

[@brendanpierpoint3269]

Gday Paul,I no this is an old video but it's good for beginners to watch.Have you made any changes to this recipe since to improve it.I noticed in some comments you were going to give the EC1118 a run Cheers

[@craigme3014]

Got my first wash using DAP down at the moment. 1 week to settle, will let you know how it goes. Thanks again!

[@pauljacobs5390]

Thing to remember is to not use more than a teaspoon. For some funny reason, if you double the quantity you actually slow the distill down a tad.

[@craigme3014]

ooh, mmm. I just followed your reciepe for this wash, but i have a 60 L wash on as well. This one I might have added too much then. I wondered why it was slower than normal. Np patience will get there lol. Just one question, how long did you have to leave it to settle?

[@pauljacobs5390]

I use a flat teaspoon of DAP per 25 litres and bring up the temperature to 32 degrees C to kick start the yeast. I had to wait around 2 weeks on the barrel i put two heap teaspoons in, but it depends on your yeast and the quality of the water you used. Keep us updated Craig

[@pauljacobs5390]

Been thinking about this slow down problem and just tried some experiments using DAP in water in small increments. After each increment I checked the PH level and it rose somewhat. Using too much DAP will increase the Alkalinity and this will effect the yeast growth. Using Citric Acid as well as the DAP reduces the Alkalinity whilst leaving the nutrient capacity there. In the same test water I was able to slowly incrementally decrease the PH level. It is worth getting some Litmus PH test strips and monitor before adding the yeast. Ideally the wash should be tested at 4 to 5 PH before adding yeast.

[@craigme3014]

Oh my, I think I might become an alcoholic. Stilling at the moment, amazing quality! Can you drink it straight? lol. Ty muchly, extremely happy with the end product.

[@johnnycobb00]

you should try champagne yeast or stick to the turbo yeast cos youd get more than twice the amount of vodka on the end product compared to using the bakers yeast

[@pauljacobs5390]

Hey John..... I have just purchased 125mg Lalvin EC118 yeast and plan making a "Turbo" yeast out of it..... Bakers yeast will allow nothing greater than 10% ABV...... Lalvin says 16% to 17% ABV but will take a fair bit longer than Bakers Yeast.

[@robsalvv5853]

Unless there is sugar left in the wash after the bakers yeast has done its job, then there is no more alcohol to be had. You can't get more alcohol out of a fixed amount of sugar by using a different yeast if in the end all the sugar has been consumed. The higher the ABV in the wash during fermentation, the more stressed the yeast becomes, the more off flavours they produce, the greater the need to filter the spirit after distillation.

[@Grepadu]

I've been a brewer for quite a number of years and I cannot imagine why anyone would use bread yeast to produce alcohol when there are far better yeasts that are so readily available. It baffles me every time I see someone do this.

[@johnnycobb00]

champagne yeast or wine yeast is the best for it, thats what i use and i can get my sugar wash bumped upto 20% easy

[@dayganeagar7749]

I thought so too. Bakers yeast is good for CO2 not so good for alchohol. Probably why he had to use half a cup

[@pauljacobs5390]

Hey Grepadu, I hear you on this..... I released this vid with an alternative to Turbo Yeast. I plan using a Lalvin EC118 yeast in increased Quantities to get a better result.

[@wesleybowler8603]

"readily available"

[@Grepadu]

@@wesleybowler8603 Yes, if there's not a brew shop near you then the internet has a multitude of places that will ship it to your door for next to nothing. bread yeast doesn't produce as much alcohol as turbo or champagne yeast and if you're going to go to all the trouble to make a wash you want it to have as much as possible.

[@mjk8856]

It’s a fermenter! It’s where the fermentation takes place

[@pauljacobs5390]

Yep, problem with having un-scripted audio..... I do everything in one take with no script.......

[@Bomag]

Great video, very easy to follow. Thanks from the UK!

[@pauljacobs5390]

Good on ya Adam.... Cheers Paul

[@Light-jc3fj]

So easy! Not sure I can do cooler temperatures for first 3 days unless I keep air con on though. In Australia...

[@pauljacobs5390]

Good on Ya Light9, glad you enjoyed it. I'm in Aus too!

[@Light-jc3fj]

@@pauljacobs5390 g'day mate hehe. Here's to plenty of cold brews this Summer! 🍺🍻👍

[@bernarddeham4787]

02:23 it isn't a distillation container but a fermenter...

[@jamesfranz7508]

You can use raisins to feed your yeast to

[@hanspetervollhorst1]

All the Di-Ammonium Phosphate I can find online is dark in colour. How is yours white?

[@yedr8306]

Amazing , quality content 👍🏻

[@pauljacobs5390]

Thanks, I found it hard to get advise when I started and just sharing what I worked out

[@ealees]

Thanks for the Video. I got some DAP online where I live, it came in a large granulated form and was grey and was listed as a plant food. Should I still use it?

[@wahidjan4738]

Dear sir nice to see you, i take 12 mg apple 18 liters water and 100 grams Baker yeast is this right?

[@deepmead6086]

Could u please make few playlists

[@BeardedBored]

Great video:-)>

[@YekPelleBalatar-e8z]

Thank you for this great video. One question: is it drinkable? Someone said to me it's harmful

[@pauljacobs5390]

Hi Mohammad If you take out all the bad stuff, every day will be a party. I discard a bit from the front, and a fair bit from the back. It is only the Hearts I want. Alcohol distills at different temperatures, I want only the best Ethanol Hearts.... Once you establish getting the Hearts, put them into small jars and decide when to stop distilling by the odor. Here is a list of the different temperatures you liberate Alcohol. I am more fussy than most, I want only the best low odor Hearts then Carbon filter it to make it nearly odorless and then I add my flavoring. The first alcohol liberated is Acetone, Methanol and Ethyl Acetate, you want to get rid of this. Most people find it easy to discard the first 50 to 100 ml. Here is a list of the different alcohols, obviously if you want only Ethanol, you do not let the temperature rise above 78 to 80 degrees C Acetone 56.5C (134F) Methanol (wood alcohol) 64C (147F) Ethyl acetate 77.1C (171F) Ethanol 78C (172F) 2-Propanol (rubbing alcohol) 82C (180F) 1-Propanol 97C (207F) Water 100C (212F) Butanol 116C (241F) Amyl alcohol 137.8C (280F) Furfural 161C (322F)

[@lightingstruck6893]

Tks for the video .. very informative and instructional and clear. May i ask : 1) what is PH level ? 2) what is soft water? 3) why is baking yeast being use ( i though its for baking cake or bread only) 4) so much sugar is added.. and after fermentation, is sugar being transform and no longer sugar... I am asking this because so much sugar cause diabetic. Thanks.

[@pauljacobs5390]

Hey.... Happy to help..... 1. PH is a figure expressing the acidity or alkalinity of a solution on a logarithmic scale on which 7 is neutral, lower values are more acid and higher values more alkaline. The pH is equal to −log10 c, where c is the hydrogen ion concentration in moles per litreI keep the PH around 4 or 5 for best results..... 2.Hard water is water that contains an appreciable quantity of dissolved minerals (like calcium and magnesium). Soft water is treated water in which the only ion is sodium........ 3. There are many different yeasts you can use, and all yeast will work. If you use Turbo Yeast you will get a fast result but there is a peculiar aftertaste in the result. Using this recipe with Bakers Yeast will give you a fast result with little to no aftertaste - Remember that you only keep the hearts and not the Head or Tails....... 4. Sugar has to be used, without it the yeast will not be able to work on the sugar to make the alcohol. In the perfect wash, there is absolutely no sugar left once the yeast has finished working, you balance this with the recipe you choose.

[@lightingstruck6893]

Thanks sir for the fast reply and such detailed explanation. I am very thankful. One thing to further clarify is that soft water is more alkaline (more than PH 7), right? Thank you.

[@pauljacobs5390]

Use Citric Acid and bring the PH down to 4 or 5

[@edvinus1]

the smoother moonshiner i ever seen

[@pauljacobs5390]

Gotta agree Edvin.... I throw away so much, but what I keep is the ultimate quality.... Many others add some of the lower quality tails but that will only offer you low grade tainted product.

[@deependrasarkar654]

Doesn't the citric acid and Epsom salt kill the yeast?

[@wagner5351]

Thanks for the information. What DPA is ?

[@smntsn]

I love your share. Thank you so much! I don't have a alcohol distiller but can I distill this recipie with standart water distiller (table top water distiller) withouting killing myself :) ? I will pour out first 30ml alcohol output in every 4 liters of sugar wash. My distiller boils water at 100 celsius continuously. I saw some videos but I'm not sure.

[@pauljacobs5390]

Good on ya TS..... Happy Distiling

[@thsikezierkojo4991]

did you ever try with less yeast ?my guess is a 1/4 cup will give you 7 days !

[@pauljacobs5390]

Yep, tried it with less yeast and it took longer to do. I tried 1/4 cup and the result is sitting in my laundry. I did a second 25 ltr barrel and it finished days before. Whatever works for you is the right thing to do. Cheers Paul

[@sares83]

You are awesome!!!!!

[@pauljacobs5390]

Hey Sarah........ Cheers....

[@llewellynlamb9545]

I didn’t see how much water you had in your water container?

[@pauljacobs5390]

Hey Llewellyn Lamb. Happy to answer, but need a little more info please.

[@llewellynlamb9545]

Still Stuff How much water did you have in your bucket before you added your sugar?

[@RayThackeray]

How can you call it vodka without either potato or grain?

[@pauljacobs5390]

Hey Ray As per Wikipedia, Vodka is described as Ethanol, Water and a few impurities. There is a long list of the different commercial grain Vodka's here en.wikipedia.org/wiki/List_of_vodkas Using a Reflux column will strip any flavor from a grain or potato run leaving just Ethanol ready for flavoring. I have grown very fond of completely neutral flavored Vodka and prefer it to the store bought bottles. Each to their own, this suits me and thought I would share it with others.

[@RayThackeray]

@@pauljacobs5390 What you are making is a diluted ethanol. It is not vodka. You rather cynically did not quote the very next sentence in the Wikipedia description "Traditionally it is made by distilling the liquid from cereal grains that have been fermented, with potatoes arising as a substitute in more recent times, and some modern brands using fruits or sugar as the base."

[@biogeographyattheuniversit157]

@@RayThackeray sooo... he's making vodka then... "some modern brands using fruits or sugar as the base."

[@MrTarek1946]

How I make. Corn whiskey p2

[@lorddraagon]

can we use lime as an alternative for Citric Acid ?

[@pauljacobs5390]

Yes, still use the same precautions by using PH test strips to bring the wash down to the required PH level

[@isaacalramahi2172]

Where can you buy a heating strip?

[@pauljacobs5390]

Hi, if you do not have a Home Brew Shop handy, try e-bay. Search for distilling heater strip or brewing heater belt

[@Unknown-Updog]

You had me at Vodka ;)

[@pauljacobs5390]

:-) :-) :-)

[@daan6407]

can you also use raisins as yeast nutrients? saw it in making Mead but does it work for this as well?

[@pauljacobs5390]

You sure can daan, I have just made a video on Watermelon Brandy and put in a kg of chopped Raisins

[@daan6407]

@@pauljacobs5390 thanks a lot

[@TheVagb00b]

Bro u dont need half a cup of yeast for 5 gallons

In Canada, "DAP" is the same price for 2ozs!

[@Sideshowbobx]

That would surprise me now - get to the farm supply and look for 18-67-0 NPK fertilizer. We bought this back in the day in big bags.

@@Sideshowbobx Why would I lie?

The nearest feed store is about half a mile from my place. I will ask them. They have an order for barley and cracked corn in for me at present.

[@danielm5171]

Can I substitute the DAP for tomato paste?

[@quebecredneck666]

I did it and it works .

[@pauljacobs5390]

I have not tried it but from what I read in the Forums it will work

[@danielm5171]

Still Stuff thanks, where did you get your DAP for so cheap?

[@pauljacobs5390]

@@danielm5171 It is an Australian company but you can ask them if they send OS www.grapeworks.com.au/index.php?route=product/product&path=77_109&product_id=219

[@danielm5171]

Still Stuff cheers, I’m in Australia too.

[@حسينالعمودي-د8ك]

i Put 15 liters of water with 3 kilos of sugar and 40 grams of yeast bread at room temperature about 5 days and the airlock still bubbling When can I start distillation?

[@pauljacobs5390]

Hi there, it is an amazingly simple recipe using Bakers Yeast and Sugar. I might suggest that you wait another week after it stops then take a Specific Gravity reading. If the reading is 1.00 or .095 you have used all the sugar up. If it is higher than 1.000 try putting less sugar in the next time.

[@bustahustle]

@@pauljacobs5390 e

[@commonsencetv4170]

please make more videos

[@pauljacobs5390]

They're coming... Presently working on a Corn Whiskey Vid.....

[@mahlatsesathekge5596]

Do you measure your temperature in Celsius or Fahrenheit?

[@pauljacobs5390]

Hey Mahlatse Sathekge, sorry if it is not made clear but here we use Celcius. I will make a point of clarifying it in future videos.

[@mahlatsesathekge5596]

@@pauljacobs5390 thanks a million.

[@JohneChalach]

is it really going to be ready in 5 days, how come others on you tube says leave it for 3 weeks. is it because you put much more yeast than them?? please reply

[@pauljacobs5390]

Hey Johne - I use more yeast and nutrient and it sort of Turbo's the wash. I find that it is starting to settle in 4 days and I use Turbo Klar to finish it in 24 hours. You are better off waiting a few days more if you want a perfectly clear result or you could distill it as soon as the majority of the sediment has settled.

[@pauljacobs5390]

3 to 4 days and the yeast has stopped - rack off the mix and put in Turbo Klar and within 4 to 6 days you are ready to distill

[@frahod]

@@pauljacobs5390 Does it take 3 to 4 days for the fermentation of the sugar to finish or is this 3 to 4 day for the settlement of the yeast and clearing the solution?

[@nzkid3204]

Why do you want your wash slightly acidic? doesn't make sense to me, water is neutral why would you make it acidic?

[@pauljacobs5390]

Hey there NZKid3.... I started off without following any PH level and I had about 70% fails in my washes. After researching on the internet I saw a recommended PH of 4 to 5 and started doing that and have not had one wash fail. It has now got to the point where using the same water and ingredients I do not need to check, I just put in a teaspoon of Citric Acid in my wash and it works perfect every time...... I know the water ph has a lot to do with it and may vary in different areas, but using the litmus paper or other testing methods may allow people to accomodate different PH water...... With me this recipe works and I am simply sharing...... If you can contribute NzKid3 please do.... I am still learning and my viewers can share in your knowledge..... (Edit)..... You raise an interesting point NzKid3, I might investigate this and make a vid comparing PH 4 to 5 along with PH7 being Neutral - I will run a side together test and compare the outcomes....

[@saud2011so]

Acidic wash means bacteria or mold can’t infect your wash only the yeast will be alive in there tho it’s not necessary you can do it without this step if you sterilize all your equipments and hands before doing it

[@shaun2647]

great job, straight to the point without the annoying kiwi or sth african accents.

[@spicyspice352]

I think you mean fermentation not distillation

[@pauljacobs5390]

Hey Spicyspice.... This is a problem I have with doing the vid take in one shot with no script.... I prefer to do it this way.....

The cheapest DAP available in Canada is $30/lb plus tax.

[@mashfaleh9460]

? how many days fermentation

[@pauljacobs5390]

Hey, it is starting to settle in around 4 days and you can either wait a week more for it to settle completely or you can use Turbo Klar to speed it up to 24 hours more.

[@dave.h4075]

So can I get pissed on this stuff?

[@pauljacobs5390]

Comes out at 185% proof and if you do not water it down it could put you in the hospital if you drink too much......

[@pauldacus4590]

7:35 you say there will be a link to a recipe for sugar wash in the description, but I don't see it.

[@pauljacobs5390]

Hey Paul, sorry about it not being there.... have put it in the comments......

[@selcukozcalisan2487]

You dont really need sanitation and airlock for sugar wash at all..

[@cherylmcelveen2817]

You need very good sanitization for every food product. Did you mean sterilization?

[@pauljacobs5390]

Hey there, Yeast, Sugar, Water and Temperature is a perfect medium for growing any foreign bacteria. The only growth I want is the amount of Ethanol extracted from the sugar. Anything else and you will end up throwing it away.

[@donteatthesoap8196]

Gross!!!!!

[@skepticfucker280]

Before all the chemicals people use now what was used as a nutrient?

[@ianmcluckie3262]

like your video but get rid of the music please,,,,,,

[@pauljacobs5390]

Hey Ian, I think I will use the music for the Intro and Outro and cut to just talking in the middle... Thanks for the suggestion..... :-)

[@gutinnec]

@@pauljacobs5390 i love this music, everyone has their own preferences ^^

[@kirankumar-sp4yb]

DAP MEANS....

[@pauljacobs5390]

Di Ammonium Phosphate.... DAP is used as a yeast nutrient by Wine Makers and is great for what I do...

[@kirankumar-sp4yb]

Sir I have prepared 4 lts solution and how much quantity vodka gain after final . I have 4lits distillation but it is not kik (anastic). Tell me what to do, sir. Still have to mix it up anyway. Tell.

[@mushroomman1856]

Dady yeast is cheaper than bakers yeast.

[@nicola3540]

Thanks, very helpful.... You look an awful lot like Donny Sutherland who hosted “Sounds” on channel 7 back in the 80s, you’re not him are you??😝

[@fredberry1342]

sorry I found it.

[@TheEnigma7111]

Man i got a crazy headache

[@pauljacobs5390]

You can remove the "Hangover" from the distill by removing more of the heads. I know most of the Commercial brewers leave it in for flavour.

[@jessbarclay472]

I really like your presentation and the info you give, along with the reasons for why you use what you do. I have personally made, the same bakers yeast washes, which i prefer over the turbo washes, as there are little unwanted flavours in my final wash. i use rain water, 1 tsp citric acid, 1-1/2 tsp Epsom salts, 5 kg white sugar, 2 cups of all bran (crushed) 3 cups weetbix or cornflakes (crushed), or 2 kg of molasses, 75 g Lowan bakers yeast to make up to 23 L in a fermenter. I let brew and clear and rack off from the dregs. and further clear, naturally with time, which takes up to 14 days or more in cold weather. My SG:1.080. FG:0.090 making a ABV of 11.81%. After processing, it tastes clear, sweet and no need for any filtering, after removing the first 50 ml. It makes from 2.6 L. I keep temps low (58 C and lower) for max. 4 hrs. Thank you for confirming, what i plan to experiment with next, a simple wash and no added cereals etc. It looks like a clearer wash.Less dregs. Less ingredients. I look forward to your next episode. :)

[@pauljacobs5390]

That recipe sounds interesting. Yes, I tend to prefer the Bakers Yeast and am prepared to throw away the tails and heads and be content with an end product of 2.5ltrs of 40%ABV - just my preference. I introduced my brother into this hobby and he only throws away the Heads....... His taste buds must be dead, but he is very happy with his end product and enjoying his journey.

[@jessbarclay472]

Still Stuff I like to flavour my end product with all manner of commercial and homemade flavours, so a more naturally produced base spirit is what I'm aiming for. Of course, everyone's journey is different. It's an addictive hobby. So much detail to experiment with. It's super fun. I'm only a novice. Thanks for replying.

[@SuperDrumbanger]

Great vid but would be even better if you never had that annoying piano in the background

[@frahod]

I agree with Toby Parker! The best video. Everything squeezed in a short video. Keep going

[@pauljacobs5390]

Ho Farhad.... Cheers!

[@jonathannielsen2576]

You are the Bob Ross of Alcohol making

[@pauljacobs5390]

Cheers Jonathan

[@bernarddeham4787]

About your resesrch on the internet, you missed an important point, yeasts need group B vitamins at least B1 ! And your Epsom salt, it's because your yeasts also meed Mg ! A little hint: search the internet for Ted's Fast Fermenting Vodka, a popular bullet proof recipe using also wheat bran, providing nutrients and fibres the yeasts can stick to...

[@MrJFoster1984]

You can also use 3% Peroxide for sterilising your equipment

[@pauljacobs5390]

Interesting, but what happens if you do not rinse out the Peroxide properly before pitching?

[@MrJFoster1984]

@@pauljacobs5390 not sure what effect it would have with you Vodka but just a rinse with water is sufficient. People who grow micro greens actually spritz the crops with ot to prevent mold on the leaves and clean their trays before germination. I would say at 3% it is a very mild solution any way

[@ruchancakaloglu]

As far as I know that Epsom salt increase the hardness of water. But you said "to soften "

[@pauljacobs5390]

Hi Ruchan, you are very right. When I first started this hobby I was still learning and relied heavily on what I could find on the Internet. There was so much misleading information and this is partially what motivated me to start making these vids. I ended up following a Recipe for Wineo's Plain "Ol Sugar Wash (link in the description) where it simply said to put in a pinch of Epsom's Salts without any explanation. After reading through Wikipedia I see that Magnesium Sulfate (Epsom Salts) is used to permanently increase the hardness (does not boil out). The main reason I now see for using it is to slightly harden filtered bottled soft water - Makes sense..... I have found this info on two sites - Here is the Wikipedia link en.wikipedia.org/wiki/Hard_water - Good pick up Ruchan.... Happy Brewing :-)

[@CaptainW_rCrimes]

So do we still add the salts? Or can we leave it out and not have any difference?

[@richardsonramble4166]

Very informative, thank you!

[@pauljacobs5390]

Cheers Coco

[@mountaintosea2101]

Lowans will tolerate up to 38 degrees, I always pitch into 200l rum ferments at 36 degrees and it loves it. However I would not advise that on a vodka wash for the possibility of off flavours. But for a serious vodka I'd go to ec118 yeast

[@pauljacobs5390]

Hey Nathan..... I hear you on Lalvin.... I have just received 125mg Lalvin EC118 and plan doing a vid to extract the best result......

[@parsperspo5239]

Have you ever had trouble using sugar in fermentation and distillation because of the impurities in the sugar?

[@pauljacobs5390]

Not personally, I use only refined Cane Sugar. I suppose that if you use unrefined Raw sugar there may be impurities in it.

[@fredberry1342]

So is there a second part to this video?

[@juliamarks7609]

How much water in the bucket

[@geoffbuys5838]

You keep on saying Distillation while referencing your bucket, think you mean fermentation as the wash is in the plastic bucket. Distillation is in your still which is a stainless steel Boiler.

[@pauljacobs5390]

Right on all counts Geoff. This was literally the first video I recorded 4 years ago even though it is the 4th on my channel. I was learning as I went and never use a script trying to do everything in one take.

[@salvie777]

you actually gave me new, useful information! so tired of hearing about fucking potatoes and the “best” yeast brands 🙄

[@pauljacobs5390]

Hi Super Awful Person (Great Subscriber)...... Glad I was able to help.....

[@juliamarks7609]

How much watet

[@sabinrai4442]

Can we use honey in place of senitizer

[@pauljacobs5390]

Hi twerking world hot videos. Honey will last for millennia without degrading, but it is not a sterilizing agent. If you use it in your barrels, the yeast will be happy for the extra sugar, but any bad bacteria will not be eliminated.... Use a sterilizing agent.

[@angrypastabrewing]

You can use it to make high proof alcohol of at least 60% for a good sanitizer

[@uncleowl8187]

Thanks so much for this instructive video, it's one of the best I could find. I have a question if you can answer me. I'm using raisin for nutrition as I couldn't find DAP easily around and the wash works good and the result with a hydrometer is also good but the taste of the wash is sour. (I still didn't distill it). is it normal? and how many raisins did you use for your wash as I read it in one of the comments you also used them. the flavor is kind of popular in my country :). I would be grateful if you guide me. Cheers

[@pauljacobs5390]

Hey Uncle Owl... Don't overdo it.... Get one cup of Rasins, boil them and let them stand, when they have completely expanded to their fill size let them cool....blitz them with a food processor and use this for the nutrient..... Worked for me (DAP was easier and cleaner though)

[@pauljacobs5390]

Some people use Toatoe Paste as a nutrient.... I have yet to do a vid on this.....

[@uncleowl8187]

@@pauljacobs5390 Thanks so much for your reply. I was wondering, is it normal for sugar wash to taste and smell sour after fermentation is done? or something has gone wrong in the process.

[@pauljacobs5390]

@@uncleowl8187 At the end of the day, does not matter what it smells like, when it is distilled it has little to no smell. Remember that when you are distilling, the first part is somewhat strong smelling and should be thrown away... the next bit is the hearts and should be saved.. the last bit smells somewhat strawey and nasty and should be discarded......

[@uncleowl8187]

@@pauljacobs5390 Once again thanks so much for your advice and reply. I'll be happy to see more vids from you. Cheers

[@thomasmcsweeney9871]

I really like your videos as you are making spirits overseas like I am and you have had problems with supply. One question I have and perhaps you know - I hear you can use your old yeast (the yeast "paste" you get when you rack your fermented wash) to make yeast nutrient but after hours of searching I have not found anyone who can tell me the steps to convert this yeast paste into yeast nutrient. Do you know or can one of your followers know how to do this?

[@pauljacobs5390]

Hey Thomas, I have not used this as Yeast Nutrient as I have heaps of DAP. From what I have read I think you can use as much as you are game to use, it is dead yeast and if you use too much it will simply add to your sediment of the second brew that you will discard or use again.. Maybe someone else reading this can comment?

[@thomasmcsweeney9871]

HELLO Still Stuff - so I kept looking. i found a lot about how to wash your old yeast to use it again but not so much on yeast nutrient. Then I found a bread baking page. They had a recipe on how to use yeast to make yeast extract. Then I started searching for how to make yeast extract. I found several methods - some use pressure cookers (similar to the pressurized vats that commercial yeast extract manufacturers use) - but the simplest one just took yeast put it in a pot with water put on the lid and cook for 24 hours. Now to make yeast extract, you just filter out the dead cell walls and you got yeast extract. But for fermenting, many of the yeast energizers use 'yeast hulls' which means yeast walls. I am cook a batch now. I will experiment with it for a while. I see no reason to filter the yeast extract and yeast hulls and will try to use the entire solution as yeast nutrient. I will let you know what I learn. Also from what I read, yes DAP is WONDERFUL however most say you need more nutrients like vitamin B and other minerals like magnesium and even some amino acids.

[@thomasmcsweeney9871]

HELLO Still Stuff - OK I did my first experiment. First I sterilized everything I would use in bleach water and then sprayed with isopropyl alcohol. I made a 4 liter batch of sugar water (1 Kg white sugar) and then added a quarter teaspoon of citric acid to get the pH = 4.6. Then I oxygenated this sugar water by pouring it from one large tub to another for about 5 minutes. Next I placed one liter into 4 different soda bottles (#1 plastic). I then placed all four bottles in an ice bath to cool the temperature down to 27 C. Now I had let my yeast extract sit overnight and a sediment formed and on the top was a light yellow liquid that I will call yeast extract. On the bottom of these bottles was a almost white sediment which I will call yeast walls. In bottle #1 I put in 3 tablespoons of the light yellow yeast extract liquid. I then shook up one of my bottles of yeast extract and yeast walls. In bottle #2 I placed 1 tablespoon of the mixed extract & walls, in bottle # 3 I put in 3 tablespoons of the mixed extract & walls, while in bottle #4 I put in 5 tablespoons of the mixed extract & walls. Then I pitched my bread yeast, by placing 1 teaspoon of yeast with stirring in 100 ml of filtered water in 4 different measuring cups. I then poured the now activate yeast (one measuring cup per bottle) into the soda bottles. Next I placed balloons over the soda bottle openings and waited. Bottle #1 did not show any krausen forming while bottles 2, 3, and 4 had more and more krausen. I left them overnight and in the morning it was clear that the balloons were of different sizes. The bubbling was strongest in bottle #4 but all bottles had easy to see bubbling. To me it seems the yeast walls are good for making the yeast bud and increase the concentration of yeast in the sugar water (as show by the krausen). I still have to experiment more to find exactly how to use my extract & walls. I will try to filter out the extract and collect just the yeast walls. Then I will experiment to see how much of this yeast walls will give me the best results. I will let you know more as I learn more.

[@pauljacobs5390]

Great report, we think the same way. Have you thought about running your own KZbin channel

[@thomasmcsweeney9871]

Hello Still Stuff - Thank you very much. Before I retired I was a medical researcher at Ohio State University Medical Center, so I learned how to write reports. As for my own KZbin channel, well I would want to get my technique worked out first than perhaps I could make a few videos - but I know it is a lot of work and you have to plan ahead. But it would be a challenge.

[@mr.nuggit8240]

Why do all alcohol precipice make like 30000L at a time

[@pauljacobs5390]

With 30,000 L, the party will be on at my place for a couple of years........

[@MatthewTaylorAu]

in Brisbane. Where to find the Diammonium phosphate DAP cheaply?

[@robertlane8465]

HI.YEA.

[@pauljacobs5390]

Cheers Robert

[@al-elchannel5898]

Can i do that without citrid acid & DAP sir? Please answer my question 😁

[@pauljacobs5390]

Hi there... I use Citric Acid to lower the PH level of the water to around 4....... If you test your bottled water PH level and it is around 4, by all means skip the Citric Acid....... (get a PH tester strip from E Bay for around $2.50 delivered) I use the DAP to offer Nutrient to the yeast action. You can skip using DAP but I would use some other nutrient..... When I started I found it very slow to poor not using a Yeast Nutrient. If you do not have access to DAP, try using Sultanas - Boil them to increase their volume, cool them and then blend them into a liquid mush and add to the Ferment barrel when you pitch your yeast. This worked for me but I found it better using Di-Amonium Phosphate (DAP)

[@shhyder]

@@pauljacobs5390 can we use veniger or apple viniger instead of citric acid Thanks a lot.

[@MistarZtv]

Masyallah super haram. Also me 10 minutes in: _hmm I see ...interesting._

[@anjalichemicals]

Sir..40%persntg.alcohol. recipi

[@pauljacobs5390]

Sorry, I did not understand your message

[@maxischerr]

@@pauljacobs5390 I think he is already drunk and will say that you should show a recipe for a 40% Wash?! Yeah, people like asking dump questions ;)

[@rsaakahexar4385]

Do you use dap fertilizer sir

[@frahod]

You mentioned that after the fermentation is over after 3-4 days we need to let the liquid become clear. I am new in fermenting sugar wash but doesn't the liquid become clear when it sits for 3-4 days while it becomes fermented, or does all that bubbling stir and mix the liquid and solid in it and after the activity is over we need to let the solid settle. I think the second one is the case but I want to be sure.

[@efloof9314]

What happened to it?

[@richardhailes4392]

I may have missed it. But how much water do you use for 5 KG of Sugar ????????

[@pauljacobs5390]

Hey Richard I add enough water to the fermenter to make 25 litres.

[@stewartjohnston2254]

I think you will find that Epsom Salts will harden water, not make it softer.

[@pauljacobs5390]

You are right Stewart, I am still learning as I go and recording videos as I do it.

[@snappingbear]

Wouldn't it be better to use yeast that can tolerate higher alcohol concentrations?

[@pauljacobs5390]

Hey Snappingbear... Stay tuned for a Vid using Lalvin EC118 yeast

[@سحاب-ه7ظ]

Is there another alternative to carbon turbo?? It is not allowed in my country is forbidden

[@pauljacobs5390]

I don't know why they would ban Turbo Carbon, but it is basically fine ground up activated carbon in water. You could try that.

[@jeffk1485]

WOW, that is a LOT of yeast. I dunno if your bread yeast is different in the upside-down, but 'round our side, you only need about 5g of yeast for 20L. And if you're making distilled liquor from sugar, you're technically making rum, not vodka.

[@pauljacobs5390]

I agree, but the intentions of this was to give an alternative to Turbo Yeast

[@royvaningh6452]

Bakers yeast is and will allways be 3 to 5 grams per liter! You will never succeed with just 5 grams Bakers yeast. And a sugar wash is NOT rum! It's the easy and cheap version for a clear spirit closest to Vodka.

[@kirankumar-sp4yb]

4lts stuff how much quantity of vodka gain sir

[@pauljacobs5390]

Hey Kiran, welcome to the Channel. Sorry, but I do not understand the question..... Paul

[@progressivenews8506]

seems like when all is said and done you could just go to liquor barn and buy a 1.75 liter bottle of pretty nice vodka for $10??? yeah i get it if you love to do this it wont replace that but what if you dont?

[@pauljacobs5390]

Hey Progressive News, where I live the cheapest bottle of vodka is $40 for 700ml and nothing cheaper. I really wish I could buy Vodka at $10 for 1.75 mls

[@progressivenews8506]

@@pauljacobs5390 heres where i get it ........... its a cheap but drinkable vodka as opposed to all the poisonous cheap vodkas out there liquorbarn.com/order-now/?product-id=56eba03e69702d5654192100#StoreFrontLocationHash=%23%2Fwidget%2F5adf7ac297465763655f58cd%2Fproduct%2F56eba03e69702d5654192100%3Fnav_path%3D%255B%255D