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Victors’ econ-o-wash

// File = econ-o-wash.doc Date = 11/04/04 Producer = Victor


Abstract: recommended to reduce the Method:
sugar concentration to 0•25 g/lt.
This paper describes the I conducted one experiment Sterilize all your equipment. Yield:
preparation of a sugar-based where I substituted dried yeast I’ve used sodium meta
wash to produce alcohol for and found sugar concentrations bisulphite successfully for I’ve calculated yield by a
distillation. Ingredients have 0•3 g/lt to be problematic. If years. number of methods.
been specially selected so that using dried yeast adjust the a) Theoretical – 0•3 g/lt
they are readily available from yeast quantities as follows – 60 Boil briefly the plant food in a sugar should yield
your supermarket. g dried yeast for the few litres of water to sterilize it. 18•5% alcohol.
fermentation, 10 g of dried Approx 60% by weight of the b) By starting and
yeast killed for the protein plant food is insoluble solids. finishing specific
Discussion: requirements, reduce the sugar Decant the liquid portion into gravity – 18•06%
levels to 0•2 to 0•25 g/lt your fermenter. Add water to fill c) By distillation – My
This wash is the product of your fermenter to 60% record keeping wasn’t
much reading and Nutrient and vitamin levels. adjusting the temperature to good enough
experimentation. At the time of The amount of nutrients in this 30ºC. Pour in your sugar and
writing in excess of 720 litres of wash is probably excessive. All stir till dissolved. Add crushed I’m surprised by the yield
wash have been produced. The that I can say is that they are tablets, killed yeast, 100 g of the figures that I’ve calculated and
impetus for its creation was the certainly sufficient. sodium carbonate. Make a measured. My information was
desire to produce a product that slurry of your fresh yeast in 1 to expect bakers yeast to top out
was cheap, readily available, litre of 25ºC water and add to at 14%. If I get my distillation
and did not rely on any Ingredients: your fermenter. Top up the process exact it would serve to
proprietary ingredients. fermenter volume to 120 litres double check my earlier
To make a total wash volume of at 25ºC. Seal your fermenter. calculations.
The ingredients may surprise 120 litres. Fermentation should start within
some, and I offer this 30 minutes.
explanation: 36 kg White sugar
1 kg Fresh bakers yeast24 hours later check the pH of
Yeast is basically a plant. For 600 g Arthur Yates Gro-plus
your wash
Complete
with universal
plant food
our interest there are three 100- g Sodium carbonateindicator
decahydrate
paper. Ideally it should
phases. 200 (Crystalline washing
be 4•5.
soda
My– commonly
experience is that it
a) Growth and available as foot will
soaking
be around
salts) the 4•0 mark. To
reproduction 2 tablets Blackmores Multi-vitamin
bring the pHandtominerals
4•5, dissolve 50
b) Conversion of sugar to 1 tablet Folic acid (for iron
g of
requirements)
the sodium carbonate in
alcohol and carbon boiling water and add to the
dioxide wash. Check the pH again after
c) Extinction (all sugar stirring. If necessary repeat the
used up) process until you get the pH
right. With regards to possible
For our yeast to do its job we infection of your wash – My
must supply it with nutrients, experience is that a healthy,
vitamins, iron, protein. rapid ferment is surprisingly
resistant to infection if you
The complete plant food practice basic hygiene. Wash
supplies the nitrogen, your hands up to the elbows,
potassium, phosphorous; the pour boiling water on any
multivitamin and mineral tablets utensils you use, and use freshly
supply B-group vitamins; the opened newspaper as a
folic acid tablet supplies iron; tablecloth for your utensils.
120 g of the yeast we kill by
boiling to supply protein. The At 25ºC the ferment should
sodium carbonate is used to complete in 5 days, and leave to
adjust the pH of our wash to stand for a further 5-7 days for
yeasts ideal 4•5. the yeast to settle to the bottom
of the fermenter. Decant the
Some issues present themselves. liquor from the sediment for
distillation.
Sugar concentration.
With the amount of sugar I’ve used a couple of
specified the sugar commercial turbo yeasts to
concentration is 0•3 g/lt. Well in produce washes of 20-22%
excess of the usually alcohol and I’d describe the
recommended maximum of resulting fermented wash as a
0•25 g/lt. With fresh yeast, unpleasant smelling and tasting
fermenting at a controlled 25ºC wash. In contrast – this bakers
I have not found this to be a yeast wash fermented at 25ºC
problem. If you cannot control produces a pleasant smelling
the temperature it is and not unpleasant tasting wash.

// File = econ-o-wash.doc Date = 11/04/04 Producer = Victor