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SuperYeast™
X-Press
Instructions
Necessary Equipment
See Fermentation Table
-
Decide the alcohol strength of the
alco-base you want to produce. To view the fermentation
table,
click here>.
ASSEMBLE
basic fermenting equipment and up to 17.5 lbs (8 Kg) of granulated sugar. DO NOT
use dextrose. Use only plastic food grade items: 7.5 USG (30L) pail, mixing spoon, thermometer and hydrometer
(optional).
Sterilize all equipment with a
sterilizing solution such as sodium metabisulphite or OXY-SAN™.
Add the sugar to 5.5 US Gallons (21L) of
warm water (95°F/35°) until all sugar dissolves.
Add the SuperYeast™ pouch contents into the solution and stir for one minute.
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Ferment between 70-80° (21-27°C)
air temperature for
the desired time or until the Specific Gravity drops below 0.992. For best
results keep the temperature constant and aerate the alco-base daily.
Use the
BREWBBELT™,
if necessary, to keep the temperature
constant..
Do not allow the temperature to rise above 90°F (32°C) otherwise
fermentation may cease.
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Clearing -
Due to the special yeast strain used, the alco-base will not clear naturally. Super-Kleer K.C.™ (See Super-Kleer
K.C.™)
finings will remove most of the haze. FILTER the alco-base
using a wine
filter such as the
EuroFilter™, gravity filter or a mini
filter jet. To make homemade liquors, it is recommended to use
charcoal filter pads or activated carbon to remove any remaining unwanted
volatiles. The alco-base may then be stored in a carboy for up to
one month. For longer storage, we recommend the use of
Anti-Oxidant Solution.
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Flavor the finished
alcohol with your favorite liqueur or liquor extract. For best
results use LIQUOR
QUIK™ brand, 100% natural essences.
To make a quick party punch, add the fermented mash directly into your
favorite mixture of soda and/or fruit juices. For more recipes, see our
LIQUOR QUIK™ recipe page. (See
Recipes)
Ingredients: High Alcohol Distiller's Yeast;
Yeast
Nutrients; Trace vitamins and minerals.
TO PRODUCE MORE THAN 20% ALCOHOL.
HEAT DISTILL by running the mash through a reflux type still or
countertop water distiller (e.g. Sears). Charcoal filter before adding
flavoring extracts.
FREEZER DISTILL by placing 1.8 L (½ U.S. gallon) of filtered mash
into a 2-liter ice cream container. Place the container in the freezer for
6-8 hours. Remove the container and place the contents in a fine-mesh
stainless steel or plastic strainer. Allow the liquid to drip through the
strainer into a bowl. Discard the unwanted ice.
|
Sugar/Sucrose |
Time/Temps |
Alc.Vol/Alcool |
| 11 lb / 5Kg |
1 day/jour |
12% |
| 13 lb / 6 Kg |
2 days/jours |
14% |
| 15.5 lb / 7 Kg |
3-4 days/jours |
17% |
| 17.5 lb / 8 Kg |
5-7 days/jours |
20% |
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Super-Kleer KC
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The SuperYeast will not clear
The
specific gravity will not reach 0.990
There is a 'yeasty taste' in the finished product
[Return
to Instructions]
The SuperYeast will not
clear
In
the event that the mash will not clear naturally, we recommend the addition of
Super-Kleer KC
See
Super-Kleer KC
See
Step 6
[Top]
There is a 'yeasty taste' in the finished product
To remove the 'yeasty taste' we
recommend filtering using charcoal filter pads and the EuroFilter.
See EuroFilter
See Step 7
[Top]
The
specific gravity will not reach 0.990
1. The
mixture was erroneously mixed; too little water or too much sugar.
2. The ambient room temperature or liquid temperature is too hot (above 35°C-95°F) or too
cold (below 21°C-70°F) or too inconsistent (i.e. fluctuates too much). Use of The BrewBelt is highly recommended in cold climate brewing conditions to solve this
problem.
See Step 5
See
BrewBelt
[Top]
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