3 Gallon Fermenter – perfect for a “wash.”

Heating a Wash

-For A Sugar “Wash” —————————————

Your objective is to heat the water to about 161F. This is the pasteurization temperature area. This will kill off any bacteria.

While the heat is rising past 130F introduce the sugar and stir it vigorously to dissolve the sugar crystals. This temperature will also break down any cell walls of sugars. Do NOT use the white table sugar. It has been bleached white [very pretty but] and the bleach residue will be in your wash and will distort the taste. It will add a greenish yellowish hue to the liquid. Use corn sugar, cane sugar, brown sugar, etc.

After you reach a little over 161F, let the pot sit for one minute. Then transfer it to the fermenting vessel. It will take hours to cool down to 85F+- which is the maximum yeast pitching temperature. 65F is the ideal yeast pitching temperature.  So you can add cold water (if bacteria free) to speed up the cooling down time but will dilute.  Use freezer bags of ice to cool without diluting mix.

Yeast is pitched to a maximum temperature of 85F, preferably around 70F room temperature.  PH of the mix should be is 5.2.

Rule is: Max safe sugar content is 2 lbs for every gallon of wash. 

Target specific gravity of 1.090 or 22.5 Brix (12% potential ABV) If the specific gravity is too high because too much sugar, the amount of water content in the mix wont be sufficient for the yeast to work and the yeast will go dormant before converting all the sugars.

Pour into your fermenting vessel.