Erik Weaver Ethanol Consultation

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Ethanol Experiment Number 5: "Sugar Beer" / 48-Hour Super Turbo Yeast

TITLE:	Experiment #5
OBJECTIVE(S):	1. Make a batch of "48-Hour Super Turbo Yeast." 2. Compare with other types of "turbo" yeast.
GO/NO-GO:	GO
SUMMARY:	Converted the sugar into approximately 15% alcohol.
NEXT ATTEMPT:	n/a

While comparing various "turbo" yeasts is a notable side-bar, the primary reason for making "sugar beer" is so we can later use it in the PDA-1 still, and learn the PDA-1's idiosyncrasies on the most basic type of food stock (sugar).
Basic Instructions:

5.5-gallons of water in aluminum stew pot, set on top of heating pad (heating pad set on medium).
16-pounds of table sugar added & dissolved in 104*F water.
Approximately 4.5-inches of head space remains after the sugar is added.
Stir in the turbo yeast until it dissolves.
Hydrometer reads 15% potential alcohol.

48-Hour Super Turbo Yeast.
"Turbo" yeasts require additional nutrients. Otherwise they would be unable to live in sugar water.
All brands of "turbo" yeast I have seen include additional nutrients.

Candy thermometer..

There is a hole in the lid. No airlock was employed.
Most of the time a bath towel was placed over the lid.

The alcoholmeter reads less than 0% alcohol after the brewing is complete.
Temperature correction presumably needs to be applied.

After fermentation is complete, allow the dead yeast to settle.

Smoke 'em if you got 'em!

Siphoning off the beer, after the dead yeastie beasties have settled.

Dead yeast litter the bottom of the carboy.

Date	Central Time Zone	Temp. *F of Liquid	Heating Pad Setting	Remarks
12-08-2008	10:55 AM	n/a	n/a	Added yeast as per the directions. The yeast immediately started working! A candy thermometer is being used to measure the liquid temperature.
12-08-2008	11:54 AM	101*F	Changed to LOW	n/a
12-08-2008	12:25 PM	101*F	LOW	Cake of yeast about 2-inches thick.
12-08-2008	1:55 PM	100*F	Turned OFF	Cake collapsed. Large bubbles are visible on the surface.
12-08-2008	9:10 PM	85*F	Changed to LOW	Yeast is working.
12-09-2008	9:55 AM	90*F	LOW	Very small bubbles. Hydrometer reads 7% potential alcohol (it originally read 15%).
12-10-2008	8:00 AM	90*F	LOW	Hydrometer reads 2% potential alcohol.
12-11-2008	6:00 AM	85*F	LOW	Hydrometer reads 0% potential alcohol. Yeast remain active.
12-12-2008	8:45 AM	83*F	LOW	Specific Gravity = 0.940. Yeast remain active.
12-13-2008	9:00 AM	83*F	Turned OFF	Specific Gravity = 0.830.Yeast are barely alive. Alcohol meter re ads 0%. Siphon into carboy to settle out dead yeast.
12-13-2008	1:30 PM	73*F	n/a	Alcohol meter still reads 0%.
12-16-2008	9:00 AM	n/a	n/a	Carboy liquid is about 1/2 clear. Lots of dead yeast on the bottom.
12-17-2008	9:00 AM	n/a	n/a	Siphoned off liquid ("beer") into new carboy, and sealed. This beer is now ready for a stripping run.

Ethanol Experiment Number 5: "Sugar Beer" / 48-Hour Super Turbo Yeast

While comparing various "turbo" yeasts is a notable side-bar, the primary reason for making "sugar beer" is so we can later use it in the PDA-1 still, and learn the PDA-1's idiosyncrasies on the most basic type of food stock (sugar). Basic Instructions:

While comparing various "turbo" yeasts is a notable side-bar, the primary reason for making "sugar beer" is so we can later use it in the PDA-1 still, and learn the PDA-1's idiosyncrasies on the most basic type of food stock (sugar).
Basic Instructions: