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Ethanol Experiment Number 6: "Sugar Beer" / Black Label Turbo Yeast

TITLE: Experiment #6
OBJECTIVE(S): 1. Make a batch of "Black Label Turbo Yeast."
2. Compare with other types of "turbo" yeast.
GO/NO-GO: GO
SUMMARY: Converted the sugar into approximately 10% alcohol.
A success in terms of converting the sugar into alcohol. But only about as half the goal for conversion.
mixed results.
NEXT ATTEMPT: n/a

As with previous experiment:
Comparing various "turbo" yeasts is a notable side-bar.
But 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:

  1. Aluminum cooking pot set on heating pad, which is set on "Low."
  2. 2-gallons of warm water.
  3. Stir in and dissolve 12-pounds of table sugar, and then,
  4. Add 4-gallons cold water.
  5. Total liquid is about 6.5-gallons.
  6. Approximately 4.5-inches of head space remains.
  7. Temperature is 75*F -- Directions say to keep between 68*F to 86*F for best results.
  8. Stir in the turbo yeast until it dissolves.
  9. Hydrometer reads 10% potential alcohol; Specific Gravity 1.080.

exp06_01.jpg
Black Label 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.
exp06_02
Candy thermometer used to verify water temp before adding yeast.
exp06_03
Adding the yeast.
exp06_04
Yeast is stirred in until dissolved.
exp06_05
Fermentation has begun, evidenced by the bubbling.
Sugar is being converted into roughly equal portions of alcohol and carbon dioxide.
exp06_06
Siphoning begins.
exp06_07
Siphoning off the beer, into a glass carboy.
Then this will sit until the yeast settles, and we'll re-siphon the beer.
exp06_08
Capped glass carboy, using plastic wrap and rubber band.
exp06_09
Empty fermenting pot, after siphoning off the beer.
Date Central
Time Zone 		Temp. *F
of Liquid 		Heating Pad
Setting 		Remarks
12-19-2008 12:00 PM
(Noon) 		75*F LOW Sprinkled yeast on top, and stir in until dissolved. Fermentation begins.
Hydrometer reads only 10% potential open; Specific Gravity is 1.080.
12-19-2008 2:00 PM 75*F LOW Surface "scum" forming. Covered pot with towel.
12-19-2008 4:30 PM 75*F Raised to MEDIUM Very little activity.
12-19-2008 7:30 PM 79*F Turned to HIGH Towel remains over pot. Can hear the bubbling of the yeast if you lean in closely, but it is minimal.
12-19-2008 11:00 PM 83*F HIGH Still covered with towel.
12-20-2008 9:45 AM 102*F Turned back to LOW Working VERY STRONGLY. About 1-table spoon of "cake" had come up through the hole in the lid of the pot. Removed towel.
12-20-2008 12:00 PM
(Noon) 		101*F Turned "OFF" Cooking very well.
12-20-2008 10:00 PM 87*F Remains "OFF" Cooking very well. Towel folded, and only sitting on top of lid.
12-21-2008 8:40 AM 75*F LOW Sunday. Still cooking well.
12-21-2008 3:30 PM 80*F LOW Still working well. Towel remains folded on top of lid.
12-21-2008 10:00 PM 83*F LOW Working. Towel on top.
Heater going to be left on "low" overnight.
12-22-2008 8:00 AM 81*F Turned "OFF" Surface scum is very thin. Hardly working at all anymore.
Noticed 3/8" dia. "brown spot" on surface of scum. Removed with a spoon.
This may have been some contamination. Decided to stop & decant into carboy.
Alcohol potential reads less than 0%.
Specific Gravity is 0.990.
Siphoned off into a glass carboy to settle.
Capped carboy with plastic wrap & rubber band.
Will later re-siphon to remove dead yeast.

 

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