Checked in today, almost 96 hours into fermentation. Bubbles are still visible in the airlock about every 1.5 seconds. Ambient temperature is at 71.8 degrees celsius in the basement. The fermenter is sitting at 74.0/73.9. I’m a bit concerned that the low temperature is slowing things down, but progress is evident. ‘
The gravity is down to 1.110, which gives us about .66% ABV. It’s not a lot to show, but I have faith. I pulled some out of the fermenter via the racking arm to test and was surprised to see carbonation.
I am also pleased to report that it’s a-ok on the nose. Nothing untoward is brewing after my irregular sterilization. I tossed a blanket on the fermenter in the hope that I can trap some of the heat that the yeast is throwing off.
See what I did there? Let’s just take a moment to admire my whimsy…
Alright, enough of that.
We are officially about 36 hours into the ferment. Bubbles through the airlock is bubbling steadily, but not rapidly. The fact that it was warm enough to warrant firing up the central air isn’t helping the process any. The temp in the basement dropped to about 68 overnight which certainly created a speedbump (I turned the AC off this morning…such is my commitment). Anyhow, I’m getting ahead of myself. I promised to discussing the process a bit and posting the recipe. Let’s start with the process (which will contain the recipe). The recipe itself will be posted on that page.
Step 1 – Sanitize
Yeah, so I totally lost my sanitizer. I will blame my wife, because it’s convenient and turnabout is fair play. The gist is that I had to sort of wing it, so I winged it with salt water and laundry soap (powder). I got filled it with hot water and stirred in about 2 cups of table salt. Then I dumped laundry powder in. For those of you that don’t know, salt kills just about everything. I’m hoping that the soap will take care of the rest. I let it soak for about 3 hours and then flushed it out. I guess if there is bacteria still in there, it’ll be clean and salty.
Obviously it took a fair bit of rinsing, but I am confident that it’s squeaky clean. I like to remind myself that people have been fermenting since the dawn of time. While we’re more efficient with it now, there’s no reason to suspect that there will be a problem with my not perfectly sanitized tank.
Step 2 – Mix it up
You put the lime in the coconut and mix it all up.
That’s not what I did, but it seemed like a worthy interjection. I put about a gallon of water in the bottom of the fermenter and dropped 2 gallons of agave syrup on top of it. I was surprised at how thin the syrup/nectar was. I was expecting something similar to honey but it was thin and very easy to work with.
Picture for those who are interested. I blacked out the address so that the throngs of adoring fans don’t show up at my place.
Once the agave was in, we filled the jugs part of the way up and shook them (to get most of the remaining nectar). That brought us to about 4.25 gallons. Here I foolishly decided to check the OG with my refractometer. Foolish because I knew there was too much sugar to get a meaningful measurement. Suffice it to say that we topped up the water to just under 7 gallons total (so that’s about 4.7 gallons of water to 2 gallons of syrup). That gave us an OG of 1.115. Something I can work with!
From there, we started the yeast activation. Full disclosure, we could have done this earlier, but didn’t because we weren’t sure what the OG in 7 gallons would be. Our trusty TOSNA calculator on mead made right recommended 2g of yeast (Lalvin d47) to gallon of wash. So we got about 380 mL of water (lukewarm per instructions on the yeast…I think it was about 34 degrees Celsius…and yes, I know my measuring units are all over the place. It’s an expat problem). Anyhow, water and yeast were swirled gently. It’s also important to note that the yeast was brought up to room temperature so as not to create a temperature shock during rehydration or pitching.
With the yeast properly hydrated (we went to play xbox for about 30 minutes) we pitched it in, and locked it up. Now all we have to do is wait and watch.
I know, I know…it’s taken forever. I’ve been talking about CQ for the better part of a month and have nothing to show for it but dashed hopes and excuses. That all ends today, my friends.
That’s right! I am the proud owner of about 12kg of Agave syrup. I was all gearing up to do the fermentation at my place, but my man, Mr. Deluxe, has asked to do it at his place. Since he was kind enough to procure the syrup I can’t break his heart. So here’s the plan.
1. Clean out the fermenter. I am only adding this step to the list in case there are rookies out there who want to try it and don’t want to wreck it. Make sure you’re sanitizing, kids.
2. Toss about 1.5 gallons of clean (boiled but cooled to room temp) water into the bottom of the fermenter. I’m doing this so that I have something to thin the syrup so I can mix it more easily.
3. Add all the syrup. It’s about 2 gallons. I still have some tiny little bottles so I may add that as well…probably not.
4. Make sure the yeast is warming up and get it activated. I want 1g of lalvin D47 per gallon. Since I’m doing 7 gallons, that’s 7g. It’s a pain because it comes in 5g baggies…but whatever, I’ll figure it out. We’ll call it just under 1.5 bags.
5. Approximately 1tsp of ELO per gallon, mix it in room temp water (probably also boiled, but that’s an abundance of caution). I’ll rehydrate with the instructions on the lalvin package.
6. Top up the fermenter to 7 gallons (water).
7. Pitch the yeast and stir.
8. Monitor regularly for 14 days.
Easy peasy, right? The party starts tonight so look for updates in the near future on the any changes to the plan. Once the recipe is in the fermenter I’ll also be adding it to the recipes page (for good or ill).
Damn, starting the first batch since the relaunch. It feels like old times!
Canada Post has updated my tracking information. Wait for it, waaaait for it…..
Item is considered non-mailable matter. Item being returned to sender.
Canada Post, Jul 21, 2022
That’s right. Agave syrup is non-mailable. That likely means that the only agave syrup in Canada must be produced by the rare arctic blue agave. It grows in fields alongside snow peas and iceberg lettuce up in the arctic circle. Yes, that’s bitter sarcasm.
Fortunately, I know a guy who has an in with the elusive arctic agave community. He has saved the day by procuring 10 kg of agave nectar from the restaurant supply company he works with regularly. This batch is pushed back again…
We’re now looking at next week. I’ll keep you posted.
Yep, still on vacation in scenic eastern Canada. Chasing children, swimming, and working on my tan. About 30 minutes away from some sea caves you’ll find the small, historic town of Lunenburg. It was the birthplace of Bluenose, a sailing ship that’s super famous if you’re into such things. It’s on the Canadian Dime, Google it if you want.
Anyway, after an uneventful 3 hours on a ship looking for whales and holding barf bags for tiny humans (I do not recommend whale watching with small children…live and learn) I found myself at Ironworks Distillery. It’s a microdistillery housed in an old blacksmith shop. The building fits in well with the historic atmosphere. In fact, I almost overlooked it, but the pungent scent of fermentation was as a siren song leading me to an unexpected treasure. In the corner of the tasting room is a beautiful Müller pot still. By now you’re probably thinking, “shut up and show us the goods”. Here you go.
See the little door on the bottom right? Just next to the lady in black’s shoulder? Yeah, believe it or not that’s like a woodstove. I don’t want to say that I wasn’t convinced, but I did ask him to open it. Sure enough, inside was the remnants of a wood fire. Honestly, the woodfire thing threw me for a loop. While I am past (knock on wood) the temperature control issues that plagued my early attempts I am no where near ready to consider moving from propane to wood. Now that I know it’s a thing I am very, very interested.
Having seen the still and discussing it’s operation, I believe that a lot of the control is in the precision of the design and build processes. The still is legit. I was surprised to see the alembic hood on it. Unfortunately, no one was available to walk me through that purchase decision or discuss their fermentation process in any depth (for those who are interested, there is a tour you can do…but I showed up about 30 minutes before closing).
After operating for a while, they decided they needed a little bit more horsepower and purchased “Ruby”. It’s an amazing multi column still complete with whiskey hood.
It’s quite the still. The gentleman walking me through it, Goldie, said that by the time the ethanol hits the top of the second column and moves down the condenser it’s 95% ABV. I buy it, and I am in love with the multi column design. All in all, my trip to Lunenburg was saved by Ironworks Distillery. Seriously, don’t go whale watching with children under 10…it’s awful. The hospitality at Ironworks was fantastic, and you had better believe I picked up a few souvenirs.
I’m headed home momentarily now, and still expecting the agave this week (delivery forecasted between yesterday and EOD tomorrow). I have no set delivery date yet, but I know it’s entered the country having come all the way from Spain. Who knew? I guess the Agave went from Mexico to Spain and on to Canada. If all goes well, I’ll be publishing the fermentation kickoff here in the next 72 hours.
Well, vacation is officially underway. I’m way outta dodge, but my thoughts are still with my…still. Since the days of fast paced, jet set vacations are in my rearview (for now) I needed to pick up some reading material. I had my eye on How To Distill by Aaron Hyde for a while. It has a pretty good reputation as a beginner text. Good for me, because I’m more than rusty with the soup to nuts process. Sounded like a win-win…and I’m pleased to report that I was absolutely correct.
Sure, a lot of the material covered in the text is stuff that I already know (much of which is also discussed here), but I think that the volume is as good or better than the Guide to Urban Moonshining for beginners. For those who have read most of this blog, you’ll know that’s high praise. I would likely pick this text over the Kings County text because not only because of it’s exhaustive discussion on the processes and equipment required, but also because of the recipe collection contained within a rather slim and very approachable text.
Recipes? You ask. Indeed. What’s more is that there’s a tequila recipe that uses agave syrup. Now, you won’t be shocked to hear that I’ve been doing some research between now and the last time I posted. Sure, I have 7kg (~15.5 pounds) of agave coming, but what’s that actually going to do for me? I had big dreams of gallons and gallons of wash, but…why? There are obvious reasons, like my desire to observe fermentation in the Spike vs. the ol’ Chapman. But, at the end of the day more water is more waste. For christ sake, Jim, I’m a distiller not a brewer. More water means more nonsene to carry, mix, heat up (slowly), and throw away. Why on earth would I go through the extra effort. I changed my focus and want to go for efficiency rather than scale.
To this end, I found some pretty good material by BSG that seems to have been put together for ADI in 2020. I’m way too lazy to link it, but I’m sure you can google “BSG Agave Project” and come up with something. To my surprise, the quantity of Agave was much higher than seemed to be advised by the folks at meadmaderight.com. I sort of had this broad strokes plan to mix agave and water until we hit 24ish bx and then pitch the yeast. Now, I think I’m going to dump 15 pounds of agave into a 5 gallon batch (water added) and pitch the yeast. I’ll still activate with ELO as described below. Because I’ll be in town I’ll also come up with some check points and make sure that the fermentation is proceeding as desired.
Honestly, I’m also interested in how the viscosity will change as the yeasties do their work. I worry about running that much syrup through the still (burnt sugar). I may end up adding water after fermentation to keep the still in ship shape. I guess more to come.
Yes, yes…I will be posting the recipe when I complete it. I am not going to post Aaron Hyde’s because if you’re that interested…buy the book and get in the game :). The fermentation should kick off (with posted recipe) around July 22-24.
Well, the CQ can’t happen this weekend. I was banking on the fact that I had seen agave syrup at Bulk Barn, a Canadian bulk retailer. I’m talking bins and bins and bins of nuts, flour, and just about anything that’ll give you type 2 diabetes. I’m not exaggerating when I tell you that I called 6 locations and none of them had Agave syrup.
“Not a problem,” says I. I will pay more and go to the grocery. It’s the cost of doing something glorious. I bought out the store…all 1.18 liters. That’s no where near enough to make 7 gallons. It might make just under a gallon, but that’s not nearly enough for a meaningful run on the still. I scoured the city and came up with…nothing. It was with great reluctance that I pulled out the laptop and went shopping. The good news is that I now have 7 kilograms of agave syrup on the way. The bad news is that the timeline has been pushed back by at least 2 weeks. The other bonus here is that I can make well over 7 gallons with 7 kg (about 15.5 pounds). I might be able to get the Chapman and the Spike going. I might also attempt multiple batches in a single fermenter to tweak the recipe. Honestly, I’m leaning towards the latter…but we’ll see. I really am a sucker for instant gratification. I may or may not be interested in doing consecutive batches. I guess I have enough time to consider options and solicit feedback from a few of my friends.
I can also consider a few other things as well. For example, I’m out of copper mesh for the still. Do I want more mesh for the column? Do I want to try to pack it with something else (ceramic, etc)? It’ll also give me the opportunity to carefully consider where I want to do the distillation (not an urban event typically speaking).
I guess every gray cloud does have a silver lining…but every silver lining has a touch of gray. Yeah, that makes no sense.
Was that a shoutout to the late, great Steve Irwin? The only man I’ve ever known to make reptiles and amphibians not only pallatable, but…kind of endearing? You’re damn right. It’s been what, the better part of 20 years? I can still remember his voice and contagious enthusiasm. Alas, this isn’t a blog about bygone heroes. It’s a blog about the ‘shine.
We’re now about 48 to 72 hours before the rubber has to meet the road, and the CQ has to get into the fermenter. The trouble is that I’ve been hurt before, and I’m not ready to trust again. Don’t believe me? Scroll down to my discussion on my (at the time) new Chapman 14 gallon fermenter. As a dewey eyed youth I pontificated on its merits only to meet with bitter betrayal as the connection to the ball valve leaked. The sweet, sticky, yeasty nectar dribbled fourth winning me the People’s Choice Award for “Best Husband”. I can still recall the enthusiasm in her voice as she…encouraged me to clean it up. Yep, that’s how it happened.
Anyway, since the plan is currently to shoot for a 7 gallon batch, I’ve polished up and assembled my Flex+ fermenter from Spike Brewing. For those of you who are down in the US and looking for some quality home brewing/fermentation supplies you should check them out. I’m not on their payroll, but the quality of their work speaks for itself. I’m a big fan. It’s the brand that famously asserted that “your liver will fail before our equipment does”. So far, that commitment has held up. Despite my deep and abiding love for this particular fermenter, I wanted to make sure that my assembly was rock solid before I had to be…encouraged…to clean up for a second time.
I did tell you it was beautiful, right? I mean, Jesus…look at that little beauty.
So I filled it up about half way to make sure that the racking arm and the thermowell wouldn’t be an issue. Here are some more shots.
Here’s a shot of the inside. You can see the racking arm on the right is adjustable. It’s a really solid addition to the conical bottom which would help home brewers/winemakers/distillers keep their batches clean of the, technical term incoming, shmutz that accumulates at the bottom of the mash. Admittedly, it’s not super useful for a CQ wash (with no grains whatsoever) as the conical bottom should hold the attenuated yeast and the racking arm is perfectly placed to avoid it. That being said, I’m happy to have it.
One last closeup, Mr. Demille.
Here you see a 100% authentic pirate gold coin (according to my oldest), and perhaps an even more impressive racking arm. You’ll note that, unlike the Chapman, this rig uses TC clamps and gaskets along with some top quality machining to form a watertight seal. The arm itself is actually separate from the valve and can be adjusted to minimize the shmutz.
I can’t say that I’m surprised, but I will admit that I’m happy to report that there were 0 leaks. It’s safe to say that I’ll need no “encouragement” this batch. It’s also particularly good since I’ll be away during the tail end of the fermentation. Questions might have been raised if the young lady across the street returned home from pet sitting smelling like tequila and wet cat food. Anyway, nicely done Spike!
In addition to the water tight testing, I thought I’d also give the thermowell a shot. I have the ability now, so I might as well go for it. It’s time to turn in the ol’ analog rig and embrace the digital future. I’m, of course, doing this at no cost because I whined to my friend to loan me his digital. He said that in order to get completely accurate results I’d need to seal up the probe. I was, admittedly, curious about the accuracy of a temperature probe in a thermowell. So here’s the test.
Here we see the OG Analog, my tried, trusted and dubiously accurate BBQ thermometer, the room temp (up top) and his fluke (it’s both the thermometer brand and his preferred term for our continued friendship).
Full disclosure, there’s literally no way that the thermoworks smoke is more accurate than the fluke. They’re in different weight classes when it comes to accuracy, but I’ve been using the smoke for a long time, and not a single one of my guests has died from food poisoning (that I know of). The smoke thermometer is definitely on to something. All I had to do was drop the smoke into the water, insert the fluke into the thermowell, and wait.
So, how did it stack up? Here’s the results after 10 minutes in the water/well:
1 tenth of a degree Fahrenheit difference. That’s right, I said it…Fahrenheit. Twelve plus years north of the border aren’t enough to diminish my love for Daniel Gabriel Fahrenheit or his completely, 100% logical way to measure and report on temperature. I think that’s a margin of error that I can manage.
And, just for grins…one more:
Testing complete, we’re one step closer to the CQ. Tally Ho!
So much for the best laid plans of mice and men. Now, let’s not get too disappointed; we’re still proceeding with the tequila. We just have to be flexible because the stuff I wanted wasn’t available locally. Given time constraints that I’d just as soon not get into here, I want to start the fermentation this weekend. That will put distillation day towards the end of the month.
Most of my disappointment is in my inability to source Fermaid-O in a reasonable amount of time. I’ll for sure pick some up in a future project, but for now I’m in a “beggers can’t be choosers” sort of mood. Rather than Fermaid-O I am going to use Elo’s Premium. Now, I don’t want to get anyone excited. A quick search around the net has revealed no connection between the yeast manufacturer and the band that brought us “Mr. Blue Sky”. More’s the pity, I’m afraid.
I went with Elo’s Premium because it was available and because it claims to provide the yeast with the horsepower it needs to go the long haul in a wash more or less devoid of nutrition. It has a decent reputation and I’m excited to check it out. This will be the first time to “activate” the yeast rather than “pitch and pray” turbo yeast.
I’ve picked Lalvin D-47 as the yeast for this round, and I can honestly say that the yeast wasn’t picked primarily for it’s availability. It’s a yeast that seems pretty well regarded by mead makers for both it’s speed and efficacy (up to 14% which will help out with the post distillation yield). It also states that it has a moderately low nitrogen demand. The long and short is that it feels like a pretty safe bet for my first attempt and yeast activation. It’s not everything I had hoped for, but I’m far from discouraged. Besides, perhaps we’ll try the same recipe later in life with Fermaid-O or Midwest’s Yeast Nutrient.
Next step for me is to source the agave. I’ve seen it in the larger grocery stores around town. I’m looking for a nice amber syrup. We’ll just need to figure out how much of it we’ll need to achieve the desired sugar content. I’m not gonna lie, my plan at this point is to over sugar the wash to make sure we have enough to make the magic happen.
Hoping to get the party started on Saturday or Sunday this week.
So, you’ll probably remember a few days ago when I was all like, “let’s take it easy. let’s not go crazy. Let’s not jump into the deep end of the pool.”. Well, I guess the best laid plans of mice and men. There’s no doubt that my focus hasn’t changed. I still want to spend the time, do the math, and suffer through the scientific method of measured, analyzed fermentation. The end result, however, is going to be a bit different.
My initial plan was to kick it, maybe make some wine, some beer, some prison hooch…who knows. For those of you who aren’t familiar with the prisonhooch subreddit…check it out. My thanks to a very special member of my family for turning me on to it. You know who you are, you shameless bastard :).
Anyway, I’m off on a tangent. I reached out to my dude, “the man of Steele”. I mentioned him in a post several years back. It was a long time ago, but since I’m a blog delinquent it’s not much of a “scroll down memory lane” if you’re inclined to fact check me. I thought that he’d let me get away with something easy, but that’s not his style. He made the same request that he made years ago when we worked together. I asked him what he wanted to make and he said…well, he said “let’s make tequila”.
Ok, so let’s make some tequila, or, as I’ve come to call it, cheaterquila. Why is it “cheaterquila”? Simple. It’s “cheaterquila” (henceforth referred to as CQ) because I live in Canada. It’s a beautiful land with no less than 12 weeks of amicable weather annually. Canada has tremendous natural resources, but Canada has a striking absence of blue agave. Casual searches proved that I could indeed import it for a ridiculous sum of money. I’m not going for that. So I went down the internet rabbit hole.
When I came reemerged I had the base of a plan. I’m not going to process the agave, I’m going to start with agave syrup. Look around online if you’re interested, there’s a ton of information on it. I’m going to use my 7 gallon spike fermenter (we’ll discuss that later) to bring create the agave wash. I don’t really know what to expect, but I’m gonna shoot for about 22-26 brix OG.
But wait, that can’t be all, right? Oh, that’s right! Remember, the focus here is on fermentation. I did some reading and it turns out that syrup/sugar/honey is more or less completely devoid of nutrition. It doesn’t have the YAN or other nutrients needed for healthy, prolonged, fermentation. Now, I could go back to my roots and pick up a package of turbo yeast, but that would go agains the whole plan. The solution? TOSNA. It turns out that I’m not the only person who has faced this particular difficulty. There’s a whole organic process to create healthy, happy yeast…and I’m gonna do it. Check out this calculator.
So here’s the TLDR:
I’m making Tequila/CQ
I’m going to ferment about 7 gallons (for my 8 gallon still)
I’m going to start with a wash of ~24 bx
I’m going to give TOSNA a shot
I’m gonna bro out with “the man of steele” and have a damn good time.
I’m still working on the recipe. I’ll keep you posted.