• Beginners

  Is it Normal for something to continue bubbling after 3 weeks? Should I wait longer?

  Posted by Alberto83 on October 5, 2024 at 5:04 pm

  Hello.3 weeks ago, I prepared my gin mash. 6 liters of water and around 1,5 kg of a mix of flaked maize , Wheat Malt and distillers malt. I left the grain inside and put the yeast and areated it (the full proces with the correct temperatures). I put everything in a 17 liters bucket. A few hours laters the airlock started bubling. In the peak it was every 15 seconds.2 weeks laters the bubling was every 50 seconds and now, 3 weeks later it is every 80 seconds. I want the maximum alcohol concentration because my still is small.Should I wait? I mean, if it is bubling, the fermentation is still in process, but it worth wait another week or the concentration wont´t improve much?Thank youbest regards

  Alberto83 replied 3 months ago 7 Members · 11 Replies
• 11 Replies

• 

  acfixer69

  Member

  October 5, 2024 at 5:23 pm

  There is not enough information given to answer but does ask the question “what the hell is a gin mash”?

• 

  shadylane

  Member

  October 5, 2024 at 5:27 pm

  Test the mash with a hydrometer or taste it.

• 

  Alberto83

  Member

  October 5, 2024 at 6:33 pm

  Thanks for your answers. I forgot to say the ambient temperature is around 27º celciusI have to say I don´t speak english very well so maybe I don´t use the proper words.I have followed this guide. Please, if it is banned to put this kind of likns, please delet ithttps://milehidistilling.com/how-to-make-gin/In this guide they call gin mash the mix of water grain and yeastI though I only could use the hydrometer after distilationIt says around 1% at 28º celcius

• 

  Bradster68

  Member

  October 5, 2024 at 6:50 pm

  No. An alcoholmeter is for after distillation. A hydrometer is used to measure your gravity before and after your ferment.Take a measure before you pitch yeast and after you think fermentation is done. The difference between these 2 reading will give you your potential alcohol.But like mentioned above don’t go by your airlock they are unreliable. Taste it and look at it visually. If it’s sweet it’s not done it should be kinda sour. Check out the link for potential alcohol.https://www.brewersfriend.com/abv-calculator/Edited: If I was you I would follow some recipes from the tried and true section on this forum. They are much more reliable and proven if you follow them. Most anything you want to make is there.I drink so much now,on the back of my license it’s a list of organs I need.

• 

  MooseMan

  Member

  October 5, 2024 at 7:01 pm

  Alberto, don’t worry too much, take off the lid and put your finger in, if it tastes sour then it’s ready to run.When you make your next mash, use one of the tried and true recipes from this forum and relax.Make Booze, not War!

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  Alberto83

  Member

  October 5, 2024 at 7:19 pm

  Thanks for your answers.Yes for sure, the next time I´ll try one of your recipes, buuut I knew you after starting in this.Ok i tried and it is NOT seewt. It reminds me wine, soft wine. And nex time i´ll take the measurements before staring everytingBut, lets say it is… 7 or 8% alcohol (it is a made up figure). That make sense i the hydrometer says 1%??

• 

  Sporacle

  Member

  October 5, 2024 at 7:51 pm

  As was pointed out earlier you need two seperate toolsThis is what they are called where I liveA hydrometer to measure specific gravity during fermentation, you can check the ABV of your wash or mash by using your SG and FGA alcometer to measure ABV after distillation” you can pick your nose and you can pick your friends; but you can’t always wipe your friends off on your saddle” sage advice from Kinky Friedman

• 

  still_stirrin

  Member

  October 5, 2024 at 10:18 pm

  This is the yeast cycle for fermentation. Notice that is is asymptotical as the ferment apporaches completion.

  

  Ferment Lifecycle

  So, the bubbling will naturally slow as fermentables are consumed. When it get it gets too slow, you can let it clear, which will naturally happen as the yeast flocculates and settles. Then, you can strip it.The hardest thing for new hobbiests to understand is “patience”. You need a lot of it. so, relax and wait for it. You’ll be fine.ssMy LM/VM & Potstill: My build threadMy Cadco hotplate modification thread: Hotplate BuildMy stock pot gin still: stock pot potstillMy 5-grain Bourbon recipe: Special K

• 

  acfixer69

  Member

  October 6, 2024 at 12:02 am

  This is the yeast cycle for fermentation. Notice that is is asymptotical as the ferment apporaches completion.IMG_0306.jpegSo, the bubbling will naturally slow as fermentables are consumed. When it get it gets too slow, you can let it clear, which will naturally happen as the yeast flocculates and settles. Then, you can strip it.The hardest thing for new hobbiests to understand is “patience”. You need a lot of it. so, relax and wait for it. You’ll be fine.ssI agree with the typical yeast we use but with the added nutrients with turbo I’ve heard to shots the load and stops.

• 

  shadylane

  Member

  October 6, 2024 at 1:05 am

  The info and recipe looks good, except for step 88. When the mixture has cooled to 70 °F, add turbo yeast. Why add turbo to a proper mash? All the nutrients needed are already there.Don’t know what exact yeast is in the turbo but most likely there’s better options.

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  Alberto83

  Member

  October 26, 2024 at 6:50 pm

  Thank you

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