glucose  based  wash

   Pour 7 kg of crystalline glucose into 15 litres of hot water, dissolve with stirring, fill up with water up to 25 litres, wait for the liquide reaches ambient temperature and add a portion of distillery yeast.

    The glucose wash is less efficient than sugar and costs more, but the yeast processes it more easily, produces fewer by-products and as a result the spirits has less pollution and is milder in taste. The recommendations for handling the setting are the same as for the sugar wash:

• The purity of the fermenter and of the equipment used for mixing, so that it does not multiply the bacteria responsible for butyric acid production and milk acid .
 

• Restrict air access to eliminate acid bacteria The following table presents the results of the analysis of the vinegar process. Due to turbulent fermentation, we are unlikely to use the fermentation tube, but do not close the lid tightly.
 

• use good water, water from the pipeline should be boiled and stand out (before adding yeast the solution should be properly aerated with stirring, or use equipment for (e.g. aquarium oxygenation).
 

• Despite the fact that the yeast can process glucose in a few days, it is worth it. reduce the proportion of yeast (by as much as half to obtain (e.g. milder product at the expense of longer fermentation).
 

• When you see that the fermentation process is coming to an end, you should get rid of liquid and leave a yeast soup, as we do with wine. The fermentation continues slowly for some time. Then the liquid will be automatically clarified.
 

• The ideal fermentation temperature is 15-18 degrees, preferably when it does not exceed 20 degrees.
 

• The wort after fermentation should not has more than 15%. (stronger is the risk of not processing the glucose to the end, more by-products, worse taste of the rectification).
 

• Pour the clarified wort into the boiler. This can be accelerated using a clarification product or concrete. Initially, the wash should be well degassed, stirring intensively. Low temperature definitely accelerates the clarification.

ACIDIFICATION OF THE WASH

    the acidity of the fermentation setting should be between 4.8-5.3 pH. In combination with the right temperature, the yeast then has ideal conditions for converting sugars into alcohol. No bacterial microflora develops, no undesirable by-products are produced that affect the taste and smell of alcohol. To increase the acidity of the setting (lower the pH value), add 5 grams of citric acid for every 10 litres of the setting. To reduce the acidity of the setting (increase the pH value), add 5 grams of calcium carbonate for every 10 litres of the setting. The acidity is measured using an electronic meter or paper indicator strips for pH determination.

GLUCOSE WASH CALCULATOR

    To determine the concentration of glucose in the solution a sugar meter (areometer) graduated in Balling degrees, or SG (SG scale shows the specific gravity of the solution in relation to water) is used. The setting is initially 24° Blg after converting all glucose into alcohol, shows -4° Blg and contains about 15% alcohol.

    The calculator below will easily make the correct glucose setting.