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Low Sulfur Wash for Vodka Question

Rocky_Creek
edited February 2014 in Recipes

I'm under the impression that a sugar wash with adequate nitrogen should be relatively sulfur free. I'm using EC-1118 yeast, partly because of current temperatures and other characteristics. Anyone care to give us their experience in minimizing sulfur. Thanks

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Comments

  • cunnyfunt
    edited February 2014

    Use copper to reduce sulphur during distilation. Polishing with carbon after distillation will reduce it. I cant see it being much of a problem if your yeast has a good source of nutrient during fermentation. I personally have never had even a hint of sulphur smell in anything I have fermented, Beer or spirit. Lucky I guess.

  • cunnyfunt
    edited February 2014

    I just read in the other copper thread you are on to copper. You know about nitrogen. Are you having problems with sulphur?

  • Rocky_Creek

    Just starting to distil again after a few year of being inactive. Looking to prevent a problem rather than react to it after fermentation. Also don't like cleaning mesh if I can prevent it up front.

  • cunnyfunt
    edited February 2014

    I hear you on that. I honestly don't think you will have a problem if your yeast.is happy and within temps and are nourished.

    Done quote me though :)

  • crozdogcrozdog

    i haven't had an issue with EC1118 or other distilling yeasts.

    Lager yeasts for beer making on the other hand are famous for it, however after a diacetyl rest (warming to Ale temps for 24 hrs then returning to lager fermetn temps) & having an extended lager period (do it in bulk not in bottles) should clear any up.

  • Law_Of_OhmsLaw_Of_Ohms

    TPW!

    https://www.youtube.com/watch?v=ty6eY9VUIgI

  • cunnyfunt
    edited February 2014

    Can't smell the sulphur from the tomato :P
    +1 on the diacytle rest cdawg. Didn't know it would help with sulphur. Will keep it in mind :)

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