Aussiedistiller, Home Distilling, Moonshine, Home Brew

Posted: **Mon Mar 30, 2020 11:29 am**

Oops, recipe used 30 gallons of water. :angry-banghead:

Posted: **Mon Mar 30, 2020 11:32 am**

Maybe the enzymes had finished, but not the yeast, you mentioned putting it down only 2 weeks ago?

Posted: **Mon Mar 30, 2020 1:00 pm**

It was still a day ago. I stirred it to release any trapped gasses, was still again this morning. I might try adding more Angel next time, I was "pretty sure" I added enough. Or also pitch additional yeast along with the Angel.

It really DID work though!

Posted: **Tue Mar 31, 2020 8:46 am**

Beerswimmer wrote:My recipe was 50 lbs of cracked corn run through my mill to get it a little smaller, and 15lbs of Vienna malt also through the mill, plus 25 gallons of water and about a half cup of Angel yeast. Took off like a rocket, fermented really well I thought.

Today I strained out 24 gallons of liquid into the kettle and thumper, tossed the corn. Went to my second fermenter and strained out the liquid and put into the empty first fermenter and tossed the spent corn. This way most of the shit work was done and I only had to strip. The liquid was getting super sour and smelly, like vomit so it needed to be run. No boil=lots of bacteria. It's looking like I got bad efficiency so far, at the halfway point of the strip and I only have half the normal volume. Checked the gravity of the liquid and it's 1.010. Damn. Twice as easy, but half as efficient :crying-blue:

Or maybe it was just me?

If using Vienna malt probably best to mash with the corn or on its own before adding the Angel yeast.
If using grain that has no cooking is there more chance of infection.

Posted: **Sun Apr 05, 2020 5:22 am**

Spirit run is happening right now. Tastes great, can't really tell the difference between bread yeast. I'm guessing that my yeild will be a little low, but no big deal. I'm hooked!

I have so much time right now, and so much grain....

Posted: **Sun Apr 05, 2020 12:51 pm**

Beerswimmer wrote:I have so much time right now, and so much grain....

Sounds like a perfect storm! :handgestures-thumbupleft:

Posted: **Sun Apr 05, 2020 11:41 pm**

Still waiting for some figures on conversion :think:

Posted: **Mon Apr 06, 2020 2:01 am**

Sam. wrote:Still waiting for some figures on conversion :think:

Mine wasn't 100%, not even close. I didn't have the finest grind on my corn, I didn't stir it as much as I should have, and it was my first time using it. So many reasons I didn't have the best numbers.

BUT, it was good enough to make me never want the hassle and all the shit that goes with gelatinizing and mashing. F all that nonsense forever :snooty:

Posted: **Tue Apr 07, 2020 10:47 am**

Put down 2 ferments of this stuff with 5kg of milled corn in each topped up to 25ltrs. Looking forward to how this turns out.
The temp controller is set at 25 deg... how quickly does this stuff ferment?
They didn't take long to fire up... an hour or so.

Posted: **Tue Apr 07, 2020 11:52 am**

dans.brew wrote: how quickly does this stuff ferment?
.

n
My rice and cord looked done after 7 to 9 days but I left them longer as I had plenty of time.

Posted: **Tue Apr 07, 2020 1:00 pm**

Teddysad wrote:
dans.brew wrote: how quickly does this stuff ferment?
.
n
My rice and cord looked done after 7 to 9 days but I left them longer as I had plenty of time.

Thanks teddysad... did you give your a mix and aierate during ferment?

Posted: **Tue Apr 07, 2020 1:49 pm**

Yes. Several times over 1st 3 days

Posted: **Tue Apr 07, 2020 4:51 pm**

Teddysad wrote:Yes. Several times over 1st 3 days

Yeah righto... ill get me drill and paint mixer going then :handgestures-thumbupleft:

Posted: **Tue Apr 07, 2020 8:50 pm**

dans.brew wrote:
Teddysad wrote:Yes. Several times over 1st 3 days

Yeah righto... ill get me drill and paint mixer going then :handgestures-thumbupleft:

So i gave the 2 fermenters a good mix. When i cracked the lid it was like opening a newborns nappy... the strong sour smell was unlike any sour smell I've ever had in other ferments. :scared-eek:
Has anyone else noticed this?
They seem to be chugging along beautifully at 25 degs.

Posted: **Wed Apr 08, 2020 2:30 am**

dans.brew wrote:
Has anyone else noticed this?

Yeah, mine went sour pretty fast. The bacteria all over the corn wasn't killed with heat and it went wild. Make sure that you either run it before it smells like vomit, or wait until it stops smelling like like vomit.

Next time I'll pour some boiling water on it to hopefully kill them, then top off with cool.

Posted: **Thu Apr 09, 2020 6:15 am**

This morning I put into a barrel that held bourbon, then maple syrup. I proofed it down to 55% to see if I can get some sweetness. The juice at 55% was delicious, can't wait to see what it's like in 6 months when I check it!

Posted: **Mon Apr 13, 2020 7:26 pm**

Hows the ferments going with this stuff anyone got any final numbers yet?
Any news on availability stig?

Posted: **Mon Apr 13, 2020 7:29 pm**

The factory gave me a price Pre pandemic .
The price would have been acceptable .
The price is now 3 times the original , so we won’t be getting it.
Maybe once all this shit goes away we might be able to do something

Posted: **Mon Apr 13, 2020 8:20 pm**

bluc wrote:Hows the ferments going with this stuff anyone got any final numbers yet?
Any news on availability stig?

Mine are chugging away very nice at 25 degs. The airlocks are starting to slow just a touch.

Posted: **Tue Apr 14, 2020 11:13 pm**

I think this is the most exciting post I've read here, keep up the good work guys! will be watching closely. Have a 25l medium charred bourbon barrel awaiting something lovely. :text-thankyoublue: ^:)^

Aussiedistiller, Home Distilling, Moonshine, Home Brew

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