Aussiedistiller, Home Distilling, Moonshine, Home Brew

ok i just run the last of my 100 batch of ffv and when i empty the dregs out of the fermentor there is still so much wheet left in the fermentor ..

can i just add more ingredients to this and set another ferment off . or is it junk and toss it like i have allways done and start a fresh...

keen to know :think:

never mind went and just looked at recipe again ... should have done that before posting thank you.... :angry-banghead: mpderators feel free to delete post

We won’t delete it, it can stay and serve a purpose to others who don’t read :laughing-rolling: :laughing-rolling:
Doing what you describe is known as generations :handgestures-thumbupleft:

And promotes flavour buildup.
Sour mashed vodka :think:

it says in the recipe doing so lowers yeald ... so is it worth it .

is there a good read on doing generations , here .... yes i know im doing it again twice in 1 thread ...... use the search they say :happy-partydance:

If your making neutral ie zero flavour then cross off sour mashing, and if it lowers yield I would also givd it a thumbs down :handgestures-thumbdown: cant see any reason to sour mash..

well i might still give generation and sour mashing ago .. i just need to pick a recipe.

trouble is im so impressed with ffv

austenpowers wrote:well i might still give generation and sour mashing ago .. i just need to pick a recipe.

trouble is im so impressed with ffv

If you are interested in sourmashing and generations try the cfw, bwko or ujssm recipes. All excellent drinks and easy recipes to get use to gens and sourmashing.
Cant use a reflux still with them though, you will loose all the flavour, you need a pot still or plated colum still.

Austenpowers you will drop yield and introduce off flavours.
However if you are set on reusing the few cents worth of trub, heat it to boiling temp for a few minutes, then cool and add it back to the next ferment, reducing the amount of DAP.
This deactivates the yeast which then becomes food for new fresh yeast.

However keep an eye on the pH and be prepared to raise it with some Hydrated lime.

Personally I would not bother, the fresh bran and yeast make the product what it is.

from the master him self ...... HI Teddysad

thanks for your input and you will be pleased to know im not bothering with reusing anything .

thank you