Easy Weetbix / All Bran Wash Recipe Discussion

[Yummyrum]

Interesting about the 1Kg golden syrup and 3 teaspoons of Magnesium Sulphate ...Peter ..sounds like a skew toward Rum washes which do go off :D .......perhaps there are things missing in Weetbix and all bran which those things are helping . Must say I do use 1 teaspoon of Magnesium sulphate too

[Clickeral]

Put one of these on the other week recycling the yeast from the last batch. Pretty sure it died as its still at 1060

Added new yeast last night guess Ill be waiting another 3weeks :s

[Sam.]

I've been running a wash of 12 weetbix with 5kgs of raw sugar done all the usual way with converting the sugar etc. Run it through a de-tuned Boka and it comes out like a very malty whisky. Goes good with 500gms of peat smoked Barley malt added for a nice sweet,malty, smokey whisky. Does need about 8-10 weeks minimum on oak if adding the smoked malt.

Interested in your recipe. Can you give me some more information please? Are you adding the 500 grams of peated malt to your final product before ageing? And if so to how many litres?

I reckon he is talking about adding it at the start of fermentation with the rest of the ingredients :handgestures-thumbupleft:

[Stoney]

I have only looked at the recipe and read the first couple of pages. I started with rads gerber? wash using a baby porridge from coles, turned out ok but after that I started using weetbix as I had a stale box in the cupboard.
Been running 2 a week for the last 6 weeks or so, tried more sugar, more yeast, more TP but the one I keep coming back to for speed and simplicity ..

I am on rain water here, ymmv..
10litres hot tap water in bucket/fermenter.
chuck in 4 weetbix, don't even crush em any more.
1 tbsp TP (aldi stuffs cheap)
1 tsp epsom salts (very soft water here)
3kg sugar
give it a good paddling to dissolve sugar, then add cold water to about 17 litres total (bunnings 20l bucket)
then i hit for a few minutes with a stick mixer, keeping it close to top to aerate.
check temp is around 30C
add 4 tbsp bakers yeast, then i usually trickle some more warm tap water on yeast to knock it under, find it sticks to stirrer otherwise.
I have an old fridge with an iron in it, kept at 30C, ready to run in 5 days. SG usually right on 1.000 plus or minus a tad.

I run it for vodka, get around 1.2 litres at 95%, the real neutral mid run goes into a flagon for liqueur making, the last decent har before tails has more of a whiskey taint, I put that in a seperate neutral bottle for adding flavour to liqueurs as needed.

I have tried it with more sugar, end up with twice the heads and tails and far less neutral. Have to run the still slower. more weetbix gives more flavour but I like it at 4.

[Redux]

how much difference does inverting the sugar make?

anyone tried doing it and not doing it?

[Redux]

one more question before i give this one a shot....


how many weetbix per 25lt wash?

the recipe asks for 3 cups WB and 3 cups AB..... im just doing WB no AB.... so 6 cups WB.

crushed? surely theres a difference with crushed lots and not crushed much?

im just going to go with crushed till they look crushed (crushed being a scientific term!) i guess the recipe aint that sensitive.....

8-} 8-} 8-} 8-}

[Zak Griffin]

We're making booze out of breakfast here mate, no need to break out the digital scales :)

Put in as much as you think you need, then add one more weetbik for good luck ;-)

[Redux]

We're making booze out of breakfast here mate, no need to break out the digital scales :)

Put in as much as you think you need, then add one more weetbik for good luck ;-)

coolies!!

after rigorous experimentation...( i bashed some to fill up a cup :laughing-rolling: )

it turns out 24 weetbix is about 6 cups.

theres my benchmark. :teasing-neener: :teasing-neener:

[Sam.]

how much difference does inverting the sugar make?

anyone tried doing it and not doing it?

I reckon it will make it slightly easier for the yeast to ferment but with the other nutrients present I don't think it will matter.

Also to invert it properly you need to boil the sugar with the acid or wait a long time, I wouldn't bother for this ;-)

[bt1]

Used to invert plain sugars or use Dex when I first started with sugarhead/neutrals. It ferments faster by a good margin for any given wash size I found.

To really take advantage of it a rehydrate then get a yeast starter well underway.

Could be just own perceptions but I felt inverted washes where a little "sharp" almost tending to heady in taste regardless of cuts done.

I felt the power use to invert as a waste and the taste as good reasons not to continue.

bt1

[WTDist]

Hi.guys. i have all i need to do the weet bix wash except epsom salts. Is there something in the kitchen i can replace this with to save going to the shops again?

[Zak Griffin]

I've never used epsom salts in this wash mate, you'll be right to go without it :handgestures-thumbupleft:

[WTDist]

Cheers Zak ill give it a go

[WTDist]

So ive made up my wash 18 hours ago and i stuffed up a little on adding the yeast so i added 40 more grams this morning. rookir mistake i made, cant believe i did it.

Anyway it was/is fizzing away but the airlock isnt bubbling which makes me think it isnt producing co2. Have i got a problem? :think:

The TPW i set down at the same time is bubbling away nicely.

[Urrazeb]

If it's active your all good, the fermenter may not be sealed

[WTDist]

Cool. ill give it a few days since this and the TPW are my first non hbs washes. it kind of resembles when you open a bottle of softdrink, the bubbling and the bubbling sound.

[Zak Griffin]

Sounds fine to me :handgestures-thumbupleft:

[Potmash Boka]

I've been running a wash of 12 weetbix with 5kgs of raw sugar done all the usual way with converting the sugar etc. Run it through a de-tuned Boka and it comes out like a very malty whisky. Goes good with 500gms of peat smoked Barley malt added for a nice sweet,malty, smokey whisky. Does need about 8-10 weeks minimum on oak if adding the smoked malt.

Interested in your recipe. Can you give me some more information please? Are you adding the 500 grams of peated malt to your final product before ageing? And if so to how many litres?

I reckon he is talking about adding it at the start of fermentation with the rest of the ingredients :handgestures-thumbupleft:

Put the Peated malt( crushed as fine as you like) into about 5L of water at 67-68 deg. Let it sit/steep for about 3 hours, then chuck it in.

[Redux]

alrighty then....

i ran 2 runs of 46-47 litres thru the neutralizer this weekend...
the results are as follows:

per run...(from 24 weetbix and 5kg sugar)

each jar = 330ml stubbie (coz 25 fit into my milkcrate jar holder) :dance:

1 jar fores
5 jars heads
8 jars hearts
5 jars tails

this gives 6270 ml of spirit @ 94-95% abv (not temp corrected).... however the last few jars of tails dropped down to 20%

do my cut points seem about right? the tails cut is very easy to spot.. heads was harder and i guessed a bit (hopefully went cautious rather than not!)

i havent tasted any yet since i have to get up for work in a few hours but it smells nice, slightly woody compared to tpw neutral.

all in all the yield seems good and the wash was nice to run, hopefully it tastes as good too...

:happy-partydance: :happy-partydance: :happy-partydance:

[Urrazeb]

Yeah mate sounds about right. I would have stripped first as I think it's still too flavourful as a single pass but you still got some good stuff there :handgestures-thumbupleft: