I just ran this through my pot still and it is pretty damn good.
For 25L wash
12 Wheat Bix
3 cups of Rolled Oats
1.5L of Molasses
4kg Sugar
80g Yeast
Epsom Salts and Citric Acid
I put the wheat, oats and sugar in a big pot and boiled it for about 15 mins. Chucked it in the fermenter, added my molasses, citric acid and salts. Topped up to 25L, making sure to keep temp about 28-30oC, pitch yeast and whack the lid on. It fermented out in about 5 days and I left it to settle for a few more days.
I ran it through my hybrid pot still and I originally intended on adding some coconut essence and possibly a bit of golden syrup and sugar syrup to make a Anzac biscuit liquor, but it tastes bloody good straight off the still. I am thinking of having a go at distress aging and drinking it straight away.