Deathwish Wheat Germ DWWG Recipe Discussion

[Frank]

All good Mr Busman. I am interested in any/all washes that create a base suitable for SCOTCH whisky (ie not corn= bourbon etc) and this one finally fell under my radar :roll: after your Vat69 comment as, IMHO, its a cheap but not offensive blended whisky with a bit of drynes/smokeyness. Mr Qaemist, I will be most interested in your results too (cobber :lol: )

Ok, for my benefit at least :oops: , is there any way to do the 'part one: boil' of this recipe in smaller 'batches' or with less water or ??? as I only have a 10l 'pot' that'll sit on the stove etc etc :think:??

[busman]

You can downsize the recipe to suit your pot. Or buy a bigger pot :lol: (I know which way I'd go if I were you, the first time you stand there boiling three batches for an hour or so each will be the last :lol: )

[Frank]

You can downsize the recipe to suit your pot. Or buy a bigger pot :lol: (I know which way I'd go if I were you, the first time you stand there boiling three batches for an hour or so each will be the last :lol: )

True, Busman.... or...... :crazy:
I just boiled 450g of wheat germ + about half the sugar and citric acid in my 'not quite 10l' pot for a 'good' 90 minutes :o then added this to my fermenter where I'd used boiling water to dissolve 'the rest' of the sugar. Now waiting for the temp to come back to something reasonable like, say, 26C b4 I pitch the (maybe 80g? of Lowans Red) yeast into the 25l wash. I am wondering what'll happen for sure...but couldn't resist having a try anyway.... Tis whisky that I want at the end of all this......Any suggestions?

[Tracker]

I'd suggest, your'e all good to go.
That is the idea, to boil in a lesser quantity of water, then add sugar, water amd yeast etc to the required volume.

Huston, we have lift off.


Cheers.

[MacStill]

Huston, we have lift off.


Cheers.

Yes this is one wash you want to leave some head room in your fermenter with :laughing-rolling: :laughing-rolling: :laughing-rolling:

[Frank]

Huston, we have lift off.
Cheers.

Yes this is one wash you want to leave some head room in your fermenter with :laughing-rolling: :laughing-rolling: :laughing-rolling:

Far Canal!!! You guys aint kidding. :laughing-rolling: I pitched the yeast this morning at around 27C and left the lid off completely. Its been foaming and bubbling like a mad dog all day. I can smell it all through the house 8-) (but so too can the wife :naughty: ). This will take less than a week to ferment out at this rate, wont it(?).

[Jimmy1]

Frank, I put down a wash last week but didn't leave the lid off or anything of the sorts and it only foamed a bit out of the bubbler (thank god).
But today is its 6th day and im still getting a bubble every three seconds or so, so I hope to run it on friday arvo. In this one I have added a pack of coopers DME and will run it through the pot to chase the elusive scotch flavour :D
Be good to see how it goes.

[Jimmy1]

I only just got around to running my wash today, and as it is coming out of the still it has a definite scotch taste and smell to it. It will need some time on oak to remove the harshness from it but it already seems a winner :D

[Al Qaemist]

I have to admit, i was less than impressed with the results of this wash, the wheatgerm is a nice enough drink, and I get the scotch smell - but the taste doesn't live up to the smell - it's very light .

I've re-ran the recipe swapping the wheatgerm out for rye flakes - the resulting drink was much stronger in flavour- I've also been boiling fresh flakes in the backset for using in the next wash to boost the falvour. Definitely one for me to scale up, and have a popper go at.

[Frank]

[quote="Al Qaemist" .....I've re-ran the recipe swapping the wheatgerm out for rye flakes - the resulting drink was much stronger in flavour- .....[/quote]
Hi Al Qaemist
did you swap wg for rye weight for weight or ??
Also, did you still add the malt extract as B4?

[Al Qaemist]

I fucked up frank - there was no malt in the DWWG, only the cornflakes - I put down both washes on the same night and got a little confused\drunk :naughty: The malt worked really well in with the corn flakes btw, and I will be doing it again.

No malt in with the rye, upped the cereal to 700g per 25L wash - and gave it a 2 hour boil until I saw an oily film. It's really nice off the still, and I think it will hold up to oaking well.

[grumpthehermit]

G'day guys,

I want to try out this wash next weekend, I got some wheat germ yesterday. :handgestures-thumbupleft:

What does cooking it for 90 minutes achieve ??? I assume it's converting into something but want to understand what is happening when it's boiled. :think:

Cheers
GTH

[Al Qaemist]

Its a flavour thing - the short boil is lacking somewhat. I find the boil gets an oilyness to it around the 90 min mark, then I know its done.


Al Q

[grumpthehermit]

SO,

If making this wash for a netural, don't boil it ??? :?:

Or only boil for a shorter length of time or just mix up with boiling water and dump straight into the fermenter???

Thanks
GTH

[Mrs Mac]

Hi GTH

When I first started out I used DWWG quite a lot for doing neutrals, it was a really good end result. I believe it's quite nice once run through a pot still too, but have not tried that because my rum and whiskey keeps me busy these days.

Hope the above helps, Just follow the original recipe from the first page of the thread and you will do fine

[Cane Toad]

Truth be known,Mrs Mac does all the fermenting and stilling.She'd have to,Mr Mac spends too much time building and spending :laughing-rolling: :laughing-rolling: :laughing-rolling:

[stubbydrainer]

Hey Idiot
Nice Signature there buddy :laughing-rolling: :laughing-rolling: :laughing-rolling:

[Cane Toad]

:laughing-rolling: :laughing-rolling: :laughing-rolling: Well no-one else wanted to step up to the plate :laughing-rolling: :laughing-rolling: :laughing-rolling:
AND I do have some idiotic ideas slowly coming to fruition in the shed as we speak,so don't change the fukn channel OK :handgestures-thumbupleft:

[grumpthehermit]

Thanks Mrs Mac,

Curiosity got the better of me so I have just read through all 25 pages of info regarding this wash over on homedistiller.org :think:

From what I read the 90 minute boil is crucial to release nutrients from the wheat germ. :-D

Quite interesting to me is that some people report a vigorous ferment and others say theirs fermented normally with no issues.

Other comments refer to the addition of epsom salts to help stop foam overs. :roll:

I will give this one a go next week as per the recipe as see how it goes, if it bubbles up and out of my fermenter my thoughts are to try again with a reduced amount of wheat germ and see if it still ferments out fully.

Intersted to see how this smells compared to the TPW.

:-D

@ BIG DON .... Can't wait to see what your name changes to next ... :laughing-rolling: :laughing-rolling: :laughing-rolling:

[Frank]

Thanks Mrs Mac,
....
From what I read the 90 minute boil is crucial to release nutrients from the wheat germ. :-D
Quite interesting to me is that some people report a vigorous ferment and others say theirs fermented normally with no issues. Other comments refer to the addition of epsom salts to help stop foam overs. :roll:
.....Intersted to see how this smells compared to the TPW. :-D
@ BIG DON .... Can't wait to see what your name changes to next ... :laughing-rolling: :laughing-rolling: :laughing-rolling:

IMHO I've done a 'fair few' :think: DWWG with a fermenter start temp of between 25-30C and everytime its a vigorous ferment for me. I scaled back to 22l wash (I have 30l fermenters afterall) and I add DME and even toasted cornflakes.... but no epsom salts.... and I know to leave the lid unthreaded/loose for 'the first night'. Then all seems ok and the smell (using Lowans Red bakers yeast anyway) is :handgestures-thumbupleft: .....think walking past a bakery on a rainy day :laughing-rolling: .
BTW I would love to know about the epsom salts 'idea' though (guess I oughta start filter searching :oops: ).

Oh and GTH et al, re Big (?) wait no more :laughing-rolling: :laughing-rolling: