Aussiedistiller, Home Distilling, Moonshine, Home Brew

Here's the Bunnings one. It's a new replacement for mapp gas.
https://www.bunnings.com.au/tradeflame-tf-ultra-gas-swivel-blow-torch-kit_p5910233
Oh and it's $87

Now to check out where to buy ingredients for Macs BWKO....

Hey doods, I'm up to gen 8 on my latest BWKO just wondering how many is safe? I remember reading somewhere that the yeast starts to go funky after too many gens?
Cheers :auto-dirtbike:

I'm on gen 13 of ujsm, the yeast will adapt to their environment. I just skip adding the backset every 3 or 4 gens.

Plumby wrote:I'm on gen 13 of ujsm, the yeast will adapt to their environment. I just skip adding the backset every 3 or 4 gens.

Good idea thanks mate. :animals-bear:

Is it gen 13 if there's no backset each batch? I was under the impression it was the backset that made it generational.

Minpac wrote:Is it gen 13 if there's no backset each batch? I was under the impression it was the backset that made it generational.

I would say just as generational if your re using yeast and grain bed :handgestures-thumbupleft:

The backset adds flavour and adjusts pH. Reusing the grain bed and yeast keeps the generations going.

Yep adding the backset is basically "sour mashing" :-B

Sam. wrote:Yep adding the backset is basically "sour mashing" :-B

:text-+1:

Hey all
Does anyone know how to work out how much foreshots and heads u should get when doing spirit run (bwko)
Also is there any threads on beginners guide to pot stilling, only found threads on making pot stills.

Don't worry about the volume, go on smell, read the guide on making cuts in the newby section. You may have trouble at first particularly if you haven't done that wash before but you can only develop your ability to tell the difference between heads and hearts and tails by getting in and giving it a go. Take cuts in smaller volumes if you're not sure. The smell of each cut jar will change over time as it slowly evaporates so letting them air can help.

Running a pot still, strip run first, then slow spirit run (dilute back to 40% first). If you're running on electricity you'll need a voltage controller to wind back the heat you throw into your boiler.

Yeh ok thanks.
Is there a way to work out how much foreshots I should be getting ie 150ml from 30ltr boiler run
So how to work out how much foreshots for a 30ltr or even 50 ltr boiler spirit run of 40% low wines

I think it will depend on lots of things such as the yeast you used, temperature and pH of fermentation, oxygen and level of nutrients in the wash, and if you're talking about low wines, if the foreshots were removed on the stripping run. The best method to know how much foreshots there will be is to run it and know from experience with your usual wash. Since a generational wash such as BWKO will change over the generations then it will also depend on the amount of backset. There really should be no substitute for making good cuts. Others may be able to tell you a specific volume range but it can't be relied upon.

Every wash is different and every run is different but on a 40 litre ujsm strip run I discard around 400ml and the same on a spirit run. If you take more it doesn't matter as its just the manky early heads you are discarding anyway.

I know this is a bourbon discussion but has anyone dropped the corn and just done say 4l of barley, say 2l normal and 2l malted. Just finished a few mcwhiskys which are my top shelve stuff now I want to pump out some everyday stuff I was thinking id play around with this recipe as I’m over bourbon at the moment. Interest to hear what you blokes have experimented with

Check out the mcwhiskey thread it is a nice drop also :handgestures-thumbupleft:

bluc wrote:Check out the mcwhiskey thread it is a nice drop also :handgestures-thumbupleft:

Hey mate as I said in the post i have made mcwhiskey just seeing if anyone is experimenting with the type and dosage of grain for BWKO

Oops 8-}
I have done base malt and choc malt and I have done peated barley base malt and choc malt, not sure of exact amounts they were spent grain from all grain mashs. And I used a 10l bucket full in a 60l fermenter.

I would estimate 6kg total grain and 8kg sugar in 60l. Any combination works inside these guidlines really is up to personall taste. A can of malt extract adds plenty flavour to these recipes to, like caramalt in mcwhiskey. Lots different types available, just make sure its unhopped.
I have been sour mashing them and doing 5gens on a grain bed. 10l backset per gen(60l total volume). I use calcium carbonate to adjust ph..
Going to do base malt and rye both all grain and sugar heads soon :D base malt I use either pilsner or pale ale..

One of my favs is 4kg pale ale 1kg choc malt 1kg caramalt 8kg sugar topped up to 60l, i get about 45l wash from it just right for a keg.

Nice one bluc all grain is the holy grail one day haha my next experiment is going to be 2kg of caramalt grain and 2kg of stockfeed barley on top of the mcwhiskey grain bed. Might not be great but I’m in the mood for experimenting. How did the sour mashing effect the taste? Because its only normally done for bourbon wonder how it effected an all barley grain bill? Still come out like bourbon?

I reakon you get a fuller richer flavour :handgestures-thumbupleft: