Aussiedistiller, Home Distilling, Moonshine, Home Brew

dans.brew wrote:Ideally you don't want floaties in your sample when trying to get an accurate gravity reading.

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Thanks Dan, I'd only just chucked the cooled back set in so it hadn't resettled. Reading hasn't changed since.

I've read that some people stir there's. Is this a common thing?

Give everything a good stir when you add the sugar/ backset/ water mix. I pour this mix in from another fermenter which also stirs things up and adds some air into the wash.

Birdman85 wrote:

dans.brew wrote:Ideally you don't want floaties in your sample when trying to get an accurate gravity reading.

.
Thanks Dan, I'd only just chucked the cooled back set in so it hadn't resettled. Reading hasn't changed since.

I've read that some people stir there's. Is this a common thing?

Absolutely... get a cordless drill and paint stirer and go nuts.
I used to use a big spoon, but it didn't aierate the wash properly.

:text-+1: Good point. When adding water to the cooled backset/sugar mix, try using a hose. Trigger fittings or placing a finger over the end of the hose adds heaps of air into the mix. Stir as you add the water. Froths up like crazy so it needs to settle a bit so that you can read the water level. (That’s using rain water from a pressurised tank.) The paint stirer is a good idea as the grain bed tends to settle on the bottom of the fermenter and becomes quite resistant to movement after a few generations.

Yeah when I poured the backset in it pretty much fully dispersed. I'll have to find my old paint mixer..... Or chuck my whisk in the drill :D

I put this wash down yesterday but I forgot the citric acid.
Seems to be bubbling away ok.
Will this cause me any problems?

nah you'll be fine mate, this recipe is pretty forgiving.

Cheers.

Hi SX170,
PM sent.

So I am planning on doing multiple generations for the fist time.
Maybe strip 4 or 5 generations then a spirit run.
I have a 4 plate 4 inch bubbler.
Am I better off removing the plate tree for stripping in pot still mode then putting it back in for the spirit run?

No need to remove the plates just turn off the RC.

Dont bother stripping single runs then blend all resulting spirit as you make it...

bluc wrote:Dont bother stripping single runs then blend all resulting spirit as you make it...

Did you mean...

Dont bother stripping. Do single runs. Then blend all resulting spirit as you make it

So all single runs?

Birdman85 wrote:

bluc wrote:Dont bother stripping single runs then blend all resulting spirit as you make it...

Did you mean...

Dont bother stripping. Do single runs. Then blend all resulting spirit as you make it

Yes if you have a bubbler. If Pot stilll strip them all then one big spirit run..

Doing that.
Thanks.

So I'm slowly sipping through my last batch... Gonna take me a while to get through my 25L.

Just wondering if anyone else thinks it's quite sweet? Not that it's a bad thing. Maybe I should have made more of a whiskey than a bourbon?

So, I guess my question is too sweet? Would rye or something added to the bill harshen it out and take some sweetness?

Birdman85 wrote:So I'm slowly sipping through my last batch... Gonna take me a while to get through my 25L.

Just wondering if anyone else thinks it's quite sweet? Not that it's a bad thing. Maybe I should have made more of a whiskey than a bourbon?

So, I guess my question is too sweet? Would rye or something added to the bill harshen it out and take some sweetness?

Traditionally bourbon is a sweet, front of mouth type of whiskey. You could try adding some rye which would spice it up a bit, or you could take a tighter heads cut and maybe also a larger tails cut.

Tesla101 wrote:

Birdman85 wrote:So I'm slowly sipping through my last batch... Gonna take me a while to get through my 25L.

Just wondering if anyone else thinks it's quite sweet? Not that it's a bad thing. Maybe I should have made more of a whiskey than a bourbon?

So, I guess my question is too sweet? Would rye or something added to the bill harshen it out and take some sweetness?

Traditionally bourbon is a sweet, front of mouth type of whiskey. You could try adding some rye which would spice it up a bit, or you could take a tighter heads cut and maybe also a larger tails cut.

Imade really tight cuts and I cut a little or the tails in on my last batch of oak and was still quite sweet. Not undrinkable (actually one of the best drops I've had), would just like something more like a gentleman jack

JD is 80% corn 8% rye 12% barley

So adding some rye like you said will get you where your wanting to go