Aussiedistiller, Home Distilling, Moonshine, Home Brew

orcy wrote:I just found a 20L barrel of 4 or 5 gen wbab in the back of my shed. Just over a year old. Holy fuck it's amazing.

Oak and time is def the key!
Ive got some 2yr old rum and wish i had 20ltrs of it hidden in the back of the cupboard :laughing-rolling:

orcy wrote:I just found a 20L barrel of 4 or 5 gen wbab in the back of my shed. Just over a year old. Holy fuck it's amazing.

Man Who has a shed that big , :text-lol:
I'm stuggling to push enough through the 50lt keg, but I'll get there i guess. But on yhe plus , what a find yum yum

A few people have asked the question, but I didnt see an answer,
Can you not make it with Just Wheatbix? (Considering All Bran is essentially mostly wheat..., although if you look at the ingredients of all bran it includes "Barley Malt Flavouring")

I don't see why not. It a just a cheats sugarhead right.

Sure can boomgate, I’ve done a few without bran, even a couple with weetbix and nutrigrain. All tastes good :handgestures-thumbupleft:

Boomgate wrote:A few people have asked the question, but I didnt see an answer,
Can you not make it with Just Wheatbix? (Considering All Bran is essentially mostly wheat..., although if you look at the ingredients of all bran it includes "Barley Malt Flavouring")

I have for the past few years

Boomgate wrote:A few people have asked the question, but I didnt see an answer,
Can you not make it with Just Wheatbix? (Considering All Bran is essentially mostly wheat..., although if you look at the ingredients of all bran it includes "Barley Malt Flavouring")

It's pretty much all I do.

db1979 wrote:

Boomgate wrote:A few people have asked the question, but I didnt see an answer,
Can you not make it with Just Wheatbix? (Considering All Bran is essentially mostly wheat..., although if you look at the ingredients of all bran it includes "Barley Malt Flavouring")

It's pretty much all I do.

Thanks

What does successive ferments mean, is this without yeast?

The next paragraph does mention yeast

But why Ferment again?

I think you're referring to generations. If you keep the yeast for the next ferment you are doing generations. Adding backset is when you take boiler contents (once cooled) and add it to the fermenter. This is what the original method is referring to when talking about increasing the grainy flavours.

Thank you for that explanation, much appreciated

I find the temp affects this wash more than the tpw's I have done previously.

I never had to wrap tpw like I do the wbab. Without being wrapped and heated it stalls whereas the tpw goes off uncovered outside.

Not sure if this is a thing or not but never got the reaction others have mentioned.

Wbab tastes great though as a reflux neutral

I reckon you're right, it's always slower in winter even when I use an aquarium heater and wrap a blanket around it.

For a second generation fermentation do you leave all of the previous Weetbix and all bran in there? Also if you do leave it in there should you add in extra fresh cereals?

Are you making vodka or whiskey? Not much point I wouldnt think if making neutral, then again maybe it would dont make enough neutral to know.
If making whiskey leave it in. Some take some out put same back each gen. I leave it all in for 5 gens then start with fresh yeast and grains but use backet from previous gen.. :handgestures-thumbupleft:

Hasra23 wrote:For a second generation fermentation do you leave all of the previous Weetbix and all bran in there? Also if you do leave it in there should you add in extra fresh cereals?

I reduce it by half when it gets to 10L in a 60L fermenter.
Here you should adjust the PH as well

bluc wrote:Are you making vodka or whiskey? Not much point I wouldnt think if making neutral, then again maybe it would dont make enough neutral to know.
If making whiskey leave it in. Some take some out put same back each gen. I leave it all in for 5 gens then start with fresh yeast and grains but use backet from previous gen.. :handgestures-thumbupleft:

Good strategy.
Me too cheap to buy new yeast so just keep turning it over

Should this wash smell like Apple Cider once it's almost finished fermenting?