Aussiedistiller, Home Distilling, Moonshine, Home Brew

TasSpirits wrote:Where did you get the Rye meal from?

Stock feeders in Perth...

My rye meal is cracked rye bought from the home brew shop and then put through the nutri-bullet. Works a treat!!!

Just curious has anyone aged this on oak and does it have any familiar tastes to anything commercial

CyBaThUg wrote:Just curious has anyone aged this on oak and does it have any familiar tastes to anything commercial

Tastes just like bourbon :teasing-tease:

bayshine wrote:

CyBaThUg wrote:Just curious has anyone aged this on oak and does it have any familiar tastes to anything commercial

Tastes just like bourbon :teasing-tease:

:laughing-rolling: :text-+1: :text-lol:


EDIT: sorry that was rude! Had 2 goes at this, I'm not ready to do it again had all sorts of issues (basically because I'm still new and don't know enough) but out of 400L wash we got 6L of spirit @ 65% ... clearly I don;t know how to do it right! but what we got tasted like bourbon, not as sweet...

Wow, this turned out to be more popular than I anticipated.

I fell off the charts for a while due to work. Ready to start distilling again!

Welcome back.

Has someone got the scaled down version of the recipe for a 50 litre wash?

Just scale everything down to 25% :handgestures-thumbupleft:

MtnMoonshiner wrote:Wow, this turned out to be more popular than I anticipated.

I fell off the charts for a while due to work. Ready to start distilling again!

Welcome back! Would love to get a better understanding on how you work the corn. We've really struggled with that!

EziTasting wrote:

MtnMoonshiner wrote:Wow, this turned out to be more popular than I anticipated.

I fell off the charts for a while due to work. Ready to start distilling again!

Welcome back! Would love to get a better understanding on how you work the corn. We've really struggled with that!

Sure! What questions do you have? I'm sorry I've been out so long. Work has been crazy.

Welcome back Mtn Moonshiner

Mtn moonshiner one thing i wanted to ask when you steep your corn do you use insulation around your barrel? So it holds temp longer?

MtnMoonshiner wrote:Sure! What questions do you have? I'm sorry I've been out so long. Work has been crazy.

I want to get an understanding, a AM for Dummues if you like, what you do with the corn? I've read your post, more times than I care to admit (it's become obvious to me that I am a special kind of stoopid :teasing-tease: ) we thought we followed your instruction and. Hold the get the corn to gellatinise correctly. Then adding the malted barley it wouldn't return to a liquid... so basically we failed the whole starch conversion stages!!! So we got no grog! :angry-banghead:

Could I trouble you to give retards like myself more detailed instructions, please!

NB: the derogatory comments are not aimed at any specific group, just at myself! I apologize if anyone took offense at my comment!

You'll have to forgive my misunderstanding. We speak the same language, but there's a pretty big language barrier between the US AND Australia sometimes. I could be flat out like a lizard drinking, and not even know it hahaha

In any case, what do you mean by "grog"? Grog for me is rum, lime juice and water mixed together. I'm assuming what you're asking, is why the gelatinized corn doesn't stay suspended in the mash? And why all your grain sinks to the bottom and you have mostly liquid and some bits of grain on the top?

bluc wrote:Mtn moonshiner one thing i wanted to ask when you steep your corn do you use insulation around your barrel? So it holds temp longer?

No. The only time I insulate my mash barrel is if the barrel is outside, and the temperature will drop into the lower autumn temperatures.

You probably could. But I've found with cracked corn and smaller grains, it doesn't need additional heating to do well

"Grog" covers any alcoholic drink in australia..

bluc wrote:"Grog" covers any alcoholic drink in australia..

Thanks for clearing that up.

EziTasting wrote:

MtnMoonshiner wrote:Sure! What questions do you have? I'm sorry I've been out so long. Work has been crazy.

I want to get an understanding, a AM for Dummues if you like, what you do with the corn? I've read your post, more times than I care to admit (it's become obvious to me that I am a special kind of stoopid :teasing-tease: ) we thought we followed your instruction and. Hold the get the corn to gellatinise correctly. Then adding the malted barley it wouldn't return to a liquid... so basically we failed the whole starch conversion stages!!! So we got no grog! :angry-banghead:

Could I trouble you to give retards like myself more detailed instructions, please!

NB: the derogatory comments are not aimed at any specific group, just at myself! I apologize if anyone took offense at my comment!

I've been thinking about this all day, and there are several problems I can imagine....without actually being there or watching how you did it etc...

If I understand correctly, your grain never settled to the bottom. Leaving you with something that looked like what you started with....as opposed to ending up with grain on the bottom and liquid on the top?

Did you pour enough water into your mash tun after mixing and everything? Is your mash tun big enough to hold enough water?

If you cut down the recipe size, did you use enough malt? Did you scald the yeast by pitching it while the mash was too hot?

Hopefully we can get this sorted out and have to making liquor instead of expensive porridge...

MtnMoonshiner wrote:You'll have to forgive my misunderstanding. We speak the same language, but there's a pretty big language barrier between the US AND Australia sometimes. I could be flat out like a lizard drinking, and not even know it hahaha

In any case, what do you mean by "grog"? Grog for me is rum, lime juice and water mixed together. I'm assuming what you're asking, is why the gelatinized corn doesn't stay suspended in the mash? And why all your grain sinks to the bottom and you have mostly liquid and some bits of grain on the top?

Yes, spot-on. Grog is slang for just alcohol, where I'm from anyway...

Will need my computer to answer your next post... bear with me