Aussiedistiller, Home Distilling, Moonshine, Home Brew

After a couple of comments I performed a test last night

I used the Angel Yeast (for liquor making) which comes with included enzymes

This is designed for converting grain to sugar as it ferments so mashing / malting is not required

500ml of corn ground to a meal, soaked in 2 litres of hot water for 10 minutes.

All added to 5l demijohn and topped to 4.5 litres with cool water.

1g (yes 1 gram) of the Angel Yeast rehydrated in warm water for 10 minutes.

Demi temp was at 30C and yeast added. Airlock installed . 2 hours later :

https://youtu.be/yeO3F0idAP8




No added sugar no mashing. no malting It is alive

Now that excites me! Let us know how it turn out, I'd be keen as hell to use that if it works ok.

This is the product

Thats crazy looking forward to seeing time frame and effeciency :handgestures-thumbupleft:

:think: so you won't be checking sg with this stuff...

Is it the Leaven rice one your using?
https://en.angelyeast.com//upload/files ... leaven.pdf
Exciting stuff indeed, going to be a long few weeks to see how this goes :smile:

That is the stuff.

My process does noty allow me to precalculate yield as the SG is not going to be at all accurate - the starches have not been broken down until the ferment is underway.

24 hours later the bubbler is firing once per second so it seems a good ferment is underway.

I will stir daily for the first 3 days as per manufacturer's recommendation.

Now have a second lot underway this time with just 700ml of white rice and the same routine.

Further experiments

1 500g Rice and 1g yeast in water slowing down after 4 days

2 200g barley, 200g rye and 100g crushed weetbix 2g yeast

The latter is racing along after 6 hours



https://www.youtube.com/watch?v=6Wx80mUDxwk

For those following my Angel Yeast experiment, I am happy to report the following:

Best result so far was the 200g barley, 200g rye and 6 weetbix in a 5l demijohn. It took a couple of weeks but kept plugging away. After racking and straining the trub I ended up with a bit over 3.5 litres of liquid. Allowed to settle for a couple more days then put it through the airstill.

I produced approximately 400ml at 20% abv The points are:

Yes this yeast does work at breaking down the starch and then fermenting it at room temperature.

More importantly the small at this stage is great as it the light taste.

I was deliberately light on the grains and will now increase the size and volume.

Corn also worked but again was low yield due to low level of grain. (500g to 5 litres)

Rice is still to be run

The ferment underway no sugar no mash grain as above and rice
https://youtu.be/2b7OzQQzkV4

Very cool. Be interesting how many different ways this can be applied!?!?

You going to try it on fruit?

Teddysad wrote:That is the stuff.

My process does noty allow me to precalculate yield as the SG is not going to be at all accurate - the starches have not been broken down until the ferment is underway.

The process doesnt allpw youto precalculate but as the sugars produced are automatically converted by the yeast you could use a fine filter paper to remove all but the liquid and use a standard alcohol hydrometer (the one we use to measure alc% in our distilled spirits) to measure it after the fermentation is complete. A carbon filter would produce more accurate results.
Yeah theres a few ifs and buts but it'll get you in the ballpark if you want to find your yield during these tests.
Cheers,
Warra

Following from the small scale it is time to ramp up

Todays experiment:
3.9 kg cracked maize
600g kibbled rye
500g crushed barley - plain not malted

into 20 litres room temp water (tap but filtered) in one of my conical filters, water topped to the 25l total mark.

Added 40g Angel Yeast (the yellow) label style.

pH is 6.3 No SG reading no point.

Gave it a good stir and left it to do its thing overnight.

Temperature about 22C in here

Hoping for a Bourbon style spirit but we shall see.

If it takes off I will do another 3 lots so I will have a decent amount to run.

Update: AIrlock action within 2 hours. Next morning a good steady pattern and a good cap. Stirred and resealed.

Looks like it is out with the grain mill to get some more going.

https://youtu.be/S3aCV9AxhCE

Bear in mind this is no sugar no malt and done in cold water grain and the yeast.

https://www.youtube.com/watch?v=aSkl731-mYI

This ferment is:
5kg wheat (crushed)
water to 28l at around 30C (ambient here at present)
Angel Yeast and a tsp DAP

Note No sugar No cooking
Yeast pitched last night This morning it was going nuts

watching intently on your progress

https://www.youtube.com/watch?v=NNhowyb6wX0

Last nights was raw crushed unmalted barley Just Yeast DAP and water used a different but similar yeast

Well done Teddysad.

Hope the yeast keep going at this rate for a few days. Really keen to see your results. I am sure that there are a lot of people who are crossing their fingers for something special. Keep us informed as you progress through the experiment.

:text-+1: has anything finished yet how did you go volume wise did you reverse engineer your effeciency?

Just did the math on your 500g 5l corn and ia bang on 75% effeciency not bad at all :handgestures-thumbupleft:

Lesgold wrote:I am sure that there are a lot of people who are crossing their fingers for something special.

:text-+1: