Aussiedistiller, Home Distilling, Moonshine, Home Brew

Mashes have slowed down a little . I am being very patient on these to give maximum opportunity.
I already know they won’t give my TFFV a fright on the speed stakes.

I will post as there is a change or I do something

:text-+1:
eagerly awaiting results
Probably will buy some if it turns out good! :D

:text-+1:
Good stuff teddysad!

Both washes , barley and wheat are busy out in the sunlight at present Basking in temps of 28 to 30C.
Sill a slow bubble so still working.

Chucked a couple of TFFV alongside to compare
They were done in three and a half days!!

Totally different product however

Teddysad wrote:Chucked a couple of TFFV alongside to compare
They were done in three and a half days!!

Totally different product however

Did the TFFV finish faster or just different? Be interesting to see how it’s affected the resulting yield... love your work! :handgestures-thumbupleft:

Teddysad wrote:Chucked a couple of TFFV alongside to compare
They were done in three and a half days!!

I take it these were standard wash's using bakers yeast and sugar, hence the "different product" line.
I may be totally wrong????

Dead correct Bog standard to my recipe Sugar Bran Bakers yeast.
The warm temps really helped.

Latest trial underway.

Fortunately I have a chinese speaking home stay so used him to translate some of the chinese instructions. We perceived a reference to heating/cooking the grains.

Put together 2 corn mashes

1st was standard method for the yeast: 5kg crushed corn, water at room temp, 45g yeast and 1/2 tsp DAP.

For the other I heated water to 88C, added 5kg crushed corn, held it at temp for an hour (stirring several times) then added it all into fermenter to cool.

Next morning at room temp, added the 45g yeast and DAP.

Both sitting at about 27 litres total volume

The diifference (if any) will be interesting

I also plan to grab some long grain rice tomorrow to do the same trial with that (wont be as high on the temps however).

cold water only after 12 hrs

https://www.youtube.com/watch?v=vKrEf-7iecI it is certainly alive

one difference between two mashes is the water has a lot more yellow starch in it after the cook in mash 2

Looking forward to seeing the volume of each :handgestures-thumbupleft:

Hi Guys

Apologies if I've missed anything here, but there seems to be a big gap on the topic of efficiency. I understand you can't get an OG but can we get an FG and work out the conversion efficiency according to your grain bill?

I think I was cracking about 80ish% with Sebstar/Sebamyl and corn ground to a flour so if it gets anywhere near that this is very exciting. Breaks down the complexity and effort barrier into AG.

timboss wrote:Hi Guys

Apologies if I've missed anything here, but there seems to be a big gap on the topic of efficiency. I understand you can't get an OG but can we get an FG and work out the conversion efficiency according to your grain bill?

I think I was cracking about 80ish% with Sebstar/Sebamyl and corn ground to a flour so if it gets anywhere near that this is very exciting. Breaks down the complexity and effort barrier into AG.

Once the full ferments have finished I will try to oblige I have the corn ones underway

What would happen if used purchased flour would it break down.

Funny you should ask I started a small trial of that this afternoon Just plain white flour

Just a quick video of the activity uncooked corn + Angel yeast
https://youtu.be/eRpsoHSCDyE

Starch tests proving great

wynnum1 wrote:What would happen if used purchased flour would it break down.

Teddysad wrote:Funny you should ask I started a small trial of that this afternoon Just plain white flour

Would be mighty handy for vodka. Seperating it so it didnt burn may be a pain though..

Run it through cheese cloth ??

Yea just had same thought

I spoke to customs today and they think it shouldn’t be an issue importing but they want a complete ingredient list before committing so I got the list and shot it back to customs and I’m just waiting now

Sweet