Aussiedistiller, Home Distilling, Moonshine, Home Brew

Ah, spewing mate. Thanks for the heads up, will keep an eye on it.

Running my 'green malt' with the addition of some rye thru the bubbler tonight.
Looking forward to the flavour profile as i haven't used this much rye before.

Anyone noticed off flavours? I dont know if I scorched or what but my corn whiskey tastes off.. :angry-banghead: dont know weather to run gen 2 or dump it..

bluc wrote:Anyone noticed off flavours? I dont know if I scorched or what but my corn whiskey tastes off.. :angry-banghead: dont know weather to run gen 2 or dump it..

Can't say i have bluc. :handgestures-thumbupleft:

I was just doing some reading and could just be an ester smells like burnt rubber/bike tube. Apparently noticeable in whiskey and some young burbon is a by product of sulphur compounds apparently. Weird cause I just cleaned the still.

Here the sites
https://scotchwhisky.com/magazine/opini ... led%20them.

https://www.reddit.com/r/alcohol/commen ... nt_rubber/

Seems I am not alone picking this up will proceed with the sour mash experiment.

bluc wrote:Heated up 40l water to 35c. Busted up 10kg barley and added it to water added 50g yeast and gave it real good stir. Then wrapped it in a blanket. Will stir twice day for 3 days as directed fingers crossed. Dan 2.8l at 86% is awesome :handgestures-thumbupleft: do you know how many litres wort you reclaimed?

Hi Bluc,
How did it go? Was 50g of yeast enough for the 10Kg barley?

Interesting read there.. it seems sulphur compounds can create quite the array of different aromas. Would this be the same for rum?
I had a rum a couple years ago come up with a quite strong unique smell, flavour that i could never work out where it come from. Still got some of it there and it sure hasn't mellowed.

yea 50g works fine :handgestures-thumbupleft: I have had some funny esters in rum also like anise. First time with rubber though hope it dissapates. :handgestures-thumbupleft:

Thanks Bluc,
Did you do an all corn? Will it be ok if I use 10KG crushed corn, 40l water and 50g yeast. I can buy ready crushed corn in 10kg bags sold as chicken feed. I don't have a grain mill yet.

Teddysad said grinding corn fine made little difference give it a go.

Thank you Bluc. I am still waiting for my yeast to arrive. I ordered from China and it reached customs 20 days ago. Just hoping to get it eventually. The South African Post Office is very slow and inefficient.

Gen 2 done got 2l each from gen1 and gen2. Gen 3 on this morning lots banana coming off the mash at least the smell seems to improve with sour mashing :laughing-rolling: early days but added acidity does not seem to effect how it works. Been adding 20% backset. Looking forward to hot weather to try it see if volume increases will try on rum slso :handgestures-thumbupleft:

Awesome man, was thinking if sour mashing the wash wasnt going to work out, you could just add the dunder to the wash before stripping, but its sounding like its doing just fine :handgestures-thumbupleft:

I think beerswimmer was doing just that rc :handgestures-thumbupleft:

IFIRC I used 30%? It tasted great!

Well, I just started a wash on the weekend with:

75% corn
15% malted barley
10% malted rye

For a classic bourbon grain bill. My pack of Angel Yeast arrived just past its use-by date, so I was a bit apprehensive, but no need. It's a strong fermenter! :happy-partydance:

I milled the cracked corn twice through my grain mill, and soaked the grain in boiling water first. Then added cold water and pitrched at 32 degrees, which will be constant through fermentation. I have enough grain to do 40 Kg with the angel yeast, and another 40 kg mashed the traditional way, should I want to compare.

MartinCash wrote: I have enough grain to do 40 Kg with the angel yeast, and another 40 kg mashed the traditional way, should I want to compare.

Would be an interesting comparison if you end up doing it especially if you can keep the fundamentals the same ie ferment temp ect. :handgestures-thumbupleft:

Here is another recipe to try.
For all you grain vodka people.
I used 10kgs of Wheat malt milled coarse in a 50ltr fermenter. Stirred once a day for the 1st 3 days. Had a heat stick in at 30 deg. Took approx 1 month to ferment out.
Decided to run it through 4 plates with a 800mm packed section. Was a little concerned that the packed section would strip all the flavour out. End result was a nice smooth, very subtle wheat note vodka. I did have a massive fuck up that resulted in lost wash. Always empty your boiler from your previous run before doing another run, especially if your weeks between runs :angry-banghead:
Next up for this angel yeast is 16kgs of corn 10kgs of distillers malt and 4kgs of rye.150ltr wash :handgestures-thumbupleft:

My angel yeast turned up yesterday :D . What's the best way to store this stuff? In the fridge?
Ash

yep, same as any yeast :handgestures-thumbupleft: