Aussiedistiller, Home Distilling, Moonshine, Home Brew

Any reports from anyone substituting a kg of malt for the equiv of sugar ? For the last week n a half the house has never smelt so good, even the boss is sorta happy about the laundry being taken over. :-D
First run next weekend, if it taste half as good as the smell.. :handgestures-thumbupleft: :handgestures-thumbupleft:

I've just put down a variant.
25 litres of water.
3kg of brown natural sugar.
3kg of white sugar.
500gms of nutra grain - powdered in a nitro bullet.
Added 40 weetbix crushed and pulverised in processor.
1/2 teaspoon citric.
Stirred all together at 38% and then pitched 120gms of lowans yeast when temp dropped to 34.

The OG was 1.6 and this started bubbling like a mental case within 30 mins. A very nice grainy smell. I recently visited a local distillery and learnt a hell of a lot.
I plan on running this thru a detuned reflux on a strip run (maybe taking a small cut in the middle for taste) and then nice and slow on a spirit run.
Si.

Did a single pot run of this yesterday, the only variation to original recipe was 1kg of malt in place of 1kg of sugar. Taste insanely good, a lot of flavour in there.

Exsitable wrote:I've just put down a variant.
25 litres of water.
3kg of brown natural sugar.
3kg of white sugar.
500gms of nutra grain - powdered in a nitro bullet.
Added 40 weetbix crushed and pulverised in processor.
1/2 teaspoon citric.
Stirred all together at 38% and then pitched 120gms of lowans yeast when temp dropped to 34.

The OG was 1.6 and this started bubbling like a mental case within 30 mins. A very nice grainy smell. I recently visited a local distillery and learnt a hell of a lot.
I plan on running this thru a detuned reflux on a strip run (maybe taking a small cut in the middle for taste) and then nice and slow on a spirit run.
Si.

So I have the abkve reading well below 1 and my calculations have the wash at about 15%.
I gave it a really good stir yesterday and it's not sitting ready to settle out, BUT - just wondering what people would do here??
The sediment has separated into 3 distinct sections - the nutrigrain powder is in the bottom, the weetbix is next and then water and alc liquid.
When putting this into the still - should I take the sediment as well or just take the clearest liquid?
I do want flavours in this - so thinking I should open the tap and let her flow????
Thoughts??

Should name that the Neapolitan wash. 8-}

So should I take the vanilla, the pink and the vanilla, or the chocolate and the vanilla and the pink?
I'm kinda of concerned that the heavier sediment might burn in the still...maybe I should filer the entire wash?
Si

I personally would wait untill it clears then siphon of the clear liquid and stop before you start sucking up any yeast or grain. You don't need to use any clearing agents. :handgestures-thumbupleft:

I know some of the guys just filter through a stocking mate. Should be plenty of flavour with all the stuff you put in it :handgestures-thumbupleft: im no expert though

:think: i wouldn't want any burnt yeasty flavors if you tip it through a filter

Well you'd syphon it from the top, leave the lees and use a stocking just to catch any loose bits that may come through

Pete8686 wrote:Well you'd syphon it from the top, leave the lees and use a stocking just to catch any loose bits that may come through

That's what I would do :handgestures-thumbupleft:

I can't be the only person who has the Neapolitan wash effect after allowing to settle ? this nutra grain was powdered in a magic billet, just like on TV lol.
Seems a waste, all this nutrigrain and weetbix settling on the bottom, is there any point in having so much nutrients in the wash if there is so much sediment not being used up by the yeasties?
It tastes like a flat cider, the sugar is definitely all finalised.
To try and carry over as much flavour as possible - is it worth squeezing the shit out of the "lees" into the still via a cheese cloth or would that possibly contaminate the wash with dead yeasties?

Thanks
Si

Aren't you going to do another generation?

If no to zacs question, you could always rack it off into another vessel and then let it clear

That trub is great for re-use.
If not straight away it can be frozen until ready for use again. Bring back to life by thawing but don't add hot water over 35C.
The yeast will kick in again. Sugar and water will give you another generation.

I would siphon the top (vanilla)) into another container and let it clear.
You don't want solids in your boiler. The flavour is already in the liquid.


I think you find that it is weetbix on the bottom and then nutrigrain powder.

Thanks for the replies.
Some reading to be done on generations me thinks. :handgestures-thumbupleft:
Didnt know you could freeze it. awesome! Cheers
Si

don't open that tap it is too low
the top layer is what you want

Note to self when doing this next time, add an additional 3 litres of water more than you think, as when taking off only the top, you only get 20 odd litres of liquid to destill.
Going to run it tonight and see what happens...exciting times lol.
Si

Exsitable wrote:Thanks for the replies.
Some reading to be done on generations me thinks. :handgestures-thumbupleft:
Didnt know you could freeze it. awesome! Cheers
Si

Freezing may well kill the yeast so you would possibly need to repitch but those grains have plenty of nutrients left

So I have pulled about 7 litres of this...ummm... Wtf do you call it but shit?
I can just refrigerate if its better that way?
If I put air tight kids on, it won't continue to ferment?
So, to wake this batch up(2nd generation) - sugar/ warm water / some?new grain about 1/2 of original?, some yeast and she's away???

Si.