Aussiedistiller, Home Distilling, Moonshine, Home Brew

WTDist wrote:

Zak Griffin wrote:Or clean the paint off and polish them up ;-)

:text-+1:

I reckon a nice polished clean fire extinguisher would look cool pouring spirits out of in front of company. It would have the wow factor :handgestures-thumbupleft:

Yep I think that could work :D

xcvator wrote:

WTDist wrote:

Zak Griffin wrote:Or clean the paint off and polish them up ;-)

:text-+1:

I reckon a nice polished clean fire extinguisher would look cool pouring spirits out of in front of company. It would have the wow factor :handgestures-thumbupleft:

Yep I think that could work :D

Not a good idea to tell everyone Mount Panorama is coming up and having a fire extinguisher in the car would be a good safety measure.

wynnum1 wrote:

xcvator wrote:

WTDist wrote:

Zak Griffin wrote:Or clean the paint off and polish them up ;-)

:text-+1:

I reckon a nice polished clean fire extinguisher would look cool pouring spirits out of in front of company. It would have the wow factor :handgestures-thumbupleft:

Yep I think that could work :D

Not a good idea to tell everyone Mount Panorama is coming up and having a fire extinguisher in the car would be a good safety measure.

That is genius :-B :D

Hi All

No more TPW for me as after reading all of this. :razz:
I think the first wash I drink out of my new still will be Weetbix wash. Im after a scotch/whiskey and after reading its a better vodka than the TPW and a better base to oak. As well from reading the TPW makes the still dirtier faster. May have to get another fermenter first batch save for vodka and all gens after on french oak and a little american for the scotch/whiskey I think it was. I prefer mine over bought stuff and that was with TPW so I hope this turns out like I have read. May have to get some in a barrel.

I will do the first wash as per the recipe and ran slow(vodka)and than with the gens(Scotch) try the tins of malt in them for more flavor and run fast. I have about the 70lt drum so 60lt wash. More question soon.
White sugar and than raw for the next as well
And can this wash be left for a while if on holidays etc or settle out after a month or will that stop the next gen etc etc

Hey All
Good stuff this just putting down one in a 200lt drum.
33kgs white sugar (was only going to but 30kgs)
1.8kgs of Weetbix (box and a half)
All-Bran box and a half (530g boxes)
70gs epsom salt
2-3 teaspoons of citric acid
30gs yeast nutrient just because it got delivered today
45lt hot water paint stirred the shit out of it all
topped up with cold water to about 6" from top and put can of yeast in stirred in going to leave for a day and top up a little more

The wash was a little warm still and at 1060 sg so it's only 4" from top and added 3kgs more of sugar so 36kg all up and 1065 sg now. Back to the Macrum wash ran.

Just put down my first 25l of this recipe as a test after only ever doing TPW, the smell is great and 30 mins after pitching the yeast at 35c its going gangbusters.

Cant wait to run this :clap:

I have ran/stripped 4 gens (4 x 2 x 25L Fermenters) of this stuff using my very basic SS reflux (no reflux during strip runs). I ended up with 30L@47%.
Took 19L off this morning and watered down to 40% and currently running through SS still no reflux using a power controller to maintain pencil stream. Output is currently 82 degC @ 80%.
But to be honest the smell is the same as TPW. I was expecting a better smell. IS this normal? Havent tasted yet as it is not even 9am and I am on kid duty.
For the guys whom run this regularly do you get a strong smell of bran/wheat? Or does it come through after ageing on some oak? Just cut the 9th 300ml jar and smell is still simalar to TPW.

What is it that you're trying to make? Neutral or flavoured?

Was going for the flavoured, as I use the TPW as a neutral.

Are you saying your output(ethanol) is at 82 degrees hot? Holy crap, that's above its boiling point.

My guess is he's got a thermometer at the top of the still and that's what he's talking about, I certainly hope it is. :think:

Yes thermometer at top of still is reading 82 deg. usually at 78 deg when refluxing for TPW neutral.

Forget the temperature of you're running as a pot still...

Have you made any other whiskeys? This isn't a very powerful tasting whiskey but it is very good after some time on oak.

Thanks Zac just making sure i supplied all the info. Will oak up the hearts and leave until xmas.

Just picked up all the stuff for this recipe. 60 dollars for a 200 litre batch. Im sold if it tastes a tenth as good as anything else i drink.


It will all be stripped on a pot still, then refluxed into neutral. Well, the first generation will be anyway.

well, following roughly the 200L scale up posted by cheers big ears, I ended up with way too much sugar I think.

36 KG sugar
2.7 kg weetbix
800g all bran
epsom salts
citric acid


I blitzed the weetbix and all bran to a fine powder, and boiled it in about 15L of water. then added it, all the sugar, a bunch more warm water and cold water up to about 5 or 6 inches from the top of my 220L black barrel. gave the whole thing a mix and temp was about 23. pitched a container of lowans on top and gave it a good stir. took a sample from the bottom tap for OG, and its 1.1110. oops. if it gets back to 1.000 it will be 14.4%. and if it gets down to .990 it will be more like 15.75%.

If you've got another fermenter you could give it all a real good mix (to make sure it's uniform) and then add half to the other fermenter before topping them both up with water. By your measurents you should then end up with 2 lots of 7% wash which will ferment faster anyway.

BTW, I love this wash, but I do the lazy man's approach, I just throw the weetbix in whole (3 weetbix per cup based on the original T&P), sugar on top, couple litres of boiling water and mix for a couple of minutes before chucking in the rest. And I don't bother with allbran. The homebrand weetbix works fine too.

:text-+1: works for me too

Ive got an aquarium heater in it and wrapped in a blanket, so its running at 30c even in my freezing cold shed. So im not worried about the fetment taking too long. Just the flavours that might be produced. I dont have the capacity to split it now. Regardless, its fizzing away like nothing else this morning. Ill use less sugar on gen two though