Aussiedistiller, Home Distilling, Moonshine, Home Brew

Vinegar taste/ smell usually is a sign of infection. How far along is the wash?

The SG is at 1.05.

Does it taste like vinegar? Or is it sweet or “dry”?
Any funny looking shit floating on top?

BigRig wrote:I find the temp affects this wash more than the tpw's I have done previously.

I never had to wrap tpw like I do the wbab. Without being wrapped and heated it stalls whereas the tpw goes off uncovered outside

Wbab tastes great though as a reflux neutral

Did my first pot still run of this and have it on oak. 10 days in and it is already tasting better than anything else I have made. Good colour too.

Put a batch of this down last night. Didn't have any allbran so I added a little extra weetbix and a third of a box of nutrigrain.

I don't have Epsom salts though (I was hoping to find some... Mainly so I could make my heavily pregnant misso drink em). Will it still work without the Epsom salts or should I add some in when I get hold of some?

Hoping to run a batch of TPW and WBAB through the T500 and see if there's much of a difference. In the process of collecting parts for a very ambitious (but run of the mill) 4inch keg pot still.

Yeah it’ll work fine, I don’t always use Epsom salts and have never had a problem. Plus I also mix up the cereals depending on what I have in the cupboard and it’s all good.

Doubleuj wrote:Yeah it’ll work fine, I don’t always use Epsom salts and have never had a problem. Plus I also mix up the cereals depending on what I have in the cupboard and it’s all good.

Cheers mate.

Just wanted to say I had 40L fermented of which half was stripped, then added to the second half for a reflux run, and the final product is a huge sucess. In some I added the Still Spirits Shamrock Whisky essence and my missus now prefers it to her favourite Bushmills Black Bush, and a mate and his missus have also asked for more. I also added some oak chips to a few litres and cut it down to 46% today, and it is delicious.

My wife is now onboard with home distilling and even buys a bag of sugar each time she goes to the shops :dance:

tubbsy wrote:My wife is now onboard with home distilling and even buys a bag of sugar each time she goes to the shops :dance:

If you can make the mrs her fav drink and do it well, life certainly gets that bit simpler :laughing-rolling:

dans.brew wrote:

tubbsy wrote:My wife is now onboard with home distilling and even buys a bag of sugar each time she goes to the shops :dance:

If you can make the mrs her fav drink and do it well, life certainly gets that bit simpler :laughing-rolling:

I'll drink to that :obscene-drinkingchug:

Hi

Have put down my first WBAB wash. It has been fermenting for about 10 days and still bubbling. Will this wash eventually clarify on its own or do I need to add some clarifying agents?

Thanks
Geoff

Geoff0409 wrote:Hi

Have put down my first WBAB wash. It has been fermenting for about 10 days and still bubbling. Will this wash eventually clarify on its own or do I need to add some clarifying agents?

Thanks
Geoff

Yeas and no: Yes it'll start to clear itself once fermentation stops and no, you don't need to add anything for it to clear!

I usually leave it for at least a few days after it's finished.

:text-+1: definitely don’t need to add anything to clear it, and nothing wrong with running it a bit “dirty”
Plus it may be done already and the bubbling could just be co2 escaping. Have you checked with a hydrometer?

awesome recipe

So I've been running this for a while now, but I've swapped the bran for cornflakes, and I'm taking out 3 cups of the spent mix, and replacing it with 1.5 cups of cornflakes, and 1.5 cups of weetbix, and using 3L of backset to melt my sugar into... I'm really enjoying the flavors i'm getting! Anyone else have other substitutions that would add different things to the mash in a reasonably simple way?

Radkal wrote:Anyone else have other substitutions that would add different things to the mash in a reasonably simple way?

Wasnt this particular recipe, but i added rye to a whiskey wash by using crumbed rye bread. Just toast in oven until completely dry (dont burn it though) and turn into crumbs using food processer.

Interesting dans, how did it turn out?

Doubleuj wrote:Interesting dans, how did it turn out?

Quite nice.. was sippin on some last night actually. Adds nice spicey tone to my sugarhead whiskey.
Last ferment i used 4-6ltrs of spent malt from my AG, 460gms of crumbed rye bread and 8kg of sugar in 50ltrs

Anyone else have other substitutions that would add different things to the mash in a reasonably simple way?

I've done similar to you, but halved the all bran and used cornflakes to make up the difference. I was trying to replicate Bushmills Black Bush which has a bit of corn and it came out pretty well according to my wife. It tastes too much like bourbon for me. Corn is a contaminate that is not welcome in my whisky :ymsick: :handgestures-thumbdown:

tubbsy wrote: It tastes too much like bourbon for me. Corn is a contaminate that is not welcome in my whisky :ymsick: :handgestures-thumbdown:

Lol, yeah i can see what you mean. I dont mind the burbon-ish taste, but I'd like to decertify, shame there isnt an easy to get ahold of barley cerial. Been thinking about getting some real malted barley and use that with my weetbix, maybe some rye too, but at that point i might as well push on and go wholegrain.