Aussiedistiller, Home Distilling, Moonshine, Home Brew

Today I'm running in pot still mode doing 2x stripping runs of CFW, might be a slightly late night

Today’s run is,
2x Zak’s CFW spirit runs (after stripping runs)
It’s amazing what a difference a voltage controller makes (thanks 5star gang)
Burnt some oak chunks in the fireplace so bring on the aged CFW
Just an observation I used ryevita as per a recipe version and it really kicks in towards the tails!
Might halve the rye next time!

I have found rye mellows a lot maybe something to keep in mind..

Picking up a 200L plastic drum today so I can make a big mash and prevent having to run 2x30L fermenters over and over just to get enough to do a spirit run.

I want to do a something like a Wild Turkey mash bill ( 75% Corn, 13% Rye, 12% Malted Barley) and avoid using sugar if possible.

Will this be achievable while just using shop bought bakers yeast? Just get enough water to strike temp and throw in the grain and stir. Also throw in some vitamin B and some other enzyme bibs and bobs. I might just have to raise the sg with sugar at the end. Just don't want all that sweetness.

Also, is it still 5L of grain to 25L of water or is it by weight? Because I'll need to buy the malted barley online.

You either have to do traditional mash. Mash with enzyme or use yellow label angel yeast. People swear by 4l water per kg grain i have gone as low as 2.5l/kg. I mainly use yellow label angel yeast now but when fermenting on the grain I do have some issues with scorching..

So in other words, a mash with lowans will require sugar?

I've got wine nutrient... Would that kick off the process or should I duck into my brew shop and get angel yeast or enzymes?

I don't think I'd have to worry about scorching because I'd be pumping the liquid out from the fermenter to the still in batches.

Correct if you use bakers you need sugar.
You get a much stronger flavour from all grain.
When you use angel yeast you ferment with grain in fermenter.
Then you need to seperate it. A mesh bag a scoop of fermented mash at a time and squeeze.

You are left with "muddy" liquid it will settle somewhat but lots particles in it that can stick and burn on element. Once it scorchs it cant be fixed.

You can do traditional or enzyme mash as part of that the liquid is pumped in a loop through grains which filters it leaving clearer wort which is much easier to distill without burning. But devil is in the detail and corn is amazingly good at clogging things up. This type mash also needs more equipment there are simplified versions of this also you also need to hold at specific temp while enzymes work..

Simplist method is Angel yeast needs to be the yellow label one. Basically grind grain add water and yeast. Stir couple times a day for couple weeks. Then seperate liquid and distill. But as I aaid be careful of scorching.
Have a look at the no mash requiered thread on here it will tell you all about the special angel yeast.

Happy days...... CFW is as good as it reads on the label!
Not bad white dog, looking forward to the oaked versions! Christmas is looking good.
I tasted some of the turbo washes done earlier and they are sh1t, lesson learned there.

3 x 45 litre stripping runs of my gen 3 BWKO. Starting early as I have a trips to melb and back mid morning but first runs backset can cool in this time so I can get gen 4 started.
Don’t you just love goldilocks weather, not too cold, not too hot, but just right
Happy distilling guys

Tonight I'm running my first spirit run, it's going to be a late night for sure, it's hard to pick the right times to run the boiler between work and a 5 month old baby... just gotta burn the midnight oil I suppose 8-} :teasing-tease:

Todays run is :
To the burger joint at the end of the street.
Well, I sent the Mrs cos I stuffed my Achilles tendon some how

You probably did it running old man :laughing-rolling:

Wellsy wrote:You probably did it running old man :laughing-rolling:

Me run ?? Surely you jest :teasing-neener:

Mashing in today. Let me know if this will work or if I'll need to add sugar (which I'm trying to avoid... Still waiting on my yellow label delivery).

100L or thereabouts
22kg corn
4kg malted barley
2kg malted rye
A sachet of distillers alpha-amylase (in place of angel yeast) although it says its only for up to 25L.
Lowans yeast

Gonna try and keep strike temp for corn to 70deg for 90mins and mash in barley and rye on the down temp

Scratch that... My yellow label literally just turned up... Just have to figure out how much "stuff" to use.

Just put down a 30L batch of FFV with wheat bran and a mix of lowans and yellow label.

4 x 40 litre BWKO stripping runs. Got some Paul Kelly tunes happening and simply enjoying life.
Damm this distilling is such hard work lol

100L of BWKO Gen 4 which has been sitting in the fermenter since Feb... guess we'll soon find out if it's any good haha

It will be perfect although traditionally ageing takes place after distillation but who knows it may be a simple case of ageing is ageing lol

Quick run to the big green shed to get some green cans and got the first of 5 litre strip runs on this barely/rye syrup