Aussiedistiller, Home Distilling, Moonshine, Home Brew

Welcome aboard Bryan, when did you start drinking the VBs, more importantly when did the big green shed start selling them.

I will definitely be making use of the “beat it by 10% “ promise

Wellsy wrote:Welcome aboard Bryan, when did you start drinking the VBs, more importantly when did the big green shed start selling them.

I will definitely be making use of the “beat it by 10% “ promise

All pale ale here mate and I did decanter a bottle of my single malt to recover :handgestures-thumbupleft:

when my 5 litre pot got upto temp man it did a huge spew :angry-banghead: so that was the end of this project and the local birds can have a feast :handgestures-thumbupleft:

Talk last night was a 20kg bucket of barley coming so the malting will begin again and from the talk of bacon and ham guess who is getting pig's :laughing-rolling: :laughing-rolling: :laughing-rolling: I do remember the last pig done here :laughing-rolling: it took 4 shots with a high powered rifle to finally kill it and man it was gamey to taste but I did make some good bacon out of it :laughing-rolling:

Now as it truly as a faring as VB goes I wouldn't give it my dog in a drought as it worse than horses piss :laughing-rolling: :laughing-rolling: :laughing-rolling:

Cheers Bryan

Rum

Ran 40L of my no mash/angel yeast all grain through. Gonna be a delicious drop.

The son also dropped the remaining 20L or so of wash and grains all over my shed floor :angry-banghead: :angry-banghead:

Have another 35L to run tomorrow and then gonna remash it with another 100L or so.

How much sugar should I add just to get my moneys worth out of the grain?

How many kgs grain?

bluc wrote:How many kgs grain?

A fair amount. I can't remember the exact amount but it was a full bag if corn (10-20kg), 4kg barley and rye. Probably fill a fermenter with it all.

Dissolve 40kg sugar in a 200l drum add all grain fill with water leave a lite headroom. Add tube lowans. Rinse repeat x5. You should get 5 gens without ph issues. Push it out further(more generations) and keep ph in check with calcium carbonate in a pool sock and by replacing some grain with fresh(or from angel ferment). Grain will buffer ph...not raise it but help it stop crashing to low.and is one reason why some grain is replaced each gen.. hope that helps...

Once past 10-15gens you will need more nutrients. Replace third of grain every 3gens should keep ph in check and keep fermentation happy. If you do a lot of all grain replace more grain more often. The freshly fermented grain from angel yeast adds lots flavour to sugarheads :handgestures-thumbupleft:

Buffering(holding not adjusting ph) can be a big issue with sugar washs. Proper sour mash is 2t% backset. In Aus on town water 25% backset is noteasily doable even with all grain mashs for more then about 12gens....

In burbon country they have very hard limestone water which keeps ph in check...

The other half of my angel yeast corn/barley whiskey. Got an easy 5L at 50% minus the heads and tails.

Straight to the back of the cupboard. Now just waiting for my woollies online order to collect to remash it in.

Doing my final spirit run on about 30L of my angel yeast all grain. Watered down to about 30% or less of course.

Also... How's the cap on this that I put down yesterday? Should I break it up?

I always leave the cap on mate, assuming you have done the 3 days stiring that the angel yeast recommends, or you are not using angel yeast.
Once the cap drops it is a good indication that things are getting closer to being finished

Ran 115 odd liters of TFFV over 7 plates today, maybe 1 more run to fill the corny up!

The cap on my YAYAG ferments were 30-50mm thick up until last nights stir (@11 days), to my surprise it had sunk. First AG was BIAB and didn't see this obviously.

Cheers

Personally i push it down, cant get eaten if it isnt wet. Might try a side by side

Not so much a run. Took a 1L of my 55% French oaked all grain and tampered it down to 37%, added some sugar syrup and cinnamon to make some fireball.

Birdman85 wrote:Not so much a run. Took a 1L of my 55% French oaked all grain and tampered it down to 37%, added some sugar syrup and cinnamon to make some fireball.

Recipe & quantities ?

BigRig wrote:Recipe & quantities ?

I'm just sort of winging it.
Tamped down to 35%, added 2 tablespoons of sugar syrup, 5 cinnamon sticks half crushed. On day 5 (today), I'll be adding 2 dried chilli's and half a star of annise. Leave for 2 days and strain.
Hope it works out.

Bottling up my first (in recent years) beer.
Pilsener base, German yeast and hops.

Calculated out to an ABV a touch above mid strength.

Stripping 300L angel bourbon wash. Ended up with 55L low wines

Nathan02 wrote:Stripping 300L angel bourbon wash. Ended up with 55L low wines

That doesn't sound like enough to me. I stripped 150L and nearly got 35L.

What did you strip down to ABV wise.