Badmotivator wrote:My simple (no dunder) panela rum: 20 lbs panela, 10 gals water, bakers yeast. Distilled once with four plates. Hearts were 91% ABV, 0.77 gallons.
SHY= 11.4
This is very close to Oldvine Zin's panela SHY of 10. Nice.
Also very close to mine.
Within statistical variance for sure.
It's going to be interesting to see if there's a difference when adding Dunder.
For instance, I added 6 gallons of Panela rum dunder aged 6 months to my current Panela wash that has a total volume of 60 gallons.
Once it's been stilled we can run numbers.
jb-texshine wrote:
Restarted it for gen 2,if you want the data for it ill run it all as 1.5 spirit runs.
I think it would be interesting, but of course don't go out of your way. Thanks!
No problem at all,especially since I located my notebook. The fruity/floral esters are off the charts from using rum backset so I want some a lot closer to barrel proof anyway.
Jb
Remember not to blow yourself up,you only get to forget once!
Deo Vendice
Never eat Mexican food north or east of Dallas tx!
jb-texshine wrote:
Restarted it for gen 2,if you want the data for it ill run it all as 1.5 spirit runs.
I think it would be interesting, but of course don't go out of your way. Thanks!
No problem at all,especially since I located my notebook. The fruity/floral esters are off the charts from using rum backset so I want some a lot closer to barrel proof anyway.
Jb
Gen 2:
25 pints hearts at 40%. Via 1.5x . 2 strips and a spirit with remaining 5 gallons wash.
Remember not to blow yourself up,you only get to forget once!
Deo Vendice
Never eat Mexican food north or east of Dallas tx!
I freezeconcentrated the applejuice, added the pearjuiceconcentrate and added yeast.
After fermenting, I distilled the wine and got about 4,5 litres of 20 %ABV low wines.
I added some 3 kg of apples in the boiler and 1 kg apples in the gin-box and made a spirit run.
These apples were supposed to add to the taste, not to the alcohol.
The final result is 1,4 litres of 40 % pompom. Heads and tails are transported to other collecting jars and removed.
Calculating the SHY: 17,5 ltrs juice becomes 1,4 ltrs drink makes a mSHY of 12,5. So 12,5 litrs apple- and pearjuice makes 1 litre of 40 %ABV-drink.
As 2 kg fruit gives 1 litre juice the mSHY of fruit to drink is 25 kg/l
I did 3 20kg worth sugarhead seat feed whiskey washes (55lbs of sf for flavour). Got 7 gallons at 62.5-65%
I also recyled from 2 the batches and got 2g of 45% neutral I made into gin.
I have about 17l of feints left to run from those batches. and 2l of booners fients.
Not sure about the what that will get me in terms of a shy. I know I kept on the low sid of things 35-45% depending on the run to keep this a lighter faux whiskey. Might even mix a little neutral in it to make it like a Canadian whiskey.
I have been enjoying watching the numbers roll by, folks. Thanks. I finally got around to recording them in a spreadsheet. I think I will figure out a good way to publish them in this thread and then periodically publish the whole set. This way one will usually be able to skip to the last page of this thread to find the data.
20lbs panela in 10 gal water.
Fermented down to 2% potential alcohol, dump in 2 gallons of live dunder (Clostridium, Propionibacteriam, Lactobacillus, Acidophilus)
When fermentation is complete, refluxed on four plates for 1-2 hours.
After fores and a little heads, used very low reflux ratio
Out of 24 jars, kept all but jar 1, 5, 19-22. Jars 23 and 24 might turn out to be a mistake, but they added interesting body and fullness. Took a chance.
I don't remember if I told it, but the plum had also 3 kg sugar on 18 kg plum and the first apple had also 1 kg sugar on 35 kg fruit.
With the apple the amount of sugar was designed to give half of the alcohol in the drink, which more or less succeeded, judging by the SHY's.
I don't remember if I told it, but the plum had also 3 kg sugar on 18 kg plum and the first apple had also 1 kg sugar on 35 kg fruit.
With the apple the amount of sugar was designed to give half of the alcohol in the drink, which more or less succeeded, judging by the SHY's.
I think in your reports you subtracted out the sugar component. I didn't check your math though. We'll have to wait for "pure" run data to firm up your numbers.
I did a series of ferments of wheat. Sprouted 500 gr of wheat and brewed that with 500 gr of meal, then added suger and fermented. Sprouted again 500 gr of wheat, brewed with meal etc.
Stripped the ferments in parts and stripped the lower half of the result again.
Collected this result and made a spirit run.
All in all:
2 kg wheat
2 kg wheatmeal
4,5 kg sugar
Fermented and distilled led to:
283 ml à 89,8 % heads
2.955 ml à 81,8 % makes 3 ltr of 80 %ABV
1.012 ml à 21,5 % tails
How do we calculate the Standardized Hearts Yield of what? Wheat to drink? Sugar to alcohol?
Of course I keep the heads and tails, but they go into another run.
Kareltje wrote:I did a series of ferments of wheat. Sprouted 500 gr of wheat and brewed that with 500 gr of meal, then added suger and fermented. Sprouted again 500 gr of wheat, brewed with meal etc.
Stripped the ferments in parts and stripped the lower half of the result again.
Collected this result and made a spirit run.
All in all:
2 kg wheat
2 kg wheatmeal
4,5 kg sugar
Fermented and distilled led to:
283 ml à 89,8 % heads
2.955 ml à 81,8 % makes 3 ltr of 80 %ABV
1.012 ml à 21,5 % tails
How do we calculate the Standardized Hearts Yield of what? Wheat to drink? Sugar to alcohol?
Of course I keep the heads and tails, but they go into another run.
Cool. Thanks for the notes.
Maybe the SHY Log Book should record that your roughly 50:50 converted wheat and sugar mash produces a metric SHY of 2.83 on the first pass. (Standard SHY of 23.5) After feints recycling on another identical run you could have a second entry in the Log Book with the long-run mSHY of your 50:50 recipe.
I made 6 litres of 40 %ABV drink and used 4 kg wheat (milled or whole) plus 4,5 kg sugar.
Wheat is about 70 % carbohydrates, so 4 kg brewed is equivalent with about 2,8 kg converted starch.
Now one can calculate different mSHY's:
1) (4 kg wheat+4,5 kg sugar) / 6 litres 40 % = 1,42 mSHY
2) (4 * 0,7 starch + 4,5 kg sugar) / 6 litres = 7,3 / 6 = 1,22 mSHY
3) 4,5 kg sugar / 6 litres = 0,75 mSHY
4) 4 kg wheat / 6 litres = 0,67 mSHY
Ah, now I see: you calculated according to 1) but accidently took 3 litres of 80 proof in stead of 3 litres of 80 %ABV.
There is a 5th way: first substract the amount of liqqer coming from the sugar, based on formerly found SHY's from sugar and then calculate the SHY for wheat by dividing the amount of wheat by the amount of liqqer left.
But that al makes it more complicated, while your proposition was to make things easier.
I will try to make series for several grains in the same manner. Mainly to compare taste, but we can compare SHY's too.
Feints I will collect, but as a collective, so they can not be accounted to any SHY.
DeepSouth wrote:I average about 65% yield of hearts in my bourbon. That's 65% of all the potential alcohol created in the ferment. For example, if I made a 100 gallon batch and fermented to 8% ABV, using 2 lbs per gallon of grain, my fermenter would have 8 gallons of 200 proof alcohol in it. 65% of this is 5.2 gallons of pure alcohol. If all of my heart's were collected and diluted to barrel strength of 125 proof, I'd have about 8.3 gallons to put into a barrel. In reality, I recycle some heads and tails into spirit runs, so my yield is a little higher than that. It works out to roughly a rule if thumb to 1/10 of the mash volume will be my heart cut at 125 proof to go in a barrel. So 100 gallons of mash ends up making 10 gallons of 125 proof whiskey to go in a barrel, if I'm recycling heads and tails and redistilling them.
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Just stumbled across this post and found it interesting, I've noticed the same with my runs as well.
Swedish Pride wrote:
get a brix reading on said ball bearings and then you can find out how much fermentables are in there
MALT WHISKEY SHY=13.25 or mSHY=1.6
To fill one 1.7gal badmotivator barrel: 35lbs malt
Boring protocol details: mash 2lbs/gallon BIAB, some sparging. Fermented with DADY off grain. Pot still strip through a little copper mesh. Spirit run through two copper plates.
MALT WHISKEY SHY=13.25 or mSHY=1.6
To fill one 1.7gal badmotivator barrel: 35lbs malt
Boring protocol details: mash 2lbs/gallon BIAB, some sparging. Fermented with DADY off grain. Pot still strip through a little copper mesh. Spirit run through two copper plates.
Holy crap. I was just reading this thread earlier today and here you are bringing it back from the dead.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
Deplorable wrote: ↑Sat Apr 30, 2022 6:07 pm
Holy crap. I was just reading this thread earlier today and here you are bringing it back from the dead.
Spoooooky.
I figure there’s probably like a whole generation of new distillers who never saw this thread. And a whole new crop of people who need to ignore it anew.
