Graham Cracker SMOP

[rad14701]

As the name of this topic implies, the recipe I am currently working on uses plain old common everyday graham crackers... I've done one wash with them and have another one going right now, with a batch of DWWG running right along side of it... So far, it looks like an easy recipe for beginners and doesn't use anything exotic to get started...

The current recipe contains the following ingredients for a small 4 liter wash...

4 liters water
4 cups sugar
1 cup crushed graham crackers
1 tsp lemon juice
2 multivitamins (perhaps more than needed)
1 tbsp Fleischmann's bakers yeast

The recipe may be tweaked in the future but this one is working well, so far... Here's what I did... Scale this recipe up as needed... My tests are all done in 4 liter batches...

First, I brought 4 cups of water, 4 cups of sugar, 1 cup crushed graham crackers, 1 tablespoon of lemon juice, and 2 crushed multivitamins to a simmer (do not boil) for 30 minutes... The mix was then transferred to the fermenter and topped off with water to 4 liters... Once the wash had cooled to 95 degrees F I added 1 tablespoon of Fleischman's yeast... After waiting 1 hour, to let the wash breathe and the yeast to adjust and kick into gear, I inserted the air-lock... The wash was already working away, bubbling happily... After 24 hours it definitely looks like SMOP (seething mass of porrige) - more like bubbly mud...

The neat thing about this recipe is that the graham crackers have just about all of the nutrient that the yeast needs for a full ferment... It would probably work just as well without the multivitamins... The lemon juice just helps invert the sugar... Realistically, you could probably get by with a single four segment graham cracker wafer per liter of water as that's what I used for the first batch... More can't hurt, but you need to make sure you don't end up with too much sugar for the yeast you're using...

The only difference between this wash and several others I have tried is that it does end up having some oils work their way to the top of the wash... Not a lot of oil, but the yellow globs are clearly noticeable... The last batch ended up having clumps of grease on top by the time I racked it off into another container to finish clearing... Some grains have the same issues so it's nothing to be concerned about...

As far as final product is concerned, the last wash was very neutral... I suppose it may have ended up like a very light rum if I'd run it in pot-still mode... As for ABV, let's hope I remember to grab my hydrometer and alcometer the next time I'm down where they're in storage... Sure wish I knew the SG/OG...

What would I possibly change in the future...??? Well, I might try a combination of graham crackers and wheat germ... Might be just the ticket for a simple wash... We shall see...

[rad14701]

Well, time for an update... The total ferment took just under a week... Didn't get a chance to check it to see exactly how many days it took due to it being so close to Christmas... I let it clear for a little over a week and ran it yesterday along with 4L of DWWG... I ran my two reducer LM head in semi-strip mode and got about 1.2L of spirits from approximately 8L of wash... I only collected until I couldn't easily get several drops to burn... I tested the final product and it's smooth... I wish I'd had a full 8L of just this wash to try but it seems smoother than previous runs of straight DWWG in full reflux mode, and ferments as fast if not faster...

Going crazy here without my hydrometer and alcometer... If I don't get down to fetch them out of storage soon I'm gonna just order new ones... Running blind is getting old, but better than doing nothing at all...

[LWTCS]

Thanks so much Rad for your contributions.

After my simple little brandy runs with cheap wine, I feel like I've become familiar with my still.
My next step was to start planning some wash batches. As it turns out (so far), fruit can be tough to come by without paying through the nose. The local grocery does not want to get into selling unattractive end of the road quantities.
Locating a mom and pop vender becomes problematic with work being so all consuming.

Recipes like the one you posted really are "just what the Doctor ordered" for me. Perfect for a beginner and also consistant with the size batches that I'd prefer to run.

If you develope this recipe into a good rum, I'd be very greatful if you could continue to share your progress with the rest of the forum.

[brewmaker1]

One question. When did you add the graham crackers?

[rad14701]

One question. When did you add the graham crackers?

I added the crushed Graham Crackers in while inverting the sugar...

[Dnderhead]

This is more like it ,rather than just sugar. but what you call it? Garbanzo Mash?

[rad14701]

This is more like it ,rather than just sugar. but what you call it? Garbanzo Mash?

Graham Cracker Seething Mass Of Porridge works for me...

Oh, I added edited the first pot to reflect when the crushed graham crackers are added... I hadn't noticed the omission until brewmaker1 asked...

[Ugly]

I'm curious. If you add the multivitamins to boiling water, you actually change some of the Vitamin complexes within the tablets that you want to retain for healthy yeast growth. While it's true the minerals are generally not affected by the mere heat of boiling water, the vitamin complexes will be affected.

When I add multivitamins, I typically rinse them under warm water and scrub off the dye coating with my fingers and then drop them in a glass of water to dissolve. I typically add when the temperature is where I would pitch the yeast.

Just a thought. Nice sounding simple recipe too so thanks for sharing, I love some of these washes, gonna try this one for sure.

[rad14701]

I've had concerns about the timing of multivitamin additions as well, Ugly... Good point...

To be honest, half the time I forget to add them until I'm ready to insert the airlock, which might help explain variations in concurrent fermentations of the same basic recipe...

Once I get some more supplies I might just try two test washes, one with the vitamins boiled and the other pitched with the yeast... I need to make a sugar run as I'm completely out...

[LWTCS]

Ok. My first wash.

Rad I follow your directions pretty much to the letter except I added the muti- vitiman about 5 minutes before I pitched my (Red Star active dry yeast) yeast.

The 4 L wash is fermenting (24 Hrs now) in a 25 L fermentor doesn't seem like there will be much separation space between the heavily suspended solids and the,,,,,,what will be the clearest portion of the wash. Should I strain the entire batch thtough a cheese cloth or try to siphon off the clearest liquid?

Also, I rather thought that I would see a more vigorous amount of bubbling within the fermentor and from the air lock. I really don't see any bubbles rolling as such. But there are lots of small bubbles on the sides of the fermentor. Maybe a bubble raising every 3 or 4 seconds or so. Kind of a nice alcohol smell from the air lock when I press on the lid to make the air lock kind of burp. I have not seen any release of air from the air lock (but I'm not really monitoring that closely) with out my pressing the plastic lid.

Some how I thought I would see lots of bubbles just rolling.

[Hawke]

4 litres in that large of a container is probably not going to hit the airlock very hard. also, with the depth of the wash, you aren't going to get very big bubbles coming to the surface. Just not enough mass there for large bubbles to form.

[rad14701]

My washes bubbled like crazy through the airlock, slowed after a few days, then stopped, and cleared as the sediment dropped... Is the lid sealed well...??? Airlock bubbles started out at a rate too fast to count and halved each day till done...

[LWTCS]

I just read the product info on my jar of yeast and it talks about a 110 to 115 degree liquid temp. to disolve.

I pitched at 95 degrees.

Any recommendations?

[rad14701]

Any recommendations?

If you really think the wash is fermenting slowly, you could make a small starter yeast using the yeasts instructions and add it into the wash... It might work better to take about 1/2 cup of wash, warm it to the recommended proofing temperature, mix in the yeast, and let it sit until you know it's working well, say 30 - 60 minutes, and dump it back into the wash... Adding 1/4 tsp epsom salt wouldn't hurt either...

[Ugly]

If I do small experimental batches of anything that seems to stick with bread yeast, I always try changing the temperature first. A heating pad on a twenty litre wash will often give it a kick in the pants.

I'm a chicken, if I like the finish of a done wash when it's small then it's easy to scale up later, but I hate tossing expensive stuff into the fuel bin and have little use for neutrals.

Regards,
Ugly

[LWTCS]

Thanks all for feed back Gents
My fermentor came from Brewhaus and is sort of opaque or translucent. I really could not see the wash very clearly. Also the lid seems to have a very flexible,,,,,quality. perhaps allowing for more pressure build up before burping. Rad, I wonder if your fermenting vessel is more ridgid?

last night I was about to try Rad's recommendation for a little starter yeast batch.

Upon opening the lid to the fermentor and getting a much better look at the wash, I think the wash is bubbling much better than I originally thought. Although certainly not what I expected based on what I have been reading.

In any case, I am gonning to let this wash run it's course.

On my next batch I will pitch my yeast at the 110 to 115 degree range and hopefully that will offer a more vigorous ferment.

So, when the ferment has finished, Should I strain the wash or try to siphon?There is only 3" from the top of the wash to the bottom of the fermrentor.

I hear what you are saying Ugly. I'd would prefer to not have to strip it all down. My intent when starting this hobby was to learn how to distill with flavor. But i'm so green that I'm sure I'll have to make a bunch of neutural (SPD's will be forthcomming) till I can some more ferments under my belt.

I have the fermentor located in a pantry like space (with a second fridge). The room temp with the door closed is typically about 80 degrees.
Is a slower or less vigorous ferment time bad (or produce less alcohol?

[rad14701]

LWTCS, I do my experimental ferments in 4L glass jugs with airlock caps so they are rigid... If your lid doesn't have a seal you might not be seeing all of the CO2 coming through the airlock... You could try taping around the lid for a better seal...

The wash should be fizzing at a good rate, not bubbling like farts in a tub... Once the wash is done the yeast and solids should setting within a few days... Once it clears (settles) you can rack the was and let it clear more or just run it... I just rack into the boiler, avoiding the solids in the bottom of the fermenter... It should finish and clear all by itself in time...

My ferments run in a 65 - 75 degree closet... When this recipe is fermenting fast I don't think external temperature is an issue... It generates plenty of heat all by itself...

How much yeast did you pitch and how much did you aerate before installing the airlock...??? I knew my wash was very active before airlocking... I had a thick layer of kraeusen on top that gave off a constant fizzing sound... Activity through the airlock was immediate and constant...

Hope this helps...

[LWTCS]

Thanks Rad,
All feed back certainly helps.

I feel pretty confident that my fermentor lid is in position and going to seal as good as it ever will.
I think your discription of "fizzing" is fairly accurate.

I pitched (literally) 1 tbl spoon. I did not stir in the yeast.

I tried to follow your recipe to the letter. I did use the yeast you used for your wash. my local grocer only had had the Red Star brand. And I let it rest before installing the air lock.

[LWTCS]

TYPO

That is to say that I DID NOT use the yeast you used.

[rad14701]

I pitched (literally) 1 tbl spoon. I did not stir in the yeast.

I tried to follow your recipe to the letter. I did use the yeast you used for your wash. my local grocer only had had the Red Star brand. And I let it rest before installing the air lock.

Ok... That bit helps... I looked back and see now that I failed to mention my aeration practice which has since been discussed elsewhere... I always mix my yeast in well and aerate well every 10 - 15 minutes for an hour after pitching... This step helps kick start the yeasts aerobic respiration and multiplication phase prior to entering the anaerobic fermentation phase shortly after the airlock is in place...

[LWTCS]

The wikki mentions leaving the yeast close to the surface for oxygen.

Can you describe your stir technique?

[rad14701]

The wikki mentions leaving the yeast close to the surface for oxygen.

Can you describe your stir technique?

It's my opinion that the Wiki might be wrong, and several others would concur... Some believe that as the yeast starts working it creates a boundary layer of CO2 above the wash which locks oxygen from getting to it, leaving them with only the oxygen in the wash for respiration... Aeration of stirred in yeast has become the preferred method... Some even use an airstone to pump air into the wash...

Actually, I cap my jugs and give them about 40 shakes before removing the cap again... The 40 shakes is just a number I use, partly because it takes about a minute to give 40 shakes in both directions... I've also used a drill with heavy copper wire as a whisk, in paint stirrer fashion, for larger fermenters... The goal is to get as much oxygen into the wash as possible so it is available to the yeast... Yeast don't surface for air, they find it where they are or they shift fazes...

[LWTCS]

I did wisk to aerate the wash before pitching.

Are you saying that I should aerate as the wash ferments too?

[rad14701]

I did wisk to aerate the wash before pitching.

Are you saying that I should aerate as the wash ferments too?

No, you aerate, or whisk, AFTER pitching, several times, to assure that the yeast can thrive during the multiplication phase... With the presence of oxygen yeast will double in numbers every 3 - 4 hours. Hence the more aeration, the more yeast, and the faster the fermentation... Pitching more yeast can help, too, to an extent... I will probably modify this recipe slightly the next time I make it... Always looking to improve things...

There is plenty of information on this site and scattered about the internet about yeast and fermentation...

[LWTCS]

Reporting back:
I got a bit impatient (as I am almost out of WD). I checked the wash and it was still fizzing ever so slightly (7 days). I tasted and it was very dry. It did not taste bad or smell bad at all . So I decided to fine strain and move straight to the still. Rookie impatience?...........Yes. Plus I'm outta likker.

It did not take long at all to run that small batch.
I would say that the distillate was equally as smooth as any of the store bought wine that I have been running these past few weeks. It smelled as good and tasted as good. There was a slight amount of oils on the surface of my collection vessel. I was almost tempted to just run it once thru as it's petty darn good.

I collected by smell and taste, I stoped the run when I could barely smell or taste any alcohol. I will combine the cuts and also add in some tails from past runs and a pithy lime maceration gone. Today I will do a spirit run. I'm expecting a nice little batch.

[rad14701]

Sounds good, LWTCS...

You may have had either some of the oils from the graham crackers come over, especially if you were running a pot still, or perhaps just a touch of the tails... This is the only wash I've ever had the oils come over from... Even all brown sugar washes run cleaner when pushed hard...

Doubling the amount of yeast pitched and aerating for about an hour before putting the airlock in place would probably speed future ferments...

[LWTCS]

One more follow up,

I ramped up my wash to to 15 liters.
eliminated the multi vite.
I pitched (red star) yeast at 110 degrees as per the product info on the jar(4 table spoons).
I areated vigorously before pitch and after (4 maybe 5 times within an hour after I pitched).

The ferment lasted for 10 days. I still do not have any proper measuring tools so I have to smell, taste and feel all of my liquids. I feel like this is giving me an almost equal,,,reference point. Although I'm sure that in order to really fine tune any experience that I am gaining, I will need to spring for the proper measuring tools.

After the ferment, the wash was good and dry. The ferment was consistantly active through out the duration.

I racked to a couple of stainless stock pots for 2 days in the fridge, then racked again into some glass jugs (in the fridge) for another day. Ended up looking very clean (not clear) before moving to the still.

I held back a liter (or so), and stripped the bulk. I ran balance of the wash with the spirit run. I ran it real slow. And I am very happy with the flavor(tossed the first 50ml) all the way through the run. I collected in 8 oz mason jars and into the 4 or 5 jar the flavor just got so very very good for about 4 jars. And burned on a spoon quite easily. Burned blue for half the time then blue at the base with an orange tip. I'll be needing to work on making cuts. But I understand it can be difficult on a little unit.

I collected about 2.5 liters total.

I should have had more ice available for the recirculating water (5 gallon) bucket as I charged the still with more than I have previously so the run took longer.

Had some white dog and cran apple juice today with a friend. I don't think I am going to get on top of the supply curve any time soon.

[rad14701]

I do like the flavor of this recipe when I run at a lower ABV than neutral... For a 15L wash 10 days doesn't sound bad... More yeast might cut the time a bit but might also add off taste... Consistency and predictability across multiple batches is what counts...

So, will you be trying this one again...??? I almost tried it again today but decided to try a couple other recipes on my list...

[LWTCS]

I started a 20 liter batch of apple sause wash on sunday,but this recipe is my first true "start to finish". So this will probably be my "go to" recipe.

I am going to do 20 liter wahes(with this recipe) from now on. I know that I have enough head room in my fermenter. I was a little worried before that my fermenter would puke if I filled too far up. But I am very excited about trying many of the other recipes. Mostly because I just need to establish a true bench mark for what I like. I feel like I've been eating big macs all my life and I just now got a nice cut of real beef for the first time!

My buddies ask me (I'm paraphrasing), "whats this made from?" I tell em graham crackers, water and suger. They get that confused, far away look on their faces and then usually just grin in disbelief. I get a big charge outta that!

Rad how many batches of this recipe have you run? How many variations have you used? Do you think that a 100 liter batch would taste any different if all the variables were equal?

[rad14701]

I've only done 5 one 4L batches of straight graham cracker wash to date, mainly to approximate my own baseline... From there I meandered into wheat germ graham cracker batches... I found that I like straight graham cracker better... Scaled up I'd think this recipe would taste about the same - good...