Battman wrote:None of my tractor supplies have the producers pride all grain.
They have switched to all pellet or a hybrid with like 10 % all grain.
They acted like I was crazy for wanting all grain. Guy said they don't get very many requests for that. I thought that was kind of odd. I can't imagine everyone only wants to feed pellets to their animals.
Anybody know of a place you can order online? Kind of running out of local options for getting all grain feed.
Also, Tractor supply stores can check the inventory of other stores on the computer system. Just because the one closest to you doesn't carry it doesn't mean the next on doesn't.
Also do a google search for feed stores or organic farm supply stores. I found a local supplier and a nearby tractor supply. When my producers pride runs out Im gonna try the local stuff.
Or go buy another fermenter.....
"Watch out for the horse, he bites."
All of this is hypothetical or theoretical and is for research and educational purposes only
midnightmaraude wrote:How cool does the ec118 like? I'll unplug the belt when I get home. It's 70 in my place
Day 3 fermentation. Still pumping away. Ugh, I think I'm going to have to get a second fermentor bucket so I don't have to wait as long in between ferments. This is how it all starts isn't it?
Just put my first bucket in the corner to ferment. SG came in just a hair shy of the expected 1.060 @ 1.058. This is probably because I went over the 6 gallon mark by a tad. No worries. I used 5 packets of Fleischmann's Active Dry yeast and was lucky enough to score Producer's Pride 10% All Grain Sweet Feed. Man does that stuff smell good! Hopefully tomorrow morning I will see some happy yeasties doing their thing.
johnodon wrote:Just put my first bucket in the corner to ferment. SG came in just a hair shy of the expected 1.060 @ 1.058. This is probably because I went over the 6 gallon mark by a tad. No worries. I used 5 packets of Fleischmann's Active Dry yeast and was lucky enough to score Producer's Pride 10% All Grain Sweet Feed. Man does that stuff smell good! Hopefully tomorrow morning I will see some happy yeasties doing their thing.
Now I have 7 - 10 days to build my pot still. LOL
John
Holy crud! Only 2 hours later it is already bubbling away! I never saw yeast go to work that fast in my beer brewing days.
So I need a little clarification and guidance. I have fermented my sweetfeed, run it, and come up with several quarts of liquor and several of feints. I added 25% backset back to fermenter along with more sugar and water. Now I'm ready to distill again. Do I add my previous liquor to the still and ferment or do I ferment the second round and mix the liquor from second run with the liquor from the first distillation? Just trying to figure out the process. Thanks so much for the help!
PNWnewbie wrote:So I need a little clarification and guidance. I have fermented my sweetfeed, run it, and come up with several quarts of liquor and several of feints. I added 25% backset back to fermenter along with more sugar and water. Now I'm ready to distill again. Do I add my previous liquor to the still and ferment or do I ferment the second round and mix the liquor from second run with the liquor from the first distillation? Just trying to figure out the process. Thanks so much for the help!
I would say you mix it in with your second wash (into the pot still).
Well we're on day 4 and it's still pumping about 1 beat a second. Is the whole fermenting time 5-6 days or do we wait 5-6 days after it's done fermenting?
Another question. If we are going to use some of the back set to do a second generation how do we add the sweetfeed back that we need to replace? Before we poured the boiling hot water over it but if we do that it's going to kill the yeast left in the bucket?
midnightmaraude wrote:Well we're on day 4 and it's still pumping about 1 beat a second. Is the whole fermenting time 5-6 days or do we wait 5-6 days after it's done fermenting?
Another question. If we are going to use some of the back set to do a second generation how do we add the sweetfeed back that we need to replace? Before we poured the boiling hot water over it but if we do that it's going to kill the yeast left in the bucket?
Fo additonal generations you don't need to use boiling water. It does help to dissolvethe sugar but it will dissolve in room temp water with just a little more effort. So, just scoop out the spent grain (25% or so) and replace with the same amount of fresh grain. Add sugar and enough water to cover everything. Still it up really good. Add more water to bring you back to the 6 gallon mark (or whatever size batch you are doing). Once last stir and let 'er sit.
midnightmaraude wrote:Well we're on day 4 and it's still pumping about 1 beat a second. Is the whole fermenting time 5-6 days or do we wait 5-6 days after it's done fermenting?
Another question. If we are going to use some of the back set to do a second generation how do we add the sweetfeed back that we need to replace? Before we poured the boiling hot water over it but if we do that it's going to kill the yeast left in the bucket?
Fo additonal generations you don't need to use boiling water. It does help to dissolvethe sugar but it will dissolve in room temp water with just a little more effort. So, just scoop out the spent grain (25% or so) and replace with the same amount of fresh grain. Add sugar and enough water to cover everything. Still it up really good. Add more water to bring you back to the 6 gallon mark (or whatever size batch you are doing). Once last stir and let 'er sit.
John
I was wondering this also, as I plan to make several generations of this recipe to start. I was thinking I would just boil up another 2-3 gallons of water on the stove, and add my sugar to that to dissolve, and then pour this into another 2 inches of SF in another separate bucket. Let it "cook" for a bit and cool to yeast friendly temp and then dump that back to my original batch fermentor. Takes more boiling and an extra bucket, but I have plenty of buckets. I scored a bunch of 5 gallon food grade buckets with lids for $2 anyway.
Is it entirely necessary to remove the spent grains.......if it is all just sitting in the bucket with the yeast, how do you remove it without removing your yeast also. Or, is there so much yeast it does not matter?
Anyone have a rough idea of how many lbs. of PP 10% AG sweetfeed there is in 4" bucket portion? How many batches can one get out of a 50 lb bag?
Thanks,
Smokindave
2" Bokakob w/ 5 Foot Column - 15.5 Gallon Keg Boiler. Large supply of 5 Gallon Pails........
So I have been doing 50 gallon ferments and distilling through a reflux column with great results. I started using a pot still head going for more flavor and lower proof. I have noticed a beer like after taste and it's not very pleasant... I am using red star yeast. My question is, is it possible that I used to much yeast? For a 50 gallon ferment how much yeast should I use? Or what may this taste be? Any tips would be great
midnightmaraude wrote:Well we're on day 4 and it's still pumping about 1 beat a second. Is the whole fermenting time 5-6 days or do we wait 5-6 days after it's done fermenting?
Another question. If we are going to use some of the back set to do a second generation how do we add the sweetfeed back that we need to replace? Before we poured the boiling hot water over it but if we do that it's going to kill the yeast left in the bucket?
Just a bump here. Is it a 6 day total wait or 5-6 after its done fermenting. This is the end of 4th day and its done pumping
Also, would it do harm to add a packet of EC1118 to the 2nd generation or is really not needed at all??
When using the sweet feed it absorbs Alot of the liquid. Do I need to squeeze the mushy sweet feed in a pillow case to get the rest of the liquid or leave it?
nightrider01 wrote:When using the sweet feed it absorbs Alot of the liquid. Do I need to squeeze the mushy sweet feed in a pillow case to get the rest of the liquid or leave it?
If doing several generations, you may gain a little by squeezing out the grain you are replacing, but you are mostly refermenting on grain that is already saturated so you are not losing much until your last ferment.
midnightmaraude wrote:Well we're on day 4 and it's still pumping about 1 beat a second. Is the whole fermenting time 5-6 days or do we wait 5-6 days after it's done fermenting?
Another question. If we are going to use some of the back set to do a second generation how do we add the sweetfeed back that we need to replace? Before we poured the boiling hot water over it but if we do that it's going to kill the yeast left in the bucket?
Take the backset you intend to add and put it into a seperate pot while it's still very hot. Stir in your new grain and sugar. Stir several times until it cools down to 90*. Once it's cool you dump it into your fermenter with your old grain and yeast. This way you get to use the heat to help melt the sugar and "cook" the grain but don't kill your yeast.
OK fastill I'm very new at this so bear with me here..I'm assuming doing more than one Gen is reusing the grain from a previous ferment. How do I benefit from doing another generation?
I think the taste is supposed to better w each generation. Remove 25% of the feed. Add new stuff.
I just finished batch 1. Got it at 100 proof. Collected tails and poured into next batch.
Also made my 2nd generation ferment. Whiskey is some work and messy. Gonna save for a gallon and throw it in a battle. The good thing is it does make cuts easier. If u end it at 100 proof u don't need to worry about tails
nightrider01 wrote:OK fastill I'm very new at this so bear with me here..I'm assuming doing more than one Gen is reusing the grain from a previous ferment. How do I benefit from doing another generation?
You don't get all the goodies and flavors out of the grain with a cold mash, you can ferment your sugar on the same grain several times before it is used up. By removing and adding 25% new grain in the sweetfeed wash you are doing more to add the molassas flavor than doing anything that helps the grain flavor. I believe that adding spent beer from your boiler (sourmashing) and letting the grain soften over several washes does more to improve grain flavor in your distillate.
I live in the Gulf Coats of Florida,
And trying to find the right Sweet Feed, I have called a few places to ask if all grain and drive there just to find out it has pellets!
CAn we get a list of actual Brands that Y'all use. Like from Tractor Supply. And or name like Purina, Seminole, Purchase pride,
I did see fella listed one. Let sget a list going to help out the rest of us that are New Shiners
So I saved some 80 proof whiskey from the end of the run last night. My friend cane over who was drinking Canadian club. Was nursing it. I gave him a glass of mine and it was gone before I knew it. He said it was so smooth. That's even before it aged.
Question on the 2nd generation. I over estimated and filled it to the 6 gallon mark instead of 5. I tossed some more feed in and a pound of sugar. It's pumping away very quickly. Am I ok?
midnightmaraude wrote:
Question on the 2nd generation. I over estimated and filled it to the 6 gallon mark instead of 5. I tossed some more feed in and a pound of sugar. It's pumping away very quickly. Am I ok?
You will never hurt a mash by using less sugar per gallon, only by using too much. Could have left it as is and it would have been fine.
Where has all the rum gone? . . .
Every new member should read this before doing anything else:
Midnight, did you do specific gravity readings before and after you added the sugar? While I agree that leaving it alone would have been fine, it will effect the final alcohol percentage of the wash. As long as you have around 1.o6 specific gravity you will have decent output on your still. you can go as high as 1.09 if you want but that high can stress yeast and cause off flavors YMMV.
When I ran gen 1 i got cloudy heads and tails but crystal clear hearts. When I ran gen 2 everything was crystal clear. Is this normal? Did i do something wrong with gen 1? Did I get something unsafe? I have only drank the clear hearts at this point.
To supply some additional information I am using a pot still made from 1-1/2 inch copper attached to a 42qt Stainless steel pot, reduced to 1/2" going through a 36" leibig condenser.
"Watch out for the horse, he bites."
All of this is hypothetical or theoretical and is for research and educational purposes only
