Deathwish Wheat germ recipe

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CoopsOz
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Post by CoopsOz » Wed Oct 31, 2007 6:49 pm

Make yourself a racking cane and stuff a scourer in the end, and syphon it out. It's quick, easy and effective.
It is most absurdly said, in popular language, of any man, that he is disguised in liquor; for, on the contrary, most men are disguised by sobriety. ~Thomas de Quincy, Confessions of an English Opium-Eater, 1856

tracker0945
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Post by tracker0945 » Wed Oct 31, 2007 7:18 pm

Even after you have siphoned the wash into a clean container, it still pays to wait for a while, 1 or 3 days for the cloudy appearance to clear. This will give you a cleaner spirit with fewer off tastes.
I know how hard it is to resist the temptation to shove it straight in the still but patience is the keyword to good product.
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mikeac
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Post by mikeac » Wed Oct 31, 2007 8:23 pm

I make wash the same way I make beer/wine. Start it in a primary fermenter. When foaming is done, rack into a carboy and airlock till clear. distill/bottle....I run on internal elements, so I usually wait till it's nice and clear before I run it.

pintoshine
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Post by pintoshine » Wed Oct 31, 2007 9:07 pm

Are you fellows and girls enjoying the flavor of the death wish wheat germ wash? I do. It is real good as long as you boil it long enough and age it on oak. Good stuff!

punkin
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Post by punkin » Wed Oct 31, 2007 9:56 pm

Still waiting for the twenty litre one i put down on the 6/10 to finnish fermenting :roll: :evil:
Last week when i checked it was still at 1025. It's still bubbling a couple of bubbles every 5 secs or so.
Might strip it tommorrow anyway, and add to the 6.5 litres of low wines i've got saved from the last lot. Need the fermenter.

tracker0945
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Post by tracker0945 » Wed Oct 31, 2007 10:07 pm

and I thought mine was taking its time, I put mine down on the 16th. Still bubbling away but I cant check the S.G. as my hydrometer lost some of its counterweight thru a hole in the bottom. Gotta wait now until I get to the big smoke.
It does still taste a bit sweet though.
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Pot still with Leibig on 45 litre boiler

pintoshine
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Post by pintoshine » Wed Oct 31, 2007 10:13 pm

I like the flavor right before it is done. I have actually bottled the "wine" for friends. It is much better than Boone's farm or Suttter's hill. :D

ER70S-2
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Post by ER70S-2 » Fri Nov 02, 2007 3:37 pm

I'm definitley going to make that cane, I read about a "cane" in UJSM but didn't know what it was, thanks for the picture.
Mines been fermenting for 6 days and 2 days ago it was down to 1.017.
I will let it clear then, does it matter what it clears in, plastic pail or glass carboy?
Can you really just bottle the wine from this juice? I will have to try a bit that way them. I did boil it for the 1.5 hours as mentioned in the instructions so I'm looking forward to the final product.
Hey Pintoshine, what type of oak do you reccomened, I don't have any barrels and was hoping to just add some into it for aging?
Thanks for all the help
ER70S-2

Uncle Jesse
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hmm

Post by Uncle Jesse » Fri Nov 02, 2007 4:21 pm

I'm going to have to try this recipe one of these days.
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new_moonshiner
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Re: hmm

Post by new_moonshiner » Fri Nov 02, 2007 7:49 pm

Uncle Jesse wrote:I'm going to have to try this recipe one of these days.
you wont be sorry UJ.. since I found it I have threw out all the other sugar wash recipes...this is all there is as far as im concerned ..It works wonderfully. :D

ER70S-2
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Post by ER70S-2 » Sat Nov 03, 2007 8:34 am

I made the racking cane and have sucked as much as the juice out of the fermenting pail that I can. There is about 4" of mash/wheat germ in the bottom of the pail. Do I try to seperate the juice out of this or just throw this away. It seems like an awful waste. If you do deperate this please tell me how as I'm making quite the mess.
Thanks
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pintoshine
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Post by pintoshine » Sat Nov 03, 2007 8:49 am

for separating that last amount, I use an ez-strainer and a 5 gallon bucket. You have to ladle about a quart at a time in the strainer and then shake it. The solids will stay in and you will end up with a ball of solids in the strainer. There will be some cloudiness go through but I have never had it interfere with my submersible element.

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ER70S-2
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Post by ER70S-2 » Sat Nov 03, 2007 9:09 am

Thanks Pintoshine,
I'll to get one of those. I used a pair of my wifes panty hoes and they seem to work not too bad, just a tad messy.
Do you reccomend letting it sit to clear before running or do you do straight away?
I like this recipe, my first mash of just sugar and water didn't work out, this one is working great so far!
Regards
ER70S-2

Aidas
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Post by Aidas » Sat Nov 03, 2007 9:45 am

What does the product taste like? Is it reminiscent of a whiskey or what?

Everyone's raving about this recipe, and now I'm starting to think that I'm missing out on something... :lol:

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pintoshine
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Post by pintoshine » Sat Nov 03, 2007 10:00 am

It is hard to describe. Once it is run it has a light grain taste. Because it is wheat, the grain flavor is very mild and not hot or harsh like corn or rye. Once it is aged on oak it is a very dry flavor. If you are going to age it on oak, make you heads cut early and your tails cut late. This will give it sufficient flavor to not be covered up by the oak. I have done conservative cuts on this before and it comes out more like blended whiskey than a full flavored variety. So you see you can tailor it to your liking.
I added a drop of liquid smoke to some once and it was "peaty" like Scotch.
Experimentation is the key.

punkin
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Post by punkin » Sat Nov 03, 2007 10:31 am

Ran the small fermenter on Friday. Musta been close to fully fermented cause i got 4.4 litres low wines from about 23-24 litre wash from 67% down to 20%.

I'll give it one more try and follow the recipe to a tee. Only thing is my biggest pot i can use inside is only about 8 litres? Can that make the difference not boiling it up in a 5 gal BOP? :?

punkin
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Post by punkin » Sun Nov 04, 2007 11:49 am

Does anyone boilt their wheatgerm in a smaller pot?
Gotta know as i'm gunna do the cooking this afternoon....

tracker0945
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Post by tracker0945 » Sun Nov 11, 2007 10:16 pm

I have been thinking about adding a bit of malted grain to this wash but the brew shop said to just sit a half cup of the cracked grain in some hot water for a while then strain the liquid into the wash.
I cant imagine this would make a lot of difference.
I was thinking more along the lines of boiling the malt grain with the wheat germ and leaving it to ferment all together.
Or am I not supposed to boil the grain at all.
Can anyone advise please?

grainhopper
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Post by grainhopper » Mon Nov 12, 2007 1:09 pm

I boiled in smaller pot it will be ok. just topp up to recipe in fementer.
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punkin
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Post by punkin » Mon Nov 12, 2007 9:56 pm

grainhopper wrote:I boiled in smaller pot it will be ok. just topp up to recipe in fementer.
Thanks Grainhopper, i brewed it earlier in the week and tried to stick to the recipe as well as i could. Definately got the long boil right, and it's fermenting well, but certainly not the smop that others get. Maybe it's my wheatgerm or somethin, i dunno. See how long the ferment is i spose. :roll:

I have got 12 litres low wines from previous batches i might run it during the week as i'm getting pressure from my whiskey drinking neighbour to make her something.... :?

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Post by CoopsOz » Mon Nov 12, 2007 10:03 pm

I've bought "wheatgerm" from woolies and also coles. For something that's supposed to be 100% natural, they are very different. I prefer the woolies variety. I guess I'm trying to say that our "wheatgerm" maybe different than our friends in the U.S. Mine don't ferment violently either.
It is most absurdly said, in popular language, of any man, that he is disguised in liquor; for, on the contrary, most men are disguised by sobriety. ~Thomas de Quincy, Confessions of an English Opium-Eater, 1856

punkin
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Post by punkin » Mon Nov 12, 2007 11:34 pm

CoopsOz wrote:I've bought "wheatgerm" from woolies and also coles. For something that's supposed to be 100% natural, they are very different. I prefer the woolies variety. I guess I'm trying to say that our "wheatgerm" maybe different than our friends in the U.S. Mine don't ferment violently either.
Got the first two 1/2 kilo bags from the 'health food shop' @ about 6 bucks a bag.
Got the next few from woolies 'health food' aisle for about two bucks a bag.
Saw em last week in the breakfast aisle for half that again.


I'll try that next time if the product is ok. :shock:

newts
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Post by newts » Tue Nov 13, 2007 4:25 pm

A quiery on wheat germ is it the same as the pollard used as a stock feed
newts

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Post by Skymeat » Tue Nov 13, 2007 5:40 pm

I put this recipe together sunday night. WAY easier and faster than brewing beer:) As for explosive fermentation I haven't experienced it. The germ I used was local organic stuff, and bakers yeast.

the carboy has a blow off tube in it now and is puking at a regular pace, but nothing i don't see when doing beer.

When i tried to brew beer in the young days and stuck the airlock in right away I had some nasty spills. A blowoff is mandatory for violent fermentation. Perhaps everyone knows this. If not, I just attach a hose in place of the airlock and put it in a bucket of water till it calms down a bit.



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tracker0945
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Post by tracker0945 » Tue Nov 13, 2007 6:47 pm

newts wrote:A quiery on wheat germ is it the same as the pollard used as a stock feed
newts
Wheat germ is not the same as either bran or pollard.
Get it from the breakfast cereal section of your grocery store.
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Skymeat
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Post by Skymeat » Fri Nov 23, 2007 4:20 pm

I'm right now cooking another 5 gallon batch of this stuff. It's so easy and cheap it's hard not to.

This is strange, but quite a few of my friends are allergic to gluten. Would it still work if I substituted chick pea flour, or something else, for the wheat germ?



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mtnwalker2
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Post by mtnwalker2 » Fri Nov 23, 2007 5:06 pm

Skymeat wrote:I'm right now cooking another 5 gallon batch of this stuff. It's so easy and cheap it's hard not to.

This is strange, but quite a few of my friends are allergic to gluten. Would it still work if I substituted chick pea flour, or something else, for the wheat germ?



Skymeat
As I understand it, wheat germ is extracted from the processing of regular flour (except whole wheat, as it would go rancid much quicker). I would be very surprised, if by its nature it contained gluten. I have tried 3 organic and untoasted varieties,and they didn't react or wern't as satisfying in the end product as Kretschmer toasted. Don't think they were as pure a germ, so possibly could contain some flour and gluten.

I just checked the label on the bottle, and gluten is not listed, which is not saying much, but they have a web site and question link to be able to check out. Then I would search, or ask some of the chemists and bakers here if any form of gluten would survive fermentation and thence distillation. I thiink you are safe, but its worth checking in depth to make sure.

It would be great if this is all true, for your friends enjoyement, but yes, this can be a serious allergy problem.

Pintoshine is the knowledgeable on this.
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tracker0945
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Post by tracker0945 » Fri Nov 23, 2007 7:37 pm

From the deep dark crevices of my mind, I believe that wheat germ is the endiosperm? (the central germination part of the grain) hence the term 'germ'.
The grain is cracked, the germ extracted and the outside parts of the grain seperated into bran (the outer layer) and pollard or ground into white flour.
Whole grain flour contains all parts of the seed.
This or something very similar.
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Still_Crazy
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first DWG for me...

Post by Still_Crazy » Tue Nov 27, 2007 8:00 am

Is anyone using this for a vodka recipe? Just curious, I always make Oak and Vodka plus the Gin is really nice though I've only done one run/recipe of it.

Been off the site a while... but the DWG wheat germ post caught my eye yesterday and like many others I just had to try it. I never saw anything about aeration before adding the yeast. Once boiled, the water will have very little oxygen in it correct? Wouldn't that help get the little beggars going?

I used 3 gal rain water, 1 teaspoon citric acid, and 10lbs table sugar. Boiled it 1.5 hrs and dumped it in my 20gal trash can fermenter. Added rain water to bring it to 6 gal total volume. I did not aerate it but whipped some air in a couple of times and let it rest till cool enough to add the yeast (this morning). Had some RS champagne so trying that this time. Have EC1118 and distillers yeast so will experiment some more soon with another batch. I did not check the SG this time and did not use the chiller to get it down in temp much quicker. I'll keep better records/information on the second batch.

p.s. for this first batch I used Hodgson's Mill untoasted wheat germ. $2.99 / 12oz at the supermarket. It's what I could find in the nearest store. Hodgsons has a site http://www.hodgsonmill.com/" onclick="window.open(this.href);return false;" rel="nofollow and they sell yeast too though I have no idea about it, yet.
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Post by bronzdragon » Tue Nov 27, 2007 8:20 am

This is still on my list of "recipes to try" but your question about aeration ... yes, aerating the wash/wort is a good thing to do. Boiling removes the O2 as you said. A lot of people either stir vigorously, inject pure O2 or run a air pump into their wash/wort for awhile.

It does help out.

cheers

~r~
"If it weren't for the alcohol, beer would be a healthfood."

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