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Do any of you ferment with the grain in? Or do you all remove it before you pitch yeast?

Thanks all

I also have about 6-8lbs wheat malt extract & flaked wheat

10lbs crack corn (ground) 4lbs 2-row caramel malt 4lbs flaked rye 10-12gal water. Planning to cook corn 170° about a hour with Amylase Enzyme Then Add malt, then add rye. I was hoping for 1.06 but not sure I'm there with the above. Was hoping to avoid sugar but I'm thinking Im a little light here I ...

I wrote above “unconverted sugar” and got flamed. What i ment was i felt there was a potential for alot of sugar went unfermented in the original wash. I used grade A molasses, 2 gal for a 10gal wash. I used yeast i happened to have which was a white wine yeast. I felt it may have stopped before rea...

Just ran 10 gal of above mentioned. There did seem to be unfermented sugar left in the molasses run

Is there a way to post a video in here. All 4 buckets are bubbling away. So there is potential in this. I felt the original batch left to much unconverted sugar.

I videod the airlocks bubbling away

bilgriss wrote: ↑Thu Sep 07, 2023 8:16 am I suspect that the pH of that mess is so low you won't have much luck restarting it.

An alternative would be to use a portion of it in a subsequent ferment.

I checked ph this morning on 4 -5gal pales. Lowest was 4.96 highest was 5.03.

Original wash for 13 gal had about 4 gal of grade A fancy molasses.

So i had a hard time getting my alcohol potential down near 1.00. I ran 13 gal low and slow and got about 2gal 155-110 proof. Be cause of time i pushed the 110 and under out. This morning for the hell of it i checked sp grav. The dunder has a potential of about 10%. Should i just repitch with yeast ...

Thanks every

Mine doesn’t even really smell. My Rum all comes out good. Was talking to a bourbon guy says well water won’t ever produce a “good” bourbon.

My aquifer is the Midwest Aquifer so my well is about 300’ deep.

Curious for you guys on well water. Do you treat it? My ph is ok but it is hard with iron.

Curious your thoughts. My total dissolved solids straight from well is about 310.

Ph - 7.2
TDS 310

Anything else you test?

I’m running 5 gallon spirit run mixing with 5 gallon water. Each stripping run I collected & dumped fore shots… Do I understand correctly: you diluted the 5 gallons of low wines with 5 gallons of water? If so, why would you do that? Did you learn that from Youtube or the “Moonshiners” TV show? ...

Thanks zed. That’s what I’m doing. It’s coming off now.

I’ve searched for about an hour before I posted was hoping for a simple yes collect and dump fore shots again or nope your hood.

Thank you for your help

Fore Shots. Sorry

I’m running 5 gallon spirit run mixing with 5 gallon water. Each stripping run I collected & dumped fore shots.

Is it necessary to collect 1st 500ml again or are they all gone from the stripping runs?

Do you save up your whiskey or rum in glass until you can fill a larger oak barrel? I’ve found using smaller barrels can get the product hot due to surface area contact being way smaller.

Thoughts?

Thanks for the help all!

I plan on continuing to use propane as heat source

So my current set up has been a tall 40” x 2” copper column pot still head with a jacketed condensation tube. The pot has been a 3 gal stainless steel. I built it and it has produce lots of good rum and sweet feed whiskey. But in small batches. My lovely bride got me a gift certificate to Mile Hi. M...

I have been toying with the idea of charcoal maple filtering. not sure how that would be with Rum.....

I've saved a few cases of mine every year. I've got 3 cases of my rum that is nearly 10 year old. It's strong but good, back then I bottled at 110. I've also some white a version of sweet feed that's 10. My God is that stuff smooth. It's about 105-110. I started doing all molasses batches about 5 ye...

Thanks for the response how would you describe the final product? Good or stick to mashing grains

Consider this I've been coming here for over 10 years and a member for over 6 years obviously with only 55 post pretty much all I do here is read and learn. I search... I search.... To search for malt o meal turns up about a ton of malt post and a couple malt o meal posts. Part of coming here is mee...

Anyone ever use malt o meal? How'd it turn out? Or oat meal? I've been adding oat meal to my sweet feed recipe.

Gordon's food service GFS is now carrying grade A fancy molasses by the gal. Here in Indy is about $14 per gal. I make a lot of rum mostly use all molasses or 1 gal molasses and 7lbs raw sugar / evap cane juice. Adding Dunder to the wash is a must. My recipe is similar to hooks and pugi. After a few...

These runs are now 5 years old and older. I did a few cases several 750ml bottles over the years. The product is A++. Wonderful aroma and very smooth rum taste. Has a great finish