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I was interested in Brandon151726's experience with SF. As an old bourbon maker (74), I have approached the production of sweetfeed whiskey in much the same way I would make bourbon, but with the addition of sugar. So... I start the same way as I've always made whiskey and boil the crap out of the ...

SF is a great learning recipe for newcomers cap. Just follow the basic recipe and be sure you've done the proper cleaning cycle on your still. Don't be so concerned with cuts on your first couple batches (apart from the foreshots)...you can go fairly wide on the others without too many ill effects.....

Ack...just noticed 'Ireland' in your sig line. I know another member from your AO, though I believe it was England, said what you need to look for is COB. Corn-Oats-Barley...which also has molasses added.

Hope this is helpful.

As id researched it then when i was in the feedstore today i knew sweetfeed was labled as cooked mix here. Question...where is here ? As to the particular batch you have going...the problem may be the various soybean products, including the oil. I know some of the pelleted versions some have tried ...

I wanna stay with the sweetfeed but also want more proof how do i do it. I use a 6 gal pot still.. Another option would be to add a thump between your still and condenser, which would up the proof on a single run by about 20% or so, conservatively speaking. I've gotten up to 160 - 165 proof at the ...

It really comes down to a basic volume equation...most containers we ferment in are roughly proportional, diameter to height...take a 5 gallon bucket and expand it proportionally to 55 gallons and you get something fairly close to a typical 55 gal. drum. Now, if you were using a cylinder 6" in ...

Too much heat could have been an issue, certainly. But also HD is correct on the amount...generally about 6" deep in any given container is good for a single batch.

Anyone else get a heavy molasses flavor coming through? I thought it would be light, but after a 3 plates flute still run, it has a strong molasses taste and smell. It's a little off putting. More info needed here... What flavor of sweet feed did you use for fermentation? Commercial, home made? If ...

Now looking for oak wood to start the aging process. Neal. I can highly recommend either of these Neal - https://www.morebeer.com/products/hungarian-oak-cubes.html?variant=OAK480B1LB" onclick="window.open(this.href);return false;" rel="nofollow https://www.morebeer.com/products/...

Hillbilly Popstar wrote:Has anyone came across a brand that didn't make good whiskey?

Ummm...almost any of the ones with pellets?

Sometimes wash, but usually just water, saved to be added back to the next run.

Cheap packing idea...all copper scrubby pads from the kitchen cleansers section of your local supermarket...just be sure they are all copper.

Yeah...only way I'm able to get that high an abv throughout a combined hearts portion is that I'm using a thump.

BTW I bought some toasted/charred oak sticks off ebay. They are about 5"x1/2"x1/2". I put 10-12 of them in the gallon of hearts at 55%abv. They have been in there for 24 hours and I am seeing no color change. The claims by the seller was that it would be only a few hours before they ...

I was bouncing what I saw from "doing" against what the OP listed in the very first post. Was just looking for feedback. Was wondering if SG with that much stuff floating around was relevant, seemed low, and if not staying at the higher temp for 90 minutes was an issue. It is working off ...

SF is a great whiskey, and I've even enhanced it a little more. I boil the SF a bit like a bourbon mash - not as much as corn, but 15 minutes or so. When it cools down to 150 degrees, I use a little 2 row barley malt for added flavor, and enzymes to convert some of the starch at least. Damn, it's g...

djc wrote:Has anyone tried corn syrup instead of sugar for this recipe?

If so what were your results?

Thanks

Sounds like an expensive experiment to me. Why not just invert sugar to a similar concentration instead? I generally use inverted sugar when I do a Birdwatcher's neutral...

One more thing ( I admit I have not read this entire thread) EIGHT tablespoons of yeast is called for in the original 5 gallon batch recipe.. Isn't that probably at least 2x what is needed? That does seem to be a bit of overkill to me. I started my most recent 7 gallon 1st gen with a single packet ...

As I look forward to the stripping run, I've read in this thread that many people are keeping some of the stripping run for sipping, and adding the rest back to the second generation stripping run. Does that sound correct? Yup, a lot of folks will do that. The general reason for doing a stripping r...

I threw away the first 3/4 quart out of the still. My first jar was 160 the last jar I used to temper was 120 cut it to around 100 proof. It tastes good and looks good now. It was clear coming out of the still except the first part and the very last part which I thought I got rid of. Ack...3/4 of a...

Your problems are over at least for now. Walmart carries Manna Pro C.O.B. With Molasses. I have 80 lbs. sitting in front of me. Appears to be very nice with no pellets in the mix.Free shipping with orders over $50.00 or $4.97 shipping to your door. I don't see anything about store pick up but it wo...

Bummer. There's an independent feed store about a mile from TS, I'll give them a shot tomorrow. If they have a sweet feed option, make sure it's all grain (some feed stores just refer to is as COB), no pellets. The pellets will always cause issues. And just because they say it doesn't have pellets,...

Does anyone know what the current, best SF option is at Tractor Supply? This one: http://www.tractorsupply.com/tsc/product/producers-pride-all-grain-feed-50-lb?cm_vc=-10005" onclick="window.open(this.href);return false;" rel="nofollow Regretfully, while that product may still be...

Personally I prefer EC1118 as I do my ferments in my basement where the temps are fairly constant and a bit low for use with baker's yeast, even with brew belts. EC1118 likes the lower temps for eating sugars and pooping alcohol. I started with baker's, but ferments were taking longer than I liked. ...

Once the sugar is dissolved in the backset, how much do I pour back into the fermenter? I've read 25%. So that would be 1.25 gallons of backset. Sound right? This statement concerns me a bit, but it may just be in the way it's worded. The 1.25 gal. or backset would be correct, but you'd want to sta...

frodo wrote:your avatar, I KNOW that cat, thats fat freddies cat.

I'm Fat Freddy's Cat and I ain't no kitty...
I can make life rough if you're gonna be shitty!

If this is in here Im sorry I cant find it. I siphoned off the grain but how do I get the liquid that is left in the grain? I did a 30 gal run and there is probably 5 gal or so in the SF. I know I am to just take a little off the top and replace it with new so do you just leave the liquid in and ju...

Using a 3 gal. soda keg as a thump with a hand cut cork seal on the lid, so I always need the additional flour paste to seal it properly for a run. If I could find the right PTFE seal to replace the cork one, I'd use it, but cork, flour and water are cheap...cheaper than ordering and trying various ...

Thanks Rastus, I skimmed over the recipe so fast I missed that part. Never pays to be in a hurry, sorry for the redundant question. I generally scrape off approximately the top inch or so, the stuff that looks depleted/pale, then add a cup or 3 of new to each batch...based (eyeballed) on the amount...

Edited...and apologies to the mods and members for the thread derailment...

Well, I'll be taking a 100 mile drive on Sunday, to pick up a couple of the last bags of Producer's Pride All Grain to be found in my AO. Figured since they're discontinuing it I should stock up before it's gone, as there's nothing comparable to be found in my neck of the woods. For some reason barl...