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shadylane wrote: ↑Thu Feb 20, 2025 5:11 pm The website Brewers friend has calculators you might find helpful.

https://www.brewersfriend.com/allgrain-ogfg/

thanks shadylane.

Yes, im slowly almost getting the hang of pounds and gallons, temp still gets me stumped though, ill be using google to swap °F and °C forever i think. Mashing temps seem ok to me. Having a look through various all grain recipes in the tried and true section, there seems to be a a few slightly diff...

And the question I have now is, in no source or writing have I seen it specifically stated how many liters of water one kilogram of grains needs to reach, for example, the number 1070 SG? Every recipe I read included some sugar, and I have not seen a specific grain recipe. If there is, I can't find...

Should I prepare beta-amylase as well, or are alpha and gluco-amylase enzymes sufficient? I suspect you're referring to beta-glucanase which is an enzyme to break down beta-glucans (those long chain carbohydrates that make oats and rye so thick and snotty). Though present, I've never felt the need ...

Saltbush Bill wrote: ↑Thu Feb 20, 2025 2:04 am Most members here wouldn't recommend any of those yeasts.
They are all Turbo yeasts, designed for high abv washes which in turn can produce off flavours.
You seem to be jumping in at the deep end before learning to swim.

Do you recommend bread yeast?

Hello friends, I am new to fermenting grains and this is my first experiment. I have prepared crushed wheat and crushed barley, dextrose, as well as alpha-amylase and gluco-amylase enzymes. My aim is to create a tasty vodka with a subtle, pleasant grain flavor. I've read in several places on forum ...

It maybe important to tell us your mashing protocols also. It is the most important for mashing to produce alcohol. Yes, what I understand so far is to bring the water and grains in the pot to 68 degrees Celsius and maintain it at this temperature for about one to two hours for the starch to be rel...

The strain of yeast should also be taken into account. What is its ABV tolerance? There is no point in adding extra fermentables if the yeast is going to die off before fermentation is complete. A high gravity wash can also stress the yeast causing many bad flavours to form. The way i see it, and i...

If doing all grain, i would definitely leave out the dextrose. And that gravity is quite high. Just the grain youve listed should get you between 1.060 and 1.070 which is probably as high as id go. Im unsure about about using the beta or gluco ( ive never used either ) as i use malted grain with al...

Hello friends, I am new to fermenting grains and this is my first experiment. I have prepared crushed wheat and crushed barley, dextrose, as well as alpha-amylase and gluco-amylase enzymes. My aim is to create a tasty vodka with a subtle, pleasant grain flavor. I've read in several places on forum t...

I read on here years ago, the men will accompany the women to the market place where ordinary grocery items are sold. Fruits, flour, etc. The poster continued to explain how some of the men would wait / linger in the background sort of eyeballing the items that could be fermented. He went on to exp...

Thank you, I think it's mostly due to religious restrictions. In Islam, drinking any kind of alcohol is forbidden, and wine and other type of alcoholic production was never formalized, codified, industrialized, or scientific, so we werr never able to represent our products and lost global branding....

Welcome to the forum from the Raisin capital in the US. I've made some grape and raisin brandy and it will be interesting to see your techniques. Thank you all for your welcome. I hope to share with you the process of making raisin brandy according to an old recipe as soon as possible, and it will ...

Welcome Saeed, I hope we can also learn a thing or two from you. I am so curious as to why an ancient culture that knows so much about wine, grapes and alchemy since the beginning of recorded time has not had a more prominent roll on the modern global stage? I don't want to get political, but what ...

I'm Saeed and 50 years old.
have been making brandy with grapes, raisins, date, plums, and apricots for about 20 years. You have a very good forum and valuable information. I hope I can learn a lot from you.