Deathwish Wheat germ recipe

[rad14701]

On the original recipe it says: 16 OZ of wheat germ. Can anybody translate that to a metric volume or weight?

Odin.

16 ounces = 500 milliliters or 500 milligrams, or thereabouts... I'm pretty sure that measurement was meant to be weight, not volume...

[Odin]

Thanks! That comes close to what I found myself last night by using some converters: 450 grams (0.45 kilo's; about a pound). Reading the post I might give me a light whiskey. What's the opinion on fractionating a vodka out of a DWWG?

Odin.

[rad14701]

Thanks! That comes close to what I found myself last night by using some converters: 450 grams (0.45 kilo's; about a pound). Reading the post I might give me a light whiskey. What's the opinion on fractionating a vodka out of a DWWG?

Odin.

I consider the taste very light on the whiskey side and less than clean on the vodka side... I've tried DWWG several times since I started using All Bran and, for me, I get better results form the All Bran... But don't let my personal experiences sway you in any way... Form your own unbiased opinions as your results and palate may differ...

[Odin]

Taste is a very personal thing, yes. I will follow what you say, because I like All Bran vodka. Great is good enough for me. No need to experiment much further. I made my muesli whiskey into a vodka. Good result ... but a lot of mouth feel. Maybe I should just call it "taste". Good when cooled, but I like to judge my drinks at room temp. All Bran wins out. So that will stay my basis for a vodka. Well ... until I make my first all grain wheat vodka. That is defenately one project coming up in the next few months.

Odin.

[snuffy7]

HI YALL
2 Questions.
1) has anyone used Prestige WD yeast with this recipie? (I have some lying around)
2) this recipie is for 6 gal if I want to ferment 18 gal in 1 vessel do I still need to triple the amount of yeast or will less work

[slip309]

Hi All,
Gave the recipe a shot last night and got a surprise this morning. It really got going over night and blew the airlock clean out of my fermentor. Thought I left enough space but apparently not. Can't wait to see how this turns out.

[pistachio_nut]

I have a Deathwish going right now. I made the recipe as stated with no alterations except to divide it into two fermentors. I have a little over 3 gallons in each 6.5 gallon fermentor and have had no problems at all with blowing out airlocks or anything like that.

It worked well enough that I'm going to do another batch, add one more fermentor, and have a little over four gallons in each. That way I have two gallons of head space and three exits for CO2.

I have a lot of fermentors.

Once the bubbling dies down in a couple days, I'll siphon off into two clean fermentors to clear for a couple days, and prepare to boil off that batch. Oh wait, does that give me three clean fermentors to start another double batch? Snap!

Also found a local grocery store that has wheat germ for $0.76/lb. Oh how I laughed and laughed when I saw that. That brings my cost per double batch down to about $15 plus propane, which could be another $15. I boil the 6 gallons with propane, so I can see how my cost might be higher.

[Andy Capp]

I have a fresh batch of this that i would like to age it for a while. The oak i use is from a used red wine barrel which has been cut into small 12mm ( half inch ) cubes. This way i get the outside of the barrel to char and the inside which has the leftover wine stain.
I would like some advise as which would be best and for how long. I also have some used charred oak from UJSSM that aged for 6 months.

[Andy Capp]

Well after all the advise i have received, i decided to age this batch with used ujssm charred oak and hide it for a year.
I figure this should give me a nice smooth taste without the oak taking control.

[pistachio_nut]

I have batch after batch of DWWG in primary fermentors bubbling away right now. I keep hearing about how it's supposed to be three days to finish, but it's taking several weeks for me to finish to dry. I've got five 6.5 gallon primaries bubbling away under my desk right now, and it's been a couple of weeks. I thought this was going to be faster! Does it make a difference when you use fresh vs toasted wheat germ?

I get the fresh stuff from Winco and use that... is that the problem?

[yankeeclear]

Well after all the advise i have received, i decided to age this batch with used ujssm charred oak and hide it for a year.
I figure this should give me a nice smooth taste without the oak taking control.

Six months of aging on light and medium oak has done wonders to my first batch!

[pistachio_nut]

I'm up to three weeks with five 6 gallon fermentors continuing to bubble away. This is officially getting old. I added a little DMT to each one tonight and they're continuing to foam up and bubble happily along, just like they've been doing for weeks.

[Andy Capp]

pistachio_nut
you haven't told us the temps of your fermentors. could be that they need warming up.

[WalkingWolf]

I'm up to three weeks with five 6 gallon fermentors continuing to bubble away. This is officially getting old. I added a little DMT to each one tonight and they're continuing to foam up and bubble happily along, just like they've been doing for weeks.

Give us a "run-down" on how you put this (these) ferments together.

I have done DWWG several times. I've had one not go all explosive on me and the rest go Ape-sh*t. When cooking it up you need to cook the wheat germ, at a minimum, what is stated in the original recipe. More time will not hurt. The one time the ferment didn't take off was when I hadn't boiled the wheat germ enough. The long boil time will break down the wheat germ and release everything within. If this isn't your issue then maybe we will see something else in your process that may be giving you trouble. Too many people have had great success for you to have multiple, successive batches putter along at a snails pace. Sump'n just aint right.

[heartcut]

This is one of my favorite sugar recipies, good as is and makes a nice imitation wheat vodka if run at 80-90%abv. I'm thinking of boiling up some of the wheat germ stuff to can as "nutrient packs". Might be good in beer.

[Fritz The Cat]

Out of everything I've run so far, I like this stuff the best. Thanks for the recipe.

[MDH]

A lot of people seem to love this recipe. To be honest I've had nothing but trouble with it. Three ferments and all of them came out of the still smelling like wet dog hair, using just EC1118 every time. What am I doing wrong?

[Tater]

A lot of people seem to love this recipe. To be honest I've had nothing but trouble with it. Three ferments and all of them came out of the still smelling like wet dog hair, using just EC1118 every time. What am I doing wrong?

Post how ya did all 3 recipes in recipe development.Include all steps ..

[Wharf_Ratt]

I am baking another batch and ran out of my lalvin ec1118 all i have is the red star premiere cuvee will this yease suffice?

I have never used the red star for anything before

[Rivver]

Tater I think I'm gonna try this after I get a few runs under my belt. Seen some wheat germ in the grocery store this evening.

[Rivver]

Set on a batch of this last night or at least I got it started. Temp was still hovering around 135* when i went to bed so I waited until this morning to pitch the yeast. Hope I have a fermentor left when I get back home tonight.

[Rivver]

So I ran out the batch of DWWG last night on the still. Started making small collections of 200 ml. A few jars in and I got a good taste of the hearts, decided to hell with this and started collecting in large quantities. I have got to make another batch of this, so I saved all of the first batch as low wines. Ended up with just under 4 quarts all together. Think I'll set on another batch this weekend, great recipe, thanks Tater.

[kobold]

i have bakers yeast (lowans) and this turbo: http://www.milehidistilling.com/product ... th-ag.html" onclick="window.open(this.href);return false;" rel="nofollow which one will taste better

[yankeeclear]

i have bakers yeast (lowans) and this turbo: http://www.milehidistilling.com/product ... th-ag.html" onclick="window.open(this.href);return false;" rel="nofollow which one will taste better

Stay away from turbo yeast. Stick to bakers, distillers or brewers yeast.

[kobold]

i have bakers yeast (lowans) and this turbo: http://www.milehidistilling.com/product ... th-ag.html" onclick="window.open(this.href);return false;" rel="nofollow which one will taste better

Stay away from turbo yeast. Stick to bakers, distillers or brewers yeast.

ok... but what to do with the turbo? cook it into a yeast bomb?

[yankeeclear]

i have bakers yeast (lowans) and this turbo: http://www.milehidistilling.com/product ... th-ag.html" onclick="window.open(this.href);return false;" rel="nofollow which one will taste better

Stay away from turbo yeast. Stick to bakers, distillers or brewers yeast.

ok... but what to do with the turbo? cook it into a yeast bomb?

I would toss it, it will degrade the taste of any recipe.

[kobold]

ended up using three tablespoons of bakers yeast and it's working nicely, about two bubbles per sec through the blow tube at 24C/75F. there is a 15mm/0.5in krausen, but - perhaps because i didn't aerate - it is not violent at all. i think a sugar wash like this is perfect for trying out different stilling and aging methods.

[Rivver]

kobold, I think you will be very surprised with this recipe. To me, it doesn't taste at all like a sugar head, the wheat germ really comes over nicely in it.

[MDH]

i have bakers yeast (lowans) and this turbo: http://www.milehidistilling.com/product ... th-ag.html" onclick="window.open(this.href);return false;" rel="nofollow which one will taste better

Stay away from turbo yeast. Stick to bakers, distillers or brewers yeast.

ok... but what to do with the turbo? cook it into a yeast bomb?

I would toss it, it will degrade the taste of any recipe.

That may be true for any traditional "Turbo" recipe but I have found that by pitching at 1/4 rate and fermenting in my downstairs wine cellar, which stays almost permanently at around 15 degrees Celsius, I can ferment a wash to around 13% which is fairly neutral and clean.

Turbos may be bad by "Default" but improvising with a little knowledge says they're worth more than to be thrown away.

[kobold]

i have the blow tube in a 10l container with a narrow opening. nosing it gives a sharp sensation with citrus tones at day six and at ~24C. is this okay? i have it in a glass carboy, there is krausen on top, but also a yeast cake on the bottom covering the wheat germ layer. the bubbling is as frequent as at the beginning.