Gerber

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Re: Gerber

Postby rad14701 » Sat Dec 03, 2016 2:54 pm

newbie1982 wrote:Hey rad if I'm going to do a 50 gallon batch do you think I need to scale everything up evenly?

Most everything except the yeast can be scaled up in linear fashion... I would also start reducing nutrients like Epsom Salt or fertilizer as the volume scales up... The Gerber, which is the primary nutrient and flavor component should be scaled normally...
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Re: Gerber

Postby newbie1982 » Sat Dec 03, 2016 5:25 pm

Awesome thanks
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Re: Gerber

Postby stony183 » Thu Dec 15, 2016 3:39 pm

Stonemull wrote:I know, I cant help myself. I hope I am not testing your patience much, I intend to be a contributor as well as a nuisance one day.
its my first wash, first still. I like to understand things and if this lot goes out to water the grass in the back paddock I can live with that and guarantee I will have learned a lot in the process.

personally, by sheer luck perhaps, it seems to be going swimmingly.

I have done this recipe about 100 times now and I've never had a ferment stall. I usually ferment in 36-48 hrs... I don't even check my SG or FG these days because if you do the exact same recipe everytime AFTER you have found the right one there is no need. I run mine in reflux mode and always get 92% on every single run!!!

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Re: Gerber

Postby islander » Wed Oct 04, 2017 1:33 pm

Finally got my first drinkable run in! This recipe is extremely easy to follow and scale up, only hangup I had was the only greber cereal available was multi grain. I ran 10 gallons and finished with 2.75 gallons going from 150 proof down to 40 proof on my pot still. It took about 1 week to ferment in my basement at 70 degrees and used Red Star Distillers Yeast, starting SG was 1.078, PH was 4.7 after I adjusted it with citric acid. When you get to the middle of the run it's got a nice spicy note to it. Thanks for the recipe!
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Re: Gerber

Postby slief » Thu Mar 29, 2018 9:44 am

Rad, Thanks for your contributions here at HD and a big thanks for sharing your recipe. I've been lurking here for a couple years and just recently registered as I am finally about ready to do my first runs. I am thinking this will be my first wash to try which will be run through a 4" column still with 6 bubble plates and possibly an additional 12" extension packed with copper mesh with an aim at a high proof single pass neutral.
It was mentioned that the Gerber Barley flavored cereal was discontinued. I was looking on Amazon for Gerber cereal and came across this Gerber Single Grain Barley Cereal. Is this what you were using back when you stated this thread?
https://www.amazon.com/Gerber-Baby-Cere ... aby+cereal

On that note, I've been reading this thread (as well as many others) to exhaustion. My plan is to mix up about 50 gallons on my first run. I know you said to scale the water, sugar & Gerber up linearly but to reduce the yeast, salt and nutrients. I've also noticed that your experimentation have resulted in some changes to your recipe that isn't really noted in the initial post. Most notably the occasional use of 30-10-10. I also noted that some have used lemon juice which you don't note in your original recipe and I am assuming the lemon is used in lieu of citric acid to reduce pH. My tap pH is around 8.0 - 8.5 depending on the day. Since I plan on making a large batch in a 55 gallon barrel and will run up 15 gallons of the wash at a time in my boiler, I am curious what you would suggest as a recipe for this volume given the years of experimentation you have done using this recipe. I will note that I really don't care if it takes 3-4 days vs 1 week for ferment but at the same time, 3-4 days would't be bad as I am sure I will be anxious. I will likely use the first several gallons as my sacrificial cleaning run. Any suggestions would be much appreciated!
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Re: Gerber

Postby slief » Fri Mar 30, 2018 4:04 pm

slief wrote:Rad, Thanks for your contributions here at HD and a big thanks for sharing your recipe. I've been lurking here for a couple years and just recently registered as I am finally about ready to do my first runs. I am thinking this will be my first wash to try which will be run through a 4" column still with 6 bubble plates and possibly an additional 12" extension packed with copper mesh with an aim at a high proof single pass neutral.
It was mentioned that the Gerber Barley flavored cereal was discontinued. I was looking on Amazon for Gerber cereal and came across this Gerber Single Grain Barley Cereal. Is this what you were using back when you stated this thread?
https://www.amazon.com/Gerber-Baby-Cere ... aby+cereal

On that note, I've been reading this thread (as well as many others) to exhaustion. My plan is to mix up about 50 gallons on my first run. I know you said to scale the water, sugar & Gerber up linearly but to reduce the yeast, salt and nutrients. I've also noticed that your experimentation have resulted in some changes to your recipe that isn't really noted in the initial post. Most notably the occasional use of 30-10-10. I also noted that some have used lemon juice which you don't note in your original recipe and I am assuming the lemon is used in lieu of citric acid to reduce pH. My tap pH is around 8.0 - 8.5 depending on the day. Since I plan on making a large batch in a 55 gallon barrel and will run up 15 gallons of the wash at a time in my boiler, I am curious what you would suggest as a recipe for this volume given the years of experimentation you have done using this recipe. I will note that I really don't care if it takes 3-4 days vs 1 week for ferment but at the same time, 3-4 days would't be bad as I am sure I will be anxious. I will likely use the first several gallons as my sacrificial cleaning run. Any suggestions would be much appreciated!


OK... I just finished reading every post of this thread. My head is now spinning. :crazy: Information overload. I see that the citric acid is used to invert the sugar when added to the sugar during simmering. Now I just need to do the math to scale the recipe up and figure out how much yeast to use in a 50 gallon. I’ll likely go to Costco to get the bakers yeast. Any tips on a 50 gallon recipe would me much appreciated. Also, any feedback on the above mentioned Gerber Barley flavor from Amazon? Is that the same stuff that was being used early on?

Based on my calculations this is what I am looking at for 50 gallons.
87 pounds of sugar
50 cups or Gerber ( I think that’s about 12 of the 8oz packages?)
100 tbsp (6.2 cups) of bakers yeast
11 tsp of citric acid (1/8 tsp per pound of sugar)

My plan would be to simmer 87 pounds of sugar in 10 gallons of water along with the citric acid. Due to the amount of sugar, I will likely split this into two batches. Each of about 43.5 pounds of sugar in 5 gallons of water with 5.5 tsp of citric acid. Once it’s simmered for 30 minutes or once it turns to a hay yellow color, then add the Gerber and a bit of yeast and simmer for a bit longer before putting it into the fermenter and adding the remaining 40 or so gallons of cool water. Hopefully that will result in temps that are around 90* for pitching the yeast. I will aerate the crap out of the wash using a drill and mixer paddle both before and after adding the yeast. I’ll likely start the yeast in advance using a mix of warm water and sugar with a bit of Gerber in it.

If I want to expedite the fermentation, I’d add 5 tsp of Epsom Salt and 10 tsp of 20-20-20 or 30-10-10 to the sugar syrup once the sugar has inverter?

It’ll be another couple weeks before I start this wash as I am still completing my still. Any further tips or critiquing the above numbers would be greatly appreciated.
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Re: Gerber

Postby Alphadog007 » Fri Apr 06, 2018 1:53 pm

I have a question on Rad's original post. He writes:

" * Simmer equal amounts of water and sugar for 30 minutes or longer to invert sugar.
* Combine boiled components with cold water and cereal to bring up to total volume.
* Let cool to 95F.
* Pitch yeast.
* Aerate for one hour.
* Cap and insert air lock. "

Later in the thread he and others talk about boiling the cereal (some say as long as 30 minutes) rather than just combining along with cold water (above) to the inverted sugar water. Doesn't that denature the cereal? What is the best way, Rad's original post or boiling the cereal also (for 30 minutes)? Note: The post started with Gerber but changed to various other cereals.
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Re: Gerber

Postby slief » Sun Apr 15, 2018 8:32 pm

After reading this thread from end to end as well as countless others, I just started a 45 gallon batch which is cooling now in prep for me to pitch my yeast. This is my first wash ever. A bit of this will be used for my sacrificial run and the rest will be run in 12-15 gallon batches in my new flute.

I dissolved about 75 pounds of sugar in about 17 gallons scalding hot water with 17 tsp of citric acid. I simmered for 30 minutes until the solution turned a hay yellow/inverted and then added 12 boxes of Gerber Barley flavor and about 1 cup of yeast. This was split across 2 seperate batches as my pot only holds 15 gallons. That was added to the fermenter with 25 or so gallons of cold tap water. Total volume came out to about 47-50 gallons in my 55g fermenter.

Corrected SG of 1.080
pH of 5.5

It’s been a few hours since I finished and the temp is down to 105 with constant aeration(air stone) and an occasional drill mixing using the plaster mixer. It’ll be a few more hours until it hits a pitching temp of 95* at which point I’ll add 4.5 cups of Red Star activated dry bakers yeast, aerate some more and put the airlock on. Will update over the coming days.

Edit, it’s 6:30 am the next morning. I pitched yeast about 25 minutes ago. I’m aerating with a stone and hitting it with the drill mixer every 15 minutes. Will button it up in about 30 minutes or so. Yeast seems to be working already.
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Re: Gerber

Postby slief » Mon Apr 16, 2018 7:18 am

Wow.. I pitched the yeast at 6AM and at 7AM when I covered it up and put the airlock on, the bubbling was insane! Like a machine gun! :crazy: This stuff took off like a bat out of hell! I had to remove the water with Star San from the airlock and just put plain water in because it was bubbling so hard the stuff in the jar started foaming up within seconds. I only had a tiny drop of Star San mixed with a lot of water in my mason jar airlock but. I had to run to the office and since this is my first ferment, I opted to put my spare webcam in there aimed at the airlock just to make sure it doesn't go nuts and spew through the airlock while I am at work. My airlock consists of a 1 pint mason jar with a 1/4" RODI filter type tubing run into it using push lock connections. I am hoping the tubing diameter will be sufficient.
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