An new thought

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Sarge410884
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An new thought

Post by Sarge410884 »

I am just finishing a ferment using yellow label yeast and was thinking what if now that it's complete I want ahead and put 5 lb of sugar into a 5-gallon for men of this all ready for method liquid what kind of flavors would I develop from that any
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still_stirrin
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Re: An new thought

Post by still_stirrin »

Sarge,

Do you speak english? Your question is very confused. So much so, it’s impossible to answer your question…if you have one.

Also, when you reply again, can you include the recipe for the ferment you’ve just completed? It will give us an indication what flavors you could expect from your gumballhead.

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Bushman
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Re: An new thought

Post by Bushman »

In your post you are missing the nutrient??? Still Stirrin his location says Oregon Coast a beautiful part of our country.
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Stonecutter
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Re: An new thought

Post by Stonecutter »

Bushman wrote: Wed Sep 22, 2021 5:52 pm In your post you are missing the nutrient??? Still Stirrin his location says Oregon Coast a beautiful part of our country.
I’m thinking it’s possibly an ethenolian dialect coming from our friend in Oregon :wink:
Either that or auto correct has reared it’s ugly ducking head again.
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NZChris
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Re: An new thought

Post by NZChris »

Sugar doesn't have any flavor, so the spirit won't have much.
Sarge410884
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Re: An new thought

Post by Sarge410884 »

Sorry everyone I will try and explain my thought more clearly: I have made about 14 gallons of brown rice and corn in 18 lbs, 9 of each. This was done with yellow label angel yeast. My thought is what would happen flavor wise if you took that ferment sugared it and started a yeast ferment. The flavor now is extremely dry and smooth. I am only asking what your thoughts might be.
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NormandieStill
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Re: An new thought

Post by NormandieStill »

A gumbalhead (sugar head on spent grains) will generally provide a ghost of the original flavour. If you've got the sugar, try it and see. Then you'll know if you want to do it again in the future.
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NZChris
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Re: An new thought

Post by NZChris »

NormandieStill wrote: Wed Sep 22, 2021 9:04 pm A gumbalhead (sugar head on spent grains) will generally provide a ghost of the original flavour. If you've got the sugar, try it and see. Then you'll know if you want to do it again in the future.
What Norm said.

To get flavor into them, I use the backset and grain bed and make up a ferment to about the original SG and volume, (or less), and add the feints and foreshots from the original strips and spirit run to to the stripping runs.

To make a lightly flavored grain spirit using a pot still instead of a reflux still, I do a sugar wash on the grains without using the backset etc..

Both methods make great product, but are used for different purposes.
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