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New to this
So I have wanted to get into this for a while and now that I'm retired, it seemed a good time to start. Especially since I found what I think is my grandfather's whiskey recipe. He's been gone 20 years, so I can't ask him. But, I know I can't jump straight to that so I started with a simple 1:1 cornmeal, water, sugar mix with a packet of Red Star premium Blanc yeast thrown in. I noticed last night (day 9) that it had quit bubbling and I watched it for several minutes, no activity. I pulled the airlock to let the water level back up so I could see if it pushed any overnight. Well, it started bubbling again and is still (20 hours) pushing bubbles about every 10 seconds. What happened?
- Saltbush Bill
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Re: New to this
Welcome aboard Rooster.
Lesson No 1. Never rely on an airlock to gauge the activity of a ferment. One small leak around the lid will stop the bubbling.
Its always best to lift the lid and look for and listen for activity on the surface of the wash or mash.
Lesson No 1. Never rely on an airlock to gauge the activity of a ferment. One small leak around the lid will stop the bubbling.
Its always best to lift the lid and look for and listen for activity on the surface of the wash or mash.
Re: New to this
Welcome Rooster! Looking forward to learning about your grandfather’s recipe when you are ready to share.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
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Re: New to this
Bill, I discovered that when it still wasn't bubbling on day 3, but could see it working with the top off. A couple wraps of thread tape and she blew about 1/2 the water out of the airlock, lol.
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Re: New to this
8Ball, I will have to share it because I'm going to need a lot of help when I get to that point. I found it stuck behind a drawer in his old roll top desk. I'm not sure it wasn't just a shopping List, but there's no fun in that. It was, as best as I can tell:
30 corn
8 barley
3 rye/wheat
1 g ca. sy. - I'm guessing this is cane syrup, better known as molasses.
Whatever the reality, it looks like it would make a decent drink...
Re: New to this
Rooster,RoosterCogburn wrote: ↑Tue Apr 27, 2021 8:07 pm8Ball, I will have to share it because I'm going to need a lot of help when I get to that point. I found it stuck behind a drawer in his old roll top desk. I'm not sure it wasn't just a shopping List, but there's no fun in that. It was, as best as I can tell:
30 corn
8 barley
3 rye/wheat
1 g ca. sy. - I'm guessing this is cane syrup, better known as molasses.
Whatever the reality, it looks like it would make a decent drink...
Thanks for the recipe. Sounds like it will be a fine drop. Post it in the “Recipe Development” section when you are ready to get started. You will get good advice there.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
- Twisted Brick
- Master of Distillation
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Re: New to this
What a great find, RC! Kudos for making the effort to revive a piece of your family history. Since the time your grandfather made whiskey from this recipe, much has been learned and practiced in the treatment of the ingredients, and how to make the absolute best drop from them. How to use enzymes and current yeast strains will probably also make it on your list of items to become familiar with.RoosterCogburn wrote: ↑Tue Apr 27, 2021 8:07 pm
8Ball, I will have to share it because I'm going to need a lot of help when I get to that point. I found it stuck behind a drawer in his old roll top desk. I'm not sure it wasn't just a shopping List, but there's no fun in that. It was, as best as I can tell:
30 corn
8 barley
3 rye/wheat
1 g ca. sy. - I'm guessing this is cane syrup, better known as molasses.
If ya get stuck, there's plenty of folks around to lend a hand.
And.... welcome!
Twisted Brick
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
Re: New to this
Welcome!
Get a hydrometer and testing jar (glass). If the hydrometer readings don't change on three successive day readings, it is either done or stalled (hopefully not).
Airlocks are notorious liars.RoosterCogburn wrote: ↑Tue Apr 27, 2021 4:30 pm Bill, I discovered that when it still wasn't bubbling on day 3, but could see it working with the top off. A couple wraps of thread tape and she blew about 1/2 the water out of the airlock, lol.
Get a hydrometer and testing jar (glass). If the hydrometer readings don't change on three successive day readings, it is either done or stalled (hopefully not).
Re: New to this
Rooster,8Ball wrote: ↑Tue Apr 27, 2021 8:20 pmRooster,RoosterCogburn wrote: ↑Tue Apr 27, 2021 8:07 pm8Ball, I will have to share it because I'm going to need a lot of help when I get to that point. I found it stuck behind a drawer in his old roll top desk. I'm not sure it wasn't just a shopping List, but there's no fun in that. It was, as best as I can tell:
30 corn
8 barley
3 rye/wheat
1 g ca. sy. - I'm guessing this is cane syrup, better known as molasses.
Whatever the reality, it looks like it would make a decent drink...
Thanks for the recipe. Sounds like it will be a fine drop. Post it in the “Recipe Development” section when you are ready to get started. You will get good advice there.
I took a shot at making a recipe from what you shared:
10# Corn
3# Barley
2# Rye/Wheat
42 oz molasses/cane syrup or 3# panela
Haven’t tried it yet, but maybe this fall.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Re: New to this
Welcome to HD
Re: New to this
Great handle you picked there Rooster. I really just need to spend a night watching some old J. Wayne movies. Welcome to HD. So much knowledge here. Just a lot to read and retain. If you don't mind me asking what did you retire from?
Re: New to this
Welcome Rooster. Recipe looks fine. I’m going to put that one on the “make it next time” list.RoosterCogburn wrote: ↑Tue Apr 27, 2021 8:07 pm8Ball, I will have to share it because I'm going to need a lot of help when I get to that point. I found it stuck behind a drawer in his old roll top desk. I'm not sure it wasn't just a shopping List, but there's no fun in that. It was, as best as I can tell:
30 corn
8 barley
3 rye/wheat
1 g ca. sy. - I'm guessing this is cane syrup, better known as molasses.
Whatever the reality, it looks like it would make a decent drink...
Double, Double, toil and trouble. Fire Burn and pot still bubble.