This was to be my first mash for stillin, although its only a small mash because i havnt built my copper boiler yet n im using a uk gallon stainless pot i got from the poundshop (cheap n cheerfull so iv got some sippin liquor while im building the other).
Anyway i was impressed with this mash, i used a couple of handfulls under 1kg of organic sun dried raisins and about 1/2 kg of extremely sticky pudding rice (its plain rice but when i cooked it to eat it was so sticky i branded it pudding rice), the rice was boiled and enzyme added for starch conversion, the raisins i soaked in boiled water with a tea bag for a few hours. The whole lot was transfered to my fermenter (bucket) and i put it in my spare bath filled with hot water
i refilled maybe 2 or 3 times, i figured the heat will help finish any starch conversion and it also helps the raisins to swell. Next the time consuming part came of squishing all those raisins (again everything used was well washed n sterilised), i was surprised when i measred the S.G. t see that i had a potential alcohol of 12% with 8 (uk) litres of product i made a yeast starer and left it to get going for 3 days previously and at this point i added the yeast n all was well, i left it to ferment on the pulp for 3 more days and then strained and squeezed of the pulp (leaving me 7.5 ltrs), fermentation slowed which was expected so i pitched a little more yeast n it took of any way today is coming up to 5 days of fermentin n it seems to have stopped leaving me with 2% of potential alcohol still to ferment out. This is my first no sugar ferment, so what do u all think, i pitched some more yeast to see if it will start up again but i wasnt sure if maybe i was left with unfermentable sugars?