What'd ya'll make today?

pintoshine · Post by **pintoshine** » Sat Apr 28, 2007 9:01 pm

I got 14 gallons of second gen wheat germ and 50 gallons of 3rd gen molasses going right now. I also have 10 gallons of ready to reflux spirits on hand. Next week is going to be busy.

PUGIDOGS · Post by **PUGIDOGS** » Sat Apr 28, 2007 9:24 pm

I now have 7th generation UJSM fermenting, 2nd generation Deathwish Wheat Germ fermenting and by monday my wheat that is malting should be done. Hopefully I can dry it so wednesday I can cook the cracked corn. Its bill is 10 lbs malted wheat , 25 lbs cracked corn and 13 gallons of water. For a purist approach. Its also the first run of a new bill. Wish me luck..Pugi

pintoshine · Post by **pintoshine** » Sat Apr 28, 2007 9:59 pm

Man, I love the purest approach. It just gives me a good feeling to make spirits from grains and no sugar added. call me old fashioned but I know flavor when I see a good grain bill that does not include sugar. Yumm........

Monster Mash · Post by **Monster Mash** » Wed May 02, 2007 8:51 am

Finally! Doing the spirit run with 18 gallons of low wines on a 60% corn, 16% wheat, 14% barley malt from a 50/50 dextrose infusion mash. I use 3 gallons of feints. Just made the cut to the middle run. Tastes nice and sweet with good flavor.

Bujapat · Post by **Bujapat** » Thu May 03, 2007 9:16 am

Now I've 30 l sugar wash, 50 l UJSM and 30 l dandelion wine fermenting...

UJSM strippin' run next saturday...

1e1hfppe · Post by **1e1hfppe** » Thu May 03, 2007 12:49 pm

I'm kind of a lowbrow at this. I just make sugar washes with turbo and get my 180 proof shine and macerate away.

Right now I've got a liter of gin macerating on my windowsill. 1/8 tsp lemon peel, 1/2 tsp anise seed (crushed), 3tbsp coriander seed (crushed) and 3tbsp dried juniper berries (crushed). I would guesstimate that the alcohol content is about 55%, or 110 proof. I dunno how I'm going to keep my hands off it tonight.

Also have a quart of frozen black cherries soaking in 180 proof firestarter on the windowsill. I give it a week or two til it's ready to go.

Then I still have about a quart of 180 proof stuff left over. Dunno what to do with that, either. Maybe I'll spike my Tang tomorrow morning.

CoopsOz · Post by **CoopsOz** » Thu May 03, 2007 1:30 pm

Ive got a 30litre 2nd gen DW.W.G. and about 50litres of UJSM all sitting below one at the moment. I've got a busy couple of days ahead of me.

duds2u · Post by **duds2u** » Thu May 03, 2007 3:11 pm

I've got 25 kgs of peated malt barley arriving next week so the cooler months ahead could be a little busy.

hornedrhodent · Post by **hornedrhodent** » Fri May 04, 2007 3:45 am

I dug a garden bed and planted spuds onions cabbage broccoli lettuce carrots chives basil and parsley.
I dont imagine I'll brew much out of that lot - perhaps I'll dig a bit more next week and plant barley!

duds2u · Post by **duds2u** » Fri May 04, 2007 2:31 pm

Hornedrodent,
I see you have moved location. The way the drought is you won't have to worry about leaks in your canoe.

hornedrhodent · Post by **hornedrhodent** » Sat May 05, 2007 2:50 am

duds2u wrote:Hornedrodent,
I see you have moved location. The way the drought is you won't have to worry about leaks in your canoe.

Nah - I live on the east coast where all the endangered cod live - The biggest danger here is surrounding cities ripping off our water so they can wash their cars.

duds2u · Post by **duds2u** » Sun May 06, 2007 4:55 pm

Sounds like you must be close to petes "travesty" of a dam.

junkyard dawg · Post by **junkyard dawg** » Sat May 19, 2007 7:31 am

stripping runs of corn and barley mash. tommorow is a spirit run with probably about 10 gallons of low wines. outta be a nice weekend...

copperhead · Post by **copperhead** » Sun May 20, 2007 6:30 am

iv got my first sugar wash all most ready to run. and i malted 50lb of rye got 50more unmalted just waiting till i can a shaft coupling to put a motor on my mill.going to try a pure rye.

new_moonshiner · Post by **new_moonshiner** » Sun May 20, 2007 9:33 am

Another wheatgerm here , that combo of ingredients still amazes me.

Monster Mash · Post by **Monster Mash** » Sun May 20, 2007 10:16 am

Well, I ran a stripping run on my first batch of rye whiskey. I felt like a rookie on this one guys. The rye mash got stuck in fermentation. The cap never fell. I don't think that the liquification phase was correct because I never got a soupy mash after the resting period. The mash stayed kind of thick. Low yeild in the stripping run and I'm back to the drawing board on my rye mash today.

Post by **Tater** » Wed May 30, 2007 6:14 am

Honey still fermenting but almost done . Did start a molasses wash monday

Post by **Tater** » Tue Jul 10, 2007 10:51 am

Honey made some very tasty likker and rums being aged.Went through freezer today and found around 35 lbs of mixed fruits.Plums peaches necterines .and blueberries.Gonna mix them with 3 gallons honey and see what it stills out to.

wineo · Post by **wineo** » Tue Jul 10, 2007 12:16 pm

I picked my grapes a few days ago and started a batch of wine.They were thompson seedless,and still had some tartness to them,so they should make some good wine.If I dont like it,I will make it into some brandy this winter.Also have 10 gallons of mexican sugar wash,made with 1118 yeast,and its about done.I added more sugar cause it fermented from 1080sg to 1000sg in 8 days.Ive got some rum thats ready to proof and bottle.
wineo

junkyard dawg · Post by **junkyard dawg** » Tue Jul 10, 2007 3:13 pm

well, I made some mustang grape wine the other day. Mustang grape is a tradition in my family. I'm trying to carry it on, but I generally have not made very good wines...

It makes good distillate tho...

I never throw any away!

TRANSPLANTED HILLBILLY · Tue Jul 10, 2007 3:31 pm

Sunday I stripped 15 gal sweet feed for horses (oats, corn, barley, molasses) and sugar down to 5 gal to be rerun. Hearts of strip run had a very unique and tasty flavor.
Buddy from work brought me 110 lbs sweet cherries

yesterday that are now in the freezer. Reckon I'll sugar em a bit and get about 30 gal fermentin in a week or 2.

drunk2much · Post by **drunk2much** » Sat Jul 14, 2007 8:06 pm

all this brewing and stripping make me realize how much life gets in the way of brewing

hefeweizen , peach cider, trying to find someone that grinds sorghum to make some rum,

Rudi · Post by **Rudi** » Sat Jul 14, 2007 8:13 pm

Fifth generation ujsm, Birdwatcher sugar wash ,DWWG and just put down a turbo I got for nicks.Youre right Drunk my life seems to get in the way of stillin specialy the work part

.

stoker · Post by **stoker** » Sun Jul 15, 2007 12:31 am

did an apple run some weeks ago, made from apples from last year
(so it has been in the fermenter for 1 year)
it came out good, put half of it on medium charred oak
yesterday, I made beer
and there's 40l of brown sugar fermenting, distill in 1 week.

junkyard dawg · Post by **junkyard dawg** » Tue Jul 17, 2007 8:47 am

Made another batch of mustang grape wine. Found a fella that was giving a bunch away... I picked more and added his to it and now there are 160 lbs of grapes bubbling away.

http://winemaking.jackkeller.net/mustang.asp" onclick="window.open(this.href);return false;" rel="nofollow

drunk2much · Post by **drunk2much** » Tue Jul 17, 2007 8:56 am

those mustangs sure are putting on especially with all this rain we got here in texas the clusters are larger than normal and i bet there almost sweet though i might be wrong hadent tasted one yet. I'm gunna pick mine later this week and probably make about 15gal

showrguy · Post by **showrguy** » Tue Jul 17, 2007 9:29 am

i been tryin to run something but my 35 gal. rum wash is still going after 22 days, it got warm in the garage so i loaded it in the backhoe bucket and took it around to the basement (it's heavy).. it's staying about 68-69 deg. and taking forever....guess i'll just wait !!!!!!!!!!!!!!
last one got too warm and did'nt fully convert... i think.

junkyard dawg · Post by **junkyard dawg** » Sun Aug 19, 2007 12:09 pm

I racked the mustang grape wine off the skins and seeds and all. I filled up a 15.5 gallon keg, and hope to find the time to run the pomace and left over juice in the still. The wine tastes good already. I also racked the plum wine for the second time. There are two 5.25 gallon kegs of that, and a few other gallons that have a lot of pulp and yeast in it still. Also hope to run that for slivovitz, but the wine is really tasty too...

those 5.25 gallon kegs are great! I took out the valves, added a silicone gasket and used a stainless endcap with a hole drilled in it for the an airlock. Cost $30 dollars for the kegs caps gasket and triclamp and airlock. makes a great secondary fermenter that will last lifetimes...

Post by **HookLine** » Sun Aug 19, 2007 8:07 pm

JD, how do you sanatise your keg fermenters?

As to airlocks, I have been using plastic food wrap with a few small holes for a while now on both my barrel fermenter with a big opening, and my keg fermenter with a little opening, and it works fine. (Should add they have all been with sugars washes, don't know how well it would go with other types of washes, especially fruit washes, which would attract them little fruit flies.)

Matt76 · Post by **Matt76** » Mon Aug 20, 2007 6:06 pm

just some more of UJSM

I really only took out 1 really good pint out of 2.5gallons of wash. The rest I will run back through again with some left overs from previous/future runs. Come to find out I have gotten pretty picky about the taste and % of alcohol in what I make