rad14701 wrote:
You can use any of the Gerber flavors as there would be very little barley in even the barley cereal... We are after the vitamin and mineral fortification more than the flavor... I have used Barley, Mixed Grain, and Rice... You could always toss some barley into the recipe and give that a go...
I guess I just don't get it, if its for neutrients, I figure theres got to be better supply of them than baby food. if its for flavor, theres got to be better source than baby food again.
ol'blue wrote:I guess I just don't get it, if its for neutrients, I figure theres got to be better supply of them than baby food. if its for flavor, theres got to be better source than baby food again.
not sure of the appeal, but to each his own.
Perhaps... But can you source those ingredients locally, like at the grocery store...???
I have used many of the flavors and can tell no difference in the taste..... I love the stuff easy clean and neutral. the other great thing is you can run to the grocery and get everything you need.
Easy to source ingredients
ferments go with out a hitch
Good learning tool for new stillers
Makes (at the very least) clean likker.
Whats not to get?
Assuredly its not a grain likker as such.
But some members are running multiple generations with the All Bran (or the like) and seem to be having a good time doing so.
Great wash recipe! I did a 3 gallon batch in a 5 gallon fermenter (it needed the extra space)SGwas 50 when it started and after 5 days of vigorous ferment it is down to .08 . I made a yeast starter with 2 cups of water 2 tablespoons of the simple syrup that the recipe makes and 5 tablespoons of yeast. I put it all in a 5 cup container and by the time the 1/2 hour boil was done the yeast was frothing over the container! I put the sugar solution in with the baby food and topped to 3 gallons .I didnt aerate because the tap does it fine. Mixed it all together with a good stir covered it up and went to take a shower . When I got back from the shower it was going like mad!Awesome quick take off. Im looking to still it tonight.
Thanks for the awesome recipe!
I just finished a 10 gallon Gerber wash and did not boil anything. I used the 110 degree water output from my reflux coil while running a previous batch to disolve the 20 pounds of sugar then mixed in a 16 ounce box of Gerber rice. I aerated it with a copper tube that had a small hole in it hooked to my compressor until the temp came down to 100 or so and then pitched 10 tablespoons of bakers yeast and let the bubbles continue and stirred until no yeast was floating on the top. Closed it up and left it to ferment in the high eighties and 7 days later it was just as dry as the wash that I put extra nutrients in and boiled.
This recipe is great.
I'm fixin to start a 5 gal batch of this over the weekend.
I have a 10# sack of sugar
1 box of multi grain gerber
1 lemon
1 pack of Nottingham ale yeast
5 gals well water
I shoulda started it a couple weeks ago, nuthin says independence day like a jug of white dawg
I'll let yall know how things go
NChooch
NChooch
Practice safe distillin and keep your hobby under your hat.
I inverted the sugar by boiling for 30 min with the juice of 1 lemon and 8 quarts of water.
added the Gerber to the fermenter and poured the syrup on top .....added another gallon of water and stirred well.
then added the last 2 gallons, stirred somore and it was still at 110Fso I set it aside for a couple hrs ... within 30 mins of pitching the yeast, it was bubbling along nice n steady.
...it hasn't really taken off super hard, which is what I expected, but that's OK, I'm sure it's gonna make some nice white dog.
it measured 1.092 on the hydrometer, which I'm thinkin will end up around 13% ... should yield about 1/2 of a gallon of 90 proof with cuts
NChooch
Last edited by NcHooch on Sat Jul 03, 2010 11:51 am, edited 1 time in total.
NChooch
Practice safe distillin and keep your hobby under your hat.
NcHooch wrote:...it hasn't really taken off super hard, which is what I expected, but that's OK, I'm sure it's gonna make some nice white dog.
Gerber will produce a lot of tiny CO2 bubbles because it is a thin sugar wash, almost too small to see in most fermenters... A grain and sugar wash like UJSSM will produce larger bubbles because the wash is more viscous due to the corn... You wash is quite likely more active than it may appear...
Good luck with the Gerber... Keep us posted on the progress...
not sure what when wrong here, but it measured 1.080 on the hydrometer today .
I pitched some more yeast and it started sizzling. Wonder if I have a PH problem.
I'm not gonna be out a lot o' cash if this fails (1.80 for the gerber and 7.50 for the sugar) but it's the principle of the matter dammit! Shit better start happenin fast or I'm liable to toss a sachet of turbo in there
NChooch
Practice safe distillin and keep your hobby under your hat.
So, on a hunch, I tossed 2 tbs baking soda saturday after I tested the gravity, and the ferment took off like a shot , continuous bubblin through the airlock for 2 days ....finally finished today at 0.095 ....I'm runnin it right now through the Bok, and I gotta tell ya Rad, this is some fine tastin whitedog ....I'm sippin on a shot taken 1 pint into the hearts (cut 50/50 with water), and enjoyin the hell out of it! .
cheers, NChooch
NChooch
Practice safe distillin and keep your hobby under your hat.
Ok, guess I'm going to add my 2 cents... and very green to all this.
I recently got my first pot still and was looking for a recipe on here and figured this one was the way to go. Made up a 20L batch last week, granted I have a 40L still, but was curious to see how this worked.
Ran this past weekend, took about a total of 2.5 hours, collected about 3.3l of something, in 300-400ml jars. Didn't do the proper measurement beforehand so cant tell you exact, but once out of the still it was drinkable but well over 80%.
Mixed the hearts together, a tad of the tails and heads (most got joined for the next batch) for about 6.6L of uncut hooch. I ran the tails up to 204.5 just to see what they were like, nice smell but not much else. I have this sitting on oak for a minimum of the next week+ depending on how it ages, picking up nice color so far.
I liked this one so much, I made a 40L batch the same day I distilled. It's so easy and is cranking away now, going to be trying this one a few times before moving on. BTW, getting scientific, both carboys measured between 1.095 and 1.101 at 95 deg before pitching yeast, hoping for 10-12% this time.
Tex; more heads & tails in the hearts the more agein is needed for flavour and character without headaches.
If the quantities are small then either cut severely or wait and see by agein. If the quantities are large then you can put it away and also drink the best bits while waiting.
Learning the cuts is hard. Play conservatively...quality before quantity.
I hear you Ayay. Mostly was trying out the still, this was my first true run and am glad with the results. Only added maybe 200ml of both heads and tails to about 3 L of Hearts...
Thinking it will be ok, but I guess only time and drinkin will tell!
started a 30 gallon batch of this today. Added some Breiss malted barley for flavor. SG was 1.08
16oz of Gerber oat, 8oz Gerber rice, 2 pounds of Breiss caramel malted barley for flavor. 50# sugar,
and t tablespoon of 20-20-20 fertilizer.
boiled 10 gallon of water, added the Gerber cereal, sugar and fertilizer. stirred very well and let set for about 90 mins. Then topped off with cool water to 30 gallon. SG is 1.080 added enough Red Star Bakers yeast to completely cover the top.
KS
Kentucky shinner wrote:started a 30 gallon batch of this today. Added some Breiss malted barley for flavor. SG was 1.08
16oz of Gerber oat, 8oz Gerber rice, 2 pounds of Breiss caramel malted barley for flavor. 50# sugar,
and t tablespoon of 20-20-20 fertilizer.
boiled 10 gallon of water, added the Gerber cereal, sugar and fertilizer. stirred very well and let set for about 90 mins. Then topped off with cool water to 30 gallon. SG is 1.080 added enough Red Star Bakers yeast to completely cover the top.
KS
Did you steep or mash your grain?
If so, how hot and how long?
I would like to try adding some grain.
I think it might respond well to some mods.
5 gallons of water
7 pounds (14 cups) of sugar
10 tbsp of bakers yeast
1/2 tsp of Epsom Salt
1 tsp of 20-20-20
4 cups of Gerber All Grain Cereal
Boiled 5 gallons of water first - poured the sugar, epsom salts, 20/20/20 and cereal in the the fermentation bucket. Poured the boiling water into the bucket, mixed well.
Waited until temp was down to 90f (finally put a fan on it to lower the temp - damn it takes a while), pitched the yeast, stirred well. Damn airlock is blowing like Dizzy Gillespie after 30 minutes.
Update: I made a 5 gallon batch and a 4 gallon batch (lack of appropriate storage) - both finished off in 48 hours. I don't have a meter yet but there's no sweetness leftover.
Both batches bubbled furiously right up until monday night.
Planning on running it as a single 9 gallon batch either tonight or tomorrow night.
Zzyzxx71, that 4 days sounds about right for Gerber... Two days should be plenty of time for it to clear before racking into your boiler... Keep us posted on how the run goes...
Hey rad check out the 30 gallon I mixed up and see if you think it is about right. check th sg today and it is 1.06 seems to be slowing quite a bit. When I do the sweet feed it works pretty hard up until about the 10th.
KS
Kentucky shinner wrote:started a 30 gallon batch of this today. Added some Breiss malted barley for flavor. SG was 1.08
16oz of Gerber oat, 8oz Gerber rice, 2 pounds of Breiss caramel malted barley for flavor. 50# sugar,
and t tablespoon of 20-20-20 fertilizer.
boiled 10 gallon of water, added the Gerber cereal, sugar and fertilizer. stirred very well and let set for about 90 mins. Then topped off with cool water to 30 gallon. SG is 1.080 added enough Red Star Bakers yeast to completely cover the top.
KS
Did you steep or mash your grain?
If so, how hot and how long?
I would like to try adding some grain.
I think it might respond well to some mods.
I let the grain the cereal and the sugar set for about 90 minis it 140F water then topped up to 30 gallon with cool water and pitched yeast.
