All Bran Recipe

[olderdog]

LWDTS, may do a strip run on the next batch then a spirit run later, will let you know how things go. On my cleaning run, I had a problem keeping my column temp. within the limits. Spirits began at about 178.0F and climbed to 185 before I shut things down. I wasn't too concerned about what I took off or left behind as this was a cleaning run only. Will try to be more precise on the next go round. Thanks for your help.

olderdog

[rad14701]

I had a similar issue with an oatmeal wash where all of the sugar congealed into the oatmeal and it all stayed right on top of the wash... I'm gonna guess that you tried mixing too hot of slurry with too cold of water... As you've noticed, boiling the All Bran in straight water, rather than boiling in the invert sugar water, yields better results... That is one recommendation that is somewhere here in this topic...

[olderdog]

Rad, I think you are right on both counts......I gotta slow down and let things cool. It's hard though....if only my other half would stay in town longer and leave me alone to my new hobby, things might be a little more precice.....geeez, gotta love'm though. Thanks again for your input.

olderdog

[olderdog]

As promised, the results of my first "keeper run" Did a 2 gallon batch yesterday and have mixed feeling about the taste and smell. I kept 2 pints of hearts and collected another 2 pints for my next run. Running through carbon helped a lot but there is still an odour and aftertaste somewhat like a "perfumey" flavor. Remember when you were younger and gave your girlfriend a hickey at the drive-in, sorta like that.....( maybe that was the lemon gin). This 2 gallons was the last of my 1st All-Bran wash, I have a 2nd wash that smells a little different and definely has a higher alcohol content, it is now ready to run so perhaps on Sunday (this is Thursday), I will run some of this. Will keep you informed.

olderdog

[ScottishBoy]

That perfumey smell goes away if you air it out for a few days. It allows the sweetness of the alcohol to come forward. Doing a spirit run of this cleans it up to a "bright and clean" state with a whisper of sweetness.

[olderdog]

ScottishBoy, thanks for the comments. I usually have a shot of Kaluah with my vodka, with this run I have found an ounce or 2 of 7up with the Kaluah and hooch over ice makes a fine drink. I have about 10 gallons of wash ready to run, this amount will take me a few days to complete, do you think a strip run of this left sitting to air for a few days then a spirit run would be the way to go?

olderdog

[crazyk78]

Oh No.... I think I buggered up Rads original recipe by not reading it properly.

I tested my wash (before I added the All bran) in my hydrometer and it read 0.8.

I used like 6kg's sugar and 27l of water.

It's bubbling along, but what is the potential outcome for this batch?

[rad14701]

No screw up at all, crazyk78... Those measurements have a potential yield of 13.1% ABV with a SG of ~1.085...

[Titus-a-fishus]

Did a stripping run of a 25ltr bran wash with 6 kg of sugar on the weekend
Went pretty good

Just takes way too long to ferment out when doing the wash.
Two weeks as opposed to 5 days with 4kg of sugar

So have now done it with 5kg and will see how that goes.

Still wrapped with the recipe Rad......
Thanks again

TAF

[crazyk78]

I must be dyslectic or something.

Sorry this is the wrong thread to post this but I promise to keep the questions minimal or I'll start another thread.

My reading was 1.080 on my hydrometer.
When I look around at the potential is says 10.5%

Question: What needs to be done to get that up to 1.09 like most people on here?

10 days to ferment out? Wow that's what I've got to look forward to.

[ScottishBoy]

ScottishBoy, thanks for the comments. I usually have a shot of Kaluah with my vodka, with this run I have found an ounce or 2 of 7up with the Kaluah and hooch over ice makes a fine drink. I have about 10 gallons of wash ready to run, this amount will take me a few days to complete, do you think a strip run of this left sitting to air for a few days then a spirit run would be the way to go?

olderdog

As near as I can tell, this one airs quite well and a well aired run then a spirit run with generous clean water should yeild a very nice nuetral with only the slightest hint of the bran sweetness.

Rad is right. Its hard to mess this one up and it usually ferments very fast.

[rad14701]

crazyk78, there is a sugar wash calculator on the parent site that is very helpful... I rarely use a hydrometer for mixing my cereal washes, I just go by volume of sugar... Sugar weighs approximately 1/2 pound per cup... 4 cups (2 lbs.) per gallon equates to ~14.1% ABV @ 1.092... 3.5 cups = ~12.3% ABV @ 1.080... 3 cups = ~10.6% ABV @ 1.069... You can weigh it and measure with a hydrometer if you like but these measurements will get you close enough... You'll have better luck sticking with 1.080 or below if you want full fermentation in a reasonable period of time... This recipe won't stall above 1.080, even with bakers yeast, but it might take longer to ferment to dry...

[Braz]

Kudos from the gallery:
I went to a motorcycle rally this past weekend and took two bottles of All Bran vodka along to share with my buds. The universal comment was, "smooth." A few of the more experienced vodka drinkers were able to pick out the sweet hint of bran flavor in the finish. Everyone who tried it had good things to say about it. Now I need to make more 'cause they drank it all.

[crazyk78]

Thanks Rad..yeah I found a couple of calculators which I'm going to play with.

Another question to you all...do you find you can drink more of your own home made alcohol without getting that hangover headache?

Do you still get that bad headache when you make your own? or is the headache usually bought on because of the nasties in alcohol?

Cheers

[rad14701]

crazyk78, one of the reasons some folks here make their own spirits is to avoid the hangovers and headaches that come with commercial spirits... The key to this is that the commercial distilleries aren't as discriminating with their cuts because doing so would effect their bottom line... By making a larger heads cut we can remove more of those lower alcohols that contribute to hangovers and headaches...

But you can still drink too much and end up feeling like shit due to dehydration and/or alcohol poisoning... And it is also easier to have a drink or three too many simply because our spirits are so smooth...

Hope that answered your questions...

[doslaur]

Well its been a week since I setup the All Bran wash. I ended up with 6.5 gallons of 9.5% alcohol with this wash. I cooked it on the pot still today. I got about 1.5 gallons of alcohol, then it was coming out about 25 proof. So I shut her down. Out of that 1.5 gallons, I kept .5 gallons of hearts. Still haven't filtered it yet. Does these cuts sound pretty close. The first 3 pints, I could really taste a sting. It doesn't seem like I get alot of hearts each time I have beeen running the still. Or is this pretty close. By the way, the half gallon that I kept, was 95 proof. Thanks for the recipe.

[rad14701]

That sounds about right for a 9.5% wash of that volume... And you have plenty of feints to use in an all feints run down the road... The heads sound a bit higher than what I generally end up with but it is what it is if you want clean neutral...

[doslaur]

Ok. Thanks for the info. Yea I got 1.5 gallons of feints saved up right now.

[crazyk78]

Hey all,

How long does this wash last after being fully fermented to distilling?

[rad14701]

Hey all,

How long does this wash last after being fully fermented to distilling?

My washes take 3 - 7 days depending on the weather and additional ingredients... I've only had one or two that have taken longer and they were experimental washes with varied measurements of ingredients... Most are done in 3 - 4 days at a constant 78F ambient room temperature... The higher the SG of the wash, the longer it will take... For quick ferments go with 10.6% - 12.3%, but even 14.1% doesn't take much longer...

[crazyk78]

Hi Rad,

Maybe my question wasn't clear. What I wanted to know, is once the wash fully ferments, how long can I wait before distilling it?

[LWTCS]

When your air lock stops bubblin, give a good stir to de-gas. This will help suspended solids settle more quickly as escaping c02 (from under the trub) can re-suspend solids.

Rack wash to new containers while making sure not to disturb yeast cake/trub.

If you can,,, refridgerate to assist in clearing. All this can take a day or two.

Once you get on top of your likker curve, you'll likely be happy to leave your clearing wash in the fridge for a week (or 2?)

[rad14701]

Hi Rad,

Maybe my question wasn't clear. What I wanted to know, is once the wash fully ferments, how long can I wait before distilling it?

While the wash will keep indefinitely if sealed, like wine, the wash should be racked off the trub if you intend to wait more than a couple of weeks to distill the wash... Storing on the trub for an extended period of time can cause impurities in the yeast and trub to leach out into the wash causing off tastes and/or smells...

LWTCS beat me to the answer while I was typing...

[crazyk78]

Thanks guys, yes I can't wait to distill this All Bran Wash. She's bubbling away quite slowly as its a little cold here.

Cheers

[gavin]

Hi rad,

Very keen to give this one a shot as my next wash. Have been trying to read all thru the thread, but its got to a pretty impresive length!

I think I have it pretty much all covered except for a couple of things that I would like to ask you about if thats ok.

1. have you made any signifigant improvements to this recipie since your updated version on page 5 of this thread? if so could you point me toward the page please.

2. airation? is this just a good hard stir for the duration, or are you talking about using an air stone or simular?

3. Boiled yeast? is this just some bakers yeast thats been boiling/killed so that the live yeast you are also adding can feed on it? - tried to search forums for this but got too many results for either just "boiled" or "yeast"

4. the 20-20-20 fert? did you have a specific brand?

Main reason I ask regarding fert is because there is actually two different systems used world wide for rating fertilizer NPK make up. I can't remember their names and exactly how they convert (although one ha its NPK as an elemental rating from memory, while the other I think has it as oxide). But I do remember the nitrogen indicator always stays the same and know for certain (for example)that the 20-20-20 (Peters professional "general purpose) fert is sold, rated, and labeled as 20-20-20 in holland etc while the exact same product is sold, rated, and labeled 20-8.7-16.6 here in NZ and elsewhere. Incidentally this particular one also has urea making up 52% of its nitrogen componant. I'm pretty sure you mentioned yours had no urea so I'm assuming this is not the one you are using?

I realise that the exact fert is probably not crucial, but just make the inquiry because I probably can get the exact fert,... and also because it might be good for people to be aware of the two possible different rating systems used when trying to match the NPK of fertilizers.

cheers

gavin

[gavin]

I use Miracle grow in very small portions, but Im moving over to a homemade recipe.
I found when I used Miracle grow, my beard had a nice leafy sheen to it and my hair was as fine as cornsilk!

Now the serious answer:
Yes, you can use it. The blue color is a combination of copper salts and a blue dye which they use to make sure no one drinks it by accident. Like the smell they put in natural gas.

According to the company rep, the blue colour is just something that is deliberatly put there so that people can see when the fert has depleated when used in the inline type fert dispensers that clip onto garden hoses.

The amount of blue has changed recently (along with their branding and packaging) but the company assures that the product other wise remains exactly the same.

[rad14701]

1. have you made any signifigant improvements to this recipie since your updated version on page 5 of this thread? if so could you point me toward the page please.

That is about the last of the improvements... The only thing I intend to play with is the amount of All Bran for flavoring when pot stilling... I also run a bit less sugar, 3.5 cups (1.75 lb.) per gallon (12.3% SG 1.080), when I want a definite fast ferment... I've even gone as low as 3 cups (1.5 lb.) per gallon (10.6% SG 1.070)...

2. airation? is this just a good hard stir for the duration, or are you talking about using an air stone or simular?

For small washes I shake the fermenter and for larger washes I use a hunting arrow with plastic fletches in a portable drill and aerate for several minutes, up to a couple times for the first hour... Once the krausen starts I don't bother with additional aeration...

3. Boiled yeast? is this just some bakers yeast thats been boiling/killed so that the live yeast you are also adding can feed on it? - tried to search forums for this but got too many results for either just "boiled" or "yeast"

Yes, it's the same fresh bakers yeast as used for the fermentation... You can also use old spent yeast but I don't for my experimental washes...

4. the 20-20-20 fert? did you have a specific brand?

I use Peters 20-20-20 with the inert blue dye... As for the differences in NPK coding, I am under the impression that some of the numbering indicates whether some of the components are fast acting while others are time released... I could be wrong, however...

Sorry about the delay in responding... Hope these answers are helpful...

[BillTheChemist]

I have been using Turbo for the 6 months or so. But, having just tried All Bran (Total cereal), I am very impressed. My first two 25l batches completed in 4 days - elevated temp maintained with an electric blanket. At first, I thought that the fermentation had stalled. but I measured the specific gravity and figured that it was complete. What a change from a 10+ day fermentation with Turbo yeast!

I did a stripping run, followed by by a spirit run in my copy of rad's "Small Scale Combo Still". I refluxed for 1/2 hour after the still came up to temp and was careful to limit the flow to about 1 drop/second. A slower run definitely improved my usual 85% ABV. Measured purity this time was 93.5%. Product has very little odor, unlike Turbo.

All Bran for me.

[gavin]

1. have you made any signifigant improvements to this recipie since your updated version on page 5 of this thread? if so could you point me toward the page please.

That is about the last of the improvements... The only thing I intend to play with is the amount of All Bran for flavoring when pot stilling... I also run a bit less sugar, 3.5 cups (1.75 lb.) per gallon (12.3% SG 1.080), when I want a definite fast ferment... I've even gone as low as 3 cups (1.5 lb.) per gallon (10.6% SG 1.070)...

2. airation? is this just a good hard stir for the duration, or are you talking about using an air stone or simular?

For small washes I shake the fermenter and for larger washes I use a hunting arrow with plastic fletches in a portable drill and aerate for several minutes, up to a couple times for the first hour... Once the krausen starts I don't bother with additional aeration...

3. Boiled yeast? is this just some bakers yeast thats been boiling/killed so that the live yeast you are also adding can feed on it? - tried to search forums for this but got too many results for either just "boiled" or "yeast"

Yes, it's the same fresh bakers yeast as used for the fermentation... You can also use old spent yeast but I don't for my experimental washes...

4. the 20-20-20 fert? did you have a specific brand?

I use Peters 20-20-20 with the inert blue dye... As for the differences in NPK coding, I am under the impression that some of the numbering indicates whether some of the components are fast acting while others are time released... I could be wrong, however...

Sorry about the delay in responding... Hope these answers are helpful...

Many thanks for all that rad!

I'm hoping to get a ferment going over the next few days so I'll keep you posted.

re the fert NPK indicators, I'm pretty confident none of the numbers relate to release rates, but rather just the NPK make up. But as mentioned these can be givin using two different rating systems - which means two different sets of NPK numbers can be given for the very same product, and lots of confusion at times!

looking at the peters professional soluable fert product guide i see they have three only listed that don't contain urea as part of the nitrogen content. One of these is their "peatlite special high N". Its NPK will be very close to what you are using and it has elevated trace elements because it is designed for soiless mixes (peat). I have this on hand so I think i'll give this a try.

cheers

gavin

[Braz]

I don't use any fertilizer at all. My wife, Miss Organic, was appalled at the thought so I opted to use DAP instead. Since DAP can stress the yeast depending on how much and when it is added I kept reducing the amount till I don't use any at all now. Plus, I like to simplify stuff as much as possible (Motto: Simpli-Fi).

So, realizing that All Bran is Rad's brainchild but also of the opinion that any recipe is meant to be tweaked, poked, prodded, and generally messed about with, here is the version I have ended up with. This is for a 20L (5 Gal.) wash.

In a stock pot
8 cups water
2 tsp citric acid
bring to boil
slowly add 8.5 lb sugar, stirring
return to 200-210F and hold for 30 min.

In a smaller pot
5 cups All Bran
water to cover
bring to boil
add 2.5 tsp dry bakers yeast
continue to boil 10 min.

combine above into the fermenter
add water to 20L
add 1 tsp epsom salt
2 vitamin B tabs, crushed

Check Ph and adjust to 4.5-5.0
Allow to cool to around 80F
check and record SG
Aerate vigorously
sprinkle 2/3 Cup of bakers yeast on top
Close the fermenter and walk away

This usually ferments fully in four days, though it may take a little longer in the winter time when the ambient temp is lower. My experience is that there is plenty of nutrients in the All Bran by itself and, along with the boiled yeast, is all I need to keep the yeast happy, active and non-stressed. I don't think you can aerate too much. The yeasties seem to really like the oxy rich environment during the repro phase. I have a piece of 1/4" copper tube with some tiny holes drilled in it and a plastic tube connected to my air compressor and I let this bubble in the wash for maybe 10 minutes or so before pitching the yeast.

Long post. Sorry 'bout that.