Hello all,
Along the theme of use what's local, did some searching on HD and could not find anyone who'd looked at chaff as an ingredient...probably for good reason you might say!
Chaff being wheat straw cut into fine 5- 8mm pieces usually used as stockfeed.
Apologies in advance to Rad but as I only use his allbran recipe..It’s the only comparison I have. Also you'll notice it's just a ingredient change to chaff with most remaining as per allbran...
k, so why bother?....first up a 30kg bag of wheat chaff costs $18 AUD at 110g per wash that's about 270 washes worth at .07c per wash
5.75 kg Dextrose (or 5.1kg estimated for table sugar based on 12.5% diff as mentioned in parent site for Dextrose)..I find Dextrose easier, no raiding local shops for table sugar no inverting, clean low SG finish etc
1 ltr chaff =110 gm
15g Gypsum
5g Citric acid
Pinch of Epsom salts
1/2 Can (140g)Lowan brand Premium Baker’s yeast
Cooked chaff until it had stopped floating about....
Almost done...notice dark colour change
Aerated, topped up to 25lt
Pitched yeast at 33C
Starting SG 1088
Run wash at 26C
It smells ok so far
Slight lag on fermentation commencing c/f allbran at 18 mins.
Stir and quick inspection at days 3,5 still smells ok and is vigorous
Had hoped to have it racked and run by this weekend but its nowhere as quick as allbran...it's nearly finished fermenting at day 7.
I'll run some through a reflux and also separately a pot still to see what flavours come over.
So I'll let you know what it’s like after airing.
cheers
dave
Chaff experiment
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