Noodle Neutral.

[mash rookie]

I am looking for a neutral wash that tastes clean when run through my flute. I am going to modify that baby to make neutral if I have to. Here is what I have working.

Five gallon bucket.

Two cups of dry Noodles (Penne Regate)

Nine pounds sugar. 13% potential…. Lets see what these nood’s can do?

Two whole small lemons.

I boiled the crap out of the noodles. Two hours. Mush, Mush, Mush.
Dissolved sugar in hot noodle slop. top off bucket, Squeezed lemons, Throw the whole damn lemons in.

Pitch 1/8 cup super start distillers yeast. (after slop had cooled)

Sit back and wait. It has been working hard for two days. Hmm….

Combine this with the tomato paste from birdwatchers and some hot Italian sausage, a few spices…Hmmmm Good…

Ahh Wat a Ya Gonna Do?

[Prairiepiss]

So your using the noodles for nutrients? Not much there. Flour and egg mostly.

[rad14701]

The cleanest sugar wash for neutral I've ever made was a 12.3% ABV Ramen Noodle wash... Not overly slow to ferment and was crystal clear when I transferred it into the boiler...

[Prairiepiss]

Really? Ramen Noodle wash? They had enough nutrients to feed the yeast? Or would it just be more like a flavor filter?

[mash rookie]

So your using the noodles for nutrients? Not much there. Flour and egg mostly.

On the contrary amigo. Plenty of nutrients, pasta is made from wheat. No eggs involved. Read the label on your pasta. More vitamin B than Tomato paste. Lacking C. that is why the two lemons..

[Prairiepiss]

Are you using whole grain noodles?

[blind drunk]

So your using the noodles for nutrients? Not much there. Flour and egg mostly.

Hope the Sopranos and Co didn't hear that

[mash rookie]

Are you using whole grain noodles?

Regular pasta. I ran the numbers. Everything is there. My thoughts are that the wheat flavors have been processed out leaving the nutrients needed.

The yeast will get all it needs without being on steroids (turbo) and leave a clean flavor by eating only what it needs. Like a corn wash or all bran, anything over what the yeast needs is carried over in flavor.

Clean neutral wash is my goal. If I can make something that is clean in my flute, How clean will it be through a Boka or VM?

MR

[maheel]

would a pressure cooker speed the pasta boil time ?

what about that pasta that looks like rice Risoni or Orzo might cook faster ?

interesting idea keep us posted

[Dnderhead]

"would a pressure cooker speed the pasta boil time ?"
not a good idea
1) pasta expands and can plug vent.
2) it only takes 10 minutes to cook,longer it will be over cooked. so by the time the pressur cooker got to temp the cooking whould be over.

[mash rookie]

"would a pressure cooker speed the pasta boil time ?"
not a good idea
1) pasta expands and can plug vent.
2) it only takes 10 minutes to cook,longer it will be over cooked. so by the time the pressur cooker got to temp the cooking whould be over.

Come on Master Yoda Dunder! You must have more to add to this idea? Am I the only guy in all your years that has thought of this for a neutral wash? Tell me, am I missing a popsicle,vegitable or something?? I would not want to end up in tried and true without your wisdom...

[Dnderhead]

if it will mold it will ferment..how well? and what it taste like?
most all grain products are fortified that is why they work as
nutrients.some aren't so read them over.

[mash rookie]

if it will mold it will ferment..how well? and what it taste like?
most all grain products are fortified that is why they work as
nutrients.some aren't so read them over.

I did my home work before I knocked it up. I will let you guys know how it ferments out and distills. Always love your input.

MR

[rtalbigr]

Very interesting MR. Wasn't there someone not to long ago that said we weren't inovative enough here?

Never woulda thought of noodles as a nutrient source, but it makes sense once ya think about it.

Big R

[tomgndallas]

The cleanest sugar wash for neutral I've ever made was a 12.3% ABV Ramen Noodle wash... Not overly slow to ferment and was crystal clear when I transferred it into the boiler...

Curious what your recipe was Rad, I found this one out on the net...

1 gallon water
3.5 cups white sugar
2 packages ramen noodles (crushed)
2 Rite-Aid Central-Vite multivitamin (crushed)
1 tbsp Fleischmann's dry active yeast
.5 tsp Epsom Salt

Process

Dissolved sugar and vitamins in 3.5 cups water
Cooked ramen noodles and Epsom Salt in 4 cups water
Topped to 1 gallon
Pitched yeast and aerated for 1 minute


Sounds like some serious mad scientist shiznit to me. Rad, have you ever attempted it again? Curious if the results are repeatable.

[mash rookie]

Noodle update.
It has been working a week now. SG is 1045. Started at 1100. It still has a way to go. It is still working at a steady but not at a vigorous pace. About the same pace as when I started it. We will see if the nood's provide enough food to keep the yeast going until it is dry. I will keep it warm and happy. It is a little cool in my shop.

I did a couple of thing different when I started it than I normally do for new washes that may account for the slower than normal ferment. I did not oxygenate the wash and I did not leave it open for the first 12-24 hours to encourage aerobic yeast growth. Will this be a problem? I think that there should have been enough oxygen for the yeast to reach saturation level but who knows.

I will keep an eye on it and check it in another week.

[rtalbigr]

Oxygen is a crifical element for proper yeast growth during the aerobic phase, especially in higher gravity worts.It is an important element in cell health, especially in maintaining cell wall elasticity and cell growth. 8-10 ppm is considered a minimum. I've never read what an upper limit is but too much can result in unwanted by-products. 8 ppm can be achieved with a normal aquaruim air pump for about 30 min duration.

Lack of oxygen could be why your ferment is abnormally slow. It could also result in less than ideal attenuation so it may not ferment as dry as you'd want it to.

Big R

[mash rookie]

Oxygen is a crifical element for proper yeast growth during the aerobic phase, especially in higher gravity worts.It is an important element in cell health, especially in maintaining cell wall elasticity and cell growth. 8-10 ppm is considered a minimum. I've never read what an upper limit is but too much can result in unwanted by-products. 8 ppm can be achieved with a normal aquaruim air pump for about 30 min duration.

Lack of oxygen could be why your ferment is abnormally slow. It could also result in less than ideal attenuation so it may not ferment as dry as you'd want it to.

Big R

I have to quit mixing up the terms. I did mean to say aerobic. I think that you are probably correct. I don know why I skipped the steps that I usually perform. It was a busy day. If it fails to finish, I will knock up another batch with my standard method. The numbers are there for complete nutrients. I am confident in my recipe. The question will be what flavor will come across.
MR

[rtalbigr]

MR - I understand perfectly. LOL! Don't know how many times I've cussed myself out over the same kinda mistakes.

Big R

[mash rookie]

Day Twelve. It is still plugging along at a good steady pace. SG has dropped to 1035. I have had washes take over three weeks to finish before so I will be patient. (what else ya going to do?) The wash is very mild in smell and flavor. Maybe it will make a decent neutral.

[rad14701]

mash rookie, I don't recall my Ramen Noodle wash as being overly fast or slow... It wasn't over three weeks as I recall... I'm not finding any notes on it but know I was running several experiments without notes during that time period...

[mash rookie]

mash rookie, I don't recall my Ramen Noodle wash as being overly fast or slow... It wasn't over three weeks as I recall... I'm not finding any notes on it but know I was running several experiments without notes during that time period...

I think it will be fine. I forgot to oxygenate the wash and or grow up my yeast as I usually do. That got it off to a slow start plus it has been a little cooler in my shop.
It is still working away so it may finish dry. I will just have to wait to see.

Particularly if it distills okay with a mild flavor, I will try this again. The nutrient numbers seemed to work as compared to other recipes. The carb's should be enough nitrogen. I wish I had not forgotten to start correctly. The amount of noodles and the high target ABV will be the balance act.

A fun hobby. It challenges your thinking and reasoning daily. I have more experiment ideas then I have time to play with.
Thanks for watching out. I will try to keep the crazy ideaas to a minimum.
MR

[tomgndallas]

just started my noodle wash experiment.

Started with 4 packs of maruchan ramen noodles, crushed down.
7.5 lbs of sugar
5 teaspoons of fermax
2 multivites crushed
two packs of active dry yeast that was proofed about a half hour before the pitch

inverted the sugar, boiled the ramen for 45 minutes, aerated wash for 35 minutes.

Added almost 5 gallons, adjusted total volume to a reading of 1.08 SG on the hydrometer.

Just closed the lid on the fermenter, will check it again in a week. they were running a special on ramen, 6 packs for 99 cents. I could not resist.

[tomgndallas]

oh yes and this is the yeast i used, it was also on sale...

http://www.amazon.com/gp/product/images ... 0901&s=hpc" onclick="window.open(this.href);return false;" rel="nofollow

[mash rookie]

My noodles have stalled. I will check the SG and run it this weekend but I doubt it finished dry. I will knock up another batch and remember to start it as I normally would.

Tom, The fermax and vitamins are exactly what I am trying to avoid as they might affect flavor. I believe that the noodles have enough nutrients for the yeast. I am hoping that a wheat taste does not carry over having been processed into noodles. What kind of still will you run your through?

Because my flute carries flavor through it magnifies this issue. Can you imagine how bad turbo yeast would taste? My noodle experiment is an effort to find the cleanest tasting sugar wash possible.

I have two batches of UJSSM fermenting. One as usual with distillers yeast. One with bakers yeast. I have read that bakers yeast adds a different flavor to grain ferments. Yeast is a issue with my clean neutral search as well.

[Dnderhead]

check out your noddle
some are fortified and some are not.
the ones that are i thank you will have better luck with.

[tomgndallas]

My noodles have stalled. I will check the SG and run it this weekend but I doubt it finished dry. I will knock up another batch and remember to start it as I normally would.

Tom, The fermax and vitamins are exactly what I am trying to avoid as they might affect flavor. I believe that the noodles have enough nutrients for the yeast. I am hoping that a wheat taste does not carry over having been processed into noodles. What kind of still will you run your through?

Because my flute carries flavor through it magnifies this issue. Can you imagine how bad turbo yeast would taste? My noodle experiment is an effort to find the cleanest tasting sugar wash possible.

I have two batches of UJSSM fermenting. One as usual with distillers yeast. One with bakers yeast. I have read that bakers yeast adds a different flavor to grain ferments. Yeast is a issue with my clean neutral search as well.

MR, i have a T500 and i focus mostly on making cuts for neutrals. epsom, dap, and yeast hulls are about all that is in fermax, i would think the noodle would give more flavor, or the esters produced from pissed off yeasties.

if your flute magnifies flavors, i think a turbo would make me barf

my wpsow that i used ec1118 on finished in secondary for clearing today, talk about damn near chrystal clear...amazing. if you are looking for a good simple sugar wash, that is definitely one of them.

[tomgndallas]

going on day 5, fermentation still continues. Some of the oil has clumped a little and is riding on the top, should make it easy to siphon out without the need for filtering. SG is now at 1.01 so it is coming down. Not super fast but at a good rate.

[mash rookie]

Final report on noodle wash. As I reported earlier, Because I started it wrong it died an early death and finished at 6%

I finally ran it last weekend. With a five gallon wash, a lot of noodle trub and only 6% there was not much alcohol there. Particularly for my flute.

I Just got around to sampling the cuts today.

I am happy to report that I think this can make a good neutral. Difficult to discern but the middle jar was tasty and all cuts were without an identifiable flavor.

For a moment I thought it almost tasted like bananas. I will definitely try this again giving it a good start and probably do a ten gallon wash..


Let us know how yours works Tom.
MR

[nwvapors]

"For a moment I thought it almost tasted like bananas."


That is funny, I've sometimes picked up on a banana like ester from saki. Something to do with the rice surely.