All Bran Recipe

[lampshade]

I have been fermenting the "All Bran Recipe" for 10 days. The air lock burps three times a minute now. The mash has a slight citrus taste to it.

What should the mash taste like when it is finished? Is a citrus taste normal? I read on one thread that ethanol and water has a cirrus taste, is that true?

[Dnderhead]

like "dry wine" the citrus is probably from the yeast.

[Odin]

Lampshade, if you distill it, make cuts, it will taste very, very different. Like a light wheat whiskey.

[waylyn]

Ok guys, looking at doing a big batch I have a 60 ltr fermentaion unit so probably going to do a 40 ltr run by the time I add the sugar it will take up the rest of the room in the unit, does this still equate, Ingredients
* 3.5 cups sugar
* 4 liters water
* 1 cup crushed All Bran cereal
* 2 tbsp active baking yeast

just multiply by 10 for 40 ltrs or is there a difference with a large amount

[Braz]

Waylan,
I do it in 20 liter batches using:
8 lb. sugar (invert)
8.5 oz. All Bran (1/2 box)
1/3 cup bakers yeast
water to 20 liters.

Doubling these amounts should get you a viable 40 liter batch.

For what it is worth, I also add:
1 boiled and coarsely mashed potato
2 tsp. boiled yeast
1 crushed vitamin B tab
Citric acid (if necessary) to adjust Ph to ~5

[waylyn]

Thanks Braz will give it a go tomorrow, i'm gonna use it as a base for gin

[Prairiepiss]

Waylyn I make 12 gal batches.
24 lbs sugar
1 box all bran.
1 Tbsp Epson salt
2 tsp acid blend to invert the sugar.
4oz jar bakers yeast.

Works great.

[Stilly]

I have been fermenting the "All Bran Recipe" for 10 days. The air lock burps three times a minute now. The mash has a slight citrus taste to it.

What should the mash taste like when it is finished? Is a citrus taste normal? I read on one thread that ethanol and water has a cirrus taste, is that true?

Its been my experience that if you are getting a burp thru the air lock once every 20 seconds its still working. When it gets down to once every 30 seconds or more and at irregular intervals its done and just off gassing. I use to fret about this stuff, now I just let it work till its burping 1 or 2 times a minute and check with hydrometer, ya know that $10 tool that breaks at inopportune times.

All Bran single run thru a pot and aged for 6 months on oak is one of my favs!

stilly

[waylyn]

Thanks Prairiepiss, the only yeast I have at the moment is Alinsons dried active, don't know if it's any good for this tho?

[Prairiepiss]

Thanks Prairiepiss, the only yeast I have at the moment is Alinsons dried active, don't know if it's any good for this tho?

Never heard of it. What is it a baking yeast? If it is and its good. Use it.

[waylyn]

This is the stuff here http://www.mysupermarket.co.uk/#/asda-c ... _125g.html" onclick="window.open(this.href);return false;" rel="nofollow

[Prairiepiss]

This is the stuff here http://www.mysupermarket.co.uk/#/asda-c ... _125g.html" onclick="window.open(this.href);return false;" rel="nofollow

Looks good to me. Go for it.

[waylyn]

Will do cheers just checked I'm out of acid blend will have to get some on Monday

[Prairiepiss]

Got any lemon juice? It will work to invert the sugar.

[waylyn]

Yes I have some lemon juice how much should I use for 40 ltrs

[Prairiepiss]

Check this thread out. For inverting sugar.
http://homedistiller.org/forum/viewtopi ... =3&t=24072

[Mr.Brown]

My 1st batch of this i followed the recipie on page 5. It finnished in about 2 1/2 days or so. I refluxed it . it had a bit more carry over flavor than i'm looking for out of a nutural. A little bite on the back of my tounge i guess is how i would describe it. I let it air for over a week and it did mellow out quite a bit.

I have started a 2nd wash using 1/2 as much all bran. still finnished in 3 days but has much less smell of the all bran. Not that it smelled bad. Just less smell = less carry over i hope.

[WalkingWolf]

Most folks will use the all-bran for the bit of grainy flavor that comes over. This, on oak, yields a mild bourbonish flavored spirit that is very nice. If you are after a more neutral product the BirdWatcher's recipe will yield more of the neutral profile. Sounds like you got just about what was expected. If you let that jar(s) sit about six weeks on the counter you'll be surprised at how it will mellow.

[Mr.Brown]

Yea, i'm not done with it by any means. I would like to play around a bit. Run it through the pot, oak it , pot or refluxed. As fast as it ferments, I'm thinkin I'll use it to experiment with infussions also. I've been running wineos for my nutural and having good results so i'm trying to branch out a bit.

Thanks for the feed back WalkingWolf

[waylyn]

Thanks Prairiepiss

[waylyn]

Just started a 12 gal wash off using prairepiss recipe, I had the ingredients so what the hell cant wait to see results.

Well it started bubbling within 35 mins and just over 50 mins it's going continuously

[100percent]

Finally got a glass carboy and worked up another batch of the all bran(pg 5). Accidently pitched the yeast too early but it didnt seem to effect anything(105f). In 30 minutes it was churning, so i put an airlock on it and havent touched it since. It was bubbling 3 times per second at first(saturday night) and this morning it is still going about 1 bubble per 1.5 seconds. Still working. How do you guys go about checking the sg with the carboy? Siphon some and then add it back or toss it. Or do i just let it go till it stops working? I feel like it could bubble forever. I have kept the wash at 73-75f the entire time and went by the recipe to the T. Other than the early addition of the yeast, and using DAP rather than 20-20-20.

[Prairiepiss]

I don't check the SG till I'm ready to run it. I let it go till I get a bubble every other min or so. Then I give it a little shake. To loosen up any bubbles stuck in the trub. Then let it sit for 1 or 2 more days to clear more. Then while I'm racking it to my boiler I fill my test tube and check the SG at that time. This is usually 7 days total. For me others have longer ferments. Your mileage may vary.

Remember the more you mess with it. The more chance you will introduce an infection. Sit on your hands and let it work.

[LWTCS]

Sit on your hands and let it work.

+1
I sit upon me arse,,,me hands R usually occupying any spare space within me nostrals

[troublestylist]

Mine started at one burp every five seconds, and 8 days later, it's going the same speed or faster. Guess I didn't get enough reproduction in the initial pitching.

Oh well, I needed the week off to work old batches.

[waylyn]

It's still going strong but mot contiuious, so it's gonna be another 2-3 days I would think

[100percent]

well my batch started like a rocket bubbling faster than i could really count. Slowed to 1 bubble every 30 sec after 8 days so i decided i was going to test it and be done....starting sg 1.082, ending sg 1.028 :-(

ill strip it off no big deal. I guess pitching the yeast while it was still too hot was a problem after all. They must have gotten stressed or over worked. Going to start another batch tomorrow night.

[Prairiepiss]

If its still bubbling let it go for a little longer.

[rad14701]

100percent, what is the current wash temperature...??? I highly doubt that pitching temperature was an issue if you initially had an aggressive ferment... I'd be more inclined to think you may have hit either a pH or nutrient deficiency problem - or low wash temperature...

[waylyn]

My 56 ltr was has been going for 14 days tomorrow, and it's still bubbling every 8-10 seconds the temp is 22c any ideas on how long this could run for?